Meat curing ingredients for dumplings and method steps

Pickling method 1:

Wash pork belly, cut into pieces, grab it with 3 teaspoons of light soy sauce, a little salt, sugar 1/2 teaspoons, chicken essence 1/2 teaspoons, 2 teaspoons of cooking wine, peanut oil 1 teaspoon and black sesame 1 teaspoon and marinate for 3-4 hours.

The method of meat dumplings, preparation materials: glutinous rice: 5000g, pork belly: 800g, fresh chestnuts: 500g, ham: 300g, peanut oil: 3 tablespoons, salt: 1 spoon, chicken essence: 1 spoon, cooking wine: 2 tablespoons, soy sauce: 3 tablespoons.

1, egg white and yolk of salted duck eggs are separated, and then the salted yolk is taken out and cut in half.

2. Wash the pork belly and cut it into pieces. Grab 3 teaspoons of light soy sauce, a little salt, sugar 1/2 teaspoons, chicken essence 1/2 teaspoons, 2 teaspoons of cooking wine, peanut oil 1 teaspoon and black sesame 1 teaspoon and marinate for 3-4 hours.

3. Boned the ham, cut it into dices, add 50 grams of rock sugar and steam it in a steamer for 20 minutes. Take it out and cool it for later use.

4, chestnut peeled off the shell for use.

5. Dried zongzi leaves need to be soaked in water one night in advance.

6. Wash the glutinous rice, put it in a large container, add 2-3 teaspoons of edible soda ash, 1 teaspoon of salt, 1 teaspoon of white sugar, 1 teaspoon of chicken essence and 2 teaspoons of peanut oil and mix well.

7. Start making zongzi. First, take two leaves of zongzi and stagger them, and bend them to make a bucket.

8. Scoop in half of glutinous rice, and add a piece of salted duck egg yolk, a piece of pork belly or ham meat, or a piece of chestnut. Can be freely matched.

9. Add some glutinous rice to it, and it will be full in eight or nine minutes.

10. Fold the leaves of Zongzi and cover them on the sticky rice.

1 1, fold the corners down, wrap the glutinous rice, and then fold in one direction.

12. Finally, fold the tips of zongzi leaves and hold them firmly with your left hand.

13, the right hand is tied with cotton yarn or palm leaves, and the triangular zongzi is ready.

14. Put the wrapped zongzi into a large pressure cooker.

15, pour boiling water, boiling water should drown the zongzi.

16. Cover the lid and air valve of the pressure cooker, turn on high fire until the air valve is out of the atmosphere, keep the atmosphere for 15 minutes from the sound of "before", turn the fire down for 3-4 minutes, then turn off the fire, and stew for 10-20 minutes until the air valve is completely out of gas, and then open the lid.

17, completed.

Pickling method 2:

Ingredients: a small pot of glutinous rice, peanuts, red beans, 20 pieces of zongye, a ham and 300g of pork belly.

Seasoning: salt, cooking wine, half a spoonful of soy sauce, half a spoonful of soy sauce, one tablespoon of sugar, one teaspoon of spiced powder and a little of pepper powder.

1, pork belly cut into large pieces and marinated for one night in advance with soy sauce, soy sauce, cooking wine, sugar, pepper powder and a small amount of spiced powder.

2. Soak red beans and peanuts for more than six hours, add them into glutinous rice and mix well. Cut off both ends of the leaves and prepare all utensils.

3. Wash the ham and cook for 20 minutes to remove excess salty oil and cut into large pieces.

4. Soak the zongzi leaves, scrub them clean, put them in a cauldron and cook for about 10 minutes, and boil the cotton thread together for disinfection.

5. Wash and soak glutinous rice for two hours, then drain, and mix with a little oil and salt for later use.

6. Take the leaves of zongzi, roll them up, put glutinous rice first, then pork belly and ham, then fill them with glutinous rice, and wrap zongzi in your favorite way and shape.

7. After all the dumplings are wrapped, put them in a large pot and steam them in water. Cover the pot and bring them to a boil. Then turn to low heat and cook for about 3 hours.