Materials fresh meat, soy sauce, a little cooking wine, white pepper oil, oil consumption, a little bit of oil, 2 kilograms of glutinous rice, salt, soy sauce, vegetarian oil

Practice 1. The first night of the fresh meat processed clean with soy sauce and cooking wine and a little white pepper a little oil consumption marinade, refrigerator storage. I don't like the five-flower meat, it's too oily, greasy! I always use plum head meat, that is, shoulder blade meat, fat and lean is just right.

2. The maximum time to marinate this meat is three days. That is to say the limit is can be prepared three days in advance, flavored. The day marinated on the production of dumplings flavor and texture are much worse.

3. Then it is the first night to 2 kilograms of glutinous rice rinsed clean and soaked in water. Glutinous rice soaked overnight after wrapping the dumplings will not be too tight, which is the texture I want, if you really want a very strong dumplings, shorten the soaking time, not shorter than 6 hours as well.

4. to make the day, the glutinous rice dry water control, usually for hollow container 1 hour. 2 kg of glutinous rice seasoning mnemonic: 1 + 2 + 3, a tablespoon tablespoon salt + 2 tablespoons of soy sauce + 3 tablespoons of vegetable oil. Use dark soy sauce here, never light soy sauce. The soy sauce is more colorful and less salty with a sweet taste, and this is the right amount to go with the salt.

5. Add oil so that the glutinous rice doesn't get on the palm leaves and to make up for the lack of fat in some shoulder blades. The glutinous rice and seasonings fully mixed, delicious dumplings in the basic beckon you ~ ~ ~

6. Generally if you buy a dry palm leaves, there is time to soak them in cold water overnight and then clean them is the most effective way to keep the aroma of the palm leaves. There is no large container without time to boil a large pot of water, dry palm leaves put down and then the water rolled for 1 minute to 2 minutes can be rinsed. This illustrated demonstration is the method used for boiling.

7. Then it's time to show off your skills in wrapping the rice dumplings ~ ~ ~ I'll only have this most common small four corners. After wrapping, no matter whether you use a regular pot or pressure cooker, the water should not be over the dumplings. I took this picture when the light is not right I put the pot up some so look at the water is not enough like, in fact, should not be any corner of the dumplings exposed to the water prevail.

8. Cooking time. Pressure cooker after the steam on medium heat to maintain the jet 30 to 40 minutes, turn off the heat and simmer to cool through. Ordinary pot of boiling water and then turn to a small fire to keep the water rolling state 2.5 to 3 hours

Jiaxing fresh meat dumplings

Main ingredients: 1200 grams of glutinous rice, 1200 grams of fat and lean pork,

Seasoning: 10 grams of salt, 80 grams of soy sauce, 4 grams of monosodium glutamate, 6 grams of sugar, 10 grams of white wine

Practice 1. Glutinous rice placed in a panning bucket, panning in the water and put in the water for 15 minutes. 15 minutes, drain the water, then pour the rice into a wooden pot, add sugar in turn, the right amount of refined salt, a little red soy sauce, stir well.

2. 400 grams of rice dumpling leaves washed, put into the pot, add water to boil soft, drain, standby.

3. Wash the pork, according to the cross wire were cut into fat, thin rectangular pieces, into the basin, add white wine, monosodium glutamate and the remaining red soy sauce, refined salt, stirring to the pan out of the white froth when the end.

4. Take 3 rice dumplings leaves, hair side opposite, first into 1/3 glutinous rice, add fat and lean meat, and then into the 2/3 glutinous rice wrapped into a triangular rice dumplings, with a wet Malan waist tie, that is, for the dumplings.

5. Put the packaged dumplings into the pot, add water and cook with high fire for about 2 hours, and then simmer on a small fire for about 3 hours, can be eaten.

Traditional glutinous rice and meat dumplings

Materials 1000 grams of glutinous rice, 300 grams of lean half-fat pork, 1/3 teaspoon of salt, rice dumpling leaves and watercress ropes, 20 grams of soy sauce, 15 grams of rice wine, monosodium glutamate (MSG) in moderation

Practice 1. Pork is cut into 4-centimetre strips and soaked in soy sauce, rice wine and MSG overnight.

2. Soak the glutinous rice in water with the meat-soaked sauce and salt, soak for 25 minutes and drain.

3. 2 rice dumpling leaves over scalding water for 5 minutes, fish out and wipe dry. 2 hairy side out, folded into a funnel shape; first take about 2 tablespoons of rice in the leaf half of the spread, with a spoon to pressure a groove; and then put the meat strips straight to put in, and then spread 2 tablespoons of glutinous rice to cover the meat strips; with a grass rope to tie the folded leaves into place.

4. It is best to cook the raw dumplings in boiling water, first on high heat and then on low heat for 2-3 hours.

Short Mushroom Pork Rice Dumplings

Materials 900 grams of glutinous rice, 700 grams of peeled green beans, 400 grams of pork, 300 grams of peanuts with skin, 2 handfuls of shrimp, 8 shiitake mushrooms, 6-8 salted egg yolks, soy sauce, sugar, salt, five-spice powder, cooking wine in moderation, zongzhong leaves, palm fiber rope in moderation

Practice 1.Green beans should be soaked one day in advance; cut the pork into small pieces, salt, sugar, five spice powder, cooking wine, salt, sugar, cooking wine and so on, Five spice powder, soy sauce, cooking wine a day early marinated; glutinous rice 5, 6 hours early soaked, filtered out the water, with a little bit of oil and salt mix, put aside; zongzhong leaves boiled a little bit, and then wiped dry; Shiitake mushrooms to remove the tip, cut strips.

2. Then in order, spread a piece of rice dumpling leaves on the table, first put a layer of glutinous rice in the middle, and then put a layer of green beans, and then the pork, shrimp, salted egg yolks, mushrooms, peanuts on top of the green beans. Then lay another layer of mung beans and a layer of glutinous rice.

3. If the dumpling leaves are big enough, you can use one leaf to wrap the dumplings up, first fold both sides up into strips, and then fold them up and down again to wrap the dumplings up. Use a little force on your hands to press the dumplings tightly, and then tie them up with a rope.

4. Boil a large pot of water, when the water boils, put the dumplings down, cook over high heat for 1-1.5 hours, then you can take them out to eat. Please take your time to enjoy the delicious dumplings.