1, preparation: dumplings leaves: if fresh dumplings leaves, wash it, the root (there are two small tip) cut off a little bit of boiled water, dumplings leaves in the boil for 3, 5 minutes on the can; if it is dry! If the leaves are dry, soak them for a day to soften them, cut off the roots and treat them the same as fresh ones. Rice: Amalgamate the rice quickly and try not to let the rice eat water. Drain the rice with the roe and let it sit for a while (the rice will take in a little water). Add soy sauce and salt (slightly more soy sauce). Meat: Remove the skin, separate the fat and lean meat, and cut the meat into cubes about 3 to 4 cm square, with the ratio of fat to lean meat at 1:2. Pour wine, soy sauce, salt, a little sugar and chicken essence into the meat. More wine is better, less soy sauce. Rub with your hands until the meat is white foam, indicating that the flavor has been completely eaten into the meat.
2, the method of wrapping rice dumplings: rice dumpling leaves are clearly divided into positive and negative (hairy side is the reverse, you can look at the leaf diameter to distinguish, the diameter of the outward bulge is the reverse), the front side of the inside, wrapped pillow rice dumplings. This is not easy to describe. The first thing you need to do is to tie it tightly with a cotton thread or a grass rope. The dumplings are very much related to the tightness of the tie. Each dumpling must be put fat meat Oh, otherwise it is not delicious. Meat dumplings how to cook a large pot, must be deep enough. Put the dumplings in, add water, water should be no more than dumplings. Boil on high heat, and then cook on low heat for 3 hours. Usually even larger dumplings with low heat cooking 2 to 3 hours.
Note: Never cease fire in the middle of cooking dumplings, always keep the water wide open. If you find the dumplings light, you can add salt and soy sauce in the water to cook the dumplings, cook for a period of time the flavor can go in. Production points first is the raw material selection. The store selects soft texture, glossy bright glutinous rice, ingredients selection of farm pork, prawns, mushrooms, brined eggs, lotus seed mixture, even palm leaves, must be cooked in high soup. Next is the mastery of the fire, including the time to fry the rice and the ingredients must be very accurate.
After more than an hour of slow simmering, the meat dumplings can be served. Unwrapping the palm leaves, the golden polygonal rice dumplings are glossy, and a natural fragrance comes to the nostrils, making one's appetite grow. Dip it in peanut sauce and garlic and put it in your mouth, and the aroma of the rice dumplings will fill your mouth with the heat, making you savor the taste.