A method of making beef dumplings
1, first put the glutinous rice into a big basin, add clean water, clean the glutinous rice, take it out and drain it, then add two tablespoons of edible salt, two tablespoons of soy sauce and two tablespoons of soy sauce (these condiments will be added according to the amount of soaked glutinous rice), then pour in clean water without glutinous rice, stir and clean it, then soak it here for 4 hours, then clean the zongzi leaves, and then put the cleaned zongzi leaves under cold water in Ma Lian.
2. Then take a piece of beef plum blossom meat, cut it into thick slices with a finger width, then cut it into small pieces with a knife, put the cut meat into a plate, add two spoonfuls of salt, one spoonful of sugar, one spoonful of oyster sauce, two spoonfuls of soy sauce, one spoonful of cooking wine, and five grams of white pepper, then mix it evenly, buckle the plastic wrap, and put it in the refrigerator for later use.
3. After the rice is soaked, take out the cooked zongzi leaves and put them in warm water. Then take three zongzi leaves, one by one, and code them side by side. Then fold them in half to make a small bowl. First, put glutinous rice in the bottom, then put the salted pork in the top, and finally pour a little water on the surface, so that when the water sinks, it can also make the rice sink, which will make it more wrapped.
4. After all the dumplings are wrapped, put them in the pressure cooker one by one. My pot can hold about 30 pieces. Fill it with clear water. The water must not pass through the dumplings. Then put a lid on it. After the pot is boiled, adjust the medium heat to cook it. When the time comes, don't pull out the pressure cooker hat to deflate, let it deflate naturally and let the dumplings stew in the pot for a few more minutes.
5. Then take out the steamed zongzi and soak it in cold water. The slightly cooled zongzi will taste stronger. Is it very simple to make this meat zongzi, and you can rest assured that you can eat it without additives?