Introduction: Meat dumplings are one of the favorite flavors of dumplings in the south of China, in general, in addition to meat, people will also add other materials according to personal preferences, for example, the Guangdong area is more like to add salted egg yolks, mung beans, and other materials. So, in the end, the practice of meat dumplings and ingredients is how? Here are 4 ways to prepare meat dumplings and the ingredients needed.
Meat dumplings practice and ingredients 4 meat dumplings practice and the required materials to prepare
Practice one:
Preparation of materials: dumplings leaves, glutinous rice, pork shanks, dumplings leaves, cooking wine, soy sauce, Ginger, anise, cinnamon
package method:
1, rinse the leaves, release the water to boil for 5 minutes, fish out. Wash the meat and cut large pieces, marinate overnight with seasonings to taste.
2, glutinous rice washed, soaked in water for 2 hours, drained, with salt, sugar, soy sauce and other seasonings mixed well.
3, package dumplings.
4, dumplings put pressure cooker, add 8 full of water, high heat boil, small fire roll 2.5 - 3 bells.
Practice 2:
Preparation of materials: glutinous rice, pork thigh meat, sugar, salt, red soy sauce, white wine, rice dumplings leaves, grass rope.
Practice:
1, the filling: the package of fresh meat dumplings filling, with the fat and thin skinned leg meat, according to the horizontal filigree cut into small rectangular pieces, and then put into the basin, do not use the soy sauce dip mix, but to add a small amount of salt, sugar, monosodium glutamate, white wine, etc., and repeatedly mixing with your hands until the meat appears to be a "small white bubbles! until the meat appears "small white bubbles". Such a meat filling is particularly tender after cooking, with ham flavor. If you cut by straight threads, and then dipped in soy sauce, the meat is not easy to cook crispy, eat also a little soy sauce flavor.
2, rice: glutinous rice is the main material of the package rolled dumplings, not only pay attention to the quality of rice, and panning when there are tricks. It is fast, clean, and finally with a wash of water, no longer with the hand to stir. So, after 15 minutes or so, the water in the rice can be drained. Because the rice panned less water absorption, with soy sauce mixed with rice, salty flavor is easy to absorb.
3, boiling: boiling and general cooking method is also different, not with cold water, but with boiling water down the pot, so as not to make the flavor of the dumplings lost.
Practice 3:
Ingredients: 2000 grams of glutinous rice; 700 grams of peeled green beans; 20 salted egg yolks; 500 grams of pork; 750 grams of rice dumpling leaves (fresh); watercress rope, appropriate amount; salt 3 tbsp; 2 tbsp peanut oil; 1 tbsp soy sauce; 1 tbsp five spice powder; 1 tbsp peanut oil.
Directions:
1. Wash the glutinous rice several times with water and put it in a large dish, fill it with water, the amount of water does not exceed the glutinous rice, and soak it for 20 minutes. Fish out the soaked rice and drain it well. Add 3 tsp salt and 2 tbsp peanut oil and mix well.
2: Cut the pork into small pieces and mix with 1 tsp salt, 1 tsp five-spice powder, 1 tsp peanut oil and 1 tbsp soy sauce. Cut the salted egg yolk in half and set aside. Wash the peeled green beans and set aside. Wash the fresh palm leaves with water. Bring a pot of water to a boil and cook the palm leaves for 5 minutes, pressing the leaves into the water with chopsticks. After cooking, put the palm leaves in cold water to soak.
3. Take two palm leaves, place the smooth side up and stack the two leaves horizontally. Hold the ends of the leaves with both hands and bend them into a funnel shape from the center of the leaves, with the bottom of the funnel closed. Place a spoonful of glutinous rice in the funnel, and top the glutinous rice with an appropriate amount of mung beans.
4. Put salted egg yolk and panko on top of the mung beans. Then put glutinous rice on top of the pork. Cover the glutinous rice with the excess of the funnel-shaped palm leaf, press it firmly, and wrap the top of the funnel with the sides down, overlapping the front end lengthwise.
5. Fold the overlapping part to one side and grasp it tightly. Tie the dumplings tightly with the straw rope. Arrange the dumplings in a pressure cooker and fill with water to submerge the dumplings. Bring to a boil over high heat, then turn to medium heat and press for 40 minutes, allowing the pressure cooker gas to escape.
Practice 4:
Preparation materials: 500 grams of glutinous rice, 250 grams of mung beans, 250 grams of rice dumplings heart meat.
Practice:
The meat of the dumplings is marinated with fresh pork belly. When marinated, first fresh fat pork cut into rectangles, each piece weighs about 3 two, with good rice wine, ginger minced onion minced, refined salt marinade for one to two days. The traditional zongxin material is pork, with the improvement of living standards, zongxin material has become rich, pork (pork belly), pork ribs, chestnuts, chicken, pig's feet and so on are zongxin superior selection of materials.
After the glutinous rice is washed and panned, 500 grams of glutinous rice is put into 8 to 10 grams of refined salt and seasoned. The best choice is to use wide and large leaves, first put the leaves into the pot with water to boil, and then cleaned, can be used to wrap the dumplings. When wrapping the dumplings, the first dumpling leaves stacked flat, spread on 250 grams of glutinous rice and peeled and washed green beans and dumplings heart meat. Then put another 250 grams of glutinous rice covered with rice dumplings wrapped in leaves into a rectangular trapezoid, and then tied with a string.
After the dumplings are wrapped, the day should be boiled in a cauldron for 7 to 8 hours. Boiling rice dumplings, pay attention to the fire, the beginning of a fierce fire to cook until the water boils, and then use a slow fire, to keep the pot of water boiling as well, in the process of boiling constantly add water to prevent burning. After 3 to 4 hours of boiling, turn the dumplings, transfer up the dumplings at the bottom of the pot, and turn the top dumplings into the bottom of the pot.