Speaking of this fresh meat dumpling, I can accept it and like it, or because I know and fall in love with my husband. I am a big girl in Beijing, my husband is an old cousin in Jiangxi, and I am tied by a thousand miles of marriage. Originally, he wanted to go to Shanghai or Nanjing after graduating from university, but because he was very successful academically, he was directly assigned to Beijing. Haha, he graduated from college, I just started my first year of junior high school. It's really wonderful to think about, the girl in the first year of junior high school is just a stupid little girl who read Qiong Yao's novel and dreamed, where can I think that in a corner of Beijing, there is actually a future "Prince Charming" already coming to me ~ ~ ~
I have never been out of Beijing city, I naturally do not have so much in insight, in my memory, zongzi are sweet, either put small dates, or put red bean paste, occasionally come to some candied fruit are all surprises; zongzi are also the kind of chubby four-corner dumplings, not very big, very neat around, with a bundle of horse lin in the middle, fragrant and simple.
After marrying her husband, occasionally returning to her hometown or having relatives and friends from her hometown come over, she will bring dozens of salty rice dumplings from her hometown. To say that the in-laws' salty rice dumplings must be wrapped by the eldest brother and sister-in-law. Big, full of ingredients, neat and beautiful, eat a rice dumpling, this meal can not eat staple food. Yes, that's it! And the meat inside is all the best pork, after the big brother and sister-in-law's skillful hands and careful marinating, eating one or two is not addictive. The rice dumplings that cannot be eaten are frozen in the refrigerator, and when you want to eat them, you can steam them in the pot, and you have a taste when you just come out of the pot. Zongzi is oily and intriguing.
This year, I am also diligent, and I am also a food blogger, where can I not even pack a rice dumpling! In fact, I really can't wrap rice dumplings! In previous years, the rice dumplings were all about 20 pieces of mother's bag, and I watched from the side at most. Because I didn't like zongzi too much since I was a child, when I ate it, I only nibbled off the dates or bean paste, and the white glutinous rice was thrown aside. But this year is really different Oh, because several fillings and shapes of rice dumplings are made by myself, so I especially prefer them, do the math, this year soaked 7, 8 pounds of glutinous rice, 4 kinds of fillings and shapes, every morning hot two is breakfast. Haha, it turns out that the fun of wrapping rice dumplings by yourself is here, not only to express your heart, but also to give yourself a sense of accomplishment! Brilliant!!
Glutinous rice, we call it jiangmi, it's been a long time since I've heard anyone call it that. That day, a friend ate my rice dumplings and mentioned the word jiangmi, and suddenly it was so warm. Oh, how long have you not heard the authentic taste of Beijing? This fresh meat is actually the leftovers of my fresh meat salted egg yolk dumplings, too much meat, but not enough rice, and I am addicted to the package, after dinner specially ran to the supermarket to buy new glutinous rice and rice dumplings, until midnight, it is really addictive!
【Fresh meat dumplings】
Glutinous rice ingredients: 1000 grams of glutinous rice, 150 grams of soy sauce, 3 grams of salt, 50 grams of oyster sauce, a little cold water
Fresh meat ingredients: 800 grams of pork belly with skin, 50 grams of soy sauce, 50 grams of light soy sauce, 30 grams of oyster sauce, 2 grams of salt, 10 grams of sugar
Tools: rice dumpling leaves, small rope, scissors, pressure cooker
Production process:
1. Clean the round glutinous rice, pour soy sauce, oyster sauce, salt and a little cold water and mix well;
2. Soak for about 2 hours, so that the soup can be fully absorbed into the rice grains; you can mix it several times in the middle of the way, which is conducive to the rice grains to suck the juice; the brand and personal taste of soy sauce and oyster sauce are different, so the dosage can be adjusted by yourself;
3. I use the dried rice dumpling leaves, wash twice to remove the floating dust, soak in cool water for at least 3 hours, let the leaves absorb enough water, more elastic to use; cut the pork belly with skin, use soy sauce, soy sauce, soy sauce, oyster sauce, salt, sugar, marinate for a few hours, my meat is marinated overnight; small rope and scissors are ready, and then prepare a basin with cool water;
4. Take two rice dumpling leaves, press the head and tail, and cut off the hard stem and tail of the head;
5. Fold into a funnel shape;
6. Look at the bottom, it is not leaking, it is pressed, so that the rice will not leak out;
7. Put two spoonfuls of glutinous rice first, then two or three pieces of meat, and spread evenly;
8. Lay another layer of glutinous rice on top and press the porcelain solid with a small spoon; pinch the upper end of the leaf with your thumb and index finger to form small ears on both sides;
9. Fold the leaves downwards, completely cover the grains of rice, and knead them by hand into an inverted isosceles triangle;
10. From the side, the small ears formed in step 8 are also folded up, so that the rice grains will not run out when cooking the rice dumplings;
11. Tie up the five flowers to it, into, not bad;
12. Put the wrapped rice dumplings in the cold water pressure pot bile, use the soup or stewed hoof tendon stall, the time is about 1 hour right; there is no pressure cooker with rice cooker or cooking pot can also be, but the time is longer; the cooked rice dumplings can be soaked in water and dried until warm.
Production Tips:
1. Glutinous rice is directly soaked with soy sauce and other spices after cleaning, if you want to eat porcelain, you can soak less, and if you want to eat soft glutinous, you can soak more; then the time for boiling rice dumplings should be appropriately extended, and the soup water for boiling rice dumplings should also be put more, so that the rice dumplings can be immersed in water as much as possible;
2. The rice dumplings should be folded at the beginning with a folded edge, and the leaves on the top should also have two folding corners when covered, so that the rice grains will not leak out.