Original title: The Dragon Boat Festival is coming, teach you to make delicious fresh meat dumplings at home, and never have to go to the supermarket to buy it
In an era when the sense of ritual of the festival was gradually lost, the traditional festivals no longer had the bustle of the past, but were replaced by festive gimmicks, eating, drinking and having fun. Dragon Boat Festival, the indispensable nature is to eat Zongzi, and in a few days it is the Dragon Boat Festival, you have to prepare Zongzi in advance.
1. Fresh meat dumplings
Ingredients: 250 grams of tenderloin 500 grams of glutinous rice (round grains) 1 handful of rice dumplings 10 grams of sugar 30 grams of extremely fresh soy sauce 15 grams of soybean soy sauce
Accessories: 30 grams of oyster sauce 3 grams of chicken essence 15 grams of sesame oil 2 grams of salt 15 grams of cooking wine
Production process:
1. Prepare ingredients, glutinous rice to choose round grains, because round grain glutinous rice is more sticky than long glutinous rice, more sticky, more sticky, and better taste
2. Wash and cut the tenderloin into 2 cubic centimeter pieces, a piece weighing about 7-8 grams
3. Put the cut tenderloin pieces into the container, according to your own taste, add the flavor of the very fresh soy sauce, soybean soy sauce, sugar, chicken essence, cooking wine, oyster sauce, etc., grasp and mix evenly until 3-4 hours, or overnight, let the meat taste
4. Wash the glutinous rice, soak it in warm water for 3-4 hours, and the ratio of rice to water is one to two. The glutinous rice soaked in this way is made into rice dumplings with a glossy texture, moderate viscosity on the palate, and fine but not rotten
5. Drain the soaked glutinous rice, pour the soup of the cured meat into the glutinous rice and mix well
6. Add 1 tablespoon of sesame oil to the glutinous rice mixed with the soup
7. Wash the rice dumpling leaves, blanch them with boiling water, do not need to cook Oh, the rice dumplings wrapped in such rice dumplings are more fragrant
8. Take two soaked rice dumpling leaves, the hairy surface is close to each other (you can feel it by hand, one side is smooth, and the other side is slightly astringent, that is, the hairy surface), roll into an inverted funnel type of about 60 degrees in two-thirds of the leaf tip, add one-third of the glutinous rice in the rolled funnel, and then add meat
9. Add another layer of glutinous rice to the meat, and add the amount of glutinous rice to leave a distance of 1 finger wide from the top of the funnel
10. Wrap into triangular rice dumplings
11. Use cotton rope to tie up the rice dumplings, I tied it is really a bit ugly. But whether the rice dumplings are wrapped out or not has a lot to do with whether they are tight or not. So try to tie as many times as possible and tie tightly
12. Put the water in the pot that can not pass the rice dumplings, after boiling on high heat, turn to medium heat and cook for 2 hours, then turn to low heat and simmer for 2 hours
13. Drain the water and put it on the grate to dry, and when it is not hot, it can be peeled off and eaten
14. Delicious fresh meat dumplings
15. Finished product drawing
2. Small jujube rice dumplings
Ingredients: 1000 grams of glutinous rice, 300 grams of dates (dried).
1. Wash the glutinous rice, soak in cool water for 2 hours, wash the dates, and soak the dried maran in cool water
2. Wash 300 grams of rice dumpling leaves, put them in a pot and boil them softly, then scoop them up, drain and set aside
3. Take 3 rice dumpling leaves, the raw surface is opposite, first put in 1/3 of the glutinous rice, add the small dates, and then put in 2/3 of the glutinous rice wrapped into a triangular rice dumpling, with wet marlan grass to tie the waist, that is, the rice dumplings
4. Put the wrapped rice dumplings in the pot, add water and cook over high heat for about 2 hours, then simmer for about 3 hours on low heat before serving