Fresh Meat Dumplings that Xiaobai Can Pack
1.
This is the leftover zong leaves from last year. According to my memory, my mother cooked the zong leaves for a while the next night, and then soaked them in a bowl of water. Cooked for ten minutes.
2.
When the leaves are boiled, they already taste like rice dumplings. Take them out and wash them again, soak them in clear water. The aquatic plants are used to tie the rice dumplings and soak them in water.
3.
The next day, wash twice and drain.
4.
The glutinous rice was soaked for two hours. Actually, I put a little water after washing, and the glutinous rice absorbed all the moisture. Season with salt and a little soy sauce. (I remember the mother’s bag didn’t contain soy sauce, I don’t know why I put it.)
5.
Soak mung beans in water for two hours, or longer, and drain.
6.
Mung beans are mixed with glutinous rice. There are more beans or more rice, depending on personal preference.
7.
The cut pork belly is seasoned with five-spice powder, salt and soy sauce and marinated for more than half an hour.
8.
Soak the mushrooms and squeeze the water.
9.
The salted egg needs only the yolk, cut in half, I have two cut into thirds.
10.
Scallops, wash and drain. Soak the dried shrimp for a while and drain.
11.
Great collection!
12.
The smooth leaves are upward, and the two leaves are lined up end to end.
13.
Roll into a funnel shape.
14.
Put a spoonful of soybeans and dig a small hole with your hands.
15.
Put all the stuffing and fill the small hole!
16.
Add a piece of rice dumpling leaf, which is also smooth facing the ingredients. Pay attention to the law of leaf head to leaf tail with the zong leaves underneath. Because the leaves are so big, three pieces can make one zongzi. My mother likes small zongzi, which tastes more fragrant. Each zongzi has five or six leaves.
17.
Put another spoonful of beans and rice, cover the filling and turn it into a triangle shape.
18.
Wrap the zong leaves on the left and right sides.
19.
Prune the extra zong leaves, leave a place where they can be folded, and cut a flat head.
20.
Fold and wrap the cut zong leaves.
21.
Tied up with water weeds! Fix the position of the folded package first, and bundle it! Tighter intensity.
22.
This one with a bow is the king of big rice dumplings, because after wrapping the eight pieces, there are two pieces of meat, two pieces of egg yolk, scallops, shrimps and so on. Put them in! Wow!
23.
Nine collections!
24.
It just happened to be able to stew in a pot. At the beginning, I used the porridge cooking function, but found that the firepower was not enough, so I switched to steaming for 3 hours.
25.
3 hours, fished up, can't help it ~ very good look!
26.
Open it, 嘤嘤嘤嘤~ the rice beans are rotten, and they taste good! It’s just that I don’t always feel like a mother’s bag. Maybe it’s the sense of happiness~ It’s okay. Next week, my mom will make dumplings and drag the family around to eat!
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