Matsutake Jarred Meat Dumplings

Name: Matsutake Jarred Meat Dumplings
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 130g Matsutake; 100g Jar meat; 200g Glutinous rice; 40g Black glutinous rice; Some Soy sauce; Some Cooking Wine; a little salt; Some Chicken noodles

by Food·Color

4.8 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

There is a pile of fungus frozen in the refrigerator, and there is no name and identification. I guess it's matsutake, because once in the refrigerator a pile of matsutake has been frozen like this, because it seems that only matsutake is worth putting a pile in the refrigerator like this. The question now is how to eat them. Going aimlessly, looking for everything about matsutake, I saw a matsutake meat dumpling all at once. I really haven't thought about the zongzi, just before the Dragon Boat Festival, I can still make a matsutake zongzi.
I'm too lazy to make pork belly, the jar of meat is beautiful pork belly, it's just marinated meat. Peel out a tuft and cut into small slices, so that it can be evenly distributed in the dumplings, and then stir-fry the fat to reduce a little heat. The fungus is very fragrant, and the more sure it is Matsutake. The mushrooms cut into small pieces seem to have more than rice, I just like the feeling of more rice and less rice in this dish.
It seems to have been cooked for a long time, and the freshly cooked rice dumplings are soft and exudes the unique fragrance of fungi. The black glutinous rice is not cooked in advance, and the grainy texture is really good. . . . "

Ingredients

Matsutake Jarred Meat Dumplings

1. Ingredients: 130 grams of matsutake, 100 grams of jar meat, 200 grams of glutinous rice, 40 grams of black glutinous rice, some light soy sauce, a little soy sauce, some cooking wine, a little salt, and some chicken powder.

2. Wash the black and white glutinous rice separately and soak in water until the hair rises.

3. Pour the black and white glutinous rice into a mesh sieve to control the moisture.

4. Cut the jar meat into thin slices.

5. Put it in a pot and stir-fry on medium heat.

6. Stir fry the fat as much as possible and pour it out.

7. Wash and dice the matsutake mushrooms and set aside.

8. Pour all the ingredients into a bowl and mix well.

9. Add all the spices.

10. Mix well and set aside.

11. Wash the zong leaves and wipe dry.

12. Roll in a circle and a half to form a slender cone.

13. Put the fillings in, compact and fill.

14. Cover the top leaves with the filling and fold it to one side to form a triangular cone.

15. Tie one piece with string from top to waist.

16. Wrap everything and cut off the petioles.

17. Put it in a pot, add an appropriate amount of water, bring to a boil on high heat, turn to medium and low heat, and cook for about 2 hours.

18. The rice dumplings become soft and ripe, turn off the heat.

19. Control water out of the pot.

20. Remove the zong leaves and eat.

Tips:
Each seasoning can be adjusted according to your own taste.
Matsutake can be replaced with other mushrooms.
Jar meat can be replaced with regular pork belly.
The cooking time needs to be adjusted according to the size of the rice dumplings.