Meat Dumplings
1.
Soak the glutinous rice one night in advance to control the water, add a little edible soda noodles and salt and mix well
2.
Marinate the pork belly one night in advance. First cut the pork belly into thick slices. When marinating, add salt, cooking wine, sugar, soy sauce, ginger powder, and pepper to mix well, cover with plastic wrap, and marinate in the refrigerator for flavor
3.
After the zongye and maliancao are soaked softly, put the maliancao in boiling water and scald the zongye several times.
4.
Pack rice dumplings. Take a zong leaf, cut off the hard stem at the top, and roll it into a cone shape with the smooth side up
5.
Put in the rice, put the pork belly in the middle
6.
Put in the rice again, compact it, and press the left thumb on both sides
7.
Press down the upper leaves and tail with your right hand and tie them with horse-like grass. Tie up as much as possible when tying.
8.
This is mixed beans, peanuts, red dates and brown, tied with cotton thread, which is not bad.
9.
The zongzi is packed into the pressure cooker with the bag, and must be squeezed one by one with the tip facing up (the rice is not easy to leak when cooking). After the code is finished, add water, the amount of water is less than the rice dumplings, adjust the pressure cooker to the hard-to-cook level, press for 1 hour, do not rush to open the lid after pressing, and simmer until slightly cool
10.
You can eat the dumplings
11.
Finished picture!
12.
Finished picture! !
Tips:
1 Long-grain glutinous rice is more sticky than round ones. 2 Tie up when you tie it, or you can wrap the two corners of the zongzi in a circle. 3 When the zongzi is boiled, squeeze the size so as not to miss the rice. When eating, move the freezer to the refrigerator to warm up and then steam, not hard
