Orange-flavored Beef Dumplings

Name: Orange-flavored Beef Dumplings
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 1 Orange peel; Some Glutinous rice; Some Zongye; Some Corned beef; Some Green onions; Some star anise; Some Bay leaf; Some Garlic slices; Some Sliced ginger; Some pepper; Some Chicken Essence; Some salt; Some Soy sauce; Some Sugar

by Junliang mom

4.6 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

The rice dumplings I prepared this year have been sent to the end, but, I guess, this must not be the last time this year!
Every time you pack zongzi, you pack a lot, but every time you give away a lot of people, in the end, there are not many left.
Originally thought that this time Bao Junliang would like to eat, only for Junliang. But when it was cooked, because it was so delicious, I gave a few to my father-in-law, and my husband took some away!
It's over, there are not many left in a pot!
This time the experiment is another way of making rice dumplings, called dragon boat dumplings.

I personally think that this method of making rice dumplings is the simplest and most sturdy. It's tied up with big fives, so it's not easy to miss the rice!

The taste of orange peel is immersed in the beef, which makes the beef more rich, without feeling greasy at all! "

Orange-flavored Beef Dumplings

1. For orange peel, cut off the white part with a knife.

2. Cut the filaments.

3. Put dark soy sauce, light soy sauce, green onions, sliced ginger, sliced garlic, bay leaves, star anise, pepper, salt, sugar, and chicken essence in a bowl, and pour a little boiling water. (This makes it easier to smell)

4. Remove the fascia from the beef and cut into pieces.

5. After the seasoning has cooled, add the beef and marinate overnight.

6. Before wrapping, pick out the aniseed and pour the sauce into the soaked glutinous rice, leaving the beef and orange shreds.

7. Soak the glutinous rice for 4 hours in advance, control the moisture, add the corned beef sauce, add light soy sauce and a little salt.

8. Two zong leaves, cut off the tail.
Stack the zong leaves frequently.

9. Fill with glutinous rice and beef.

10. Fold the top leaves to cover the rice grains.

11. Fold and wrap the long zong leaves.

12. The bundle is on the line, that's it.

13. Put water in the pot and put the rice dumplings into it. Bring to a boil on high heat, turn to low heat, cook for 3 hours, and simmer overnight.

Tips:
1. Soak the glutinous rice for more than four hours in advance.

2. It is best to marinate the beef for a longer time, so that it tastes good.

3. The aniseed must be picked out before the bag, especially the pepper, mochi!

4. The beef must be cooked longer, and the beef will be more mature and taste better!