Tonic Porridge and Steamed Dumplings

Name: Tonic Porridge and Steamed Dumplings
Total time: 1 h 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 142g dumpling skin; 100g Pork belly; 3s Dried shiitake mushrooms; 2 bags Miscellaneous rice; Some salt; 1 tsp Soy sauce; 1/2 a teaspoon Cooking Wine; 2g starch; 30g Sugar

by Anbao's Tiger Mom

4.7 (1)

Favorite

2

Difficulty

Easy

Time

1h 30m

Serving

2

The weather is getting colder, and all kinds of porridge are starting to appear on my table for breakfast. It is very comfortable to drink it warmly.
The porridge I made this time is a combination of Blind’s cinnamon and jujube raw fragrant grains, which contains five grains (brown rice, longan, red dates, black rice, glutinous rice) and five fruits (medlar, raisins, almonds, pumpkin seeds, blueberries) to enrich blood. Replenishing qi, warming the stomach and comforting the heart, suitable for this cold season. Add a basket of steamed dumplings and the breakfast is done.

Ingredients

142g Dumpling Skin
100g Pork Belly
3s Dried Shiitake Mushrooms
2 bags Miscellaneous Rice
Some Salt

Buy on JD Buy on Amazon
1 tsp Soy Sauce

Buy on JD Buy on Amazon
1/2 a teaspoon Cooking Wine

Buy on JD Buy on Amazon
2g Starch
30g Sugar

Buy on JD Buy on Amazon

Tonic Porridge and Steamed Dumplings

1. Wash the miscellaneous grains and rice, put it in a casserole, add an appropriate amount of water and soak for more than 2 hours;

2. Wash the pork belly, chop it into minced meat, add appropriate amount of salt, light soy sauce, cooking wine and starch, stir evenly and marinate for half an hour;

3. Wash the shiitake mushrooms that have been soaked in advance, cut into small cubes, pour into the minced meat, whip clockwise;

4. Put an appropriate amount of meat in the dumpling wrapper and wrap it;

5. Wrap everything and put it in a steamer, then put it on the casserole;

6. Cover the lid, boil SAIC on high heat, turn to low heat and cook for about 40 minutes. Turn off the heat, add sugar to the porridge and mix well.

Tips:
1. When preparing steamed dumplings, it is best to stir the rice in the casserole to avoid sticking to the pot;
2. Because this porridge is relatively thick, it is easy to stick to the bottom of the steamer when cooking and overflow the pot. You can do not put the mat when steaming the dumplings, or pay attention to observation in the later stage of cooking.