Traditional Red Bean Paste Dumplings and Braised Beef and Mushroom Dumplings

Name: Traditional Red Bean Paste Dumplings and Braised Beef and Mushroom Dumplings
Total time: 1 d
Yield: 2
Cuisine: Chinese
Ingredients: Some red beans; Some Veal chuck; Some Shiitake Mushrooms; Some Glutinous rice; Some Sugar; Some brown sugar; Some Osmanthus candy; Some Shaoxing wine; Some Soy sauce

by Sleeping sheep

4.9 (1)

Favorite

Difficulty

Easy

Time

24h

Serving

2

Don't like making zongzi, trouble...
But I love to eat. Especially love to eat red bean paste made by myself. The ones that are adjusted according to your own taste are naturally better than the ones sold outside.
Warm up first, wrap a few red beans, and then cook the meat in two days. Eat comfortably.
In fact, my favorite is Qingshui Zongzi, so I don’t have much stuffing today.
If you like more stuffing, just pack more. Let's watch the fun together.

The meat dumplings are made of small chuck, which is marinated first and then wrapped with mushrooms.
The glutinous rice is also soaked in marinade. This kind of zongzi is especially fragrant.
To eat, eat a lot..."

Ingredients

Traditional Red Bean Paste Dumplings and Braised Beef and Mushroom Dumplings

1. Soak the red beans overnight. Dry palm leaves should be soaked overnight. The glutinous rice has been soaked for 24 hours.

Traditional Red Bean Paste Dumplings and Braised Beef and Mushroom Dumplings recipe

2. Put the red beans into the pressure cooker, two slap-thick water, press for 30 minutes. Guaranteed to be rotten.
Energetic guys, go through a sieve and peel it. I don't need to--Sift the dripping water and puree it directly with a mixer.

3. Put the right amount of lard in the pot. I used 400 grams of dried red beans today and used a tablespoon of lard. Heat slightly, then add red bean paste, alternating white sugar and brown sugar. How much to add depends entirely on personal preference. Finally, add a spoonful of sweet-scented osmanthus to ensure a better taste.

4. Wash the beef, put it in cold water, and boil to remove any foam. Marinate according to personal taste. Soak in the marinade overnight. Cut into cubes the next day. The glutinous rice used for making meat dumplings is soaked in water and marinade overnight. The shiitake mushrooms are also soaked in advance.

5. Dice the shiitake mushrooms, mix the cut beef and shiitake mushrooms with Shaoxing wine and light soy sauce, salt and pepper, and mix well. You can give more wine. Then mix well with the dripping glutinous rice to form a filling.

6. The red bean paste is according to personal preference. I use a leaf and a small package.
The meat dumplings should naturally be big. Take three brown leaves and put them on top of each other. The bottom sheet is folded out with a small side, and then rolled into a cone.

7. Put the stuffing in the leaves, take a spoon and press tightly.

8. In fact, it’s particularly good that you can’t pack your own rice dumplings. It’s still selling tight outside, I don’t know how it can be done... Let's talk about the principle. Fold the front edge back first.
Then fold the back edge forward.
Look at the situation on the right side, fold up or down.
The left is the last side. Fold up or down depending on the situation. There are more, just fold it along. The key is to pack tightly. Finally wrap it up with thread and fasten it tightly.

Tips:
You can choose the meat according to your own taste. Eating is having fun. There are no specific rules. Posting is just to share with you how our family ate this year.