Chinese Food
Steamed rice dumplings with abalone, mushroom and chestnut
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I can't get tired of eating. Anyway, I have to cook every day. Why don't I do it in a different way. I'm used to Dousha zongzi, jujube zongzi, pork zongzi and zongzi. Art needs imagination. Food is also an art. The reason is very simple. You can fill whatever you like. Always want to make different zongzi. Beef chestnut zongzi continuation of abalone zongzi. Realized. The following dosage is applicable to 20 large zongzi. Please see my other recipe of beef zongzi for the treatment of glutinous rice and Zongye. -
Cooking ingredients
Cooking Steps
Step1:Soak the mushroom in cold wate
Step2:It's ready to soak. Cut off the roots. Don't throw the water to soak the mushroom. Use it to soak the rice.
Step3:Clean up the fresh abalone. Draw a cross knife on the back.
Step4:Marinat
Step5:Stuffing and Zongshen
Step6:Zongye funnel-shaped. Put glutinous rice → abalone, mushroom, chestnut → glutinous rice. Seal.
Step7:The upper mouth of Zongye leaves a width of 1cm for easy sealing.
Step8:Fold the leaves back. Cut off the extra ones.
Step9:So it's wrappe
Step10:Tie with cotton threa
Step11:Xiaobai should not pursue shape. It's ok if you don't leak stuffing.
Step12:Hot pot for 40 minute
Step13:Transverse view as peak on the side of mountai
Step14:Fragranc
Cooking tips:If you have any questions, please leave a message and make delicious dishes.
