Chinese Food
Delicious rice dumplings
(103497 views)
The taste of this delicious rice dumpling is really not covered. Let's make it on Dragon Boat Festival.
Cooking ingredients
Cooking Steps
Step1:Marinate streaky pork - streaky pork 500g. Add shredded onion, two spoons of cooking wine, one spoonful of sesame oil, one spoonful of monosodium glutamate, two spoonfuls of raw soy sauce, and half of the old soy sauce. Mix well. Marinate in the refrigerator overnight with the preservative film; soak the peanuts in the hair; soak the dried mushrooms in the hair (you can also add the meat dumplings with other favorite ingredients
Step2:Soak in glutinous rice - 800g glutinous rice. Soak for one or two hours. Drain the water. Mix with three spoons of raw soy sauce, one and a half of old soy sauce, one tablespoon of flavored soy sauce and half of salt. Marinate for one hour
Step3:Wash the fresh reed leaves. Put them in boiling water and cook for a while (add when the water is about to boil. When the water is boiling, the fire will be over)
Step4:Zongzi wrapping - take two reed leaves, fold them in half to form a funnel. Add two spoons of glutinous rice. Then add a piece of streaky pork, a piece of mushroom and some peanuts. Then cover two spoons of glutinous rice. Wrap them with reed leaves
Step5:I like to make long-term dumplings. Use cotton thread or Malan leaves to tie them up
Step6:Put it in a pressure cooker and cook for half an hour
Cooking tips:1. I don't like to make zongzi with dried zongzi leaves. I like to buy fresh reed leaves. In this way, the wrapped zongzi will taste more fragrant when boiled; the fresh reed leaves are crispy, so it can increase flexibility if boiled slightly; 2. Cut the pork into mahjong pieces. Marinate them in advance to taste good; discard the onion when making zongzi; 3. Marinate the glutinous rice for an hour in advance to taste good; many people like to make glutinous rice I don't like it that long. The glutinous rice has lost its powder. No more q-bombs... Now the power of cooking zongzi is very strong (usually in a pressure cooker). So the glutinous rice can be cooked very soft and delicious without soaking for so long.
