[family blessing lotus leaf big meat dumpling] the glutinous rice chicken bumped by mistake recipe-Chinese Food-best chinese food recipes-cooking food

Step2:Blanch the crispy bone, streaky pork and chicken leg meat. If you marinate the meat directly, the amount of seasoning is the same. Just remove the blanching water

Step3:Mix 50ml extra soy sauce with 1 / 2 teaspoon old soy sauce. Cover with plastic wrap, refrigerate and marinate for one day and one nigh

Step4:Soak the dried lotus leaves in water. Wash them and cook for 510 minutes

Step5:Quail eggs are boiled and shelled. Sausages are cut into inch long sections. Salted duck eggs are used as yolks

Step6:Wash and drain the glutinous rice. Pour in the remaining part of the pickled meat soy sauce at the bottom of the bowl. Add 20ml of raw soy sauce and water until the rice is not eaten. Soak for half a day or one night. Drain the excess water and then add 1 teaspoon of old soy sauce and 1 teaspoon of salt to taste and polish

Step7:Mix peas and corn

Step8:The lotus leaf is folded in half. A layer of glutinous rice is laid in the middle, which is about squar

Step9:Spread the ingredients. Because there are so many ingredients. I'll lay a layer of chicken leg meat and crispy bone first

Step10:It's right to lay pork, quail eggs, dachshund and salted egg yolk. The one on the left looks like boiled egg yolk. It's actually salted duck egg yolk bought temporarily in Chinese supermarket. It's expensive and not so good. There's no oil. Good taste is OK.

Step11:The surface is paved with rice material. Basically, the material can be covered

Step12:Add some rice material around. Roughly arrange it into a rectangl

Step13:The lotus leaves are folded up, down, left and right (as shown in the figure after being folded up and down

Step14:Fold it left and right to form a square pillow. I named it explosive envelope . But I didn't dare to write the name in the title (⊙ V ⊙

Step15:Tie it with cotton rope. Put it in the high-pressure pot and add water until it is not used. Press the autoclave for 40 minutes after steaming. Open the cover after natural ventin

Cooking tips:In my plan book, the original name of this model is luxury meat dumpling. Zongzi is the name of zongzi. It has streaky pork + pork ribs + chicken leg meat + sausage meat. In addition, there are quail eggs and salted egg yolk. In fact, I also wrote chestnut in my plan at that time. But I can't buy it in rotten country. I have to stop. Because I thought the original name was too vulgar, I tried my best to change it into a more implicit family portrait. Implicit is implicit. But it does not fully reflect that it is a zongzi with only connotation. I feel a little melancholy. This rice dumpling. You can think of it as a spy sent by lotus leaf glutinous rice. No matter what. At least it's delicious. In the past, the meat used to be raw pickled. There is no problem with the meat in China. But the meat in Britain does not bleed. There will be a kind of fishy smell that seems to be inedible but can be smelled. In short, it's very diaphragmatic. Especially this one is of sauce flavor type. The flavor is not heavy. I would rather blanch it to remove the smell before salting. Although it's familiar