Chinese Food
Eating through the meat dumplings in Xiamen
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Friends, Xiamen meat dumpling is a very strong local flavor snack. Every classmate or relative comes back from Xiamen to visit their relatives. They often say that they miss the full flavor of meat dumplings and the taste of satisfaction at the entrance. This is the homesickness of people who leave home. Zongzi is a delicious and famous dish. It belongs to Fujian cuisine. Xiamen, Fujian Province has a long history of pork dumplings, which are sweet, tender, greasy and delicate. Xiamen dumplings taste sweet, greasy and not greasy. The color is red, yellow and shiny. It is attractive to taste. As for the idea of making zongzi, it's also because the hot food tastes excellent. But recently, people think about the protection of their teeth. They also like to eat it cold. It's good to dip it in sweet chili sauce. Q-shells taste good. It's not suitable for people with gastrointestinal discomfort. My family's meat dumplings follow the most traditional and authentic method of Xiamen meat dumplings. The following ingredients are added - shiitake mushroom, three-layer meat (also known as streaky pork), quail eggs, dried shrimps, dried oysters (dried scallops are OK), sour bamboo shoots
Cooking ingredients
Cooking Steps
Step1:Prepare the materials the night before. What needs to be handled is - 1. Wash the dried zongzi leaves with warm water. Soak them with warm water. Remember to press the heavy things to ensure that they are not in. This can ensure that the green and soft shells of zongzi leaves are easy to operate. 2. After the quail eggs are boiled, gently shake them in the water to make the balanced and round eggs roll better. About 4 minutes. Cool and peel. 3. Mushroom and peanut. 4. Diced taro, about the size of quail eggs.
Step2:Preparation 6 is also the most important part: wash and cut three layers of meat. It is suggested to be bigger than mahjong. Because the meat in zongzi is not greasy. Then use three spoons of old, three spoons of raw, one spoonful of sugar and one spoonful of salt to marinate and refrigerate for one night.
Step3:The next day, I'll wash the mushrooms and cut them into shreds. In fact, I can wrap the whole one in it. Because the three children don't like mushrooms very much. I'll fry them with shredded rice to make them more fragrant. The children will enjoy them.
Step4:Dry oysters and shrimps for a while.
Step5:Wash and dice the sour bamboo shoots. It's a little less than 1cm. It doesn't need to be boiled. It needs its acidity.
Step6:Diced taro is about 2 cm in size. Only in this way can we feel its presence in zongzi.
Step7:Wash the glutinous rice. Soak it in enough water for a while. I'll soak it for about 30 minutes and then remove it to control drying.
Step8:The three layers of pickled meat taste good.
Step9:Quail eggs are boiled with 2 tablespoons old soy sauce and 2.5 tablespoons salt for 10 minutes, then covered and soaked with mellow flavor.
Step10:The third layer meat is stir fried a little. It's better to operate when it's wrapped.
Step11:Hot pot. More oil. Scoop up the shallots after they are sautee
Step12:Stir fry mushrooms in a pot. Then dry shrimps and oyster
Step13:Then put the glutinous rice and sour bamboo shoots into the pot. Add three spoons of old soy sauce, four spoons of raw soy sauce and one spoonful of salt and stir fry them until they are even and then serve.
Step14:The rice dumpling leaves are picked up and washed with rice water again, and then opened according to the size.
Step15:Get all the materials ready. Start packing.
Step16:Two zongzi leaves, head and tail facing each other, bend and align.
Step17:A little stir fry at the bottom. It's delicious because the corners have to be tight
Step18:Put the ingredients in several times. Remember to put the stir fry to make it compact. Generally, put taro, peanut, quail egg first, spoon the stir fry into it, then put three layers of meat. Finally, fill the stir fry
Step19:Finally, use a spoon to press it down. Thi
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Cooking tips:There are skills in making delicious dishes.
