Fresh meat dumplings that can be wrapped in Xiaobai

Cooking Instructions

1. This is the leftover zongzi leaves from last year, according to my recollection, my mother boiled the zongzi leaves for a while every other night, and then put them in water to soak a bowl. Cook for ten minutes.

   

2. When the leaves are boiled, they already have the taste of zongzi, take them out and wash them again, put water to soak them, and the aquatic plants are used to tie the zongzi, and they are also soaked in water.

   

3. The next day, re-wash twice and drain.

   

4. The glutinous rice was soaked for two hours, in fact, I put a little water after washing, and the glutinous rice absorbed all the water. Season with salt and a little soy sauce. (I remember that I didn't put soy sauce in my mother's bag, so I don't know why I put it.) ）

   

5. Soak the mung beans in water for two hours, or longer, and drain.

   

6. Mix mung beans and glutinous rice. More beans or more rice, depending on personal preference.

   

7. Cut the pork belly, add five-spice powder, salt, soy sauce to season and marinate for more than half an hour.

   

8. Soak the mushrooms and drain the water.

   

9. Salted eggs as long as the yolk, cut in half, I have two cut into three parts.

   

10. Scallops, washed and drained. Soak the dried shrimp for a while and drain.

    

11. Great collection!

    

12. The smooth leaves are upwards and the two leaves are placed end to end.

    

13. Roll a funnel-shaped.

    

14. Put a spoonful of beans and dig a small pit with your hands.

    

15. Put all the stuffing and fill the little hole!

    

16. Add a dumpling leaf, which is also smooth and facing the ingredients. And the bottom of the dumpling leaves, pay attention to the law of the leaf head to the leaf tail. Because the leaves are very large, you can wrap a zongzi in three pieces, my mother likes small zongzi leaves, the taste is more fragrant, and a zongzi has five or six leaves.

    

17. Add another spoonful of beans and rice, cover the filling, and shape it into a triangle.

    

18. Wrap the left and right side of the dumpling leaves.

    

19. Trim the extra dumpling leaves, leave a place where you can fold the bag, and cut a flat head.

    

20. Fold and wrap the cut rice dumpling leaves.

    

21. Bundle up with water straw! Fix the position of the folded bag first, and bundle the bundle! Slightly tighter force.

    

22. This one with a bow is the king of big dumplings, because after wrapping eight pieces, there are still two pieces of meat, two pieces of egg yolk, scallop shrimp or something, all put it in! Wow!

    

23. Kujo Collection!

    

24. Just one pot can be stewed, just started to use the porridge function, found that the heat is not enough, changed to steaming, 3 hours.

    

25. 3 hours, scooped up, I couldn't help it~ Very nice look!

    

26. Pick it up, huh, huh~ The rice beans are very rotten, and they taste good! It's just that I always feel like I don't have the taste of a mom bag. Maybe it's that sense of happiness~ It's okay, next week my mother will make zongzi, and I will drag my family to eat it and walk around!