Refer to the dosage of meat dumplings
I made two colors of rice dumplings; The red one has blood glutinous rice added, the white one has no blood glutinous rice, and the other ingredients are the same. Record it, and don't be confused about the dosage next time!
Ingredients
Cooking Instructions
-
clean round glutinous rice, blood glutinous rice, red-skinned peanut rice;
Here I soaked in two parts:
1 kg of red-skinned peanuts is divided into three parts, one of which is mixed with 1 kg of round glutinous rice and half a catty of blood glutinous rice, mixed and soaked together for 3 or 4 hours, there is no picture of soaking here, only a picture of filtered water after soaking;
The other two servings of red-skinned peanuts with two catties of round glutinous rice were mixed and soaked for 3 or 4 hours, but this one was not pictured;
If the weather is hot, change the water halfway, or soak it in the refrigerator. -
Cut the pork belly into pieces and wash it,
add dark soy sauce, light soy sauce, five-spice powder, white pepper, and edible salt and mix well.
Finally, add a small amount of peanut oil and mix well, peanut oil plays a role in locking the moisture of pork;
Cover the plastic wrap and put it in the refrigerator to marinate overnight or for 3 or 4 hours, depending on your schedule. -
Boil dried dumpling leaves, boil water for 3 or 4 minutes;
After cooking, wash each dumpling leaf thoroughly;
The washed dumpling leaves can continue to be soaked in water, and the dumpling leaves that have been soaked for enough time are tough enough, and they are not easy to crack when wrapping and cooking;
[This time, I chose to soak the dried dumpling leaves first, then boil them in water for 3 or 4 minutes, and then clean them and open them directly] -
After soaking the two servings of glutinous rice, add a small amount of salt and a small amount of light soy sauce respectively for seasoning,
the seasoning here should be light but not salty, and the pork in front of it should be slightly lighter if it is slightly salty. -
Once everything is ready, you can open the bag;
wrap two zongzi leaves in one zongzi;
I wrap a four-cornered dumpling (this shape is a triangle or a quadrangular one), no matter what shape of the zongzi, as long as it does not leak rice, it is a good zongzi! This is a photo of the pot after it is cooked, look! How wonderful! -
Key points of wrapping rice dumplings without leakage:
the premise is that the dumpling leaves do not crack and have good toughness;
Fold each corner inward;
Tie well, not loosely;
There is no detailed step diagram for this step, so let's do more and understand more. -
After wrapping, the electric pressure cooker is cooled under water, add a small amount of edible salt to the water, and try to place them as tightly as possible to prevent the zongzi from fluttering and spreading when boiling.
The 5L capacity electric pressure cooker was boiled 18 in the first pot and 16 in the second pot; Water is added to the maximum water level. If the pot capacity is large enough, the water level should not exceed the zongzi, or you should cook it once and then cook it again after turning it like I did.
The first time you use the [bean/hoof tendon] function to cook and relieve pressure, turn over and cook again with the [Cook Rice] function, you can eat it after cooking and relieve pressure, and if you like soft rotten, you can continue to soak it in the pot for a while. It's up to you. -
13 of the bloody glutinous rice were packed;
The taste of glutinous rice with blood is richer, and the color is very attractive. -
21 of the glutinous rice without blood;
Don't look at the surface plain, it's actually delicious. -
The cooked one didn't leak rice
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How to preserve the remaining dumpling leaves:
Drain the boiled dried dumpling leaves and put them in a fresh-keeping bag and freeze them in the refrigerator. -
It's delicious !
No kidding, three meals a day can be zongzi.
Personally, I prefer oily zongzi, and the meat in the picture is almost meaningful, and it doesn't feel very moist. -
This is very oily, and it is estimated that some people look atit and hold it a little.
This time, the conclusion was reached: the meat should be bigger!
Let's go and get it, and you can make whatever you like.
Dragon Boat Festival is healthy! -
After two or three days, I wrapped it again and made a record:
3 catties of round glutinous rice,
1 catty of red-skinned peanuts,
2 handfuls of red beans (hand-caught),
2 catties of pork belly (in fact, 2 catties and 2 taels), just used up;
There are 31 zongzi wrapped, and there are more small ones, and 63 (8-12cm) zongzi leaves are used, because one uses 3 leaves ᥬá.
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