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Scallops, fresh meat, salty dumplings at Scallops, fresh meat, salty dumplings – Authentic Chinese Dish with Bold Flavors and Fresh Ingredients
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Scallops, fresh meat, salty dumplings

Fresh meat zongzi is a traditional local spot in Fujian Province, and it is also a necessary food custom for the Dragon Boat Festival. Those rice dumplings must be made of high-quality rice dumplings, the pork made is rotten and fragrant, plus a little side dishes such as mushrooms, shrimp, lotus seeds, etc. Every bite is like a bowl of stewed rice, with a lot of ingredients and fat but not greasy! Come on, try the southern zongzi! Artificial tips 1.The advantage of not soaking glutinous rice is that if the zongzi you wrap is not plump enough, it will rise after the glutinous rice is cooked, which will naturally make your zongzi look plump enough. 2. After the glutinous rice is washed, drain it directly to prevent the glutinous rice from absorbing more water, and adding light soy sauce will not absorb so much! 3. When making salty glutinous rice, I only rely on light soy sauce for all the flavors, if you have a heavy taste, you can add more light soy sauce, or you can add salt. 4. Meat, peanuts, and red beans should be made one night in advance. 5. When wrapping zongzi, your hands must be strong, you must pinch tightly, don't see glutinous rice, you will be cowardly! 6. When wrapping zongzi, the surface of the salty glutinous rice is air-dried, so you have to turn over the glutinous rice to keep the glutinous rice hydrated! 7. The water used to cook the zongzi must overflow the zongzi, and the cooking time should be enough, don't let the glutinous rice get raw, it will be embarrassing 8. The ingredients of the zongzi are a rough idea, which can be added on the basis of the recipe, it will not be too much, and the ingredients are delicious when there are many ingredients!

Scallops, fresh meat, salty dumplings

Ingredients

Glutinousrice 5 catties
Hindlegmeat 2 catties
Zongye 100 pieces
Lightsoysauce 300 g
Scallops 150 pieces
Shiitakemushroommeatballs 50
Peanuts 100 g(canbeincreased)
Bigredbean 100 g(canbeincreased)
Shiitakemushroom 100 g(canbeincreased)

Cooking Instructions

  1. Add green onions, ginger and garlic, light soy sauce, oyster sauce, cooking wine, and white vinegar to the meat, and marinate it the night before.

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  2. Peanuts and large red beans are also soaked the night in advance.
    Peanuts are fragrant, and large red beans are flavorful.

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  3. The next day, start soaking the mushrooms and cutting them into diced mushrooms.
    Mushrooms are fresh!

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  4. Prepare mushroom balls and wash the scallops without soaking!

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  5. After rinsing the glutinous rice directly on the basket, drain it and set aside, without soaking.

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  6. After the glutinous rice is drained, pour it into a large basin, add light soy sauce, turn it up from the bottom with a spatula, stir well, add diced mushrooms, soaked peanuts, large red beans, mix well and set aside.

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  7. The mixed glutinous rice is very appetizing when you look at it! If there is any leftover, take out the stewed rice directly, it is delicious!

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  8. Rinse each leaf well.
    Dried rice dumpling leaves should be boiled in hot water for three minutes, and then wrapped while soaking.
    After the fresh dumpling leaves are washed directly, wrap them while soaking in water to prevent the dumpling leaves from drying out, and the dumpling leaves will have curled edges.

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  9. The wrapping method is the simplest triangular dumpling, which can be easily used by novices.
    The language is boring, attached to the
    video in super slow motion

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  10. Put two spoonfuls of salty glutinous rice first, then a piece of meat, two or three scallops and two meatballs. Wrong! It's a ball

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  11. After the filling is placed, two more spoonfuls of salty glutinous rice are slightly compacted.

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  12. The left hand is pinched tightly, pinched into a triangular shape, and the leaves on both sides of the zongzi are slightly pressed in.
    The left side is pinched tightly and not loose (in front of the glutinous rice must not be cowardly ), the right hand folds up the dumpling leaves and wraps them down, wraps them according to the triangle, and folds the excess dumpling leaves to the side.

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  13. Just tie it up with cotton thread!
    Novices can tie it up at the head and tail of the triangle, so as not to expose the stuffing and

    want to wrap the zongzi, or rely on more practice, practice makes perfect will not be wrong!

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  14. Show novices that a dumpling tied at the end is a little ugly, but it doesn't affect its deliciousness, as long as you use your method to tie it tightly and don't show the filling!

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  15. After wrapping, put it directly in the pressure cooker, the water should overflow the zongzi, after the medium heat is steamed, turn to low heat and cook for another 40 minutes, and simmer for half an hour.

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  16. The temptation from the flesh

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