Very delicious meat dumplings

The full video is uploaded. (If you move slowly in the video, don't watch it if you feel anxious and tired!) Free recipes, please be merciful! Eat a bite, there is the taste of Wufangzhai, eat the second bite, the evaluation is better than Wufangzhai, anyway, it is the kind of taste that you want to eat, If you have friends who want to do it, you must look carefully at the recipe, the right index finger on the video rolled a layer of cloth, because I always tighten the rope and once strangled the blood out of my hand, so now I will wrap a piece of cloth every time I wrap it to protect it.

Ingredients

Meat

Skinlessporkwith3or7pointsoffatandlean 500 g

Lightsoysauce 2 spoons(about15 gperscoop)

Sugar 5 g

darksoysauce 2 spoons

Cookingwine 1 spoon

Rice

Glutinousrice 1000 g

Deliciousfreshsoysauce 2 scoops

darksoysauce 2 scoops

Salt 10 g

Sugar 5 g

13fragrant 3-5 g

Cooking Instructions

The meat is cut into about 16 pieces that are fat and lean, and the meat is marinated according to the recipe one night in advance, and mixed more to allow the meat to absorb the soy sauce, which I grabbed with my hands. Place in a crisper bag and refrigerate overnight.
Wash and soak the dumpling leaves one night in advance, and the dried leaves need to be boiled in hot water and then washed and then soaked. My leaves this time are relatively large, 16 two-pound rice bags.
On the day of the wrapping, the rice will be soaked, and the pot will rise up and soak for about an hour.
After soaking, drain, preferably a little.
Add the seasoning you need to the rice, and the spoon is the one in the picture, which is used at home to drink soup. A spoonful of shallow is 10 grams, and a full one is 15 grams, and some friends reacted lightly, I tried a full spoonful again, and it is acceptable after burning.
Mix well by hand.
After mixing, marinate for half an hour, after marinating, mix again, there will be soy sauce precipitation at the bottom, if you don't mix, the bottom rice will be salty. There is a suggestion, mix it and wrap it directly, I have tried it, it doesn't taste good, I still like the pickled taste.
I started packing, and I only needed to learn this process a few more times, and suddenly I was inspired to learn it all at once.
Fold it
Put a little rice first, add a piece of fat and lean meat,
Then put in the rice, cover the meat, press it a little, the height of the rice and the front end of the leaf should be equal, people over 50 years old like to eat very strong, so at this time, you need to put the rice a little more, press a little tighter, we don't like too solid, so a little press, it's okay, this needs to depend on the degree of personal liking.
The leaves go down,
Pinch the excess leaves on both sides and turn them over together.
Fold the excess part of the front end to the left or right.
Tie the rope, and don't let go of your hands when folding the leaves.
It's pretty too!
The side POSE also comes with one.
If you have more, use a large pot, put it vertically, drain tightly, and add 1.5 tablespoons of light soy sauce and 10 grams of salt to the water. Boil with hot water, and the water covers the rice dumplings.
Add a bowl of water on top to press it so that the zongzi won't flip and jump. After an hour, the bowl of water is poured directly into the rice dumplings below, and the bowl is filled with cold water. Turn on the heat and simmer for 3 hours.
If you use a pressure cooker, put the water into 9 percent of the pressure cooker, too much, this bowl of water does not need to be put in, medium heat for 40 minutes after steaming. When it's cold, you can stay overnight.

Ordinary pressure cooker, everyone be careful when using it, don't be too full.
When it's cooked, it looks beautiful!
Eat.
This ingredient is moderately salty.