How to make chestnut meat dumplings, how to soak rice, how to soak meat, and when to put chestnuts

Ingredients: chestnut, shiitake mushroom, pork belly, salted egg yolk, shrimp, white glutinous rice, meat sauce, peanuts. Method:

The chestnuts are cooked until the aroma of the chestnuts is cooked. Soak the mushrooms in water for an hour, fry them slightly over low heat, add spices and cook. The pork belly is fried in oil, then taken out and marinated with soy sauce and spices.

The shrimp is also fried in oil to bring out the fragrance. The peanuts are getting cooked. At the same time, soak the white glutinous rice in water for about 3 to 4 hours, soak it until soft and set aside.

Put the white glutinous rice together with all the other processed raw materials, the specific proportion can be mixed together according to personal preference, add sauce and stir-fry for a while, and then wrap it in the dumpling leaves after frying. Tip: Be sure to submerge all the rice dumplings with water and cook them for about an hour and a half.

The practice of meat dumplings is detailed Cuisine and efficacy: boutique staple food.

Ingredients for meat dumplings: Ingredients: 1500 grams of glutinous rice, 900 grams of sandwich pork, palm leaves, appropriate amount of marlian grass, 200 grams of soy sauce, 60 grams of sugar, 25 grams of salt, 3 grams of monosodium glutamate, 5 grams of cooking wine, green onions, a little ginger, 200 grams of soy sauce, 60 grams of sugar, 25 grams of salt, 3 grams of monosodium glutamate, 5 grams of cooking wine, green onions, a little ginger.

Characteristics of meat dumplings: glutinous sticky, fragrant meat, delicious taste. Teach you how to make meat dumplings and how to make them delicious 1. Wash the glutinous rice, soak it in water for 3-4 hours, control the dry water, put it in a basin, add 5 8 soy sauce, 2 5 salt and mix evenly; Cut the pork into small pieces, mix well with 3 8 soy sauce, sugar, remaining salt, monosodium glutamate, cooking wine, green onions, and minced ginger and marinate until soak into the flavor; 2. Fold two palm leaves (the hair is back) into a triangular pocket, put in glutinous rice, accounting for about 1 3 of the pocket, then put in a piece of meat, and then put in the glutinous rice of 2 3, pinch the zongzi into a rectangle with the left hand, push the palm leaves that are not folded up with the right hand, fold the two corners at the same time, and then fold the fourth corner, it becomes a four-cornered zongzi-shaped, and tie it tightly with malian grass, that is, the meat zongzi is raw; 3. Put the raw rice dumplings in the pot, add water (the amount of water should be large, the zongzi must be submerged), and press it with a heavy object to prevent it from floating.

Cook for 2 hours on a high fire, then add some water, and then change to low heat and simmer for 4-5 hours after boiling, and then it can be ripe.

Preparation of chestnut meat dumplings: Ingredients: chestnut glutinous rice pork belly pork ribs zongzi leaf line Process:

1.Glutinous rice needs to be soaked for a few hours in advance and marinated in a little soy sauce wine to absorb the flavor; 2.Zongye leaves need to be soaked one night in advance; 3.

The pork belly and pork ribs are cut and marinated in soy sauce, salt and wine; 4.Chestnut peel off the outer membrane 5Wrap well, pinch tightly, tie tightly, such zongzi is delicious; 6.

Boiled on the same day, the embers were stuffy for a night, and the zongzi were particularly delicious at dawn, and they tasted good.

Ingredients: chestnut, glutinous rice, pork belly, pork ribs, dumpling leaves, thread;

Ingredients: Seasoning: soy sauce, wine, pepper;

Step Spring Search; 1. Glutinous rice needs to be soaked for a few hours in advance, and marinated with a little soy sauce, wine, and pepper to taste the cherry blossoms;

2. Zongye leaves need to be soaked one night in advance;

3. Cut the pork belly and pork ribs and marinate them with soy sauce, salt and wine to taste;

4. Chestnut peels off the outer membrane;

5. Bandage, pinch tightly, and tie tightly;

When wrapping zongzi with bamboo leaves, it must be bandaged tightly, the tighter the taste of the zongzi, the meat must be marinated before use, the meat tastes good after the flavor, the cooking zongzi needs to be slow, and the stewed zongzi taste good.

Ingredients: Chestnut.

bai, shiitake mushroom, pork with five flowers, salted egg yolk, shrimp, white glutinous rice zhi, meat dao sauce, peanuts. Method: The chestnut version is cooked

Soak it in cold water, change the water frequently, and it can be in the refrigerator, but it must not be frozen, and the temperature should not be lower than zero degrees.

Chestnut, also known as chestnut, chestnut, chestnut, wind wax, is a plant of the genus Chestnut in the family Shellaceae, native to China, distributed in Vietnam, Taiwan and Chinese mainland, growing at an altitude of 370-2800 meters, mostly found in mountains, has been widely cultivated by artificial. Chestnuts are rich in nutrients, and their vitamin C content is higher than that of tomatoes, and more than ten times that of apples.

The minerals in chestnuts are also very comprehensive, including potassium, zinc, iron, etc., although the content is not as high as hazelnuts, but it is still much higher than ordinary fruits such as apples, especially the potassium content is 3 times higher than that of apples.

Chestnut is a general term for trees or shrubs in the genus Chestnut in the beech family, with about 7-9 species.

Native to temperate regions of the Northern Hemisphere, most species of chestnut trees are deciduous trees 20-40 meters tall, with only a few shrubs. The fruits of various chestnut trees are edible; Simple, elliptic or oblong-elliptic, 10-30 cm long, 4-10 cm wide, margins with hairy teeth. Monoecious, the male flowers are erect inflorescences, and the female flowers are born in the total bracts alone or severally.

The nuts are encapsulated in dense spiky ground bracts, which are 5-11 cm in diameter and contain 1-7 nuts in one bract. Flowering period 5-6 months; Fruit ripening period 9 October.

Prepare some garlic and puree the garlic. Put the chestnuts in a crisper bag and sprinkle the garlic paste on them, and with the taste of garlic, you can ensure that there are no insects. Finally, the gas is discharged, knotted, and put in the freezer compartment of the refrigerator.

You can soak it in cold water, you have to change the water frequently, you can also use it in the refrigerator, but you must not freeze it, the temperature is not lower than zero degrees, our hometown is preserved like this, but most of them are soaked in cold water, I hope to adopt, thank you.

The first paragraph: ingredients and preparation for making chestnut meat dumplings.

Chestnut meat dumplings are a traditional Chinese delicacy that is relatively cumbersome to make, but has a very delicious taste. The main ingredients for making chestnut meat dumplings include glutinous rice, lean meat, chestnuts, dried scallops, green onions and ginger. First, soak the glutinous rice for 4-6 hours, then drain and set aside.

Cut the lean meat into small pieces, add seasonings and marinate for 30 minutes, wait until the lean meat is flavored, add green onion and ginger and stir-fry for later use. Blanch the chestnuts and stir-fry them with the meat. At the same time, soak the scallops until soft, cut them into small cubes for later use.

The second paragraph: the steps and techniques of making chestnut meat dumplings.

To make chestnut meat dumplings, you need to use dumpling leaves and fine hemp rope. Soak the dumpling leaves until soft, wash them, blanch them with boiling water and set aside. Take a dumpling leaf and put it in the palm of your hand, add an appropriate amount of glutinous rice, then add fillings such as meat and chestnuts, and finally add a small amount of dried scallops and condiments.

Then add an appropriate amount of glutinous rice, seal the dumpling leaves, and then tie them tightly with hemp rope. Put the prepared rice dumplings into a pot of boiling water and cook for 5-6 hours. In the process of making guess envy, it is necessary to pay attention to the fact that the zongzi leaves must be fully fit with the glutinous rice, and at the same time, do not wrap the zongzi too hard.

The chestnut meat dumplings cooked by the boiled ears are golden in color, the skin of the dumpling leaves is full of aroma, and the inner layer is soft and glutinous glutinous rice, coupled with the aroma of meat, the sweetness of chestnuts and the umami of dried scallops, the taste is extremely delicious, it is an ancient and traditional Chinese taste. It can be eaten with peanut butter, chili sauce or bean paste to add flavor and beauty. Although it is more cumbersome to make chestnut meat dumplings, it embodies the cultural heritage of the Chinese nation, and it is one of the essences of traditional Chinese cuisine.

Cut the pork belly with skin into large pieces, marinate it with soy sauce, light soy sauce, oyster sauce, salt, and sugar, and marinate for a few hours to absorb the flavor, and marinate overnight to taste better.

The preparation of meat dumplings is as follows:

Ingredients: 1000 grams of round glutinous rice, 150 grams of soy sauce, 3 grams of salt, 50 grams of oyster sauce, 800 grams of pork belly with skin, a little cold water, 50 grams of soy sauce, 50 grams of light soy sauce, 30 grams of oyster sauce, 2 grams of salt, 10 grams of sugar.

Steps: 1. Clean the round-grain glutinous rice, pour soy sauce, oyster sauce, salt, and a little cold water and mix well. Soak for about 2 hours, you can stir several times halfway, and the dosage can be adjusted by yourself.

2. Wash the dried zongzi leaves twice to remove the floating dust, and soak them in cold water for at least 3 small bad luck hours; Cut the pork belly with skin into large pieces, marinate for a few hours with soy sauce, light soy sauce, oyster sauce, salt and sugar; Prepare a small rope and scissors, and prepare a basin with cool water.

3. Take two dumpling leaves, press them head to tail, cut off the hard stem of the head and tail, and fold it into a funnel shape.

4. Put two spoonfuls of glutinous rice first, then put two or three pieces of meat, and spread it evenly.

5. Spread another layer of glutinous rice on top and press the porcelain with a small spoon; The thumb and forefinger pinch the upper end of the leaf to form small ears on either side.

6. Fold the leaves down, completely cover the rice grains, and knead them into an inverted isosceles triangle with your hands.

7. Then tie it up.

8. Put the dumplings in a cold water pressure cooker, and use the stall of soup or stewed hoof tendons for about 1 hour; You can use a rice cooker or a cooking pot without a pressure cooker, but it will take longer; The boiled rice dumplings can be soaked in water and dried until they are warm.

9. Fresh meat dumplings, salty, fragrant, soft and glutinous.

1. Materials:

1. Main ingredients: chestnut, glutinous rice, pork belly, pork ribs, dumpling leaves, thread.

2. Seasoning: soy sauce, wine, pepper.

Second, the practice. 1.Glutinous rice needs to be soaked for a few hours in advance and marinated with a little soy sauce, wine, and pepper to absorb the flavor;

2.Zongye leaves need to be soaked one night in advance;

3.The pork belly and pork ribs are cut and marinated in soy sauce, salt and wine;

4.Chestnut peels off the outer membrane.

5.Bandage, to pinch tightly, tie tightly, such zongzi are delicious;

6.Boiled on the same day, the embers were stuffy for a night, and the zongzi were particularly delicious at dawn, and they tasted good.

III. 1When wrapping zongzi with bamboo leaves, be sure to wrap it tightly, and the tighter the zongzi, the better the taste.

2.The meat must be marinated before use, and the meat tastes good after being flavored.

3.Cooking zongzi needs to be slow, don't worry, the stewed zongzi taste good.

Quanzhou's meat dumplings are famous at home and abroad, and meat dumpling shops are all over the streets and alleys.

How to make delicious meat dumplings?

The first is the selection of raw materials: choose glutinous rice with soft texture and bright shine, and the ingredients are mixed with semi-lean and fat three-layer pork, prawns, shiitake mushrooms, braised eggs, lotus seeds, chestnuts, and snow shoots, and even palm leaves must be cooked in broth. The second is the mastery of the heat, including the time of frying rice and cutting must be very accurate.

The preparation method of meat dumplings is:

First, cut the pork into square slices, then put it in the pot and marinate it with "sugar black", add some spice until cooked, then scoop up the pork, fry the marinade with pre-washed high-quality glutinous rice, until all the marinade is absorbed into the glutinous rice, and then put it in a bamboo frame, and wrap it into a quadrangular zongzi with bamboo leaves one by one. In the process of bandaging, put in the prepared ingredients one by one, and when it is finished, it is then concentrated in a large pot to stew, which is called kang meat dumplings in dialect. The time of kang meat dumplings is generally about half a day, so that the meat dumplings can be glued out and the fragrance is overflowing, and then take out a string of strings and hang them.

When eating, a bunch of skewers are taken to the bowl to "stew hot", so that the cold food will not hurt the stomach, and also make the meat dumplings themselves more flavorful.

o After a slow boil, the meat dumplings are ready to be served. Unraveling the palm leaves, the golden polygonal zongzi are shiny, and a natural fragrance comes to the nose, which makes people suddenly increase their appetite. Dip it in peanut butter and garlic and put it in your mouth, and the aroma of the rice dumplings fills your mouth with the heat, making people have an endless aftertaste.

In addition to fresh meat dumplings and bean paste dumplings, there are also assorted dumplings with diced chicken, duck meat, barbecued pork, egg yolks, mushrooms, mung bean paste, etc.

Minnan zongzi: Xiamen, Quanzhou's roast meat dumplings, alkaline water dumplings are well-known at home and abroad. The rice dumplings of roast meat dumplings must be selected high-quality, pork belly is selected and marinated first to be fragrant and rotten, plus mushrooms, dried shrimps, lotus seeds and braised broth, sugar, etc., when eating, dip garlic, mustard, red hot sauce, radish sour and other condiments, sweet and tender, oily but not greasy.

Ningbo zongzi: Zhejiang Ningbo zongzi is quadrangular, with alkaline water zongzi, red bean zongzi, red jujube zongzi and other varieties. Its representative variety, alkaline water dumplings, is to add an appropriate amount of alkaline water to glutinous rice and wrap it with old yellow basket leaves. After cooking, the glutinous rice turns light yellow, which can be dipped in white sugar and eaten, which is fragrant and delicious.

Jiaxing zongzi: Jiaxing zongzi is rectangular, with fresh meat, bean paste, eight treasures and other varieties. Such as fresh meat dumplings, often in the lean meat sandwiched into a piece of fatty meat, after the zongzi cooked, the fat oil seeps into the rice, the entrance is fat but not greasy.

Beijing zongzi: Beijing zongzi is a representative variety of northern zongzi, which is small and oblique quadrangular. In the rural areas of the northern suburbs, it is customary to eat rhubarb rice dumplings, which are sticky and fragrant, and are mostly filled with red dates and bean paste.

Other well-known zongzi include spicy zongzi from Sichuan and Lianghu, sauerkraut zongzi from Guizhou, and salted egg zongzi from northern Jiangsu.

There are many types of zongzi in Shanghai.

Cantonese zongzi represented by Xinghualou and Xinya eat soft and strong taste, the shape is flat at the bottom, square, pentagonal, one corner is upward, and the rest stretches out to the four directions. There are many varieties of Cantonese zongzi, including chestnuts, fresh meat, egg yolks, and mushrooms; There are roast duck, shiitake mushrooms, chestnuts, fresh meat, egg yolk, rice kernels, and other lye water dumplings, bean paste dumplings, fresh meat dumplings, fresh meat egg yolk dumplings, red bean dumplings, etc.

Huaiyang special zongzi represented by Lao Banzhai and Yangzhou Hotel"Eight flavors and eight styles", authentic"Small feet"White rice dumplings, quadrangular red dates and red bean dumplings, scale-shaped egg yolk chestnut dumplings, ingot-shaped ham meat dumplings, triangular bean board salted meat dumplings, pillow-type fresh meat dumplings, long pillow wind chicken dumplings, diamond-shaped bean paste dumplings, have distinctive characteristics.

The mushroom dumplings, bean plate dumplings, bean paste dumplings, red bean and red date dumplings, pine nut white rice dumplings and Luohan dumplings of Gongdelin** are all vegetarian.

Halal Hong Changxing's zongzi is very Muslim style, the zongzi shell is slightly green, sharp edges and corners, the appearance is delicate, and the taste is pure, especially"Beef dumplings"It's something that other gangs don't have.

The zongzi of traditional specialty stores such as Shen Dacheng, Shanghai Jiaxing Zongzi Shop, and Wufangzhai are"Varied", bean paste, fresh meat, white rice, red dates, red beans, fresh meat egg yolk, etc. Shen Dacheng pioneered curry chicken dumplings, colorful and colorful. All kinds of zongzi are different from variety to appearance, from taste to color, the large Cantonese pillow dumplings are 450 grams each, and the mini dumplings are only 25 grams each.