How to make meat in meat dumplings, the production process of meat dumplings

Ingredients: appropriate amount of sandwich meat, appropriate amount of dumpling leaves, appropriate amount of 6 kg of glutinous rice; Excipients: 10g salt, 3 tablespoons dark soy sauce, 8 tablespoons light soy sauce, 1 tablespoon sugar, 2 tablespoons oyster sauce, 3 tablespoons cooking wine.

1. After washing the appropriate amount of zongzi leaves, soak them in boiling water and boil them, then pick them up for later use, and use bamboo shells to tie the zongzi, so they also cook it together, sterilize it, and then tear it into lines.

2. Wash and cut 3 catties of sandwich meat in advance and drain the water, add 6 grams of salt, 6 tablespoons of light soy sauce, 3 tablespoons of dark soy sauce, 3 tablespoons of cooking wine, 2 tablespoons of oyster sauce, mix well and marinate overnight (the temperature is high to refrigerate), wash the glutinous rice and drain the water.

3. Pour the glutinous rice into a basin, add 4 grams of salt and a tablespoon of sugar and mix well, then pour the sauce in the marinated meat into the glutinous rice and mix well.

4. Take 3 dumpling leaves and fold them into a funnel shape.

5. Add one-third of the glutinous rice and add the meat in the middle.

6. Then add glutinous rice to fill it, push the zongzi leaves forward, fold them into a triangular shape in the middle, and then wrap the zongzi leaves along the corners, and then wrap the zongzi leaves back and forth along the corners on both sides.

7. Then use the bamboo shell - bite the head with your teeth and grasp it back and forth.

The process of making meat dumplings is as follows:

Main ingredients: five chaotic cracked pork, glutinous rice, salted egg yolk, salt, light soy sauce, dark soy sauce, oyster sauce, sugar, chives, ginger, edible alkali.

Main tools: pots, knives, plastic wrap, refrigerators, pressure cookers, ropes.

1. Wash the glutinous rice with water twice, and then soak it in a basin of water for 4 to 6 hours. Wash the pork belly and cut it into small pieces, and cut the salted egg yolk through the middle. Wash the chives and ginger, cut the green onion into sections, cut the ginger into ginger slices, and set aside for later use.

2. Add salt, light soy sauce, dark soy sauce, oyster sauce and sugar to the pork belly, mix it with your hands for 3 minutes, mix well, wrap it in plastic wrap, and let it refrigerate and marinate in the refrigerator for 8 hours.

3. After soaking the glutinous rice for enough time, remove and drain the water, add salt, light soy sauce, dark soy sauce and sugar, mix well with chopsticks, wrap it in plastic wrap, and marinate it in the refrigerator for 5 hours.

4. Soak the dumpling leaves in water for 2 hours in advance, and then boil them in boiling water for 2 minutes, remember to add salt and edible alkali, which will make the dumpling leaves softer, tougher, and not easy to break.

5. Take 2 dumpling leaves and stack them in a staggered manner, fold them into a funnel shape, and leave a piece when folding, so that the rice will not leak. Put in some glutinous rice first, then add the marinated pork belly, then add half a salted egg yolk, and finally fill it with glutinous rice.

6. Cover the other end of the dumpling leaf and press it tightly, the two sides of the dumpling leaf must not leave a seam, and then fold the end of the dumpling and tie it tightly with a rope, and the meat dumpling will be closed and wrapped.

7. Put the zongzi into the pressure cooker, add the water that has not passed the zongzi, add salt and edible alkali, cover the lid and cook over high heat. After pressing for 30 minutes, turn off the heat, and the meat dumplings will be cooked.