The practice of sauce meat dumplings, how to make sauce meat dumplings delicious, and the homely pra

Material. Ingredients: 1000g glutinous rice, 250g sauce meat;

Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of soy sauce, appropriate amount of sugar. Sauce meat dumplings.

Prepare the ingredients: soak the glutinous rice for 3 hours in advance, drain the water, and then set aside the salt, soy sauce and sugar.

A piece of sauced meat (sauced meat can also be substituted with fresh pork belly).

Stir well and let stand for 1 hour. Wrapping zongzi is to stir again.

The dumpling leaves were soaked the night before. Cut off 2 dumpling leaves.

Overlap the 2 leaves and nest in a triangle at two-thirds of the way.

Put the glutinous rice and a piece of miso meat in it and compact.

Cover the top dumpling leaves and pinch them tightly.

Tie tightly with cotton yarn.

This is a wrapped rice dumpling.

Put it in the pressure cooker and beat until 40 minutes.

Cool and drain.

Peel it off and look at it, it smells so good. ^_

Tips: The rice dumplings are even more delicious when cooled.

1.Wash the pork tendon meat and peel the membrane.

2.Cut into 3 cm cubes.

3.Put the diced meat into a small bowl and add star anise, cinnamon, bay leaves, etc.

4.Pour in the cooking wine.

5.Add 15g of vegetable oil.

6.Add refined salt.

7.Pour in 10g dark soy sauce.

8.Mix well. 9.Marinate in the refrigerator for 24 hours.

10.Wash the leaves and cook them in water until soft.

11.After washing the glutinous rice, remove the water.

12.Pour 15g of oil into the pan, add the chopped onion when the oil is hot, and fry over low heat until the onion is slightly charred.

13.Decant the chopped onion, pour sugar into the pan and stir-fry over low heat.

14.Stir-fry until the sugar melts and the color is golden brown.

15.Pour in 10g of dark soy sauce and stir-fry over low heat until viscous and even.

16.Pour in the glutinous rice with controlled water and stir-fry over low heat until the rice grains are red in color and uniform in color.

17.Take a dumpling leaf, bend the tip of the leaf into a funnel shape to 1 3, and close the bottom of the funnel. Dig in the fried glutinous rice.

18.Add the marinated pork tendons.

19.Dig another spoonful of glutinous rice and cover the marinated meat.

20.Bend the leaves inward.

21.Cover the glutinous rice.

22.Pinch tightly with your hands to prevent the rice grains from being exposed.

23.Bend the extra leaves to the side.

24.Bend the direction to the left or right, look at the habit.

25.Hold the zongzi tightly with your hands and wrap it tightly with cotton thread.

26.Put the wrapped meat dumplings into the pressure cooker and pour in the water that has not covered the dumplings.

27.Cover the top with a plate and press it to prevent the rice dumplings from tumbling and breaking when cooking.

28.Turn on high heat and bring to a boil, after the pressure cooker is steamed, press on low heat for 20 minutes, turn off the heat and simmer for a few more hours.

The steps to make the sauce meat dumplings are as follows:

1. Marinate the sauce meat first--- take the pork foreleg meat, peel and wash;

2. Cut the lean meat into large pieces, cut the fatty meat into small pieces, use salt, sugar, cooking wine, ginger powder, pepper, sweet noodle sauce, chicken essence, sesame oil, stir well, marinate for 1-2 days, (put in the refrigerator);

3. Rinse the reed leaves with water, boil them in boiling water for 3 minutes, remove them, and then rinse them with water.

4. Wash the glutinous rice, put it in the marinade sauce meat, stir well, if the taste is light, you can also add some salt, and stir it first.

5. Take 3 reed leaves, cut off the top thick stem, fold into a funnel shape, first put in a small spoon of glutinous rice, then put in a piece of lean meat sauce, a small piece of fatty meat, and then cover a layer of glutinous rice, hold the reed leaves with the palm of your hand, gently flatten the upper layer of glutinous rice, and then cover the other side of the reed leaves.

6. At the sharp corners on both sides, fold the reed leaves in half, so that the glutinous rice is not easy to leak out, and then fold the reed leaves on the other side, and move the fingers over and pinch them, so that the zongzi is not easy to disperse, tie it tightly with cotton thread, tie it tightly, tie it in a knot, cut off the excess reed leaves, and be filial piety in this way, the zongzi will be wrapped.

7. Take the pressure cooker, put in the zongzi, add eight minutes full of water, boil the valve on high heat, low heat for 30 minutes, turn off the heat, cool it slightly, open the pressure cooker, add water to eight minutes full, boil on the valve on high heat, and low heat for about an hour.

The recipe and ingredient tips for sauce meat dumplings are as follows:Ingredients: 500 grams of glutinous rice, appropriate amount of dumpling leaves, 300 grams of pork belly.

Ingredients: 1 tablespoon of cooking wine, 2 tablespoons of bean paste, 2 tablespoons of light soy sauce, 1 tablespoon of oyster sauce, a small amount of black rice.

1. Prepare materials.

2. Clean the glutinous rice and soak it for 3 hours for later use.

3. Cut the pork belly into thick slices, add 2 tablespoons of light soy sauce, 1 tablespoon of oyster sauce, 2 tablespoons of bean paste, 1 tablespoon of cooking wine, mix well, marinate for 2 hours and set aside.

4. Fold the dumpling leaves into a triangular shape to make a sparrow tremble, put glutinous rice and marinated meat, wrap it, and trip it to the line.

5. Cook in a pot under cold water for 40-60 minutes.

The preparation of meat dumplings is as follows:Ingredients: 4 catties of glutinous rice, catties of pork belly.

Excipients: appropriate amount of light soy sauce, appropriate amount of dark soy sauce, appropriate amount of salt, appropriate amount of rice dumpling leaves.

1. Wash the dumpling leaves, pour water into the pot, add the dumpling leaves and cook for half an hour, the dumplings will be boiled soft to help wrap and also play a role in disinfection.

2. Wash the glutinous rice, soak it (basically soak for 2-3 hours), control the moisture, add an appropriate amount of light soy sauce and dark soy sauce and mix evenly.

3. Cut the pork belly into small pieces, add an appropriate amount of light soy sauce, dark soy sauce and salt and mix well.

4. Fold the dumpling leaves into a small funnel shape, one layer of glutinous rice and one piece of meat, two pieces of meat, and three layers of glutinous rice.

5. Fold the dumpling leaves and wrap them tightly with a rope.

6. Put the wrapped Zongshi Shenzi into the pressure cooker and cook it twice, it's OK, remember, you must cook it twice, if you lose a trillion times, the rice will not be delicious if it is not cooked soft, twice is just right.

7. Check and rent the finished product map of meat dumplings.

Ingredients for meat dumplings.

Pork belly (peeled and boneless) 500g dark soy sauce 50g

5g of salt and 5g of sugar

5g of monosodium glutamate, 15g of rice wine

1000g glutinous rice and 70g dark soy sauce

10g salt, 5g sugar

10g of monosodium glutamate and 20g of lard

20 dumpling leaves.

Preparation of meat dumplings.

Step 1: Peel and debone the pork belly and cut it into small pieces of about 10 grams. Add rice wine, dark soy sauce, salt, sugar, monosodium glutamate, mix well, put in the refrigerator and marinate for more than 2 hours, it is better to stay overnight.

Step 2 Rinse the glutinous rice, drain the water, do not soak it (this makes it easier to absorb the sauce), add the dark soy sauce, salt, sugar, monosodium glutamate, melted lard, mix well, leave for more than 30 minutes, you can mix several times halfway, as long as the glutinous rice evenly absorbs the sauce OK.

Step 3 If you are a novice, try to choose a relatively large kind of zongzi leaves, and it is easier to wrap 1 zongzi with 1 zongzi leaf. Soak the dumpling leaves in water to soften and wash them, if you buy the kind of hard dumpling leaves, then you must soak them in boiling water to soften, or put them in a pot and boil them in water.

Step 4: Fold 1 3 places away from the tip of the dumpling leaf.

Step 5 Hold the dumpling leaf in your left hand, put in about 40 grams of glutinous rice, and spread it flat on the bottom of the dumpling leaf. (If you are afraid of the different sizes of meat dumplings, you can use a measuring cup.) ）

Step 6: Put in 3 pieces of marinated pork belly, preferably 1 piece of lean meat at each end, and 1 piece of fatty meat in the middle. (The pork belly is chosen because the fatty glutinous rice will be more fragrant and oily when cooked, and the same is true for putting lard in the glutinous rice.) ）

Step 7: Cover the meat with about 40 grams of glutinous rice.

Step 8Fold the tail of the dumpling leaf from the glutinous rice upwards and cover all the glutinous rice.

Step 9: Fold the tail of the dumpling leaf in half and fold it to the side, and pinch it tightly with your hands.

Step 10 wrap this end two or three times with cotton thread and fix the tail of the dumpling leaf folded on one side.

Step 11 is evenly wound to the other end, the zongzi is turned in the hand, and the knot is tied around two or three times, and a meat dumpling is completed. By the way, don't tie the thread too tightly, otherwise the zongzi will not be easy to cook through.

Step 122 kg glutinous rice 1 kg pork belly wrapped a total of 16 meat dumplings, which is still more cost-effective.

Step 13 Put the wrapped meat dumplings into the pressure cooker, the water must be submerged so the dumplings, it is best to press something on them, do not let the dumplings float, and turn off the heat for 20 minutes after the pressure cooker is ventilated.

Step 14: After the pressure cooker is out of gas, pour out the rice dumplings and rinse them with clean water while they are hot.

Step 15 Don't simmer in the pressure cooker for too long, the glutinous rice is not delicious if it is stewed, tonight I watched the voice of China, I forgot to pour out the zongzi, the glutinous rice on the surface is also slightly rotten, but the taste is still okay, in fact, it will be more resilient and delicious after a little cooling.

Wash the dumpling leaves and cut off the roots of the leaves with scissors. Soak in water until soft. I soaked it in water the day beforehand. In this way, the dumpling leaves are more resilient and not easy to break when packing. Zongye is turquoise and turquoise in the water, which is very beautiful.

Prepare the cotton thread.

Soak the peanuts in water in advance. Wash the glutinous rice and drain the water in the glutinous rice. Then add light soy sauce, sugar, cooking wine, a little salt to the glutinous rice, you can release more light soy sauce, stir evenly according to your taste, and set aside.

Cut the ham into cubes. Mix together the peanuts, ham, and glutinous rice, and stir well. I stirred it half a day in advance to let it marinate and absorb the flavor.

Cut the pork belly into thumb-sized pieces, soak the dried shiitake mushrooms and cut them into strips, and mix them together. Add light soy sauce, dark soy sauce, sugar, salt, and cooking wine, adjust the taste according to your taste, and stir constantly to make the seasoning evenly coated with pork belly and shiitake mushrooms. It is best to marinate it a day in advance, so that it is easier to absorb the flavor.

Choose two pieces of suitable size and two dumpling leaves overlap and roll into a cone.

Add the stirred glutinous rice first, then the pork belly, and finally the glutinous rice. Press it and compact. Fold the top zongzi leaves down to cover the rice below, fold the extra zongzi leaves into corners, and tie the zongzi tightly with cotton thread.

Wrap tightly. Everyone chooses to wrap into a triangle or a square according to the situation.

Wrapped meat dumplings.

It's all wrapped. One by one, they are so beautiful in a basin. It looks a little dark green.

Put the wrapped meat dumplings neatly in the pot one by one, add water, the water should be boiled over high heat over the zongzi, and it is best to press something with weight on the zongzi, in short, let the zongzi ensure that it is good in the water. I use a pressure cooker to cook, so cook over high heat, cook until the pressure cooker starts to spur, about 30 minutes after about 30 minutes of spraying, and then turn off the heat. If it is a general pot, then wait for the water to boil on high heat, then change to a simmer and cook for about 3 hours, do not stop the fire in the middle of cooking zongzi, and be sure to keep the water boiling.

In this way, we can ensure that the zongzi can be cooked.

The boiled rice dumplings are out of the pot. It's a big pot, so hot. After cooking, the rice dumplings look oily and shiny, and the rice dumpling leaves have become a little yellow and darker. Because the dumpling leaves are also ripe.

Cool the rice dumplings slightly. Let's eat zongzi. When you open it, you can see that the glutinous rice is black, because it has been marinated in light soy sauce, and you can also see peanuts, ham, shiitake mushrooms, and pork belly. The leaves of the zongzi are fragrant, and the taste of the zongzi is rich. The aroma of the two is mixed together, and the appetite is good.

Let's eat another one.

Let's have a puzzle. This time, I also used glutinous rice, mung beans, peanuts, and dates to make sweet rice dumplings. Plus meat dumplings, so big two pots. After cooking, let's eat together. (>

1. Ingredients: 500 grams of pork belly, 1500 grams of glutinous rice, 30 zongzi leaves, 20 grams of ginger, 30 grams of soy sauce, 10 grams of cooking wine, 15 zongzi threads.

2. Prepare some zongzi leaves, generally one zongzi needs two zongzi leaves, so you need to wrap a few zongzi leaves.

3. Prepare a small piece of ginger, remove the ginger skin, and cut the ginger into minced ginger with a knife to remove the fishy smell in the meat, but the ginger is not wrapped in the zongzi.

4. Prepare a piece of pork belly, composed of fat and tendons, remove the skin on the meat, cut the tendons and fat into small pieces respectively, and the number of dumplings is the number of dumplings.

5. Prepare an empty bowl, pour Dading's soy sauce into the bowl, sprinkle in the minced ginger just prepared, and then pour in a certain amount of cooking wine.

6. Put all the prepared meat into the sauce, stir the meat with chopsticks, so that each piece of meat is fully dipped in soy sauce, and soak for about 1 hour.

7. Wash the dumpling leaves, cut off one of the sharp ends of the dumpling leaves with scissors, leaving a flat mouth, which needs to be wrapped in it when wrapping.

8. Glutinous rice needs to be used for wrapping rice dumplings, and rice used for cooking rice can not be used. Wash the glutinous rice and set it aside for later use.

9. At this time, the meat has been soaked almost, and one end of the flat head of the two dumpling leaves is circled inward and circled into a funnel. Remember that there must be no hole in the tip at the bottom.

10. Put a small amount of glutinous rice in the zongzi with a spoon first, gently press it with a spoon, because it does not need to be pressed too heavily at the bottom, and then put a piece of fat on the glutinous rice and press it again with a spoon.

11. Cover the glutinous rice, press another layer of glutinous rice, and then continue to put a piece of tendon. Finally, cover all the glutinous rice, and press it with a spoon every step you need, so that the glutinous rice will be pressed firmly, and the rice in the zongzi will be softer and glutinous.

12. Turn the tail of the zongzi leaf up and cover it on the glutinous rice, and form a triangle after the tail is covered, so the appearance of the zongzi is completed.

13. Take out the zongzi line, bite one end with your teeth, circle around the zongzi, tie a small knot, and pull the thread tightly, not too loose.

14. Continue to keep winding around the zongzi as before, about five or six laps, press the excess part of the end of the line into the line, then the handmade fresh meat zongzi is completed.