Table-style fresh meat rice dumplings
By CaylaBogan
It's another year when rice dumplings are fragrant. My husband and son belong to the meat-free type, but I prefer the ones with rich fillings. Taken together, Taiwanese fresh meat rice dumplings have become the first choice for my family to all.
Recipe Recommendations
- Reed leaves 600 grams
- pork appropriate amount
- eggs appropriate amount
- mushrooms appropriate amount
- peanut appropriate amount
- chestnuts appropriate amount
- soy sauce appropriate amount
- liquor appropriate amount
- rock sugar appropriate amount
- spiced powder appropriate amount
- pepper appropriate amount
- tender meat powder appropriate amount
- aniseed appropriate amount
- cumin appropriate amount
- soy sauce appropriate amount
- salty and sweet
- cook
- several days
- ordinary
Steps for Table-style fresh meat rice dumplings
1
Soak the dried rice dumplings in water overnight. You can press a large, heavy plate or container on top of it to ensure that the entire rice dumplings are completely immersed in the water from beginning to end.
2
After soaking for a long time, the zongzi leaves will become very tenacious. Rinse them with water several times to remove impurities on the surface of the leaves.
3
Boil a large pot of boiling water and put the zongzi leaves in and cook for 3 to 5 minutes. It can be used for sterilization and disinfection. Pay attention to the amount of water that must be sufficient to cover all the zongzi leaves. Remove them and then soak them in cold water.
4
Cut off the hard stalk at the round end of the rice dumplings leaves.
5
Cut the pork into 3 cm square blocks, add white wine, soy sauce, soy sauce, roasted pork sauce, tender meat powder, a small amount of pepper, aniseed, and cumin. Grab all the seasonings by hand, refrigerate in the refrigerator, and marinate for 24 hours.
6
Cook the eggs with clear water first, remove the shells, add soy sauce, soy sauce, rock sugar, five-spice powder and salt. Cook over low heat for half an hour, soak in the marinade overnight to fully taste, and then use cotton thread to cut each marinade into four equal parts.
7
Add the soup from boiling the stewed eggs to the glutinous rice, add some soy sauce, soy sauce and salt, and soak for about 4 hours.
8
Soak and wash the mushrooms and cut them in half.
9
Soak peanuts in water for a while.
10
Rinse canned raw chestnuts.
11
Take two zongzi leaves. If the leaves are narrow, you can also use three. If one is large and one is small, press the small pieces on the large pieces. It feels smooth and the side with the middle line of the leaf concave downward is the front side, facing upward.
12
Fold a one-centimeter edge inward from the middle of the blade slightly towards the end of the round head, which is equivalent to thickening the bottom and preventing rice leakage.
13
Put a chestnut in the bottom of the funnel first.
14
Then scoop in a spoonful of glutinous rice and gently squeeze it.
15
Fill in pork, stewed eggs, and mushrooms.
16
Add a spoonful of glutinous rice, sprinkle with a few peanuts, and finally fill the glutinous rice until it is 80 percent full. Gently press with the back of the spoon.
17
Press the raised palm leaves on the left and right sides towards the center to form a triangular cross-section.
18
Fold the back blade forward and tidy it up along the triangular crease.
19
Fold the long part in half, press it down to one side, and wrap it along the side.
20
Grab one end of the rope with your teeth, wind the other end with your hands a few times and tie it tightly.
21
Be sure to use a large pot to cook rice dumplings and add enough water so that all rice dumplings are immersed in the water and will not be too close to each other. Bring to a boil over high heat, turn to medium heat and cook for about two hours, then continue to simmer for half an hour.