Curried beef and corn rice dumplings
By NeldaMurray
People in Northeast China generally eat sweet rice dumplings, but very few people have meat rice dumplings. Just like I don't even mention rice dumplings, I have never eaten meat rice dumplings at all. This time, I felt good when I tried meat rice dumplings for the first time, but at least my taste quite like it!
Recipe Recommendations
- sticky rice appropriate amount
- baking soda appropriate amount
- curry powder appropriate amount
- salt appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- starch appropriate amount
- lemon juice appropriate amount
- onion appropriate amount
- ginger slices appropriate amount
- salty and fresh
- cook
- a day
- ordinary
Steps for Curried beef and corn rice dumplings
1
Mix sticky rice and sticky rice dregs and wash them thoroughly, soak them in clear water for 1 night. If it is hot, place them in the refrigerator. Before using, control the moisture and stir in a small amount of baking soda.
2
Soak the dried zongzi leaves and straw ropes overnight, boil them with boiling water and disinfect them, and carefully clean each zongzi leaf.
3
Wash the beef and set aside.
4
Cut beef into small pieces, add curry powder, salt, soy sauce, soy sauce, a few drops of lemon juice, starch, green onion, and ginger slices, mix well and marinate overnight.
5
Add curry powder, salt, soy sauce, soy sauce, soy sauce and marinated curry beef to the glutinous rice mixture, mix well and marinate for a while. Pay attention to this step to remove the green onions and ginger slices from the curry beef, and put the salt more than usual.
6
Take two zongzi leaves and stack them slightly staggered, and cut off the roots.
7
Roll it into a funnel shape as shown in the figure.
8
Add the sticky rice mixture until 8 minutes full.
9
Fold the remaining rice dumplings on both sides together and compact them.
10
Smooth out the remaining rice leaves by hand and fold them over.
11
Bind it firmly with rice dumplings rope and cut off excess rice dumplings leaves.
12
Add enough water to the pot to boil and add the wrapped rice dumplings. Make sure the water reaches the rice dumplings. Cook on high heat for 1 hour, turn to low heat for 1 hour, turn off the heat and keep it for another 2 to 2 hours. Better.Curried beef and corn rice dumplings Make Tips
1. Putting a small amount of baking soda into the sticky rice can make the rice dumplings more chewy and facilitate digestion. 2. Add a small amount of starch when marinating beef to make the cooked beef softer and rotten. 3. When boiling, the water must not pass through the rice dumplings. When cooking on high fire, pay attention to adding hot water instead of cold water in time when there is little water, otherwise it will easily be cooked. 4. You can adjust the cooking time according to the size of the rice dumplings. 5. Put rice dumplings that cannot be eaten in cold water, and it can be refrigerated or even frozen in the refrigerator. 6. Do not consume too much at one time, otherwise it will not be easy to digest.