Mushroom and pork rice dumplings
After finishing my homework at home, I had nothing to do, and there was still some rice left, so I tried it. Let alone it was really successful and it was delicious.
Recipe Recommendations
- glutinous rice appropriate amount
- pork belly appropriate amount
- mushrooms appropriate amount
- Meiji Fresh Soy Sauce appropriate amount
- salt appropriate amount
- spiced powder appropriate amount
- cooking wine appropriate amount
- salty and sweet
- steamed
- an hour
- simple
Steps for Mushroom and pork rice dumplings
1
Dry the rice, add soy sauce and salt (slightly more soy sauce) and marinate. Cut the pork belly into slices, add salt, cooking wine, and five-spice powder soy sauce and marinate until delicious. Cut mushrooms into slices and marinate in soy sauce until delicious.
2
Wash the fresh zongzi leaves, fry off the roots (with two small tips), and put the zongzi leaves into a boiling pot and cook for 3- 5 minutes.
3
Roll up the zongzi leaves from one end into a cone shape, put half of the rice in, put the marinated meat and mushrooms in, and cover the top with rice.
4
Press the leaves down, wrap them around from the right to the back, wrap them around from the left up to the side on the right where the rice is exposed, come over and press the mouth on the other side, press the end of the leaves with your hand, and wrap it tightly with cotton thread. (I use the cordless bag method. Use a needle to penetrate the middle part and insert the tip of the blade at the end into the needle hole and pull it.)
5
Add enough water to the pot at one time, until the water reaches the rice dumplings, heat it for an hour, and turn it to low for an hour. If you feel that the rice dumplings are weak, you can add salt and soy sauce to the water used to cook the rice dumplings.
6
Remove it and just remove it.Mushroom and pork rice dumplings Make Tips
Soak the glutinous rice for more than 3 hours in advance and soak the mushrooms.