Meat dumplings
By VicentaLakin
Tomorrow is the midday festival to share a simple and easy-to-read tweed method, which, hopefully, will help。
Recipe Recommendations
- glutinous rice 1KG
- pork belly 0.5KG
- mung bean 200g
- black oil bean 100g
- soy sauce 20ml
- soy sauce 40ml
- cooking wine 20ml
- white granulated sugar 10ml
- refined salt 20g
- Very fresh. 5ml
- spiced powder 5g
- ginger powder 2g
- salty and fresh
- cook
- a day
- simple
Steps for Meat dumplings
1
Buffed rice and green beans, black beans. One day ahead。
2
Cut the bouquet into flat strips of about two centimetres, add a third of the accelerants to the freezer for one night, and it'll taste good。
3
1 to 2 hours in advance, with 2/3 of the remaining accelerators evenly, allowing rice grains to fully absorb the soft。
4
The leaves are boiled with water and washed clean。
5
We're all set. We're ready to wrap up. First, the tail of the leaf is broken into a funnel. The bottom must be firm。
6
Put some rice on the bottom and put a piece of salted meat。
7
Then you can fill the rice with meat and fill with rice, as you like。
8
The blades will be folded downwards on both sides and will form a triangle. And entangled in the same direction。
9
When you're tied to the cotton line, it's done! Put it in the electric pressure pan and put it on the porridge. Don't rush to cover until it's warm enough for another three hours。
10
It's done。
11
It's enough to taste your own meat。Meat dumplings Make Tips
One, all uses can be adjusted for a population. I'm from the North, so I have less sugar. Ginger powder can be kept. The meat is more than happy. I'm using old bamboo leaves, bigger, so one piece is enough. If fresh leaves are to be boiled with water, they need to be bungled. The narrower leaves can be adjusted to the actual situation. 3. If cooking is done with an ordinary boiler, cold water is used and the fire opens and turns into a fire for another three hours。