Chestnut and mushroom meat rice dumplings
By VicentaLakin
Recipe Recommendations
- glutinous rice appropriate amount
- pork belly appropriate amount
- chestnut appropriate amount
- mushrooms appropriate amount
- ginger appropriate amount
- onion appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- yellow wine appropriate amount
- spiced powder appropriate amount
- salt appropriate amount
- salty and fresh
- cook
- several hours
- ordinary
Steps for Chestnut and mushroom meat rice dumplings
1
Soak the zongzi leaves with water in advance, and soak the glutinous rice for 2 hours.
2
Add salt, soy sauce, and soy sauce to glutinous rice.
3
Stir the glutinous rice well and marinate for 4 hours to taste.
4
Add butter, soy sauce, soy sauce, five-spice powder, salt, ginger, and green onion to the pork belly.
5
Stir well and marinate the pork belly for 4 hours to taste.
6
Soak dry mushrooms and cut them into small pieces.
7
Roll the zongzi leaves into a tube shape.
8
Put a little glutinous rice and press it.
9
Add pork belly, chestnuts, and mushrooms.
10
Lay a layer of glutinous rice on the top and press it.
11
Wrap the rice dumplings tightly with a rope.
12
Put boiling water in the pan and cook for 2 hours.Chestnut and mushroom meat rice dumplings Make Tips
1. The glutinous rice and pork belly are pickled for a few more hours and taste better.
2. It is best to use both fat and lean meat, only the thin ones are too dry and have poor taste.
3. Use dried mushrooms instead of fresh mushrooms.
4. When wrapping, the rice and stuffing are pressed tightly so that they will not easily disperse.
2. It is best to use both fat and lean meat, only the thin ones are too dry and have poor taste.
3. Use dried mushrooms instead of fresh mushrooms.
4. When wrapping, the rice and stuffing are pressed tightly so that they will not easily disperse.