How to wrap meat dumplings

How to pack meat dumplings delicious

First we will be ready to wash the glutinous rice, and then soak in water for 3-4 hours, soak well after the control of dry water in the basin, and then add the right amount of soy sauce and salt inside and mix well, and then cut pork into small pieces, and then with the right amount of soy sauce, sugar, salt, monosodium glutamate, cooking wine and green onions, ginger and mixing well marinated on the soaked into the taste, and then take out the two brown leaves (hairy face to face) folded into a triangular pocket, put the glutinous rice about 1/3 of the pocket, and then put a piece of meat, and then put into the pocket 2/3 of the pocket, and then put into the pocket 2/3 of the glutinous rice, glutinous rice about 1/3 of the pocket, and then put into the pocket. back) folded into a triangular pocket, into the glutinous rice, glutinous rice about 1/3 of the pocket, and then into a piece of meat, and then into the pocket 2/3 of the glutinous rice, the left hand of the zongzi pinched into a rectangle, the right hand of the brown leaves did not fold up a push, in the lower two corners of the folded at the same time, and then folded the fourth corner, it has become a four-cornered shape of the zongzong, with the Ma Lien grass tightly tied to the meat zongzong billet, the zongzong billet put in a pot with water, the water must be submerged! rice dumplings, and then press with a heavy object, first with a strong fire to cook for 2 hours, which then add some water, boil and then switch to a small fire simmering for 4-5 hours, you can mature.

The dumplings how to cook

1, cold water in the pot: first of all, we packaged dumplings cold water in the pot, neatly yards into the pot, the water should be soaked through the dumplings two inches or so, and to be re-rolled up and then after a strong fire to cook for about 1 hour. Here are a few things we need to pay attention to, is that the rice dumplings must be cold water in the pot, with the slow rise in water temperature, the fragrance of the rice dumplings will slowly penetrate into the glutinous rice, so that the rice dumplings will cook out more fragrant. In addition, cold water cooking rice dumplings can make the cooked rice dumplings ripe and consistent, no hard heart. Secondly, the water surface must be more than the dumplings, the best is to dip over the dumplings about two inches, this is because the dumplings in the process of cooking will be expanded, if you do not add enough water, the top of the dumplings will be the top of the water, the amount of water is insufficient dumplings are not easy to cook through, and so the dumplings are not enough to cook the soft and sticky.

Thirdly, after the rice dumplings into the pot, it is best to use a heavy weight on top of the compaction, so that the rice dumplings will not be cooked out of the scattered rotten. The fourth is in the process of cooking dumplings do not add raw water, which will affect the taste of dumplings. It is best to pay attention to the water rice dumplings can not be cooked with other dumplings, and cook rice dumplings time should be controlled, not too long, not too short, the length of time the glutinous rice soaked, the size of the fire, the size of the dumplings, the size of the dumplings, with a pressure cooker or a regular pot, etc., all of these factors affect the length of time to cook rice dumplings.

2, soak the dumplings: when the dumplings are almost cooked, you can take a dumpling open to see if there is cooked, do not wait for the pot and then back to the pot, because one did not cook through the cold and then cook to spend a longer time. Of course, we can also be cooked to a certain extent after fishing up with a finger pressure, feel soft and sticky is cooked, otherwise you need to continue to cook. After the dumplings are cooked, do not rush out of the pot, but leave the dumplings in the pot, soak for more than 1 hour and then out of the pot, so that the flavor is better, the texture will be better.