Hello everyone! Here is a family dish [really firm taste]
Today, I would like to share with you an autumn stomach-warming delicacy "Guangdong Zhaoqing Wrapped Steamed Dumplings" stuffing sweet powder glutinous non-greasy method.
Main materials;
1. Rice dumpling leaves
Second, aquatic weeds
3. Glutinous rice
4. Peel the mung beans
Five, pork belly
6. Salted egg yolks
7. Shiitake mushrooms
8. Five-spice powder
Steps;
(1) First remove the rice dumpling leaves, aquatic weeds, mung beans, and shiitake mushrooms! Steep for 40 minutes each.
(2) Put the rice dumpling leaves and aquatic weeds into hot water and blanch the water for 3 minutes, let the rice dumpling leaves and aquatic grass soften and fish out, and then put them in a large dish and soak in water for 30 minutes and then clean.
(3) Cut off the roots of the mushrooms, wash them and set aside.
(4) Wash the soaked glutinous rice and peeled mung beans and drain the water.
(5) Pour the glutinous rice that drains the water into a large dish, add an appropriate amount of table salt, add a small amount of peanut oil and stir well.
(6) Wash the pork belly and cut it into pieces!
(7) Stir-fry the pork belly in the oil under the hot pan, add the appropriate amount of salt, add the five-spice powder, pour in the shiitake mushrooms and stir-fry for 2 to 3 minutes.
(8) Rinse the salted eggs and beat them into a bowl to extract the yolks.
(9) Take six rice dumpling leaves and lay them flat on the bowl, press the rice dumpling leaves with your hands to form a nest, put in a small spoonful of glutinous rice and a small spoon of mung beans, add two pieces of pork belly, two winter mushrooms, a salted egg yolk, and then put in a small layer of mung beans and a small layer of glutinous rice, cover 2 rice dumpling leaves on top, use chopsticks to press the two sides to fold into corners, take out the chopsticks, reverse the bowl to pour out the rice dumplings, and use water grass to tie firmly.
(10) Add the wash to the pot and add the rice dumplings! Until the water surface can be soaked over the rice dumpling noodles, cover the pot.
11, open the high heat to cook, each pot about 30 minutes to add water, the water surface should be added to the original water level (Note: this step is to make the rice dumplings do not blacken, the four sides of the filling soft glutinous to maintain the same effect) after about 4 hours of cooking! Can.
A sweet powder sticky and non-greasy "Guangdong Zhaoqing Wrapped Steamed Dumplings" is ready!
What do you friends think? If you also like to cook! Please click to pay attention or collect and forward [really firm] Thank you! everyone.