Red bean dumplings with jar meat-You Are Foodie

By Jennifer
28

Red bean dumplings with jar meat

After wrapping the rose dumplings, there are still a few leaves left. Simply soak some glutinous rice and red beans and make some salty dumplings. Red bean salty dumplings, the most classic is preserved meat red bean dumplings. However, this year, we will have something different. We will replace preserved meat with jar meat and have jar meat preserved meat dumplings. I don't know what the taste is?The jar meat is too fat. If you cut the dumplings in accordance with the previous practice, it would seem too fat. Think about it better to cut into small slices, at least the slices have lean meat.This should be the thinnest piece of meat in the jar, right? Although it still looks fat. Stir fry the excess oil, which can not only increase the flavor, but also eat less oil. Salt is added only by experience. Without experience, you have to add salt at will. At the beginning, a circle and a half of Zongye rolls were made of slender zongzi, which was the most comfortable and favorite shape. Later, seeing the leftover materials, I wrapped the last two into fat zongzi. Finally, there was no leftover materials.The salty red bean dumplings with jar meat taste no worse than the bacon version....

Main Ingredients

pork pieces simmered in an earthenware jar 120 g
Red bean 40 g
Glutinous rice 200 g

Auxiliary Ingredients

salt A moderate amount of

The proportion of each material can be adjusted according to your preference.Jar meat can be replaced by Bacon or streaky pork.The cooking time of zongzi should be increased or decreased according to the size and quantity of zongzi.

Step 1 . Ingredients: 200g glutinous rice, 40g red beans, 120g jar meat, appropriate amount of salt.

Step 2 . Wash the red bean glutinous rice with clean water in advance and soak it until it rises.

Step 3 . When cooking, put the soaked red beans into the steamer of the rice cooker with water.

Step 4 . Steamed with rice.

Step 5 . Pour glutinous rice and red beans into the screen respectively, and control the moisture.

Step 6 . Cut the jar meat into narrow pieces.

Step 7 . Put it into the pot and stir fry over low heat.

Step 8 . Fry until golden, pour out the excess oil and don't use it.

Step 9 . Pour the meat, rice and beans into a bowl and add an appropriate amount of salt.

Step 10 . Mix well and set aside.

Step 11 . Wash and dry Zongye.

Step 12 . Roll a circle and a half, long cone.

Step 13 . Put in the stuffing and press it tightly.

Step 14 . Cover the filling with the above Zongye downward, and then fold it to the side to form a triangular cone.

Step 15 . Tie a rope from the top to the waist and tie it tightly.

Step 16 . Do everything well.

Step 17 . Cut off the long petiole.

Step 18 . Put it into the pot, add water to the rice dumplings, boil it over high heat and turn to medium heat for more than two hours.

Step 19 . Zongzi is ripe and soft, turn off the fire.

Step 20 . Control the water out of the pot.

Step 21 . Peel and eat.

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