[Spicy taro and meat dumplings]

Published Jan 4, 2023 at 23:46pm ET

Fangzi self-made, component: 9. [About something] At present, only beans and fruits are mixed with Sina blog @Sugar Cake Halloween, which is reprinted elsewhere, so I cant see and respond to all the news comments. Im very sorry. Dougou and Sina will check the news.~

Food Material List

1 Rice material:
2 Glutinous rice 350g
3 Taro Two (boiled weight 230G)
4 Soy sauce 200ML
5 Spicy oil 12 tablespoons

Operational steps

1 Wash taro and boil until it can be easily punctured with chopsticks. Drain
2 After peeling and cutting into small pieces, I used two doses and boiled it weighing about 230G.
3 Add 350G of glutinous rice and 200 ml of fresh water (enough to cover about 1 cm of glutinous rice)
soak overnight (or half a day until glutinous rice absorbs water) and then filter out excess water
add chopped taro, add 1/2 tbsp of oiled hot pepper and mix well into rice material for reserve.
4 Pickling 80G pork with 1/2 cup of compound soy sauce, 1 teaspoon of spicy oil and 1 teaspoon of sugar overnight to drain excess soy sauce. If you dont want to waste these sauces, you can also marinate something else.
5 Dry rice dumpling leaves are softened and washed clean in advance with clear water. Cut off the hard part of the stem < br/> and roll it into a conical tube. Fill in some rice and put on the cured pork pieces.
6 Fill in the rice and press it gently with a spoon.
7 The remaining leaves of dumplings are folded and wrapped, and the Dragon boat-shaped (long quadrilateral) dumplings are wrapped with cotton ropes. For more detailed process, see the previous writing: [Chestnut rib dumplings]
8 Cook well. I add water to all the zongzi, 30-40 minutes after steaming in the electric pressure cooker, open the cover after natural ventilation
and cant finish eating more at one time. I cook the leachate and cool it, then put it in the refrigerator for refrigeration and preservation.
9 Finished products~
10 Finished product clamping~

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