How to make black and white glutinous rice and fresh meat dumplings

Everyone is a foodie. If not, it’s because you haven’t found what you like to eat. If you want to cook the dishes you like, you have to learn. Now, let me introduce to you how to make black and white glutinous rice and meat dumplings.

1. Wash the black and white glutinous rice and soak it in water for about 2 hours;

2. Soak the zong leaves and magnolia grass in water (the water should just cover the zong leaves, and it is best to find a heavy object to hold them down);

3. Cut the meat into small pieces, add salt, chicken powder, pepper and soy sauce and marinate for about an hour;

4. Rinse the soaked glutinous rice, drain the water, add salt, chicken powder, pepper and soy sauce, mix well and add the meat;

5. Take a soaked Zongzi leaf and rinse it clean;

6. The head rolls inward into a funnel shape, and the bottom of the funnel tightens;

7. Add a small amount of mixed glutinous rice, compact it and fill the funnel mouth;

8. Tighten the two sides of the wrapping, fold the remaining leaves down to cover the funnel mouth, and fold the remaining leaves to the corners;

9. Tie the zong body with horseweed to prevent the rice from leaking out when cooking;

10. Place the wrapped dumplings tightly in the pot and add water to cover the dumplings. I used the five-grain key of the pressure cooker to cook them. After cooking, simmer for about 30 minutes.

11.Haha! It’s out of the pot! It is best to rinse with cold water, which will make it easier to peel! Let’s eat!

Black and white glutinous rice and fresh meat dumplings may seem complicated, but if you actually try to make them, you will find that they are not difficult at all. The key is that you must master the specific steps and methods before you do it.