The classic big meat dumplings are delicious and skillful, and the 3 hidden skills are shared with you, soft and glutinous oil is moist and salty, fragrant and delicious

Today I will share with you the practice of the family version of the big meat dumpling, the meat fragrant rice is glutinous, the material is full of flavor, and it is this big meat dumpling;

The practice of the family version of the big meat dumplings is also very simple, there are 3 tips in the operation process, these 3 tips are easy for everyone to ignore, and they can be regarded as invisible tips, which will be introduced in detail in the following article, and learned to make delicious meat dumplings at home, the Dragon Boat Festival is coming, and friends who like it can try it!

【Ingredients】glutinous rice, pork belly, rice dumplings, salt, light soy sauce, dark soy sauce, oyster sauce, sugar;

【How to make large meat dumplings】

1. It is also very simple to make large meat dumplings at home, as long as you prepare 3 main raw materials, you can eat them for a long time when you make them, and you can also put them in quick-freezing for preservation if you can't finish them;

The first skill of big meat dumplings is the selection and processing of meat, meat is recommended to choose pork belly, all lean meat tastes too woody, and the cooked zongzi will not be so oily, soft and glutinous, generally three points of fat and seven points of thin, you can also choose a piece of lean meat with a piece of fat meat, but the taste of pork belly will be better, you can eat fat meat can be four points fat and six points lean, because after the rice dumplings are cooked, you can't eat the feeling of fat meat at all, the fat meat has been softened, so if you want to eat a big meat dumpling, you must have fat meat;

Then there is the processing of meat, as the name suggests, the big meat dumplings are relatively large pieces of meat, I use the pork belly, cut it into slightly larger pieces, the fatter part of the top of the pork belly can be matched with a little lean meat, in short, it is the principle of fat and thin matching, cut the pork belly marinated, add salt, light soy sauce, dark soy sauce, oyster sauce, sugar, stir evenly, marinate one night in advance, the taste can be adjusted to be a little saltier than usual, and the meat taste is just right;

2. The second skill of wrapping large meat dumplings is the processing of glutinous rice, many friends will soak the glutinous rice in advance, in fact, it is not, the glutinous rice can not be soaked, drain the water immediately after cleaning, to avoid the glutinous rice absorbing too much water, the glutinous rice that has not been soaked, the taste of the cooked zongzi will be more firm Q bomb chewy, soaking glutinous rice is the usual method of merchants, the soaked glutinous rice wrapped out of the zongzi, with less glutinous rice, but the taste is not so tight, the taste is not good;

Add an appropriate amount of dark soy sauce to the cleaned glutinous rice, stir well, adjust to a darker color, and soak it aside for half an hour to let the glutinous rice absorb it, so that the color of the cooked zongzi is ruddy and oily, and the color will be more beautiful and not very salty;

3. After the meat and glutinous rice are ready, you can start to wrap the zongzi, the zongzi leaves can be used fresh zongzi leaves can also be used dry zongzi leaves, fresh zongzi leaves are now on the market, vegetable markets or supermarkets can be bought, fresh zongzi leaves should be boiled before use, pot under cold water, boil water for 5-8 minutes, put in cold water to cool, so that the processed zongzi leaves are softer, not easy to break, if you use dry zongzi leaves, you need to soak them in water one night in advance, After soaking, scrub it clean, and you can use it directly after brushing it clean;

4. We wrap a rectangular pillow dumpling, which is also a four-cornered dumpling, take 2 dumpling leaves, cut off the head and tail, one dumpling leaf is rough and the other side is facing up, the smooth side of the other dumpling leaf is facing up, the two narrow ends of the two dumpling leaves overlap together, and then fold it from one-third of the dumpling leaf to bend it into a dimple-like, funnel-like shape;

Put a layer of glutinous rice in the shape of the funnel, then put a piece of pork belly, cover it with a layer of glutinous rice, fold the back zongzi leaves up to cover the glutinous rice, press down the excess zongzi leaves on both sides, fold the excess on the top down, and finally wrap it around twice with a rope to tie a knot, and a big meat zongzi is completed; It is also wrapped into zongzi according to their own habits, and the shape of the zongzi does not matter;

5. After the zongzi is wrapped, it is to cook the zongzi, the third skill is the method of cooking the zongzi, cooking the zongzi is not simply to cook the zongzi, but to soak, the zongzi is boiled in a pot under cold water, the water should completely submerge the zongzi, the electric pressure cooker is boiled under high pressure for about 1 hour, not the pressure cooker boils over high heat and then turns to medium heat and cooks for 2-3 hours;

This step after cooking is the most critical, whether it is an electric pressure cooker or an ordinary pot to soak, the cooked zongzi do not come out of the pot immediately, you need to soak in the pot for 3 hours, you can cook at night, soak overnight, eat the next morning, it is the best, so that the cooked zongzi is firm Q bomb, will not be sandwiched, and glutinous rice and pork belly are tightly glued together, will not be separated, meat and glutinous rice and zongzi leaves after a long time of stewing, all kinds of flavors are completely fused together, taste a bite, there is meat fragrant, rice fragrance and zongye fragrance;

6. After the dumplings are stewed and cooked, the fragrance comes to the nose, the fat meat is already very soft and rotten, and the oil is moist, but there is glutinous rice and lean meat on the bite, and it will not be greasy to eat, and I can eat 2 of the big meat dumplings in one go, and the taste is particularly good;

Summary of the practice of large meat dumplings:

1. Large meat dumplings can also be paired with other ingredients, such as: chestnuts, green beans, plum vegetables, etc.;

2. If you can't eat the big meat dumplings at one time, you can put them in the refrigerator and freeze them, and take them out and cook them when you want to eat them;