“There’s a bunch of fungi in the fridge. There’s no name tag. I don’t know what they are.The guess is matsutake, because once a pile of matsutake was so frozen in the refrigerator, because it seems that only matsutake is worth such a pile in the refrigerator.Now the question is how to eat them.Wandering aimlessly, looking for everything about matsutake, you can see a matsutake meat dumpling in a flash.I haven’t really thought about zongzi. It’s just before the Dragon Boat Festival. We can also have a matsutake zongzi for the occasion.Don’t bother to make pork. That jar of pork is just beautiful pork, but it belongs to pickled meat.Pick up a pool and cut it into small pieces, so that it can be evenly distributed in the dumplings, and then stir-fry the grease to reduce some calories.The fungus is very fragrant, more and more convinced that it is matsutake.It seems that there are more fungi cut into small grains than rice, just like the feeling that this dish is more than rice.It seems that after a long time cooking, the fresh rice dumplings are soft and give off the unique fragrance of fungi.Black glutinous rice has not been cooked beforehand, the kind of granular feeling chewed is really good…
|Tricholoma matsutake||130 grams|
|pork pieces simmered in an earthenware jar||100 grams|
|Glutinous rice||200 grams|
|Black glutinous rice||40 grams|
|Soy sauce||Appropriate amount|
|Old soy sauce||Few|
|Cooking wine||Appropriate amount|
|chicken powder||Appropriate amount|
|Flavor||Salty and fresh|
Ingredients: 130 grams of matsutake, 100 grams of jar meat, 200 grams of glutinous rice, 40 grams of black glutinous rice, appropriate amount of raw, old, wine, salt and chicken powder.
Wash the black and white glutinous rice separately and soak it in water until it rises.
Pour black and white glutinous rice into screen to control dry water.
The meat of the jar was sliced.
Put it in a pan and stir-fry over medium heat.
Stir-fry the grease as much as possible and pour it out.
Wash and dice matsutake, set aside.
Pour all ingredients into a bowl and mix well.
Add all seasonings.
Mix well and set aside.
Wash and dry the leaves of Zongye.
Roll one and a half in a slender cone.
Fill in the stuffing and press it tightly.
Cover the filling with the upper leaves and fold to one side to form a triangular cone.
Tie a piece of string from top to waist.
All wrapped and petioles removed.
Put in a pot, add some water, boil over high heat, turn to medium and low heat, and cook for about 2 hours.
Zongzi becomes soft and ripe, and extinguishes.
Out of the pot to control water.
Remove the leaves and eat them.
Each seasoning can be adjusted according to its own taste.Matsutake can be replaced by other mushrooms.Pot meat can be replaced by ordinary pork.The cooking time should be adjusted according to the size of zongzi.