Snails with bamboo shoots and meat dumplings-You Are Foodie

By Bennett
46

Snails with bamboo shoots and meat dumplings

The annual battle of sweet and salty zongzi is about to begin. As a loyal supporter of the salty zongzi party, Ben Xianyu came up with a "dark cuisine" - snail sour bamboo shoot meat zongzi, which would scare the sweet party! The unique and wonderful haohuanluo sour bamboo shoots and the unique salty and fresh snail soup are blended into the meat dumplings. The sour and spicy taste is quite stimulating to the taste buds. I'm afraid it's up to you to see whether the salty dumplings can turn over in the salt and sweet war this year

Main Ingredients

fungus A moderate amount of
Glutinous rice 250g
Pork tenderloin 100g

Auxiliary Ingredients

salt A little
Cooking wine appropriate amount
Chili powder appropriate amount
Haohuan snail spicy oil 1 bag
Haohuan Snail Soup Bun 1 bag
Haohuan snail sour bean bun 1 bag
Haohuan Snail and Sour Bamboo Shoot Bun 1 bag

① Spicy oil packets must be added according to your own needs. If you can't eat spicy food, you can use sesame oil or other animal oil instead② If you think the cooking time is too long, you can change to a pressure cooker. The duration depends on the size and quantity of zongzi, but it should be at least 40 minutes

Step 1 . Come on, let the photographer give a close-up of the soul of this dish.

Step 2 . Dice pork tenderloin and prepare to marinate.

Step 3 . Pour the pickled bamboo shoots, pickled beans, snail soup, spicy oil packets, cooking wine and a little salt into the bowl for pickling * the amount of spicy oil packets should be controlled as appropriate. After all, the spicy oil of haohuan snail is still very spicy. emmmmmmmmm

Step 4 . Mix well and marinate for at least 30 minutes.

Step 5 . Cut agaric into pieces and set aside.

Step 6 . Pour the chopped agaric into the glutinous rice.

Step 7 . Stir in the remaining stock and chili powder.

Step 8 . Mix the ingredients and set aside.

Step 9 . Before making zongzi, trim one end of the zongzi leaves properly to make the zongzi more beautiful * zongzi leaves can be blanched with boiling water in advance.

Step 10 . Nest 1/3 of the zongzi leaves near one end into a funnel shape, and then start to load glutinous rice ~ * be careful not to make the lower end hollow. This will not only affect the taste of zongzi, but also the juice mixed into glutinous rice will drip everywhere

Step 11 . All right, let's start putting more sour bamboo shoots! (the wild devil of sour bamboo shoots is here!)

Step 12 . Of course, we should also choose large pieces of meat to put* The rice must be compacted.

Step 13 . Then fold the rice dumpling leaves along the triangle Brown shape, and then tie them tightly with brown rope~

Step 14 . The zongzi should be boiled in the pot. Generally, the water in the pot must overflow the zongzi, so that the zongzi can be evenly heated.

Step 15 . Boil! Good! la

Step 16 . Eat HeeHeeHee.

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