鲜肉粽子


鲜肉粽子

作者:毛毛妈


1198 鲜肉粽子

用料:
1:带皮五花猪肉450克,洗净切0.4厘米厚2.5厘米宽片。

21根洗净切段,姜片3片,绍酒1大匙,万字牌生抽酱油3大匙金兰老抽酱油1大匙,1大匙,鸡粉1/4茶匙。

3糯米1500毫升。

4万字牌生抽酱油2大匙,金兰老抽酱油3大匙,1大匙,盐1茶匙。
5干粽叶一小捆,用开水烫泡半小时,用冷水再泡几个小时,洗净备用。

6:棉线适量。

1大匙=15毫升,1茶匙=5毫升。

做法
肉片放上2料拌匀,冰箱里腌过夜。糯米洗净后加入剩余的腌肉汁和4料及1杯水拌匀,泡2个小时,间中搅拌几次。取两片粽叶剪去粽叶头上的梗,将两片并拢(图A),靠粽叶头一端卷成一个漏斗状(图B)。放3大匙米用根筷子轻轻捅几下,让米紧实。然后放上一块腌好的肉(图C),再加4-5大匙米压紧(图D)。

2133 鲜肉粽子用拇指将漏斗两边的粽叶捏进去(图E),粽叶上端盖下来(图F),捏紧口往左边环过去绕起来(图G)。接着用线捆紧(图H)。

315 鲜肉粽子

包好的粽子放大锅内加满水置炉上开大火,煮滚后调小火焖煮4小时即成。

 

45 鲜肉粽子

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