Everyone loves fresh and natural bamboo leaves. But fresh can not save a few days.

                              So the origin of the direct way to use vacuum. Isolate the air, not only fresh but also long-term storage



                                                Origin to train staff to small, broken and the like election.


Usage: soaked in water, washed and then used
      Save method: should be stored in dry and ventilated place
       Number of bags: 50 (nearly 50, with error, the natural growth of the Zongye, there are large and small, uneven)
       Shelf life: 18 months at room temperature
     This product is vacuum-packed without preservatives

Commonly known as dumplings leaves, is located in China's selenium center Hefeng mountain specialty. Its main components are physiologically active polysaccharides and selenium polysaccharides. Selenium-rich, a variety of amino acids, vitamins and trace elements, such as natural flavor. Often used as a natural green food packaging material. Zongye mining in the mountains are selenium, the natural growth of pollution-free, the use of traditional technology and modern durability, preservation technology, can be directly packaged food, easy to use. Its aroma, aftertaste unique deep. The content of selenium-rich bamboo leaves is the most suitable range for human needs, which is an effective way for human to supplement selenium and is the ideal green packaging for returning to basilicum. It is nature's return to humankind and is often used to help your health.

 

First: the choice of dumplings: dumplings dumplings in the South with more leaves, banana leaves, the selection of smooth and soft surface is better. More bamboo or reed leaves in the north. No matter what leaves, are the best of the best, but also the most able to maintain the unique fragrance. Zongye from the purchase to cleaning is also very particular about, especially before cleaning whether fresh or dry leaves to use open blisters, soaked bamboo leaves easily wrapped soft.

Second: Taomi is also very important (preferably glutinous rice), novice speed is slow, soak 2 hours after the glutinous rice washed, Amoy mixed with soy sauce began to wrap, the water in the time not too long, so good dumplings do not Will be bad.
Third: wrapped rice dumplings must be tightened tightly. Finally, I put the rice dumpling into a large copper pan, put a large bowl of soup filled with cold water to compact the dumplings, and ensure that the rice dumplings are not cut off and unfamiliar. The burned time is long and the water is reduced When the soup can then open the water has been added to the bowl and then add cold water. 2 to 3 hours after the fragrant dumplings can be early adopters (boiled rice dumplings must be water before falling dumplings, water to dip over dumplings).

 

Give master how to improve tips:
1. dumpling filling seasonings: bacon dumplings first with a little fresh MSG, sugar, wine, salt, soy sauce mix evenly rub until the seasoning into the pork and then package.
2. Dumpling bundle: bean dumplings should not be bundled too tight, to prevent the rice squeezed into the red bean paste, if you can not understand the phenomenon of pinching will appear. Bacon dumplings if it is not appropriate to use fat pork tight, tight and moderate. If you use lean pork tightening, because the lean will shrink after cooked, dumplings stuffing fat will leak into the water, can not keep the fat glutinous rice dumplings.
Dumpling cooking: Cooking dumplings must fall after the water dumplings dumplings, water to be dipped in dumplings, wait until after the water is rolled up and then stir for 3 hours or so. Do not cook rice dumplings.
3. Add water. Pay attention to water dumplings can not cook with other dumplings. Cook cooked hot removed. Open when eating Zongye, dumplings incense nose, but not greasy oil imports, waxy and not sticky, sweet and moderate, fragrant and tender is the top grade.

Pork mango brown
Round wax discretion, five hundred grams of pork, mango 3, salt 1/3 spoon, bamboo leaves and water rope amount, 1/3 bowl of soy sauce, rice wine, MSG each a small amount
1, pork cut into 5 cm, with soy sauce, rice wine, MSG soak overnight;
2, glutinous rice soaked in meat with salt and mix well, stop for 10 minutes and then mix until uniform;
3, Zongye 2 back to back relative, by the pedicle 1/4 folded into a spoon-shaped, take about 2 spoon rice shop in the leaf spoon, the meat straight put them, then shop 2 spoon rice covered with meat, Care spoon spoon hand to keep the beginning, with the other hand action;
4, the remaining part of the Zongye fold from the rice at the end fold in the fold on both sides of the corner of a good fold. Rice dumplings by holding the hands of all the hold, in one hand, the cover part of the leaf kneading folded;
5, with the grass rope will be folded at the hinge tightly, and then winding the entire dumpling body;
6, all the dumplings wrapped in the cauldron, add cold water boil with a large fire boil small and medium heat to cook for 4 hours, turn off the heat stew 1 hour.

 

Simple meat dumplings
1. Sticky rice foam 2 hours standby
2, mushrooms, shrimp, red onions. Shredded pork into the pot saute in the rice and stir fry, add a little soy sauce, sesame oil and pepper, sugar, oyster sauce until the rice is half cooked.
3. Zong Ye wash, the 2 packages into the material, according to personal preferences in the package saute pork, and egg yolk, lotus seeds.
4. Rice cooker outside the pot about 3 cups of water inside the pot flooded dumplings into the steamed can be.
Note:
1. This is a simpler method, you can use the rice cooker, of course, the most convenient or buy eat Hello, their own package taste different
Step 2, if you add water directly into the steam rice and rice ratio of about 1 to 2

Mung bean duck egg dumplings (this delicious)
Glutinous rice, mung bean each 750 grams, 25 grams of peanuts, cooked salted duck egg yolk 5.
1, the yolk chopped with glutinous rice, green beans, peanuts, mix well Serve stuffing.
2, take the soaked dumpling shell folds into a bucket, fill in the amount of fillings.
3, wrapped wok plus cold water immersed dumplings, boil 1 hour later, simmer cook for 1 hour.

 

Salty chicken dumplings
Glutinous rice 600 grams, 800 grams of chicken, potato 400 grams, 80 grams of shrimp, garlic 1 tablespoon, soy sauce half a tablespoon, onion, salt, chicken, raw powder, bamboo leaves amount, dumplings amount.
1, minced chicken, potato and onion, add salt, garlic, chicken, raw meal and other spices mix well.
2, Wash glutinous rice, soaked for half an hour. Heat the pan with onion ginger and garlic until fragrant, add glutinous rice and soy sauce, stir well.
3, with 2 dumplings leaves, folded into a drain, add 1 tablespoon of saute glutinous rice, add the practice 1 in uniform filling, then add 1 tablespoon of glutinous rice on it.
4, dumplings tied dumplings, put in a high-pressure cooker cook for 30 minutes, you can hot food. If it is ordinary pot to cook about 2 hours.

Eight dumplings practice
Bamboo leaves 500 grams, 1000 grams of glutinous rice, jujube 50 grams, 50 grams of barley, red beans 50 grams, 50 grams of mung beans, shrimp 50 grams, 100 grams of kumquat, kumquat 75 grams, 50 grams of plum.
1. Bamboo leaves with boiled water boiled about to use, glutinous rice washed with cold blisters 24 hours after use.
2. The jujube, barley, red beans, mung beans with blisters open; fried shrimp taste, cut into sections; Guatang, kumquat, green plum cut into tablets.
3. Glutinous rice and processed ingredients mixed into the reed leaves, boiled for 1 hour to eat.

Authentic gold-style package steamed dumplings
500 grams of glutinous rice, 1 dried shiitake mushroom, 4 seeds of lotus, 10 grams of shrimp, 50 grams of mung bean, 2 pieces of chestnut, 1 piece of fresh bamboo leaves, 6 pieces of dried bamboo leaves, 2 pieces of sodasana, 1 piece of salted egg yolk, A little powder, taro 30 grams, ribs, fat about 100 grams; allspice, Scallion, MSG salt a little.
1. The materials in the material 1 soaked in water until the launch date, which sticky glutinous rice bubble at least 2 and a half hours, then pepper, scallion, MSG, salt to pickle. Taro diced fried, spare.
2. The fat cut into pieces with five spices for about 30 minutes. Ribs cut with black vinegar, soy sauce, salt, MSG, flour pickled spare.
3, the dumplings leaves on the tear, rough down, covered with 3 bamboo leaves, half of the glutinous rice. Then add mushrooms, lotus seeds, shrimp, chestnuts, salted egg yolk, fat, ribs, taro, mung bean kernels. Put another half sticky rice, the other three bamboo cover.
4, the left and right sides of the dumplings folded, and then folded back and forth folded into a quadrilateral package with kelp knot tight knot can be.
5, boiled rice dumplings four hours to serve.

Vietnamese meat dumplings - is Vietnam's traditional cuisine, in the past, the average Vietnamese family only eat in the festival. This kind of meat dumpling is not the dumpling we imagine, it is made entirely of meat. In rural areas, every household should make meat dumplings before the holiday, especially the Spring Festival. The good lean pork added to a variety of spices, into the Ishida into a paste, and then wrapped with banana leaf or lotus leaf dumplings wrapped, put the pot cooked. Cut into pieces or slices before eating steamed, dipped in fish sauce and pepper, delicious, non-greasy, fragrant after eating mouth.

 

Alternative delicious: Do not think that only Indians eat food by hand, in fact, the Philippines also use banana leaves Sheng rice, chicken and fish, hand, the meal on the banana leaves on it.
Traditional mango sticky rice into roasted fragrant banana leaves Mango sticky rice, fruit-flavored dumplings, not too novel, but the banana leaf and banana filling against the background of each other, in a symmetrical aesthetics, the beauty of life interpretation . Yellow banana filling and tender white glutinous rice echoes, let you eat delicious, experience the United States, taste in the beauty of life.