Chinese Food
Detailed traditional dumplings
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I have no habit of taking photos when cooking or making food. But this time I took photos of zongzi. Because I found that many zongzi recipes, even in the video, are not very detailed. The old hand may understand the techniques. But the novice is definitely not easy to understand. And most zongzi packages are loose. I am a picky person. You can try if you don't believe it. Songsong The collapsed zongzi must not be as delicious as the tight zongzi. Today, I wrote this recipe. In order to let you understand how to pack Niujiao Zong, how to put the leaves, how to put the rope to tighten the zongzi, and how to boil the rice without leaking. I hope it can help you. Other things, such as bean paste and salted egg yolk, how to stir fry and marinate. Welcome to private me. Make sure the taste is different from what you buy. I won't elaborate here.
Cooking ingredients
Cooking Steps
Step1:I'm not in the habit of taking photos when cooking. This is the way of making zongzi. It's probably the same way. As shown in the figure, the glutinous rice is soaked in cold water for 3 hours for standby. After the water is drained, it is added into the old soy sauce and salted for 2 hours. The proportion is 3-2-0.
Step2:Boil the fresh leaves with boiling water for 2 minutes, then soak them for half an hour, wash them and change them into clean water for soaking.
Step3:Marinate the mushrooms one night in advance. Add the pork leg or streaky pork with soy sauce, sugar, raw soy sauce or ginger slices. Mix with oyster sauce and marinate them
Step4:I'm ready to start packing. In order to let you see it clearly, I took a special photo. Two zongzi leaves are folded back to back as shown in the picture
Step5:Roll into a funne
Step6:Let's pull in some zongzi leaves and make them smalle
Step7:Put in the glutinous rice. Poke it with chopsticks. Hold the bottom of the funnel with your left hand, or you will scatter the rice
Step8:As shown in the figure, put the stuffing on. It is recommended to put the stuffing in the middle and the top. It is not good to pack. The leaves will break when the rope is tightened
Step9:Put on the glutinous rice and press it gentl
Step10:Attention should be paid at this time. Practical experience has proved that the starting position of the rope is to tighten the leaves on which side first. You can see the figure. Do it righ
Step11:Take the other side. Hold down the leaves just over there
Step12:Press the leaves again to cover i
Step13:Watch your finger
Step14:Here's the point. Tie one end of the rope around the little finger of your left hand
Step15:Hold the extra part of the leaves to the right. Wrap the rope twice. Don't pull hard here. Press and pull at the same time. Anyway, it's better to tighten it. If you pull hard, it will tear the leaves. But if you follow the steps, it won't do
Step16:After two rounds of wrapping, tie the dead knot from the middle. Loose zongzi is not delicious. It must be tied up. But don't use brute force. It will tear the leaves
Step17:All righ
Step18:When cooking, the meat is cooked together. The vegetable is cooked together. It doesn't change the flavor. It's only 1.5 hours after cooking. Stew for a while. But a little bit. When cooking, the water must cover the zongzi.
Step19:Baofa is there. It's not easy to describe it in words. If you don't understand it, you can confide in me. According to the pictures, you will succeed
Cooking tips:It's the same as the vegetable bag method. It's not salted with soy sauce. I like the vegetable dipped with sugar. You can try it to make sure it's better than the loose one. It must be stuffy for half an hour after cooking. Try it. There are skills in making delicious dishes.
