Chinese Food
Rice dumplings with fresh meat
(153767 views)In my memory, zongzi is sweet. It's either jujube or red bean paste. It's a surprise to have some preserves occasionally. Zongzi is also the kind of chubby four corner zongzi. It's not big. It's very neat around. There's a bundle of iris in the middle. It's fragrant and simple. After getting married with my husband, I will occasionally go back to my hometown or have relatives and friends come here. They will bring dozens of hometown salted zongzi. If you want to talk about the salty zongzi of my mother-in-law, it must be made by my eldest brother and sister-in-law. A big, material sufficient, neat, beautiful. Eat a zongzi. This meal can not eat staple food. Yes. That's how it is. And the meat inside is the best pork. After the skillful hand and careful salting of the eldest brother and sister-in-law, it's not good to eat one or two. The glutinous rice dumplings are frozen in the fridge. When you want to eat them, you can steam them in the pot. They taste the same as when you just came out of the pot. Zongzi is oily. It's very interesting. -
Cooking ingredients
Cooking Steps
Step1:Clean the round glutinous rice. Pour soy sauce, oyster sauce, salt and a little cold water and mix wel
Step2:Soak for 2 hours or so, so that the soup can be fully absorbed into the rice grains; stir it for several times in the middle, which is good for the rice grains to absorb the juice; the brand and personal taste of soy sauce and oyster sauce are different, so the dosage can be adjusted by yourself
Step3:Soak for 2 hours or so, so that the soup can be fully absorbed into the rice grains; stir it for several times in the middle, which is good for the rice grains to absorb the juice; the brand and personal taste of soy sauce and oyster sauce are different, so the dosage can be adjusted by yourself
Step4:My dried zongzi leaves should be washed twice to remove the floating dust. They should be soaked in cold water for at least 3 hours. Let the leaves absorb enough water. They are more flexible to use. Cut large pieces of pork with skin. Marinate them with soy sauce, soy sauce, oyster sauce, salt and sugar for several hours to taste. My meat has been marinated all night; the strings and scissors are ready. Then prepare a water basin with cold water
Step5:Take two pieces of zongzi leaves. Press the head and tail together. Cut off the head and tail
Step6:Folded into a funnel
Step7:Look at the bottom. It's not leaking. It's being pressed. Then the meter won't leak out
Step8:First put two spoons of glutinous rice, then two or three pieces of meat. Spread them evenly
Step9:Spread another layer of glutinous rice on it. Press the porcelain solid with a small spoon. Hold the upper end of the leaf with your thumb and index finger. Form small ears on both sides
Step10:Fold down the leaves, cover the rice grains completely, and form an inverted isosceles triangle by hand
Step11:From the side, the small ears formed in step 8 are folded, so that the rice won't come out when the zongzi is cooked
Step12:It's not bad to tie it up
Step13:Put the wrapped zongzi in the cold water pressure cooker. Just use the soup or stewed tendon gear. The time is about 1 hour. If there is no pressure cooker, use the electric rice cooker or the cooker. It only takes a long time. The cooked zongzi can be soaked in the water and dried until it is warm.
Step14:Fresh meat dumplings. Salty, fragrant, soft and glutinous are not greasy.
Cooking tips:1. After the glutinous rice is washed, it can be soaked directly with soy sauce and other seasonings. If you want to taste the porcelain, you can soak it less. If you want to taste the soft glutinous rice, you can soak it more. Then the time to cook the zongzi should be extended properly. The soup to cook the zongzi should also be put more. As far as possible, the zongzi can be soaked in the water; 2. When the zongzi is folded at the beginning, it should have a fold edge. When the leaves are covered, there are two fold angles. This way, it will not It's going to let the rice out. There are skills in making delicious dishes.
