Rice dumplings with duck egg and fresh meat (including red bean and jujube flavor) recipe-Chinese Food-best chinese food recipes-cooking food

Rice dumplings with duck egg and fresh meat (including red bean and jujube flavor)

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Today is the second day of the small long holiday of Dragon Boat Festival. Yesterday, I went to my mother-in-law's house to have a reunion. Today, I was at home and didn't think about buying zongzi this year. I didn't even eat a zongzi during the festival. I feel that there is less atmosphere for the festival. Before the holiday, I was busy working overtime and didn't take the time to make zongzi. Now I have time for the holiday. I'd better make some zongzi myself. I remember that I learned to make zongzi once with my mother-in-law in the first three years. I made two zongzi and didn't make them. After cooking, they all leaked rice. I didn't dare to make zongzi for several years. In recent years, I've made some progress in cooking. I saw a lot of zongzi drying in my friends' circle at Dragon Boat Festival. I can't bear to challenge my determination to make zongzi. At the same time, the company sent 5 jin of glutinous rice during the festival. At home, there are ready-made dates. They went to the market and bought some zongzi leaves and Marilyn rope. They said they would do it if they did. The zongzi were wrapped at the Dragon Boat Festival. I'm a rookie at making zongzi. I wanted to make a glutinous rice date. But my son shouted to eat fresh meat, duck and egg yolk. It really gave me a problem

Cooking ingredients

Marilyn rope:a handful

marinated meat sauce (soy sauce):a few

veteran:moderate amount

five spices:moderate amount

salt:moderate amount

scallion and ginger:moderate amount

oyster sauce:moderate amount

cooking wine:moderate amount

Cooking Steps

Step1:Prepare ingredients: 3 jin of glutinous rice, half Jin of red beans, 30 dates, 10 salted duck eggs, half Jin of plum meat, a small bundle of zongzi leaves, a piece of Marilyn rope, pickled condiments of meat filled zongzi soy sauce, Laodou, salt, Wuxiang powder, cinnamon, scallion and ginger. Oyster sauce. Proper cooking win

Step2:Soak glutinous rice, red beans and dates in clear water one night in advance, or 4.5 hours.

Step3:Then cut the meat into cubes and marinate it in advance.

Step4:Put the cut meat into a small pot. Add some soy sauce, soy sauce, salt, five spices, cinnamon, onion and ginger. Marinate oyster sauce, cooking wine, etc. overnight. Refrigerate.

Step5:Change the glutinous rice into water the next morning. Control the moisture.

Step6:Soak the leaves in clear water for a while. Boil them in boiling water for 2 minutes. The leaves are softer, tough and not easy to break

Step7:First, wrap the zongzi of the most traditional Chinese date. Take two zongzi leaves. Cover one half of the other

Step8:Turn the leaves around and fold them. Make a funnel shape in half a circle.

Step9:Put a jujube at the bottom. This will prevent rice leakage at the bottom corner.

Step10:Add the glutinous rice with a small spoon. Then compact it gently.

Step11:Then poke the glutinous rice with chopsticks to make it more compact.

Step12:Next, it's a difficult step. Hold the bottom of the rice dumpling tightly with your right hand. Cover the upper part of the rice dumpling leaves gently with your left hand

Step13:The rest of the leaves are wrapped around the bottom of the rice dumplings.

Step14:In the end, there are zongzi wrapped like this. At the beginning, there are several attempts. The first two can't afford to contract rice. Two more packages are the key points.

Step15:Then tie the rope around the zongzi.

Step16:The way to wrap red bean and red date is changed a little. Make a dumpling with corns. Mix red bean and glutinous rice in advance

Step17:Take a piece of zongzi leaf. Rotate it out of a long sharp corner. Put the rice in it. Poke it gently with chopsticks, so that there is rice at the sharp corner.