Chinese Food
Niujiao zongzi
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May Day is home. All of a sudden, I want to eat zongzi. It's not as delicious as my own package when I go outside. It's even more impossible to make zongzi by myself when I go back to school. So
Cooking ingredients
Cooking Steps
Step1:Cut streaky pork into the thickness of stir fry. Put salt, soy sauce, garlic powder and seasoning into a big bowl filled with streaky pork. Stir well and let it marinate for 90 minutes. Then wash the glutinous rice and soak it in water. Red beans and red beans can be mixed and washed together. Then soak it in water for 15 minutes and soak it in water. At this time, you can use time to wash the leaves of zongzi.
Step2:After 15 minutes, drain the water from glutinous rice, red beans and red beans. Put them into a large basin. Add three spoons of salt, a bag of seasonings, baking soda and some cooking oil. Stir them evenly (only by hand. The glutinous rice is easy to be broken with other tools). After mixing evenly, put them first. Then deal with the zongzi leaves
Step3:Boil the water. Put a little salt (for the color of the leaves). Put the leaves in and blanch them. Now just wait for the meat to marinate.
Step4:When the meat is cured, it's zongzi. My dumplings are made of two pieces of meat inside eac
Step5:This is the finished product. Because I was in a hurry to catch the car, I didn't take any photos of the peeled Zongye. But my classmates like it very much
Cooking tips:I use two Jin of pork, five Jin of glutinous rice, one jin of red beans and half Jin of red beans (not too many beans will affect the taste). The purpose of baking soda is to make people more appetizing (just one spoon of yogurt) and have skills in making delicious dishes.
