Chinese Food
Zongzi love all over the world - Jiaxing fresh meat zongzi, Zhejiang Province
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It's the most lively zongzi festival of the year right now. This week we will take you to four famous zongzi producing areas to satisfy your appetite. Today, let's try the fresh meat dumplings in Jiaxing, Zhejiang. The ingredients are simple. They only use Zongye leaves, round glutinous rice and local pork. But the practice is fastidious. The fat is the essence. No matter when it is hot or cool, it tastes soft and glutinous.
Cooking ingredients
Cooking Steps
Step1:Dry Zongye. Remember to choose long and wide leaves; rice is fresh round glutinous rice. Don't use old rice. It's more soft and glutinous. Soak Zongye in cold water before use. Press a stone to make the leaves completely immersed in water. We usually dip it one night in advance. Brush it clean before using the next day. It's better to boil it for two or three minute
Step2:The round glutinous rice must be fully drained after washing, so it is easier to taste; generally, I will use old soy sauce, braised soy sauce, raw soy sauce and white granulated sugar for seasoning. The braised soy sauce is my own usage habit. After mixing, leave it to stand for use
Step3:To make dumplings is to choose the fat and thin leather purse, which is the essence of the flavor. Cut the lean meat and fat meat into rectangular pieces. Pour in the white wine. Knead until the wine evaporates. Then add the old soy sauce, braised sauce, raw soy sauce and white sugar. Mix well. Marinate for two or three hour
Step4:Then you can make zongzi. Take two pieces of zongzi leaves, fold them into funnel shape, scoop in glutinous rice, then put in lean meat and fat meat, finally fill in glutinous rice, cover them with the tail of leaves, wrap them into cone shape; take the cotton rope and wrap it around zongzi for several times, tie a loose knot, and then finish.
Cooking tips:There are skills in making delicious dishes.
