Zongzi not only have many shapes, but also have different varieties. Due to the different flavors in different parts of our country, there are mainly sweet and salty.
Sweet taste includes sweet date rice dumplings, bean paste rice dumplings, jujube rice dumplings, red bean dumplings, rose rice dumplings, melon kernel rice dumplings, etc.
There are salty rice dumplings, ham rice dumplings, sausage rice dumplings, shrimp rice dumplings, diced meat dumplings, etc., but there are more pork rice dumplings.
Southern flavors include assorted rice dumplings, bean paste rice dumplings, winter mushrooms, etc.; there are also "double rice dumplings" with one sweet at the end and the other salty at the end, and one dumpling with two flavors.
Last time, I made eight-treasure rice dumplings for my mother-in-law, but this time I gave them to my father-in-law. (How is it? Am I worthy of praise?)
My father-in-law has high blood sugar, so I can't eat sweet food, but when I watch my mother-in-law eat it, he will definitely crave it, don't you think?
My father-in-law is a meat-loving person, the kind that he will miss if he doesn't eat for a few days.
So I made ribs rice dumplings for him, and chose small ribs. Less fat content, more nutritious and healthier.
How's it going? The meat-loving Dragon Boat Festival, is it instantly attractive?
Are you drooling?
Ribs and rice dumplings
By AlecLittel
Recipe Recommendations
- glutinous rice appropriate amount
- ribs appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- boiling water appropriate amount
- soy sauce appropriate amount
- salt appropriate amount
- white sugar appropriate amount
- huadiao wine appropriate amount
- octagonal appropriate amount
- geranyl appropriate amount
- chicken essence appropriate amount
- salty and fresh
- cook
- several hours
- simple
Steps for Ribs and rice dumplings
1
Cut the ribs and cut them into small pieces as much as possible.
2
Slice onion and ginger, place star anise, fragrant leaves, and pepper together, pour in soy sauce and flower carving wine, add salt, sugar, chicken essence, and pour in hot water.
3
Cool these, add the chopped ribs, and marinate overnight.
4
Soak the dried rice dumplings for one night in advance and boil for disinfection. Soak the fresh rice dumplings in advance.
5
Soak glutinous rice for more than 4 hours in advance.
6
Cotton thread, boil with boiling water, and disinfect. Before wrapping, pick out the ribs from the seasoning.
7
The zongzi leaves are bent into a funnel shape.
8
First add a little glutinous rice, add the ribs, then add the glutinous rice, and place the ribs in the middle.
9
Fold the longer zongzi leaf over, bend both sides, and fold the zongzi leaf to one side.
10
Tie it up with thread.
11
Put a grate at the bottom of the pot, add water, and put the seasoning and sauce into the pot. Put rice dumplings into a pot, open fire, bring to a boil over high heat, turn to low heat, and cook for 3 hours. Turn off the heat and continue to simmer for 2 hours or overnight.Ribs and rice dumplings Make Tips
1. Soak glutinous rice in advance for about four hours or more. 2. Marinate the ribs in advance, preferably overnight, or even half a day. 3. During the entire process of making rice dumplings, your hands must be tightly clenched, otherwise it will become loose and will not be formed. 4. When cooking rice dumplings, I personally think that the longer it takes, the more sticky and delicious it will become. Cooking and heating are not the same concept. You can take one out of the middle and try it, and turn off the heat when you think it tastes good (stupid idea, I want to try one every night)! 5. The taste will be better after stewing overnight, but it is not good to soak the rice dumplings in water, so you can put a grate at the bottom and cook for 3 hours. When the water burns below the grate, the rice dumplings will be separated from the water.