zongzi
By VicentaLakin
Recipe Recommendations
- glutinous rice 1500g
- peanuts 500G
- mung bean 500G
- pork belly 1000g
- Dried lotus seeds 500G
- dried mushrooms 100g
- dried shrimp 100g
- salted duck egg yellow of 20
- Dried rice dumplings leaves 约400g
- spiced powder appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- salt appropriate amount
- sesame oil appropriate amount
- sugar appropriate amount
- Water grass rope appropriate amount
- salty and sweet
- cook
- several days
- ordinary
Steps for zongzi
1
Prepare the above materials 1. Soak the dried rice dumplings with clean water one night in advance to soften, and use tap water before wrapping, drain the water; set aside. Cut pork belly into slices, marinate with five-spice powder, chicken essence, soy sauce, soy sauce, granulated sugar, and sesame oil, and refrigerate for one day; set aside. Soak glutinous rice, peanuts, peeled mung beans, dried lotus seeds, mushrooms, and shrimp in water one night in advance; set aside2
4。Drain the soaked glutinous rice, peanuts, and mung beans, mix them together, add appropriate amount of sesame oil, mix well with the juice of pickled pork belly, you can taste, if it is light, add some salt, soy sauce and soy sauce, and finally add a small teaspoon of alkali (add soy sauce to color the rice beans and taste them sweeter, add alkali to better boil the rice and beans); Leave to use 5. Mix the soaked dried lotus seeds, mushrooms, and shrimp meat together, add salt, chicken essence, soy sauce, soy sauce, sesame oil, a little alkali, and mix well; set aside. 6. Separate the egg yolk and egg white from salted duck eggs, soak the egg yolk in white wine for about 10 minutes (the wine is to remove the fishy smell), and cut it in half; set aside3
7。Started making rice dumplings (I was busy making rice dumplings and forgot to take photos...)
4
8。In the wrapped rice dumplings magnifying pot, the water must not pass through all rice dumplings. Half an hour after boiling on high heat, turn the rice dumplings over (this can ensure that the rice dumplings originally on top can also be cooked until they are cooked raw), then turn to medium heat to keep the water boiling, cook for five hours (be sure to cook it for a long time, preferably more than three hours). Add water once or twice in the middle, and it must be boiling water. Turn off the heat and simmer for 1 hour9. If you can't finish rice dumplings, let them cool and place them in a safety bag and freeze them. Remove it when you want to eat it, defrost it and steam it up.
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10。Time to eatzongzi Make Tips
1. The pork belly will taste better if it marinates for a long time
2. Put some alkali in rice and beans to make it easier to boil
3. Marinate the salted egg yolk with white wine to remove the fishy smell.
4. During the process of making rice dumplings, you must firmly grasp the rice dumplings to wrap the thread
5. The zongzi should be cooked for more than 3 hours, so that the rice and beans will be more glutinous and fragrant, and the pork belly will be smooth but not greasy. Add boiling water when adding water in the middle
2. Put some alkali in rice and beans to make it easier to boil
3. Marinate the salted egg yolk with white wine to remove the fishy smell.
4. During the process of making rice dumplings, you must firmly grasp the rice dumplings to wrap the thread
5. The zongzi should be cooked for more than 3 hours, so that the rice and beans will be more glutinous and fragrant, and the pork belly will be smooth but not greasy. Add boiling water when adding water in the middle