zongzi

1

Marinate the pork belly; add green onion slices and ginger slices to the meat, add a little Shao wine, then add a little thirteen spices, and finally add braised soy sauce and appropriate amount of oyster sauce and mix well. Cover the container with plastic wrap and place it in the refrigerator to marinate for 5 hours.

2

Cut the water-dried mushrooms and cooked spring bamboo shoots into small pieces respectively.

3

Heat the wok on heat and add appropriate amount of cooking oil to saute the dried green onions.

4

Pour in two-thirds of the glutinous rice and stir-fry.

5

Stir fry the glutinous rice until it dries and white.

6

stir-fry the glutinous rice until it turns white, add mushroom cubes, spring bamboo shoots and soaked kidney beans to continue frying.

7

Stir well and add a little thirteen spices.

8

Then add a little braised soy sauce and stir well.

9

Stir well and add a little Shaoxing wine.

10

Put the same amount of water as meter in the pan.

11

Add appropriate amount of oyster sauce and abalone juice and mix well.

12

Use low heat to simmer, dry, stir-fry, and remove from the pan. It takes about 8-10 minutes.

13

Remove the fried glutinous rice and let it cool for later use. Soak the other one-third of the dried glutinous rice in water for two hours and stir in the soaked kidney beans. Set aside.

14

Soak the rice dumplings leaves and horseweed in clear water until soft and set aside.

15

Boil the soaked zongzi leaves and horseweed in boiling water for two minutes.

16

After cooking, cool down and use scissors to cut off the thick stems at one end of the rice dumplings leaves.

17

Lay the zongzi leaves on the chopping board and use two zongzi leaves to lengthen them to wrap large rice dumplings. Then stack the connected zongzi leaves by one-quarter so that the rice will not be exposed when rolling. Roll the zongzi leaves into a cone shape and hold the base with one hand. Put a small spoonful of fried glutinous rice into it and knock it slightly to make the rice firm and have no gaps.

18

Put in a salted egg yolk first.

19

Cover it with a layer of glutinous rice and add a piece of pickled pork belly that weighs about one or two.

20

Cover it with glutinous rice and smooth it out.

21

Use your thumb and index finger to gather the rice dumplings leaves 1 cm towards the middle.

22

Then use the other hand to fold the extended rice dumplings and cover them with glutinous rice, pinch them tightly with your hands, and tie the meat dumplings firmly with three pieces of horseweed to wrap them tightly.

23

Wrap all the rice dumplings according to the above method and place them in the pan and stack them evenly.

24

Add water to the pan to cover the rice dumplings, press a large plate on top, and cover and cook for two hours.

25

After boiling, remove it and cool it before storing it in the refrigerator.

26

When eating, you can steam it thoroughly in small cages.

Characteristics of rice dumplings: rice dumplings are oily and beautiful, soft and waxy at the entrance, and crispy meat and strong aroma; chestnut and jujube rice dumplings have sweet and soft taste, with distinct flavors. Salty rice dumplings are oily but not greasy, sweet rice dumplings are glutinous but delicious.

Warm reminder;
1. Since the production method is the same, there is no separate demonstration. There are two chestnuts and three dates in the chestnut and jujube rice dumplings respectively.
2. When wrapping, mix the soaked kidney beans and rice well before wrapping. You can also use red beans to make it.
3. The dressing must be firm and can be boiled for a long time during the cooking process. The cooking time is set according to the size of the rice dumplings. Generally, small jujube rice dumplings in the north are less than one or two, and it takes only one hour to cook them. The fresh meat dumplings in the south are relatively large in size, and the meat needs to be cooked to soft and rotten, so that the fat and rice in the meat can be fully integrated to taste fragrant, so the cooking time should be longer, more than two hours have the best effect, more than one catty of large meat dumplings need to be cooked for 3-5 hours.

Dragon Boat Festival big fry spoon home three different flavors of rice dumplings will be done, for friends reference, in this, I wish friends a happy Dragon Boat Festival!