How to make Guangdong zongzi?
material
2000 grams of glutinous rice; 700g peeled mung beans; 20 salted egg yolks; 500 grams of pork belly; 750 grams of zongzi leaves (fresh); Appropriate amount of water grass rope; 3 tablespoons of salt; 2 tablespoons peanut oil; 1 tablespoon soy sauce; Spiced powder 1 teaspoon; Peanut oil 1 teaspoon
Exercises and steps
1. Wash the glutinous rice with clear water several times, then put it on a big plate, inject clear water and soak it for 20 minutes. Take out the soaked glutinous rice and drain. Put the drained glutinous rice back into the dish, add 3 tablespoons of salt and 2 tablespoons of peanut oil and mix well.
2. Cut the pork belly into small pieces, add 1 tsp salt, 1 tsp spiced powder, 1 tsp peanut oil and 1 tsp soy sauce and mix well. Cut the salted egg yolk in half, peel the mung bean and wash it for later use. Wash the fresh palm leaves with water, put them in a pot to boil, put the palm leaves in the pot to boil for 5 minutes, and press the palm leaves into the water completely with chopsticks when cooking. After the palm leaves are cooked, take them out and soak them in cold water for use.
3. Take two palm leaves, put the smooth side up, and stack the two palm leaves horizontally. Hold both ends of palm leaves with both hands, bend into a funnel shape from the middle of palm leaves, and the bottom of the funnel is closed. Put a spoonful of glutinous rice in the funnel, and put some mung beans on the glutinous rice.
4. Put salted egg yolk and pork belly on mung bean. Then put the glutinous rice on the pork belly. Cover the surplus part of the funnel-shaped palm leaves with sticky rice forward, compact them, wrap the top of the funnel at both sides downward, and vertically overlap the front ends.
5. Fold the overlapping parts to one side and hold them tightly. Tie the palm with a straw rope. Put the zongzi into the pressure cooker and inject the water immersed in the zongzi. Bring the fire to a boil, turn to medium heat, press for 40 minutes, and take it out after the gas in the pressure cooker is exhausted.
Brief introduction of Guangdong zongzi
The representative variety of southern Zongzi, one of the traditional snacks in Guangdong, is a festival food custom. Guangdong Zongzi, contrary to Beijing Zongzi, is small in size, unique in appearance, square in front and sharp in back, like an awl. There are many varieties, except fresh meat dumplings, red bean paste dumplings, egg yolk dumplings made of salted egg yolk, and assorted dumplings with diced chicken, diced duck, barbecued pork, mushrooms and mung beans, which have better flavor.
Characteristics of Guangdong Zongzi
Steamed zongzi: It is a specialty of Zhaoqing, Guangdong. Wrapped in winter leaves and aquatic plants, each weighing about 0.5 kg. Its fillings are mainly glutinous rice, mung beans and pork, or mushrooms, sausages and salted eggs are added as fillings. Put it in a big jar and cook it for 7-8 hours. It smells good when it's hot, and the entrance is loose, smooth and sweet.
Longshui Zongzi: The traditional Longshui Zongzi is made by adding a little Longshui to glutinous rice without stuffing and directly wrapping it with winter leaves. The biggest feature of Guishui Zongzi is that the rice grains are not sticky, the meat color is golden and transparent, and the crispy mouth is not greasy. Dip in honey or sugar, it tastes refreshing and elastic, and it has a faint taste of cinnamon. Gaozhou Jianshui Zongzi is a folk practice, which has a western Guangdong flavor and is very pure. According to reports, the zongzi added with drowning water has a relatively long storage time. And eating a small amount of Lycium barbarum can balance the pH of human body. In addition, glutinous rice balls are slippery, not oily or greasy.
Bacon Zongzi: It is the most common Zongzi in Guangdong, which is triangular. Most of them are filled with peeled mung beans and fat pork, and glutinous rice is the main material. Wrapped with zongzi leaves and aquatic plants. Bacon dumplings are rich in stuffing, including salted egg yolk, mushrooms, fat pork, chicken, scallops and so on.
Daojiao Zongzi: It is a specialty of Daojiao in Dongguan. It was very famous in the 1930s and 1940s, and was known as the "No.1 Zongzi in the world". Daojiao Zongzi is rich in flavor, rich in stuffing, soft and delicious. Daojiao Brown is made of exquisite materials, including the finest salted egg yolk, Xiang Lian, mung bean, pork belly, glutinous rice, garlic, ginger and spiced powder. Before you finish it, cook it over an open flame for several hours.