condiments

5000 grams of glutinous rice

Pork belly 800g

500g fresh chestnuts.

Jinhua ham 300g

condiment

peanut oil

3 scoops

salt

1 spoon

chicken essence

1 spoon

Cooking wine

Two spoonfuls

Light soy sauce

3 scoops

refined sugar

1 spoon

sesame

1 spoon

Practice of Jiaxing meat dumplings

1.20 salted duck eggs are washed and chewed, the egg whites are collected in a large container for later use, and the salted yolk is taken out and cut in half.

2. Slice pork belly 1 kg, grab it evenly with 3 teaspoons of soy sauce, a little salt, 1/2 teaspoons of white sugar, 1/2 teaspoons of chicken essence, 2 teaspoons of cooking wine, 1 teaspoon of peanut oil and 1 teaspoon of black sesame seeds, and marinate for 3-4 hours.

3. Take a large piece of Jinhua ham, steam it, remove the bones, cut the ham into pieces, add 50 grams of rock sugar, and steam it in a steamer for 20 minutes. Take it out and let it cool.

4. Cut the raw chestnut into sections, put it in a boiling water pot and cook for 15 minutes, take it out and soak it in cold water, and peel off the shell for later use.

5. Dried zongzi leaves need to be soaked in water one night in advance.

6.5 kg of glutinous rice is soaked in clear water for half a day. After the rice washing water is poured out, the water is drained. Put glutinous rice into a large container, add 2-3 teaspoons of edible soda ash, 1 teaspoon of salt, 1 teaspoon of white sugar, 1 teaspoon of chicken essence and 2 teaspoons of peanut oil and mix well.

7. Start making zongzi. First, stagger two zongzi leaves and bend them into a bucket.

8. Scoop in half of glutinous rice and add a piece of salted duck egg yolk, a piece of pork belly or ham, or a chestnut. Can be freely matched. Varieties include: ham egg yolk glutinous rice balls, chestnut meatballs, egg yolk meatballs, red bean candied jujube brown and so on.

9. Scoop some glutinous rice on it, and it will be full in eight or nine minutes.

10. Fold the leaves of Zongzi and cover them on sticky rice.

1 1. Fold the corner downward, wrap the glutinous rice, and then fold it in one direction.

12. Finally, fold the tip of the zongzi leaf and hold it tightly with your left hand.

13. Tie your right hand with cotton yarn or palm leaves, and the triangular zongzi will be ready.

14. Put the wrapped zongzi in a large pressure cooker.

15. Pour boiling water, it will drown the zongzi.

16. Cover the lid and air valve of the pressure cooker, turn on the fire until the air valve is vented, keep the atmosphere for 15 minutes from the sound of "scowl", turn off the fire for 3-4 minutes, then turn off the fire and stew for 10-20 minutes until the air valve is completely deflated, and then open the lid.

17. jiaozi, a delicious meat stuffing, is out of the pot. It smells good!

18. Take out the cooked zongzi, put it in a plastic basket to drain the soup, and then put it on a plate.

19. Let's eat! Jinhua ham and jiaozi are very fragrant.

20. Salted egg yolk dumplings are really delicious!

2 1. Chop directly with a pair of chopsticks or dip in brown sugar powder. The taste of hometown on the tip of your tongue makes your mouth water!