Soak:

Dried zongzi leaves can be bought in shops selling dry goods in the vegetable market, and the leaves are soaked in clear water for one day.

Boiled leaves:

Put it in a pot, add a spoonful of salt, and turn off the heat after boiling for 5 minutes, which can sterilize the leaves and make them dimmer.

Easily damaged,

Cleaning: Wipe the leaves from root to top with a wet rag along the grain under running water, and clean both sides.

Finishing:

Trim the top of leaves with scissors. If the roots are particularly long and large, they need to be trimmed. This is where you can open your bag.

Throw the leaves of zongzi ~ ~ ~

Spiced fresh meat stuffing:

Handling meat:

1 2kg pork belly is washed, cut into small pieces, put into a big bowl, and add soy sauce 10g, 5g salt and 3g Amomum tsao-ko powder.

3 grams of ginger powder, 3 grams of pepper powder, 3 grams of star anise powder, cooking wine 15 ml, 5 grams of sugar and 2 grams of chicken essence;

Put on disposable gloves, stir the meat repeatedly, then cover it with plastic wrap and let it stand for 2 hours, during which stirring is recommended.

Make it taste even several times;

Glutinous rice part:

1 Wash 4kg of glutinous rice, add 100g of soy sauce, 150g of clear water and 50g of salad oil, and stir by hand.

Evenly, cover with plastic wrap to make the glutinous rice swell for about 2 hours, and stir it by hand several times to make the rice suck up.

Water uniformity;

Ready site:

How to wrap zongzi?

Steps:

This is the first step how to fold the leaves of zongzi. This step is crucial, but I'm sorry I'm left-handed.

So the folding method should be reversed from left to right. On the road, if the end of the leaf is on the left, you need to face the right.

Remember, the tail end of the leaf is superimposed on the top, and the length should not exceed the head of the leaf.

The following is the step chart of making zongzi. Thank you, dear Jane, for the steps she has done for me.

How to cook zongzi and preserve zongzi?

Wrap all the zongzi, put them in a pressure cooker, the height should not exceed 2/3, and add clear water to flatten the height of zongzi.

Cover, bring to a boil, add air and cook for 40 minutes, turn off the fire, then open the lid and eat zongzi naturally.

Zillah.

Preservation: naturally put zongzi into a big bowl, put it into a fresh-keeping bag and put it in the freezer for preservation.

Do it.

Key points of 10:

1 Be sure to choose glutinous rice dumplings, which taste soft and glutinous, and the glutinous rice must rise 2 hours in advance;

Adding fresh soy sauce to glutinous rice is the key to improve flavor and color;

Adding salad oil to glutinous rice is the key to peeling zongzi leaves in the later stage, and the taste is softer and glutinous;

Fresh pork belly must be selected with fat and thin, and marinated with spiced seasoning for 2 hours before use.

Sweet enough to taste;

5 egg yolks must be carefully selected, choose the best oil, and buy fresh quality;

6 After the first spoonful of rice is put into the leaves of the dumplings, it should be pressed tightly to make the dumplings angular and stylish;

If the string of zongzi is not tied tightly or loosely, the inside of zongzi will be just tight, so it won't be cooked.

Too wet or too dry;

The water level of the pressure cooker is added to the zongzi, and the pressure is high for 40 minutes at a time, and it can't be opened until it is half closed.

Cover is the key to fully cooked soft glutinous rice dumplings.

Other considerations:

The cooking time of 1 depends on the size of zongzi. Generally, the cooking time of 100g is about half an hour, so it needs a bigger one.

Add time. 200 grams of zongzi is pressed for about an hour.

2 preservation: naturally put zongzi into a big bowl, put it into a fresh-keeping bag and put it into the freezer.

Save it.

Eat zongzi: Zongzi is glutinous rice food, just one at a time, don't eat too much. Poor gastrointestinal function and easy defecation.

Just taste it secretly. It is advisable not to eat.