Lead: The taste of Zongzi eaten on Dragon Boat Festival is very different between the north and the south. Generally, southerners like to eat salty rice, while northerners like to eat sweet rice. Among them, many places in the south like to eat meat dumplings, and a major process of making meat dumplings is to marinate meat. Whether this meat dumplings are good or not depends entirely on whether the meat you marinate is good or not. So, how to marinate the meat wrapped in zongzi? How long does it take to marinate the meat wrapped in zongzi? The following small series introduces the pickling method for you.

How to marinate the meat wrapped in meat dumplings How long does it take to marinate the meat wrapped in meat dumplings?

meat zongzi

Pickling materials: pork belly, spiced powder, soy sauce, white wine and ginger.

Pickling method:

1, Zongzi meat must contain fat, because mung beans and glutinous rice will be smooth and fragrant only after absorbing oil, and pork belly is the most suitable for making Zongzi meat.

2. Cut the pork belly into rectangular thick slices.

3, add the right amount of salt to the meat, spiced powder.

4. Add appropriate amount of ginger juice, soy sauce and white wine and marinate for about 20 minutes.

Other pickling methods:

Glutinous rice1500g, sandwich pork 900g, palm leaf, Ma Lian grass, soy sauce 200g, sugar 60g, salt 25g, monosodium glutamate 3g, cooking wine 5g, onion, ginger a little, soy sauce 20g, sugar 60g, salt 25g, monosodium glutamate 3g, cooking wine 5g, onion and ginger a little.

Remove the skin from the meat, separate the fat and lean meat, and cut into pieces about 3 to 4cm square. The ratio of fat and lean meat pieces is more appropriate at 1:2. Pour cooking wine, soy sauce, salt and a little sugar into the meat, chicken essence.

How to wrap meat dumplings?

Meat dumplings

1, glutinous rice soaked in advance.

2. The zongzi leaves are soaked in advance.

3, pork belly cut into pieces, marinated with soy sauce, cooking wine, chicken essence, sugar, ginger slices, plus a tablespoon of sesame oil for half a day.

4. Take two leaves of zongzi, fold them and roll them into a cone from the middle.

5. Put a jujube first, then fill it with glutinous rice, don't fill it, leave room for meat in the middle and stuff a few pieces of meat.

6. Fill the glutinous rice again, don't fill it, and leave room for meat in the middle.

7. Stuff a few pieces of meat.

8. Fill in a little more rice and cover the meat.

9. Pull down the two leaves above and wrap the cone below.

10, tied with white rope.

1 1, pressure cooker for one hour.

How long can zongzi be kept?

The first thing that comes to mind when you can't finish eating zongzi is how to preserve it. It is best to store zongzi after cooking. After cooking, don't put it in the fresh-keeping layer of the refrigerator. It is easier to go bad there. Put it in the freezing layer and it can be frozen for about ten days. The temperature of the refrigerator is best at five to three degrees Celsius.

Note: It should be noted that although the cooked rice dumplings will not go bad after being stored for about ten days, the bacteria on the rice dumplings will also increase with the extension of time. Therefore, it is not recommended to keep zongzi frozen for a long time.

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