My husband is a heartless northerner. Two years ago, the unit will issue zongzi gift boxes, which will contain several fresh meat zongzi. My family is usually destroyed by him. Two days ago, my Guangdong colleague Xiao Chen brought me two jiaozi with salted egg yolk and meat stuffing, which I took home for my husband to eat. He actually likes the smell very much, and he is clamoring that he must pack some meat buns this year. As a woman who "cooks" at home, of course I want to be satisfied, so I pestered Xiao Chen to ask about the method of making jiaozi with minced meat. He told me that stuffing jiaozi with meat might be a little more troublesome than dumplings, and we should pay attention to "2 soaking and 2 salting", which is the secret taught by his 80-year-old grandmother, otherwise the wrapped jiaozi will easily be tasteless or fishy. Let's share the secret of Bao jiaozi that Xiao Chen taught me. Pork is cheaper now, so friends in jiaozi who like to eat meat stuffing may wish to wrap it with me!
Ingredients preparation: pork belly 1 kg, glutinous rice 2 kg, sugar 1 spoon, 2 tablespoons of light soy sauce, 3 tablespoons of dark soy sauce, salt 1 spoon, oyster sauce 1 spoon, ginger slices with onions, zongye and 2 tablespoons of cooking oil.
1, wash the glutinous rice twice to remove impurities, and then add an appropriate amount of water to the glutinous rice, the amount of water can be more than 2 cm. Soak for more than 4 hours. My family usually soaks overnight and wraps it up the next morning, which is very convenient. It should be noted that the weather is hot now, so it is best to put it in the refrigerator and seal it with plastic wrap, and soak it in cold storage to avoid corruption and bacteria.
Soaking can make glutinous rice fully absorb water, and it is easier to cook zongzi without pinching, and the cooked zongzi tastes softer and more glutinous.
2. After processing the glutinous rice, we will treat the leaves, clean the surface of the leaves and soak them in clear water. My family will also soak the leaves all night. Adding salt when soaking can help sterilize. Through full soaking, the leaves of zongzi can absorb water, the texture will become more flexible, and there will be no damage and rice leakage when wrapping.
"2 curing": bacon and cured glutinous rice.
3. Prepare a piece of fresh pork belly. Of course, if you like to eat thinner, you can use lean meat. After cleaning, cut into small pieces about 2 cm square. Then add 2 tablespoons of soy sauce, 1 teaspoon of soy sauce, half a teaspoon of salt (adjusted according to your own taste), 1 teaspoon of oyster sauce and a proper amount of onion and ginger slices, grab them evenly, then add 1 teaspoon of odorless edible oil, stir them evenly again, and marinate for more than 2 hours. This can make the meat full of flavor, and of course, the longer it is marinated, the better it tastes. Don't forget to refuel, lock in the moisture and keep the meat fresh.
4. After the pork belly is processed, we take out the soaked glutinous rice, drain the water with a colander, then add 1 tablespoon soy sauce, 1 tablespoon soy sauce, a proper amount of sugar and salt, 1 tablespoon cooking oil, grab it evenly, and marinate it for about 1 hour. This can make glutinous rice taste in advance, and adding cooking oil can prevent glutinous rice from sticking to the leaves of zongzi after cooking.
5. Prepare a proper amount of salted egg yolk. You can divide the salted egg yolk 1 into two parts, and put half of each zongzi. Of course, if you like to eat more, you can be bold and put the whole thing on it directly.
6. Boil the water in the pot in advance, add a spoonful of salt and alkali, add zongzi leaves, cook for about 10 minutes, then take it out and soak it in cold water for later use. Take two zongzi leaves, put the smooth side up, stack them together, and then fold them into a cone. Note that one end of zongzi leaves is relatively long and the bottom should be sealed. Add a spoonful of glutinous rice, a salted egg yolk and pork.
Then scoop some glutinous rice to cover the pork and salted egg yolk, and be careful not to be too full, just 8 minutes. Fold the longer side of the zongzi leaves to cover the mouth of the zongzi, pay attention to cover the edge, and then tie it with a string. Of course, it can't be tied too tightly, because when cooking zongzi, glutinous rice will expand continuously when heated, so leave some space to prevent zongzi from bursting and leaking rice.
7. Put the wrapped zongzi into the pot, add enough water, and continue to cook for about 3 hours after the fire is boiled. In the meantime, pay attention to the water in the pot and heat it at any time to avoid drying. Cooked zongzi can be stewed in a pot for about 1 hour, which can make the fragrance of zongzi stronger.
This kind of egg yolk fresh meat jiaozi, which many people like to eat, is wrapped. Fresh meat is tender and delicious. Egg yolk and fresh meat blend together. Glutinous rice is soft and delicious, and jiaozi leaves are fragrant. Friends you like may wish to try this year ~
In order to make zongzi soft and delicious, "2 soaking and 2 pickling" is the key. By soaking glutinous rice and zongzi leaves, water can be fully absorbed. Zongzi leaves are soft but not broken, and glutinous rice does not pinch feet when cooked. Choosing glutinous rice and fresh meat before wrapping can make them taste in advance, and the cooked zongzi tastes full.