Handling meat:

1 2 Jin of pork belly is washed, cut into small pieces, put in a big bowl, and add10g of soy sauce, 5g of salt and 3g of Amomum Tsaoko powder.

3g of ginger powder, 3g of pepper powder, 3g of aniseed powder, 15ML of cooking wine, 5g of white sugar and 2g of chicken essence;

Bring 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 evenly several times;

Glutinous rice part:

1 Clean 4 kg of glutinous rice, add100g of soy sauce,150g of water and 50g of salad oil, and stir by hand.

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

Water uniformity;

Ultra-detailed decomposition step diagram-fresh meat zongzi and jujube zongzi

Prepared site:

Eight points to achieve perfect meat dumplings-spiced fresh meat and egg yolk dumplings

How to wrap zongzi?

Steps:

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

Therefore, the folding method should be reversed from left to right. On the way, if the leaves end to the left, you need to face to 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.

Ultra-detailed decomposition step diagram-fresh meat zongzi and jujube zongzi

The following is the step chart of making zongzi. I would like to thank my dear Zhen Ma for helping me to make the perfect meat zongzi-spiced fresh meat and egg yolk zongzi.

Eight points to achieve perfect meat dumplings-spiced fresh meat and egg yolk dumplings

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 level the height of zongzi.

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

Zila.

Preservation: put the zongzi in a big bowl naturally, put them into plastic wrap bags and store them in the freezer.

Just do it.

Eight points to achieve perfect meat dumplings-spiced fresh meat and egg yolk dumplings

10 main points:

1 glutinous rice dumplings must be selected, and the taste is soft and glutinous. The glutinous rice must rise 2 hours in advance;

Adding fresh soy sauce (soy sauce) to glutinous rice is the key to enhance flavor and color;

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

Fresh pork belly must be chosen to be fat and thin, and pickled with spiced seasoning for 2 hours before it can be used.

Sweet enough to taste;

5 egg yolks must be carefully selected, choose the one that can produce the most oil, and buy the ones with fresh quality;

6 the first spoonful of rice should be pressed tightly after being put into the leaves of zongzi, so that zongzi has edges, angles and styles;

7 if the string of zongzi is not tied tightly or loosely, the inside of zongzi will be just tight, so that it will not be cooked.

Too wet or too dry;

8 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 turned on until it is turned off halfway.

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

Other considerations:

1 The cooking time of zongzi depends on the size of zongzi. Generally,100g of zongzi is cooked for about half an hour, and the bigger one needs additional time. 200g of zongzi is pressed for about an hour.

2. Preservation: Put the zongzi in a big bowl naturally, put them into plastic wrap bags and store them in the freezer.

3 Eat Zongzi: Zongzi is glutinous rice food, just one at a time, and don't eat too much. If the gastrointestinal function is poor, it is easy to constipation. It is advisable not to eat it.