Method of cooking zongzi:
1. Add sugar, salt and white wine to sliced pork belly, grab the seasoning and meat evenly, and put it in the refrigerator for the night.
2. Prepare glutinous rice when the meat is about to be cured, and add sugar, salt and sweet soy sauce to the glutinous rice.
3. When the materials are ready, you can start wrapping: take two zongzi leaves, cut off the roots, fold them into a funnel shape, add rice, and add pork belly.
4. Put all the zongzi into the pot, add enough water, and pour all the remaining seasonings of bacon and salted rice into the pot.
5. Rinse the wrapped zongzi with water and put it in a pressure cooker with water. After the fire is boiled and aerated, boil for 10 minutes, and then turn to low heat for 40 minutes.
6. Don't leave the pot immediately after cooking, and put it in the pot to cool.
7. Prepare a suitable container in advance and put the zongzi in it. It shouldn't be too much. jiaozi has eaten all the cooked meat.
Extended data:
Glutinous rice dumplings, commonly known as "Zongzi", also known as "corn millet" and "tube Zongzi", are steamed by wrapping the leaves of Zongzi with glutinous rice and are one of the traditional festival foods of the Chinese nation. Zongzi appeared as early as the Spring and Autumn Period. It was originally used to worship ancestors and gods. Zongzi, as one of the traditional foods with the deepest historical and cultural accumulation in China, has also spread far away.
pay attention to
The cooking time of zongzi should be adjusted according to the size of zongzi and how much it is cooked. Beans and glutinous rice will be easier to cook after soaking. If you buy untreated zongzi leaves at the farmer's market, you must boil them in water for a while before wrapping them.
Baidu encyclopedia-sweet glutinous dumplings