3 grams of pepper and 200 grams of gravy.
manufacturing process
1. Cut pork into 3cm cubes and marinate with sugar, soy sauce, salt and pepper overnight.
2. Soak the glutinous rice in water for one to two hours, and then marinate it with gravy, soy sauce and refined salt for two hours;
3. Chop mushrooms, add 4 grams of refined salt and 8 grams of soy sauce, boil rice leaves in boiling water for 2 to 3 minutes, drain water, add glutinous rice, press a hole in the middle to put meat, mushrooms and bamboo shoots, then cover rice, wrap it tightly and tie it with straw rope;
4. Put the wrapped zongzi into the pot, submerge the zongzi, boil it with high fire, and then turn to low heat for 3 hours.
★ Fried crispy sugar dumplings
Practice: cut the alkaline zongzi into pieces of about 1CM, fry the skins on both sides in the oil pan until crisp, and sprinkle white sugar on the plate.
Remarks: Only those made with alkaline water are delicious.
★ Honey sweet dumplings
Ingredients: One zongzi is enough.
Accessories: jam, candied fruit or simply preserved raisins and honey.
Practice: 1. Put a zongzi in a bowl and steam it in a cage for 10 minute; 2. Take it out after steaming, put some dried fruits and preserves, and add honey. You can put all three kinds of auxiliary materials in it, or choose only one. You can also cool zongzi and pour honey on it instead of the above three materials. This is Xi 'an's honey-cooled zongzi.
★ Jiangmi porridge
1. Ingredients of sweet porridge: a sweet zongzi, about1000g of water. Optional: Dried fruits and preserves.
2. salty porridge ingredients: a meat stuffing jiaozi+1 kg water+preserved eggs.
Practice: First, put the water into a pot and boil it. Sweet porridge: add zongzi and candied fruit to make it sticky and taste the best. Salty porridge: Add jiaozi and cook porridge, then add diced preserved eggs.
Remarks: According to the amount of one person 1 bowl, 1 zongzi+700g water = 1 bowl; 1 zongzi+1000g water = 2 bowls; 2 zongzi+1500g water = 3 bowls.
★ Huang Jinjiang rice cake
Practice: 1. One or two zongzi, cut into finger-thick strips for later use. 2. Put 500 grams of oil in the pot, heat it with high fire, then change it to medium fire, add the cut zongzi, and fry until the skin is golden. 3. Take out the oil control pan and dip it in jam or ketchup.