Practice:
Ingredients: pig's front buttock tip, the ratio of glutinous rice meat to rice is about 3: 5 (that is, 3 kg of meat and 5 kg of rice), soy sauce, salt, sugar, chicken essence and cooking wine.
1, preparation work.
Zongye: If it is fresh Zongye, wash it, cut off the root (with two small sharp points) a little, boil the water, put the Zongye in and cook it for 3 or 5 minutes. If it is dry, soak it for a day first, soak it soft, cut off the roots and treat it as fresh.
Rice: Wash rice quickly, and try not to let rice eat water. Dry the rice with radish and leave it for a while (rice will eat a little water). Add soy sauce and salt (slightly more soy sauce).
Meat: remove the skin, 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 at1:2. Pour cooking wine, soy sauce, salt and a little sugar into the meat, chicken essence. More wine is delicious, less soy sauce. Rub it with your hands until the meat is foaming, indicating that the taste has been completely eaten into the meat.
2. The method of making zongzi.
The leaves of zongzi are clearly divided into two sides (the hairy side is the reverse side, which can be distinguished by the leaf diameter, and the outward bulging is the reverse side), and the front side faces inward, and the pillow zongzi is wrapped. This is hard to describe. Tie it with cotton thread or straw rope. Whether the zongzi is delicious or not is closely related to whether it is tightly tied. Every zongzi must be put with fat, otherwise it won't taste good.
3. Step of cooking zongzi.
A big pot must be deep enough. Put the zongzi in, add water, and the water will not pass the zongzi. Bring the fire to a boil, and then simmer for 3 hours. Generally, zongzi, no matter how big it is, has been cooked for 2-3 hours with low fire. ?