Zongzi is not unique to the Dragon Boat Festival. If you want to eat Zongzi in your normal life, you can also eat delicious Zongzi by yourself at home. Here's how to wrap meat dumplings:

Method of wrapping meat dumplings 1 spare materials:

Zongzi leaves, glutinous rice, pork belly, mushrooms, egg yolk, dates, salt, cooking wine, soy sauce, sugar and oyster sauce.

Practice:

1, soak the dried zongzi leaves in clear water, rinse them several times, and then boil them in hot water to make them soft and clean; After the glutinous rice is cleaned, it is soaked in water for several hours;

2, pork belly cut into small pieces, marinated with salt, cooking wine, soy sauce, sugar, oyster sauce and other seasonings, put it in the refrigerator for a while, wash the mushrooms, cut into small pieces, and marinate with pork belly;

3. Add half a cup of white wine to the salted egg yolk, steam in a steamer for 15 minutes, steam and cool, and cut in half each time;

4. First, pick two complete zongzi leaves, cut off the hard pedicle at the front end, fold the two zongzi leaves, roll them into a cone shape from the middle, and put a jujube first;

5. Fill another handful of glutinous rice, put a few pieces of meat and mushrooms, and add half an egg yolk;

6. Add some rice, cover it with meat and egg yolk, pull down the two leaves above and wrap the cone below, and tie them up with a rope to put them in the pressure cooker. You'd better press something on it, such as a plate or something. Cook for an hour, turn off the fire and stew for several hours.

note:

1, many people think that the greener and brighter the leaves of zongzi are, the better. In fact, the greener and brighter the leaves of zongzi may be dyed with pigments, and the normal leaves of zongzi should be yellow-green and slightly old; The zongzi wrapped by normal zongzi leaves has a fragrance of zongzi leaves rather than other strange smells; If the water is light yellow after cooking zongzi, it means that the zongzi leaves are fine. Don't forget to check the zongzi leaves you bought!

2, pork belly must be marinated for a long time, which is very tasty. You don't need to add other seasonings except soy sauce. If you add too much, the natural taste of the meat itself will be lost.

3. Be sure to use pork with fat and thin, and pork belly with a little more fat, so that after cooking, the fat meat is about to melt, the entrance is smooth and the fragrance is long.

Method 2 of making dumplings with meat:

Ingredients: pig's front buttock tip, glutinous rice, the ratio of meat to rice is about 3: 5 (that is, 3 kg of meat, 5 kg of rice), and a proper amount of soy sauce, salt, sugar, chicken essence and cooking wine.

1, preparation:

Dumpling leaves: If it is fresh, wash it, cut off the roots (with two small sharp points), boil water, put the leaves in and cook for 3-5 minutes. If it is dry, soak the leaves for one day, and treat them as fresh after cutting off the roots.

Rice: Wash rice quickly, and try not to let rice eat water. Dry the rice with a reed and leave it for a while (the 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 3~4cm 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, which means that the taste has been completely eaten into the meat.

2. How to wrap 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 zongzi is delicious or not has a lot to do with the tightness of the system. Every zongzi should be put with fat, otherwise it won't taste good.

3. Step of cooking zongzi:

A cauldron must be deep enough. Put the zongzi in, add water to it, and the water will not pass the zongzi. Boil the fire, then simmer for 3 hours. Generally, zongzi, no matter how big it is, has been cooked for 2-3 hours with low fire.

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