Materials/Tools: tenderloin 250g, glutinous rice (round) 500g, zongzi leaves 1 bar, sugar 10g, fresh soy sauce 30g, soy sauce 15g, oyster sauce 30g, chicken essence 3g, sesame oil 15g, salt 2g, etc.
1, prepare the ingredients, and the glutinous rice should be round, because the round glutinous rice is more sticky and glutinous than the long glutinous rice and tastes better.
2. Wash tenderloin and cut it into small pieces of 2 cubic centimeters, each weighing about 7-8 grams.
3. Put the cut tenderloin into a container and add fresh soy sauce, soy sauce, sugar, chicken essence, cooking wine, oyster sauce, etc. According to your own taste, grab and marinate for 3-4 hours, or let the meat taste.
4. Wash the glutinous rice and soak it in warm water for 3-4 hours. The ratio of rice to water is one to two. The glutinous rice soaked in this way makes the zongzi shiny, with moderate viscosity and fine but not rotten.
5. Drain the soaked glutinous rice and pour the soup of pickled fresh meat into the glutinous rice and mix well.
6. Add 1 tbsp sesame oil to the glutinous rice mixed with soup.
7. Wash the zongzi leaves and blanch them with boiling water. You don't need to cook them. The dumplings wrapped in such leaves are more fragrant.
8. Take two soaked leaves of Zongzi, stick them on the rough surface (one side is smooth and the other is slightly astringent), roll them into an inverted funnel shape of about 60 degrees at two thirds of the tip, add one third of glutinous rice to the rolled funnel, and then add meat.
9. Add a layer of glutinous rice to the meat, and the amount of glutinous rice should be set aside at 1 finger width from the top leaf edge of the funnel.
10, wrapped into triangular zongzi, tied with cotton rope, really ugly. However, whether zongzi is delicious or not is closely related to the tightness of the system. So try to Dozza several times and tie it tight.
1 1. The water in the pot won't let go of the zongzi. After the fire boils, turn to medium heat for 2 hours, and then turn to low heat for 2 hours.
12, drained and dried on the grate. You can peel it and eat it when it's not hot.