I designed a what zongzi as follows:
A, salted meat zongzi ingredients
Salted meat zongzi selection of meat, glutinous rice, mung beans as the main raw material production of zongzi. Salted meat dumplings are traditional Han Chinese snacks, Dragon Boat Festival food customs. The outer leaves of the dumplings are brushed with a lot of water, the glutinous rice is dense and soft, and the inner filling is made of selected pork, which is salted and dipped in the program, and cooked in water with raw rice and mung bean buns. Salted meat dumplings smell of incense, oil moist and palatable, is a unique taste of the dessert.
Two, salted meat dumplings
Practice one: salted meat dumplings
Ingredients:
Main ingredients: 1000 grams of glutinous rice, 10 grams of baking soda, 400 grams of pork, dumplings 1
Supplementary Ingredients: 12 grams of salt, 1 tablespoon of soy sauce, 3 tablespoons of soy sauce, oyster sauce 1 tablespoon of sesame oil 1/4 tablespoon of sesame oil, 1/2 teaspoon of black pepper, 2 tablespoons of cooking wine, 2 tablespoons of cooking wine, 2 tablespoons of black pepper, 2 tablespoons of cooking wine, 2 tablespoons of cooking water, 2 tablespoons of cooking water. 2 tablespoons cooking wine, 1/2 teaspoon five-spice powder, water, cotton thread
Practice/Steps
1. Prepare the ingredients: glutinous rice, peeled pork, rice dumpling leaves, baking soda.
2. Wash the rice twice with water, decant the water, reintroduce water to soak the glutinous rice for more than 3 centimeters, and soak the glutinous rice overnight.
3. Cut the pork into small pieces.
4. Cut the meat into containers, add seasoning (accessories in addition to water and cotton threads in addition to all the ingredients to add, salt only 2 grams).
5. Grab well in advance of the marinade overnight, the heat of the day to the refrigerator marinade.
6. Use a small brush to brush the leaves of the rice dumplings one by one and then let go of the water to boil for 5 minutes, fish out and wait for use.
7. Soak the glutinous rice and drain until ready to use.
8. Put baking soda into a bowl, add a little water and melt it into soda water.
9. Pour the drained glutinous rice back into the bowl, add the soda and 10 grams of salt.
10. Mix well and let stand for half an hour.
11. Take a piece of rice dumpling leaf and roll it into a cone shape (if the leaf is narrower, use two pieces to overlap and then slightly stagger it to increase the width of the leaf), pay attention to the tip of the tightly closed to prevent leakage of rice.
12. Spoon 1 tablespoon of glutinous rice into the cone-shaped tube and poke a bucket with chopsticks.
13. Add a piece of salted pork.
14. Cover with another layer of glutinous rice, nine minutes full.
15. Left hand tiger's mouth to hold the cone, the right hand will be the upper layer of glutinous rice with the fingers slightly flattened, and then the excess leaves folded down to wrap the rice, followed by the hands of the leaves on both sides of the pinch down, and then after the dumpling leaves folded to the side of the tail end of the leaf, and then tied on the cotton thread.
16. Packed rice dumplings into the electric pressure cooker, add water and rice dumplings parallel or submerged rice dumplings about 1 cm.
17. Cover tightly, turn on the power and press the hoof key (the system automatically displays the time for 40 minutes) to start cooking rice dumplings, hear the pressure cooker issued a "drip drip drip" beep indicates that the time has come, the rice dumplings have been cooked. You can cut off the power, continue to simmer for half an hour and then open the lid to take out, you can also simmer for a few hours so that the rice dumplings cool and then out of the pot.