Exercise:
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, stand by.
Zongye: If it is fresh Zongye, wash it, cut off a little of the root (with two small sharp points), boil the water, and put the Zongye in and cook for 3 or 5 minutes. If it is dry, soak it for a day first, and then cut off the roots as fresh.
Rice: Wash the rice quickly and try not to let the rice get into the water. Dry the rice with radish and leave it for a while (rice will eat a little water). Add soy sauce and salt (a little more soy sauce).
Meat: Peel, separate fat meat from lean meat, and cut into pieces about 3 to 4 cm square. The ratio of fat meat to lean meat is 1: 2. Pour cooking wine, soy sauce, salt and a little sugar into the meat and chicken essence. More wine tastes good, but less soy sauce. Rub your hands until the meat bubbles, indicating that the taste has been completely eaten into the meat.
2. How to make zongzi.
The leaves of Zongzi are obviously divided into two sides (the hairy side is the reverse side, which can be distinguished by the diameter of the leaves, and the protruding side is the reverse side), and the front side is inward, and the pillow-shaped Zongzi is wrapped. It's hard to describe. Tie with cotton thread or straw rope. Whether zongzi is delicious or not has a lot to do with whether it is tied tightly or not. Every zongzi must be put with fat, otherwise it won't taste good.
3. Steps of cooking zongzi.
The cauldron must be deep enough. Put the zongzi in, add water, and the water won't cover the zongzi. Bring the fire to a boil, then simmer for 3 hours. Generally, zongzi, no matter how big it is, is cooked for 2-3 hours with low fire. ?