Source: Zongzi Group-buying Author: Zongzi. com ...

Original formula: glutinous rice, lean fat, soy sauce, salt, white sugar, monosodium glutamate and white wine.

The making method of rice dumplings in Wufangzhai is indeed unique in making.

1. Stuffing: the stuffing of fresh meat dumplings is made of moderately thin and peeled leg meat, which is cut into rectangular pieces according to the horizontal grain, and then put into a basin. Instead of dipping and mixing with soy sauce, a small amount of salt, sugar, monosodium glutamate and white wine is added, and the meat pieces are repeatedly stirred by hands until "small white bubbles" appear. This kind of meat stuffing is especially fragrant and tender after being cooked, and it has a ham flavor. If you cut it in straight lines and dip it in soy sauce, the meat is not easy to cook crisp and tastes a little soy sauce.

2. Taomi: Glutinous rice is the main ingredient of wrapped dumplings, which not only pays attention to the good quality of rice, but also has tricks when washing rice. It is to wash quickly and cleanly, and finally rinse with clear water instead of stirring by hand. In this way, after about 15 minutes, the accumulated water in the rice can be drained. Because the washed rice has less water absorption, when rice is mixed with soy sauce, the salty taste is easily absorbed.

3. Cooking: When cooking, it is also different from the general cooking method. Instead of using cold water, it uses boiling water to drop the pot, so as not to lose the taste in the zongzi.

Fresh meat dumplings made by the above method are peeled off when the pot is just taken out, put in a porcelain basin, and evenly sandwiched into four pieces with chopsticks. Each piece is fleshy, waxy but not rotten. It tastes delicious, oily, oily but not greasy and has a unique flavor.

In addition to the top-famous fresh meat dumplings, there are also varieties such as lard fine sand dumplings, chicken meat dumplings, eight treasures dumplings, ribs dumplings and so on.