Another Year is The Fragrance of Rice Dumplings
1.
Marinate the pork belly in advance. I usually just simple salt, soy sauce, cooking wine, sugar, and ginger slices are enough. If you feel that the taste is not enough, you can add some more spices. The meat of the zongzi should be marinated harder, and it will be more fragrant after it is cooked. The marinating time is longer, and I usually refrigerate overnight.
2.
Salted egg yolks are best if they are fresh. I did not buy suitable fresh duck yolks, so I used vacuum to pack duck yolks. thaw.
3.
Spray an appropriate amount of white wine to remove the smell of salted egg yolk. You can spray more appropriately. If it is fresh salted egg yolk, it is not necessary.
4.
Wash glutinous rice. If you like to eat loose dumplings, just soak them. The longer the soaking time, the more scattered the dumplings will be. I don't like to eat rice dumplings, so I wash and drain the water directly.
5.
I like to eat alkali rice dumplings, mixed in a little bit of edible alkali. If you don't like it, you can skip it and replace it with soy sauce or light soy sauce. Edible soda is sold in supermarkets. If you really want to replace it, you can use baking soda. I usually put 2 grams of alkali per catty of rice, if I change to baking soda, it will be about 4 grams per catty.
6.
Wash the zong leaves, minus the stems. stand-by. If it is dried zong leaves, wash them and boil them in boiling water, so that the leaves are more resilient and not easy to break. If the fresh leaves are relatively old and easy to split, they can also be boiled and wrapped, the leaves will become soft and not easy to crack.
7.
Take a group photo, forgetting to put pork belly.
8.
If the leaf is big enough, just wrap one piece directly, if it is not big enough, just leave the two leaves facing each other, staggered by 1cm-2cm.
9.
Fold it in half in the center and fold out a funnel. Because I am afraid of leaking rice, I will overlap the tip of the funnel with a sharp corner. Look at Tuha, this requires more practice.
10.
Change the direction of the leaf so that the tip points outward. Put a spoonful of rice, then an egg yolk, a piece of sausage or pork belly.
11.
Cover with a little more rice. Do not fill up, at least 0.5cm away from the edge of the leaf.
12.
Push the long leaves forward and cover them on the rice. Be careful to support the left and right sides, fold out the sharp points, and press tightly. Some rice may leak out. It doesn’t matter. This is the most difficult step in the whole process. I didn't learn it for a long time before. After a few more attempts, I suddenly learned.
13.
Pinch the two corners with your left hand, and press the long leaves with your right hand.
14.
Fold out the fourth corner. The excess leaves are suppressed.
15.
The extra leaves of the cotton thread are here. Start tying the wire. My method of wrapping is to press two loops at each end, and just one roll in the middle.
16.
The end of the thread is cut off and stuffed into the bundle. Just don't let the end of the thread come out. When the rice dumplings are boiled and swelled, the thread ends will naturally be tied tightly.
17.
The hair wrapped by a leaf is facing outward, not so green. The zongzi wrapped in two leaves is greener. There is not much difference after cooking.
18.
The pressure cooker is the best way to cook zongzi. The water is submerged in zongzi. Choose the function of bean and tendon. After cooking, simmer for about 40 minutes. My pressure cooker was broken, so I had to use a soup pot to cook the rice dumplings, the same water was submerged, the high heat boiled to the lowest heat, 2 hours, turn off the heat and simmer for 1 hour.
19.
After cooking, the zongzi turns yellow and the aroma of the leaves penetrates into the zongzi.
20.
I prefer this kind of firm rice dumplings.
21.
The glutinous rice dumplings with edible alkali will turn into golden yellow after cooking. Cut one to see that the bacon and egg yolk are cooked soft and waxy, and the taste of glutinous rice and rice dumplings penetrates into each other. Sure enough, it is "Colorful Biyun Rice Dumpling, Fragrant Japonica White Jade Group".
Tips:
1. If you don't like compact rice dumplings, you can soak more in step 4.
2. Rice dumplings are not easy to digest, so they should not be eaten when heated.
