Fresh Meat Dumplings
by Liaonan Crab
Favorite
1
Difficulty
Normal
Time
2h
Serving
2
When sorting out this zongzi, I thought of the scene when I made zongzi for the first time more than ten years ago. The package was not good and couldn’t be tied up. In the end, all the zongzi were wrapped into triangular flat zongzi, and each zongzi was tied by my five big flowers. The pot still boiled a lot, full of embarrassment and embarrassment. Fortunately, we have the spirit of not admitting defeat. After our own deliberation and practice, we were able to make many kinds of zongzi later. But then I simplified it again. The most commonly used method is today's wrapping method. I personally think that this method is the best to operate, and it is also best to tie the rope.
Zongzi, like many foods, has a distinct taste. It is salty or sweet. In the early years, most of the zongzi we eat were mainly sweet or original. Glutinous rice with red dates, candied dates, red bean paste, peanuts, etc. The addition of lotus seeds is a classic match. In the past few years, it has gradually become salty. Fresh meat dumplings and salted egg yolk eight-treasure dumplings must be eaten every year, and they must be wrapped many times before they can be enjoyed. The fat and thin pork belly likes to be mixed with five flavors or the barbecued pork taste is very flattering. Beef likes to use shacha sauce, and occasionally use ribs to wrap it once for its unique flavor.
There are many ways to wrap zongzi. You can wrap the zongzi according to your own method. The hand holding the zongye should use a little bit of dexterity. After the zongzi is formed in your hand, you can tie it up. Practice makes perfect. Try more. The leaves used for making zongzi are also different from place to place. The easiest thing to buy on the market now is Ruoye, which is available in supermarkets. The vacuum-preserved leaves have a delicate fragrance and make zongzi good. Ruo leaves are relatively large and soft in texture. Many kinds of rice dumplings can be wrapped with it. I used reed leaves today."
Zongzi, like many foods, has a distinct taste. It is salty or sweet. In the early years, most of the zongzi we eat were mainly sweet or original. Glutinous rice with red dates, candied dates, red bean paste, peanuts, etc. The addition of lotus seeds is a classic match. In the past few years, it has gradually become salty. Fresh meat dumplings and salted egg yolk eight-treasure dumplings must be eaten every year, and they must be wrapped many times before they can be enjoyed. The fat and thin pork belly likes to be mixed with five flavors or the barbecued pork taste is very flattering. Beef likes to use shacha sauce, and occasionally use ribs to wrap it once for its unique flavor.
There are many ways to wrap zongzi. You can wrap the zongzi according to your own method. The hand holding the zongye should use a little bit of dexterity. After the zongzi is formed in your hand, you can tie it up. Practice makes perfect. Try more. The leaves used for making zongzi are also different from place to place. The easiest thing to buy on the market now is Ruoye, which is available in supermarkets. The vacuum-preserved leaves have a delicate fragrance and make zongzi good. Ruo leaves are relatively large and soft in texture. Many kinds of rice dumplings can be wrapped with it. I used reed leaves today."
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