Italian Pizza Zongzi-innovative Western Style Zongzi
1.
Prepare a tomato and puree it with a blender;
2.
Add salt, black pepper and tomato puree to the ground pork meat;
3.
Whisk clockwise until the tomato puree is completely melted into the meat, and marinate in the refrigerator for 2 hours to taste;
4.
Knead the marinated meat into a meatloaf, add cheese, and wrap it in a ball shape;
5.
Soak glutinous rice for 2 hours;
6.
Prepare two zong leaves, with the rough sides facing each other, and fold them up into a cylindrical shape on the right-hand side 1/3;
7.
Put the glutinous rice and the meatballs in the brown leaves one by one. The last layer of glutinous rice should be able to completely fill the triangular plane on the surface;
8.
Gently gather the left and right sides inward (as shown in the figure);
9.
Fold the zong leaf on the left to cover the body of the zong, and fold down both sides of the zong leaf to completely wrap the side of the zongzi;
10.
Fold the extra part to one side, and a perfect triangular pyramid shape appears;
11.
Wrap the two corners with cotton thread to fix the zongzi;
12.
Prepare a pot, put the rice dumplings, pour water just enough to cover the rice dumplings, and cook for 40 minutes on medium heat.
Tips:
1. If it is too troublesome, tomato puree can be replaced with tomato sauce, but you need to pay attention to the amount to prevent the finished product from being too acid.
2. The minced meat should be marinated for at least 2 hours and no more than 1 night at most. If the water comes out, beat again until the water is absorbed by the minced meat.
3. You can choose any type of cheese you like, because the temperature of the rice dumplings is not enough, so it is impossible to have cheese flow, not mozzarella cheese.
4. For glutinous rice, it is recommended to soak for at least 2 hours and at most 8 hours.
5. Step 8 to close inward is mainly for beginners. Although it is troublesome to do so, the success rate is high, and it will never be missed.
6. For the beauty of the finished product, it is recommended that the zong leaves be folded only once, and the excess part can be cut off.
7. When putting the zongzi, remember to adjust the position slightly to ensure that they are all at the same height and can all be submerged in the water.
8. If the zongzi floats in the water, it is recommended to press a plate on the zongzi so that it will be evenly heated when cooking.
