Jiaxing Fresh Meat Dumplings (very Detailed Process Diagram)
1.
I immersed the pork belly in the rice water for 2-3 hours.
2.
Wash and chop into pieces
3.
Fortified wine
4.
Add the dark soy sauce. If you like the taste, you can add some salt.
5.
Mix well. It's hot, I put the box in the refrigerator.
6.
Put the zong leaves into a pot and cook thoroughly, usually about half an hour. Don't be lazy, the boiled zong leaves are soft and won't break easily when wrapped.
7.
Wash the glutinous rice and let it swell
8.
Prepare the seasoning for mixing rice: light soy sauce, appropriate amount
9.
Prepare the seasoning for mixing rice: table salt, one spoon
10.
Take the rice dumpling leaves out of the pot, rinse and put them in place
11.
Prepare the seasoning for mixing rice: sugar, use 2 teaspoons
12.
Mix rice: add salt, light soy sauce, and the brine in the sauce to the glutinous rice and mix well
13.
Prepare the seasoning for mixing rice: white wine. This white wine is a little bit late, which can make the wine smell slower.
14.
Utensils ready
15.
Add a spoonful of white wine to the rice and mix well
16.
Start making zongzi: usually take two zong leaves, stagger the big and small heads, and roll them into a funnel.
17.
Add a spoonful of rice and then the sauce
18.
Add rice cover
19.
Cover the zong leaves with the left hand on the zongzi on the right
20.
Fold the remaining zong leaves further down and wrap it up. Don't let go of your left hand.
21.
Take the thread in your right hand to wind the zongzi a few times, tie the knot and cut it. One zongzi is packed.
22.
The wrapped rice dumplings, one by one, are immediately immersed in a pot of water so that the glutinous rice inside will continue to expand
23.
After the whole package is complete, pour the remaining marinade in the rice into the pot,
24.
Add water to the rice cooker
25.
Press the "cooking" button to start cooking, until it boils suddenly
26.
Press the "keep warm" button to let it simmer overnight
27.
The advantage of making rice dumplings at night is that you can eat hot rice dumplings when you take them out the next morning.
28.
After going to the zongye, taste it while it is hot:
29.
Fragrant, fresh, waxy, ~
Tips:
One of the tricks is to make the rice dumplings sticky and soft, like simmered in a wood stove, use a rice cooker instead of a pressure cooker.
The second trick is to put the zong leaves in the pot and cook for about half an hour. The boiled zong leaves are soft and easy to break but not easy to break.
The third trick is to add high-concentration white wine to the rice just one step before making the rice dumplings, which can make the rice dumplings mellow and not bad.
Other tips: Don't use strapping rope to tie zongzi, it is poisonous.
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