Lean Meat Dumplings
1.
Wash the high-quality round glutinous rice with clean water and soak it in cold water for 8 hours again. Soak glutinous rice in the evening and make zongzi in the morning. The time is just right, and the glutinous rice is soaked. If the time of soaking glutinous rice is short, the taste of zongzi will be affected.
2.
Wash the lean pig meat, cut it into pieces, use the ingredients mentioned in the recipe, and marinate in the refrigerator at a constant temperature overnight. The taste is very good.
3.
Mix the soaked glutinous rice with the meat to make zongzi. If you like to eat deep-colored rice dumplings, you can add some dark soy sauce so that the glutinous rice will be darker in color.
4.
Brush the zongzi leaves with clean water, and then boil them, the leaves will be soft, which makes it easier to wrap the zongzi.
5.
The first step is to fold the two soft boiled zongzi leaves. Add the right amount of glutinous rice, don't add too much. Especially for novices, add less glutinous rice, which will make it easier to pack more tightly.
6.
For example, if the zongzi leaves are folded in the picture, it is better to pull the leaves tightly, which is more realistic. After all the zongzi leaves are collected, you can use straw rope or cotton yarn rope to tie them tightly.
7.
Put the dumplings in a large steamer and press them on a bamboo steamer. Cook them on a low heat for about 1 hour. Be careful not to cook them dry. Set a time and look at them from time to time.
8.
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Tips:
1. If you like to eat fatter rice dumplings, use pork belly.
2. The pork must be made of fresh lean meat, so it is not greasy and has a very fragrant taste.
3. This recipe uses small round glutinous rice from the Northeast.
