Love Dragon Boat Festival ~ Fresh Meat Rice Dumplings
1.
Wash the meat and cut into large pieces. Use 2 teaspoons of light soy sauce, 1 teaspoon of dark soy sauce, 1 teaspoon of oyster sauce, 1 teaspoon of sugar, 2 teaspoons of cooking wine, 1 teaspoon of salt, 1 teaspoon of chicken essence, and a little green onion and ginger juice. Marinate for at least 2 hours It tastes delicious (I marinated it the first night, and packaged it the next day, it was very delicious)
2.
Ready to thread a needle
3.
Wash the glutinous rice with 3 to 4 teaspoons of light soy sauce, mix well
4.
Wash the zong leaves, cut off the roots, soak them in freshly boiled water for 5 minutes, or boil them in boiling water for 5 minutes (the head and tail should be soaked, so that the zong leaves are not easy to split)
5.
Stacked with 3 to 4 zong leaves
6.
Roll the zongye with your right hand into an inverted triangle, and the tip should not have holes
7.
Then put in one-third of the rice (to be compacted)
8.
Put in a piece of marinated meat
9.
Add rice again, fill it all up, hold the zongzi with your left hand
10.
The right hand wraps the upper part of the rice dumpling leaves and presses it towards the tip of the triangle
11.
Wrap out from the right side of the triangle tip to the left
12.
Then wrap the upper right corner of the triangle to the upper left corner, wrap tightly, and pay attention to compaction
13.
Then take a wider zong leaf wrap, starting from the tip of the triangle (pictured)
14.
Wrap around the edge of the triangle. When it reaches the bottom of the triangle, the zongye wraps the tip of the triangle from the right and wraps it around from the left to the middle position (pictured)
15.
Then insert the needle from the back of the zongzi, insert it in the middle of the zongzi, put on the tail of the zongzi, and slowly pull it out.
16.
The zongzi is wrapped so that no rope is needed, it is neat and convenient (the tail of the zongzi is on the front of the zongzi in the end)
17.
Wrap everything, put it in an electric pressure cooker, add 2 to 3 teaspoons of soy sauce to the water to cook the zongzi, it will be easier to color, and cook for about 45 minutes (I will cook in 2 pots)
18.
Wrapped with a few egg yolk meat dumplings, it's really delicious, sticky and fragrant...
19.
Finished picture
20.
Finished picture
Tips:
1) The needles for making zongzi are sold online
2) Seasoning can be added according to your preference
3) This wrapping method is very simple after you learn it, and it is convenient to wrap it, saving the trouble of using a rope
4) The stuffing can be made into sweet, with bean paste, peanuts, candied dates, red beans, add according to your preference
5) The amount of rice and the amount of rice dumpling leaves are determined according to the size of the dumplings you make
