Meat Dumplings (with Package Zongzi Video)
1.
Buy zong leaves, cotton rope, and three-layer pork belly.
Soak the zong leaves in a big pot, and soak the zong leaves for more than 24 hours.
You can make more zongye soak. You can make zongye glutinous rice steamed ribs, steamed chicken with zongye, steamed brown sugar rice cakes, steamed buns, etc. If there is less soaking, you can only stop working. Put the meat back in the refrigerator and wait for the zong leaves to re-soak. I'll wrap it up again.
The soaked brown leaves can be re-aired for storage, or refrigerated for 3 to 4 days.
2.
Prepare the marinated pork. Cut the pork into thick slices like this (see picture).
Marinate the pork at least 10 hours in advance, preferably with three layers of pork belly. I usually pickled it overnight, and once something happened, it was very fragrant after pickling for more than 48 hours.
I bought not enough pork belly, and used part of the front leg. Cut thick slices into large pieces.
3.
Pour the cut pork into the prepared shredded ginger and garlic.
4.
Add 2 tsp of peppercorns. If you use Sichuan pepper powder, 1 teaspoon is enough.
5.
Pour the pork into all the prepared sauces (3 tsp salt, 2 tsp pepper, 2 tsp chicken powder, 5 tbsp light soy sauce, 2 tbsp oyster sauce).
6.
Grab and knead the pork evenly with your hands, and insist on rubbing and massaging for 2 minutes. Whether the pork is pickled or not has a great influence on the taste of the finished product.
Soak the zong leaves and the meat is marinated. Remember to prepare a cotton rope, wash it and dry it.
7.
Soak the red beans at least 10 hours in advance. Soy beans are also very fragrant. I usually make soy beans. This time I just used up the soy beans.
8.
Before going to bed at night, remember to turn over and marinate the marinated pork in the refrigerator to make the taste more even.
9.
Soak glutinous rice 1.5 hours before making zongzi. I heard people say that making zongzi long glutinous rice is better than Q-dan, but I buy which kind of glutinous rice is cheaper. I think long glutinous rice is basically the same as round glutinous rice.
Soaking glutinous rice for 1.5 hours is enough. It takes a long time to cook rice dumplings. Soaking glutinous rice for too long is too slick and not fragrant.
10.
When soaking glutinous rice, soak dried peanuts by the way. Peanuts can be soaked for 1.5 hours.
11.
Just wipe the soaked zong leaves with a clean towel while flushing the water.
The zong leaves themselves are a bit dusty and other ingredients may be added during the production process. It is necessary to rinse them after being soaked for 24 hours. However, the zong leaves must be boiled, and the cooking time is also very long. There is no doubt about sterilization. So if the time to wash the zong leaves is tight, just rinse with a clean towel while rinsing it.
12.
Cut off the hard stems all at once.
13.
Put it in a large pot and boil. Add cold water to the pot. The water has covered the palm leaves. Bring to a boil on high heat. When the water is boiled, turn to medium heat and cook for another 5 minutes. Remember to use chopsticks or a wooden hoe in the middle to turn over and cook the zong leaves.
After cooking, turn off the heat, let it cool in the pot, and rinse the zong leaves with tap water again.
14.
While cooking the zong leaves, divide the glutinous rice and red beans and peanuts into a small dish for seasonings and a small dish for oils. (Below is the material for 2 small plates)
1. Condiments: 2 teaspoons of pepper, 3 teaspoons of chicken powder, 4 teaspoons of salt and mix well;
2. Oils: 1 tablespoon of sesame oil (sesame oil), 5 tablespoons of cooking oil.
15.
Drain the soaked rice.
Soak the red beans (soy beans), peanuts and drain the water.
16.
Mix the drained glutinous rice, red beans (soy beans), and peanuts and mix together.
17.
Divide the small saucers of condiments into several times, pour them into glutinous rice, red beans and peanuts, and mix evenly.
18.
Then pour all the ingredients in the cooking oil dish.
19.
Mix all the ingredients evenly again. Let it stand for more than 15 minutes to let all the ingredients marinate for a while for a better taste.
20.
Take out the shredded ginger and peppercorns from the pork.
21.
Soak the cooked rice dumpling leaves in water, so you can take out a part of the water to drain, so as not to drip all over the ground.
Arrange all supplies in your own way. I wrap the rice dumplings in the pressure cooker and put them directly in the pressure cooker.
22.
The dumplings I made are huge and ugly, but if you want to share it, you can take a look. The best way is to search other videos of dumplings and use my filling recipe, it is perfect!
Sisters are welcome to smash me with beautiful zongzi, max out my prescription, and make my ugly zongzi more conspicuous😂.
On the bright side of the zongye, the roots of one leaf are overlapped with the other tails, which makes the zongye wider.
Fold the head toward one-third of the zongye to make a funnel for the material. In the place where the folding mouth meets, a small part of the edge should be kept as a side, and the side should be kept well. The funnel is very dense and does not leak rice. (Watch the video)
23.
Watching the last video, everyone pay attention to the edge of the red line in this picture. This edge is the side of the funnel to be set aside. (Step 22 more seriously)
Pay attention, from the root to the top of the funnel, you must leave aside.
24.
Add a layer of glutinous rice to the funnel and place a layer of meat, and put glutinous rice on the top layer.
If you are a novice, put less glutinous rice, so it is easier to wrap the rice without leaking.
For meat, put one piece of meat on a separate layer. When halfway through, if there is a lot of meat, you can put two pieces. This is also related to the size of the cut.
This kind of zongzi is delicious even without meat 😍.
25.
Ready to make zongzi. If you think the two zong leaves are a bit shorter, add one more big zong leaves to the back. Press all the zong leaves around the funnel into it, and completely wrap the zong leaves at the back of the funnel and press tightly. (Watch the video)
26.
Tighten the palm leaf with your left hand, hold the cotton thread with your right hand, press the zongye with the left hand and press one end of the cotton thread tightly, and start to wrap the zongzi with the cotton thread with your right hand. The cotton thread should be tightly wound. You can wrap it wherever you think you need to wrap the cotton thread. (I don’t have any zongzi in teaching people like this 😂)
27.
The zongzi that I wrap the thread is like this 😂.
28.
There is also this 😂 (so ugly that I don’t even see it 😂).
But with such ugly zongzi, I still conquered the stomachs of relatives and friends.
Put the wrapped zongzi directly into the pot.
29.
Add water that has not been used for the rice dumplings in the pressure cooker, and add 2 teaspoons of salt to cook the rice dumplings together. The zongzi cooked in this way has just the right saltiness.
Use other pots to cook the zongzi, and the water must also be below the zongzi.
30.
On high heat, turn to medium heat and cook for 20 minutes, then turn to medium and low heat and cook for 60 minutes. Turn off the fire. Let it simmer for at least 15 minutes before opening the lid and taking it out to eat.
The main reason for simmering for 15 minutes before opening the lid is to ensure that the upper layer of rice dumplings can be soft and cooked even if there is little soaking in water.
Boil the dumplings in an ordinary pot, turn the high heat to medium heat and cook for 2.5 hours, adding hot water every half an hour. Steam and stew for 30 minutes before eating.
31.
Open the palm leaves, soft and glutinous, eat at least 3 in a row to enjoy it😊. Lose weight or something, I forgot about the smell of boiled rice dumplings😂.
32.
Cut the rice dumplings, tut tut, the meat is too fragrant! Red beans and peanuts are so fragrant! The zongzi season is here! I can finally get over the zongzi addiction 😍!
Do more at a time, put it in the freezer of the refrigerator, and heat it in the microwave for 6 minutes while eating. If you refrigerate, just heat it for 4 minutes. Of course it’s good to steam it in the pot.
33.
Fang Zhu's zongzi is much more beautiful now. 😄
34.
This kind of long four-cornered rice dumplings is also very good to pack, and Bao Da Zongzi uses this long four-cornered rice dumpling.
I’m free to take a video to show my sisters whether I’m making rice dumplings right.
Tips:
Do it for the first time in action, you can eat the dumplings you made for the rest of your life, and you have to pick it up.
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