Novices Can Also Make Rice Dumplings: Spiced Meat Dumplings

Name: Novices Can Also Make Rice Dumplings: Spiced Meat Dumplings
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 380g Skinless pork belly; 500g Glutinous rice; Some Soy sauce; Some pepper powder; Some Sugar; Some Five spice powder; Some Cotton thread; Some salt; Some Cooking Wine; Some Chicken Essence; Some Zongye; Some oil

by Teacher Yilin

4.7 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

Zongzi, also known as "corn millet" and "tube dumplings", is a traditional holiday food of the Han people during the Dragon Boat Festival. It is made by steaming glutinous rice wrapped in zong leaves. The legend is passed down to commemorate Qu Yuan. It is a traditional food with the deepest cultural accumulation in Chinese history and is deeply loved by people.
Speaking of this, I think of a joke. After Newton's death, he left us with the "law of universal gravitation", as well as many homework and exams. After Qu Yuan's death, he left us with a three-day holiday for the dragon boat race. The most important thing is the rice dumplings that foodies love. . . So, the Chinese are still good to the Chinese~!
I am a foodie, especially Zongzi. Although the company sends out a lot of zongzi and salted eggs to us every year during the Dragon Boat Festival, I still can't walk when I see zong leaves and glutinous rice. Therefore, I, a person who can't make zongzi at all, has made zongzi for an unprecedented time. The process is a bit horrible, but fortunately, the ending is still harmonious, so I will share it with you cheeky, don’t spray if you don’t like~! "

Novices Can Also Make Rice Dumplings: Spiced Meat Dumplings

1. After washing the peeled pork belly, cut into small pieces, mix with soy sauce, salt, pepper powder, cooking wine, sugar, chicken essence, five-spice powder, stir well, put in the refrigerator and marinate overnight;

Novices Can Also Make Rice Dumplings: Spiced Meat Dumplings recipe

2. After washing the glutinous rice, soak it in clean water for 4 hours, mix well with 35g light soy sauce and 12g vegetable oil, cover it with plastic wrap, swell for 2 hours, and set aside;

3. Soak the leaves for half a day in advance; put water in a boiling pot, and some salt, after boiling, put the zong leaves into the pot and boil for 5 minutes, turn off the heat, and then rinse repeatedly under running water for use;

4. Take two zong leaves and stack them together (if there is no water on the zong leaves, dip them in clean water);

5. The stacked zong leaves, from the middle of the zong leaves, roll toward the body into a funnel shape;

6. Fill the funnel with a small amount of glutinous rice and compact it; put in a piece of marinated pork belly;

7. Fill in a layer of glutinous rice, a layer of pork belly, and a layer of glutinous rice;

8. As shown in the picture, squeeze the rice dumplings;

9. Flip the zongye over to cover and press tightly;

10. Tie the zongzi with cotton thread, put the wrapped zongzi into the pressure cooker, pour the water that is level with the zongzi, and cook for 40 minutes after SAIC;

11. After the rice dumplings are naturally cooled, they can be put in a fresh-keeping bag and stored in the freezer.

Tips:
Tips
1. Pork is best marinated overnight to make it more delicious;
2. Soak glutinous rice in advance;
3. The first spoonful of rice must be compacted so that the zongzi will look good;
4. It is better that the rope is not loose or tight;
5. If the wrapped zongzi is not cooked right away, it must be soaked in clean water to avoid affecting the taste of glutinous rice;