Rosemary Meat Dumplings
1.
Cut pork belly into pieces about 1 cm square
2.
Add 1 spoon of light soy sauce, half a spoon of dark soy sauce, and half a spoon of white wine (whatever brand is fine, I will use Erguotou)
3.
Then add five-spice powder, white pepper, salt, chicken essence (all salty seasonings, increase or decrease according to personal taste)
4.
Stir evenly, cover with plastic wrap, and marinate overnight in the refrigerator
5.
Round-grain glutinous rice (softer and better than long-grain glutinous rice) soak in water overnight (soak the glutinous rice while marinating the meat, you can wrap it the next morning)
6.
Wash the zong leaves and straw ropes, and boil them in a pot for 10 minutes, which not only disinfects them, but also softens the zong leaves and strengthens them.
7.
Add a spoonful of light soy sauce to the soaked glutinous rice, salt and chicken essence, and I also added the western seasoning rosemary (some larger supermarkets, imported seasonings are available on the shelves, if you can’t buy it, go to the Omnipotent Taobao to get it. Oh), and add some rosemary to the marinated meat at the end. The addition of rosemary enriches the taste of traditional meat dumplings. I personally think it is very good. You can try it. It mainly depends on your own taste, no problem if you don't add it.
8.
Two zong leaves are superimposed, and a cone shape is folded from the middle
9.
First add a small amount of glutinous rice, then add a piece of meat, then fill it with glutinous rice, and then carefully wrap it into a triangle, paying attention to the edges and no gaps.
10.
Another method is to roll the two leaves into a cone shape, fill a small amount of glutinous rice, then add a piece of meat, fill it with glutinous rice, and wrap it into a triangular zong shape.
11.
After wrapping, use straw rope to tie it firmly (no straw rope, cotton thread is fine). This is the wrapped zongzi (no matter what method is used, make sure that the bag is tight and there are no gaps. This is a purely manual work. It's unavoidable that the hand is clumsy and the bag is not tight. Practice more and you will get better.
12.
I used 500 grams of glutinous rice and 350 grams of pork belly to make a total of 24 small meat dumplings. I used two kinds of zong leaves: the darker and wider ones are bamboo leaves; the greener, narrower ones are reed leaves. Personally feel that the reed leaves are more fragrant.
13.
Add water that hasn't had the rice dumplings in the boiling pot
14.
It is best to add a steamer to the zongzi to prevent the zongzi from floating up and being unevenly heated when cooking.
15.
Bring to a boil on high heat, turn to low heat and cook for two hours (after boiling, there may be foam, just remove it)
16.
Okay, look at this soft and fragrant meat dumpling, it’s so appetizing
17.
With rosemary, the taste is different
18.
There are so many packages that you can't finish eating at one time, you can put them in the freezer of the refrigerator to keep them for a long time.
19.
When eating, take out the freezer and just need to heat it in the microwave to restore the soft and waxy texture
20.
Or add it in a steamer.
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