Sauce Pork Dumplings
1.
The glutinous rice was soaked in water for a day. It was soaked before going to work in the morning. After I came back from get off work, I washed it and started to pack it. It took about 12 hours to soak. Actually, it doesn’t need to be soaked for that long. I just soaked glutinous rice because of time. Bar
2.
The meat is cut into pieces, roughly 4 cm long, 1.5 cm wide, and 1.5 cm high. It is marinated in soy sauce, dark soy sauce, and MSG. This was marinated the night before, so I wanted to taste it better, so I marinated it for 24 hours. A shorter time shouldn’t make any difference. In fact, I changed the size of the meat during the wrapping process, because when the wrapping was just started, the wrapping was not good, and it felt like the meat was big. So I changed one knife to three pieces, and the wrapping was good. Afterwards, I felt that the meat was so little, it was better to have chunks. In particular, I don’t like lean meat, so I think it’s better to use eyebrow meat or lean third-line meat.
3.
The Zongye bought fresh Zongye soaked in water. After I bought it, I kept it soaked in water. After changing the water several times, I rinsed it piece by piece. It was green and smelled fresh.
4.
This is the original salted egg in the family. There are only two of them, and one of them was eaten by my husband, so there is only this point. I didn't buy it in the supermarket. It is said that there are special salt and egg yolks sold in the vegetable market, which can be used.
5.
This is all the material.
6.
This is to put the seasoning of the bacon into the glutinous rice to make the rice a bit more beautiful. If it is not enough, you can add some salt, soy sauce, and MSG.
7.
This is what it looks like when it's mixed.
8.
Be sure to have two zong leaves, otherwise they will break easily.
9.
Roll up the zong leaves.
10.
Put a spoonful of rice first, and use chopsticks to insert it a few times, mainly to fill the bottom of the rice dumplings with the rice, put meat in the middle, you can put more meat, and just cover the surface with a layer of rice.
11.
Use the chopsticks a few more times to make the rice tighter, or use the back of a spoon to press a few times, the cooked rice dumplings will become visible when the rice is compressed.
12.
This is the key action, but I don’t know how to describe it. It’s mainly the strength and angle of the hand grip. Only everyone has mastered it in practice. I tried it many times during the bagging process, and it was a pass in the end. Yes, everyone will know by looking at the finished product. Xiaoxiao revealed that in the finished product, at least 20% of the products were not so satisfactory in appearance, so I won't take pictures and share them.
13.
This is the key action, but I don’t know how to describe it. It’s mainly the strength and angle of the hand grip. Only everyone has mastered it in practice. I tried it many times during the bagging process, and it was a pass in the end. Yes, everyone will know by looking at the finished product. Xiaoxiao revealed that in the finished product, at least 20% of the products were not so satisfactory in appearance, so I won't take pictures and share them.
14.
This is what it looks like when it's wrapped. It's not bad, it's the first one in the bag. I don't know why, the first package is pretty good, it's a crooked one, then a few are ugly..., the technology still needs to be mastered in practice.
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16.
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17.
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18.
This is the result of today’s battle. I feel satisfied, but the size is not even. This is very related to the width of the zong leaves, so when you stack two zong leaves, you must pay attention to the width.
19.
Put it in a pressure cooker and add water to boil. After the big fire SAIC, low fire for 1.5 hours.
20.
It's out of the pot, it's shiny and not bad. That meat is not fat, so how can it produce so much oil?
21.
This color looks more beautiful, it was taken without flash.
22.
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23.
I randomly picked one to shoot, but I didn't pick the one with egg yolks and lots of meat. This is just the few of the small pieces of meat after I changed the meat to the knife.
24.
Husband said that zongzi should be eaten with soup, and the bitter scallop ribs soup was stewed. The taste is very good!
Tips:
in conclusion:
1. The zong leaves should be wide, and two pieces should overlap when wrapping.
2. The meat needs eyebrow meat, but big pieces.
3. The one with salted egg yolk is better, and the chestnut is definitely better
4. Add some ginger water to enhance the flavor.
5. It is much harder to wrap it by yourself than it is to look at other people's bags. The main reason is the strength and angle of the invisible bag.
