Southern Meat Dumpling
1.
Prepare the zong leaves, put the zong leaves in boiling water and boil them. After the zong leaves are all soft, take them out in a minute or two and soak them in cold water. Wipe the front and back sides of the zong leaves with a soft cloth, and soak them in cold water after washing. stand-by.
2.
Prepare the meat. Cut the meat into cubes about 3cm wide and half-finger long. Stir in Haitian soybean paste and shallots. Stir well. It is best to taste the saltiness with your tongue. The meat does not need to be salted. Stir for use
3.
To prepare the rice, soak the glutinous rice in warm water for ten minutes. It feels that the rice milk slurry is the best. Then wash it in cold water a few times, and put it in a basin after controlling the water. Stir in salt, light soy sauce, and dark soy sauce. After stirring evenly, taste the saltiness and adjust it to the taste that suits you, not too light. Let stand for ten minutes to let the rice absorb the flavor
4.
It’s the first time for me to pack zongzi. When I was a child, I saw that my mother’s and grandma’s packages had not been packaged properly.
5.
Packing zongzi, it may not be tight at the beginning, loopholes, it doesn’t matter to use a few more zong leaves, just wrap a little more rope
6.
It is recommended to use cotton thread for wrapping zongzi, so that you can wrap the zongzi from start to end, but it may not look good.
7.
Bao Zongzi
8.
Bao Zongzi
9.
Bao Zongzi
10.
Bao Zongzi
11.
Boil the zongzi, put water in a large pot, put the zongzi in cold water, the water should be under the zongzi, cook for about an hour and a half on high heat, take one to taste, if it is cooked, you can turn off the fire and remove it, if it is not cooked, then cook it again Until it is cooked, the zongzi must be cooked the first time it is cooked in the pot, and the noodles will be cooked raw no matter how they are cooked.
Tips:
1. Prepare the zong leaves, it is best to prepare one day in advance, so that the zong leaves are more resilient and not easy to tear. Basically, what you buy in the market is air-dried packaging. It is best to pick a good one when you buy it, and it looks tender, so that it is not easy to break when the new handbag;
2. The meat is better to be fat, and the skin should not be removed. The meat dumplings are the best. I don't usually eat fat meat, but I can eat all the fat in the dumplings
3. I can pack 15 zongzi with a catty and a half of rice. They are not very big. Each zongzi starts with two zongzi leaves.
