The Detailed Method of Making Eight-treasure Meat Dumplings (with Video, Zero-failure Teaching)
1.
Wash the forelegs or pork belly, cut out strips the size of the middle finger, add appropriate amount of salt, light soy sauce, soy sauce, monosodium glutamate, and sesame oil, stir well, cover with plastic wrap and marinate, about 6 hours or more, before marinating During the process, occasionally stir a few times. Note: This marinated sauce can be added a bit more, because when the zongzi is cooked, the taste of the meat will radiate into the zongzi, so it doesn't matter if it is salty;
2.
1. Clean the fresh zong leaves with a brush. Remember to buy zong leaves a bit longer, not too wide, but not too narrow. When choosing zong leaves, they should be tender and tough. Don’t The dark green stems and leaves are too thick, so that the zong leaves are a little softer and will not be brittle during the wrapping process;
2. Put the cleaned zong leaves, cover the zong leaves in a pot with cold water, put it on the fire and cover the pot, boil it for about 10 minutes, and then take it out for use;
3.
Pour glutinous rice and other miscellaneous grain materials into a large basin, wash it with clean water several times, drain the water, add appropriate amount of salt and edible alkali, and add the amount of salt·you can put less·then add slowly later , You can put it in your mouth and taste it before adding it, just like we usually stir-fry, add the amount of edible alkali to see the light green color of the rice, and finally stir all the ingredients evenly;
4.
As shown in FIG:
1. Prepared zong leaves for use;
2. Add a pair of chopsticks to the marinated meat;
3. The glutinous rice that has been washed and added with ingredients is ready for use;
4. Wet the rope of the zongzi with water for later use;
5.
As shown in the picture above: two zong leaves, one large and one small, the two zong leaves back to back, the small one facing inward and the large one facing outward;
6.
As shown in the figure above: at the 1/3 of the tail of the leaf, a cone is folded from the inside to the outside, and finally the tail and the leaf are overlapped and aligned;
7.
Add a large spoonful of glutinous rice to the folded leaves, flatten it with a spoon, and add the marinated meat; (In addition to meat, you can also add egg yolk, chestnut, chicken, duck, ribs, bacon...😄)
8.
Use a spoon to add glutinous rice to cover the meat, make it flush with the mouth of the zongye, use a spoon to press and flatten, press the width of the glutinous rice up and down to determine the length of the zongzi, the wider the top and bottom, the longer the zongzi will wrap;
9.
When preparing to wrap the zongzi, first determine the three corners of the zongzi. As shown in the figure above, use the left-handed tiger's mouth to make a figure eight shape, and determine the bottom corner of the zongzi. After it is perpendicular to the top two corners to be folded;
10.
1. Use the tiger's mouth with your left hand to press the zong leaves at the bottom not to loosen them;
2. Hold the dumpling leaf in your right hand and fold it down to cover the bottom corner, and use the right palm to flatten the dumpling leaf and then wrap the corner of the tiger's mouth in the left hand. When the rice dumpling leaves under the left hand are all wrapped in rice and do not leak out, press the zong leaves tightly with the right hand Behind the corner of the tiger's mouth in the left hand;
3. Hold the loose corners of the tiger’s mouth with your right hand. Fold the zong leaves. Wrap and press them outwards; (please watch the video and pay attention to the verticality of the upper and lower corners during the wrapping process)
11.
When the zong-leaf package is folded, fold the upper two corners clearly, and be sure to hold the zongzi firmly with your left hand to prevent it from loosening;
12.
As shown in the picture above~ Use the pre-prepared cotton rope to wrap the dumplings tightly from top to bottom, with an interval of about one centimeter in a circle;
13.
The emerald green smooth and beautiful four-corner rice dumplings are wrapped;
14.
Put the wrapped rice dumplings into the electric pressure cooker and add appropriate amount of water to cover the rice dumplings. The height of the total water volume does not exceed 4/5 of the electric pressure cooker. Cover the pot, click the "bean/trotter" button, and then click Rich key, it's ok! 😂 (If you don’t have an electric pressure cooker, you can cook it in a pressure cooker. After the high heat is boiled, turn to medium and low heat to cook. The total time is one hour.) Note: Do not manually exhaust the dumplings after they are cooked. Let the valve automatically cool off, so that there is a stew During the process, the rice dumplings will not be caught.
15.
When the rice dumplings in the electric pressure cooker are cooked and cooled, the safety valve can be dropped and the lid can be opened to enjoy.
16.
The beautiful and delicious Eight Treasure Meat Dumpling is ready, it's super delicious! My friend said that the rice dumplings in Wufangzhai are better than those sold at Wufangzhai. If you like, you can try to hand in your homework! 😂Thank you for every support and sharing🌹🌹🌹😘
17.
Attach a video: Some novices told you that rice is always missing during the packaging process, so please take a look at this video, as shown in the picture above~ When filling the rice about one centimeter below the mouth of the zongye, Tighten the rice with a spoon, fold the "sides" of the zong leaves on both sides with the "left thumb and index finger" respectively, so as not to loosen them, then fold the zong leaves with the right hand to wrap the corners of the left hand,
18.
Additional video ~ How to make rice dumplings without missing rice;
19.
Additional video~How to make zongzi without missing rice (Note: novices make zongzi, don’t put too much rice, 4/5 is fine, as long as the rice is pressed tightly, the difference between zongzi is only a matter of size, nothing else is wrong, as practice makes perfect , As long as you pack more, you can pack it naturally 😂)
Tips:
1. This zongzi tutorial has been written in more detail. If you don't know anything, you can leave a message. I will reply when I have time;
2. This recipe does not add too much condiment to the rice dumplings, in order to ensure the original taste of the rice dumplings. If you like to eat sweet, you can change it to red dates without meat, or other desserts. The taste is salty and sweet. 😊
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