The Dragon Boat Festival "three Types of Zongzi"
1.
Marinate pork belly; put green onion and ginger slices into the meat, pour a little Shao wine, then add a little thirteen fragrant, finally pour in the braised soy sauce and some oyster sauce, mix well, cover the container with plastic wrap and marinate in the refrigerator for 5 hours. .
2.
Cut water-fat shiitake mushrooms and cooked spring bamboo shoots into small pieces.
3.
Heat up a wok and pour in some cooking oil and sauté the dried shallots until fragrant.
4.
Pour two-thirds of the glutinous rice and stir fry.
5.
Fry the glutinous rice until it becomes dry and white.
6.
Stir-fry the glutinous rice until it turns white, add shiitake mushrooms, spring bamboo shoots and soaked kidney beans to continue frying.
7.
Stir well and add a little thirteen incense.
8.
Then pour in a little braised soy sauce and stir well.
9.
Stir-fry and cook with a little Shao wine.
10.
Put the same amount of water in the pot.
11.
Add appropriate amount of oyster sauce and abalone juice and mix well.
12.
Simmer the water over low heat and stir-fry until it is out of the pot. It takes about 8-10 minutes.
13.
Put the fried glutinous rice out and let cool for later use. Soak the other third of the dried glutinous rice in water for two hours and stir in the soaked kidney beans for later use.
14.
Soak Zongye and Maliancao in clean water until soft and set aside.
15.
Boil the soaked zong leaves and malian grass in boiling water for two minutes.
16.
After cooking, let it cool and use scissors to cut off the thick stem at one end of the zong leaves.
17.
Lay the zong leaves flat on the chopping board with two zong leaves staggered and linked to extend them to cover large zong leaves, and then fold the connected zong leaves by a quarter so that they will not expose the rice when they are rolled. Roll the zong leaves into a cone shape and hold the bottom with one hand, and put a small spoonful of fried glutinous rice into it.
18.
Put in a salted egg yolk first.
19.
Cover with a layer of glutinous rice and put in a piece of marinated pork belly about one or two weights.
20.
Cover the top with glutinous rice and smooth it.
21.
Use your thumb and index finger to gather the zong leaves 1 cm in the middle.
22.
Then use the other hand to fold and cover the glutinous rice with the extended upper end of the rice dumplings, pinch them with your hands to tie them firmly, and then wrap the meat dumplings firmly and tightly with three horse-like straws.
23.
According to the above method, wrap all the rice dumplings and put them in the pot and lay them flat.
24.
Add water to the pot to cover the rice dumplings, press a large plate on top and cover and cook for two hours.
25.
After cooking, take it out and let it cool before storing in the refrigerator.
26.
It can be steamed thoroughly in a small cage when eating.
Tips:
The characteristics of zongzi; the zongzi is oily and beautiful, the mouth is soft and smooth, and the meat is crispy and fragrant; the chestnut and jujube zongzi is sweet and soft with a distinct taste. The salty rice dumplings are oily but not greasy, and the sweet rice dumplings are glutinous and delicious.
Tips;
1. Since the production method is the same, there is no separate demonstration. There are two chestnuts and three jujubes in the chestnut jujube dumplings.
2. When packing, mix the soaked kidney beans and rice well before packing. You can also use red beans to make.
3. The bandage must be firm, and it can last for a long time during the cooking process. The cooking time is set according to the size of the rice dumplings. Generally, the small jujube rice dumplings in the north are less than one or two, and it can be cooked for one hour. The southern fresh meat dumplings are relatively large, and the meat needs to be boiled until soft, so that the fat and rice in the meat can be fully integrated to taste it. Therefore, the cooking time should be longer, and the effect is best if it is more than two hours. Big meat dumplings over a catty need to cook for 3-5 hours.
The three different flavors of the big dumplings of the Dragon Boat Festival Big Stir-Frying Lao are ready for friends' reference. Here, I wish my friends a happy Dragon Boat Festival!
