【zongzi】

Name: 【zongzi】
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: Zongye; 1 piece Old hen; 1 shallot; 3 pieces ginger; 3 slices Cooking Wine; 20g Sandwich pork; salt; 180g Sugar; 19g White wine; 19g Raw Salted Duck Egg Yolk; 5g Glutinous rice; Oyster sauce; 360g Soy sauce; 35g Fermented bean curd juice; 4g Peeled purple sweet potato; 500g White sugar; 5g lard; Vegetable oil; 100g Blood glutinous rice

by Eclipse

5.0 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

Three types of rice dumplings were made this year, namely fermented bean curd meat dumplings, Shuanghuang broth meat dumplings, and purple rice and purple potato dumplings. No matter how tough your taste is, there is definitely one that can capture your heart.

How delicious is it? After I filmed the video of making zongzi in the yard, I wanted to eat one more, so I had to fight with the photographer on the side. Everyone looked at their calculations while filming the video, what kind of posture should be used to grab which one at the end of work. Workers who were once friendly are all enemies at this moment.

Although there are many procedures and time consuming to make zongzi, the moment of peeling the zongzi leaves is really enjoyable. The glutinous rice used for the fermented bean curd meat dumplings and the double yellow meat dumplings are all added with chicken broth. The delicious glutinous rice has a stunning entrance. Who can stand it?

There are also sweet dumplings worth mentioning. Although I am a salty rice dumpling party, I have to bow my head under the "evil forces" of the purple rice and purple potato dumplings. The outer layer of glutinous rice is mixed with blood glutinous rice, and the sweetness of the purple sweet potato inside is soft enough to make Tiehan feel soft:)

【zongzi】

1. Before making zongzi, handle the zong leaves first 👇
Put a handful of zong leaves in half a pot of water, boil and soak overnight after turning off the heat, and then rinse with water before wrapping the zongzi.

2. Stock: Put the processed old hen in the pot, add flush water, then add 3 scallions, 3 slices of ginger and 20g cooking wine. After the water is boiled, skim the floating powder and continue to simmer for about 1 hour. (In addition to the Shuanghuang broth meat dumplings here, the fermented bean curd meat dumplings below will also be used)

3. Wash 180g sandwich pork, add 6g salt, 6g sugar, 5g white wine, mix well and marinate for 30 minutes. Prepare 14 raw salted duck egg yolks for later use.
*The fat-to-lean ratio of pork is recommended to be 2:3, so that the taste will be good.

4. Wash 500g of glutinous rice, add 13g of salt, 13g of sugar, and 34g of broth and mix well.

5. Wash 360g sandwich pork, add 15g sugar, 15g oyster sauce, 10g light soy sauce, 10g fermented bean curd juice, 10g white wine and 4g salt, mix well and marinate for 30 minutes.
*The fat-to-lean ratio of pork is recommended to be 2:3, so that the taste will be good.

6. Wash 500g glutinous rice, add 20g sugar, 5g salt, 34g chicken stock, 20g fermented bean curd juice, mix well, set aside.

7. Cut 200g of peeled purple sweet potatoes into thin slices and put them in a steamer. After the water in the pot boils, put the steamer on the pot and steam for 15 minutes. Take out and press into puree for later use.

8. Add 100g of white sugar, 25g of lard, and 25g of vegetable oil to the mashed purple potato. Stir continuously until the water of the mashed purple potato is dried up. After the sugar and vegetable oil are gradually absorbed into the mashed purple potato, take it out and cool.

9. The cooled purple potato mash is rolled into 7 50g balls (round or elliptical cylinders are fine).

10. Clean 450g glutinous rice and 110g blood glutinous rice separately. Blood glutinous rice needs to be soaked in water overnight (blood glutinous rice is harder, so it is recommended to soak for a longer time, at least 2 hours). Before wrapping, just mix the two kinds of rice evenly.

11. Fold the two zong leaf hair surface and the hair surface together to make a triangle.

12. Each zongzi needs about 80g of glutinous rice. Fill in half of the glutinous rice, then add 50g of marinated fermented bean curd meat, and then fill in the remaining glutinous rice.
*I can't explain the specific package method clearly, please watch the video. In addition, the packaging method of Shuanghuang Dumpling Meat Dumpling and Purple Rice and Purple Sweet Potato Dumpling is also a little different.

13. The zongye was turned over, folded, sealed, and tied with thread.
*The zong leaves should not be wrapped too tightly, but there should be no leakage of rice. It is better to hold it lightly and have a loose feeling, so that the wrapped zongzi will have a softer texture and easier to wrap.

14. Put water in the pot, put the rice dumplings in the pot and simmer for 6 hours on a low heat, pay attention to the salty and sweetness, and cook them in separate pots.
Come and taste the cooked rice dumplings!
*The salted water can effectively prevent the original taste of the rice dumplings from losing, but the purple rice and purple potato dumplings do not need to be salted.