Meat Zongzi
2024-04-05 02:38:39 335
Although it's not the Dragon Boat Festival, let's make some Zongzi to warm up! They are made by myself. I can make whatever flavor I want. This year, I made meat dumplings and beans, peanuts and dates, which are also good! You can make more at once. If you can't finish eating, freeze it. When eating, warm it up in the refrigerator and steam it again, which is also good
Details of ingredients
Technique
Steps to make Meat Zongzi
- 1. Soak glutinous rice one night in advance to control water, add a little edible alkali noodles and salt, and mix well
- 2. Marinate pork belly one night in advance. First, cut the pork belly into large and thick slices. When marinating, add salt, cooking wine, sugar, soy sauce, ginger powder, and pepper. Grab well and cover with cling film. Refrigerate and marinate to taste
- 3. After soaking the zongzi leaves and Ma Liancao until soft, blanch the Ma Liancao in boiling water and wash the zongzi leaves several times
- 4. Make Zongzi. Take a piece of zongzi leaf, cut off a bit of the hard stem at the top, with the smooth side facing upwards, and roll it into a conical shape
- 5. Add rice and pork belly in the middle
- 6. Put in the rice again, compact it, and press the left thumb on both sides
- 7. Use your right hand to press down the upper leaves and tail, and tie them with horsegrass. Try to tie it up as much as possible.
- 8. This is mixed beans, peanuts, red dates and palm. It's tied with cotton thread, which is also good.
- 9. Zongzi is packed into the pressure cooker along with the package, and must be squeezed one by one, with the tip upward (it is not easy to leak rice when cooking). After stacking, add water. The water volume is less than that of Zongzi. Turn the pressure cooker to the difficult cooking level and press it for 1 hour. After pressing, do not open the lid hastily, and simmer until it is slightly cool
- 10. You can eat the Zongzi you fished out
- 11. Finished product drawings!
- 12. Finished product drawing!!