Dragon Boat Festival of meat addicts(shi rou zu de duan wu jie pai gu zong zi )

Dragon Boat Festival of meat addicts

Introduction:

"Zongzi not only has many shapes and varieties, but also has sweet and salty flavors due to different flavors in different parts of China. There are sweet jujube dumplings, bean paste dumplings, jujube mud dumplings, red bean dumplings, rose dumplings, melon kernel dumplings and so on. There are pork dumplings, ham dumplings, sausage dumplings, shrimp dumplings, diced meat dumplings and so on, but pork dumplings are more. The southern flavor also includes mixed rice dumplings, bean paste rice dumplings, mushrooms, etc.; there is also a sweet one salty one, two flavor "Shuangpin rice dumplings". Last time I made eight treasure rice dumplings and gave them to my mother-in-law. This time I gave them to my father-in-law. How are you doing? Am I worthy of praise My father-in-law's blood sugar is high, so he can't eat sweet. But if you look at my mother-in-law's eating, he will certainly be greedy, don't you think? My father-in-law is a meat addict. If he doesn't eat for a few days, he will think about it. So I wrapped the ribs dumplings for him, the choice is small ribs. Less fat, more nutritious and healthy. How are you doing? Does the Dragon Boat Festival of meat addicts attract people instantly? Is your mouth watering? "

Production steps:

Step 1: cut off the spareribs and try to cut them into small pieces.

Step 2: slice onion and ginger together with star anise, fragrant leaves and prickly ash, pour in soy sauce and Huadiao wine, add salt, sugar and chicken essence, and pour in hot water.

Step 3: Cool these, add the cut spareribs and marinate for one night.

Step 4: soak dried rice dumpling leaves in advance for one night, boil and disinfect. Fresh rice dumpling leaves are soaked in advance.

Step 5: soak glutinous rice for more than 4 hours in advance.

Step 6: cotton thread, boil with boiling water, disinfect. Before packing, pick out the ribs from the seasoning.

Step 7: bend the leaves into a funnel.

Step 8: put a little glutinous rice in the middle, then add the ribs.

Step 9: fold the longer rice dumpling leaves, bend both sides, and fold the rice dumpling leaves to one side.

Step 10: string up.

Step 11: put a grate at the bottom of the pot, add water, and put the seasoning and sauce into the pot.
Zongzi code into the pot, open fire, high fire boil, turn low fire, burn 3 hours. Turn off the heat and simmer for 2 hours or overnight.

Materials required:

Glutinous rice: right amount

Spare ribs: moderate amount

Scallion: right amount

Ginger: right amount

Boiled water: appropriate amount

Old style: moderate

Salt: right amount

Sugar: right amount

Huadiao wine: moderate

Star anise: right amount

Fragrant leaves: appropriate amount

Chicken essence: appropriate amount

Note: 1. Soak glutinous rice in advance for more than four hours. 2. Marinate the spareribs in advance. It's better to stay overnight, if less, half a day. 3. In the whole process of making zongzi, the hand should be completely clenched, otherwise it will be loose and not shaped. 4. Cooking zongzi, I think the longer the more sticky, the more delicious. Cooking and heat is not a concept. You can take one out of the middle and try it. If you think it tastes good, turn off the fire (stupid way, I'll try one in a night)! 5. One night's stew will taste better, but it's not good to soak zongzi in water, so you can put a grate at the bottom and burn it for 3 hours. When the water is below the grate, zongzi will get rid of water.

Production difficulty: simple

Process: boiling

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Shi Rou Zu De Duan Wu Jie Pai Gu Zong Zi