Dragon Boat Festival: zongzi(duan wu zong zi pian jia ting ban shao rou zong )

Dragon Boat Festival: zongzi

Introduction:

"I'm a novice in making zongzi. As a native of Northeast China, I'm not very familiar with zongzi, and I can't eat it often. Now in the era of rising prices, I have to pay attention to the benefits of everything, so I've never made zongzi before. I decided to make it myself. The zongzi I made can't be regarded as good. At most, it's a family version, and I still have to learn from some experts Last time I wrapped glutinous rice chicken, this time I wrapped pork and mushrooms to try it

Production steps:

Step 1: soak glutinous rice in clean water for about 10 hours, and change the water three times in the middle.

Step 2: drain the soaked glutinous rice.

Step 3: a piece of good lean pork.

Step 4: cut into about one centimeter cubes.

Step 5: stir in proper amount of soy sauce, oyster sauce, pepper powder, ginger powder and marinate for several hours.

Step 6: soak the leaves of rice dumplings in water for 12 hours, boil them in boiling water, kill virus and bacteria, and remove dust.

Step 7: wash the fresh mushrooms.

Step 8: cut into 1 cm dice.

Step 9: a little scallion.

Step 10: add marinated meat, mushrooms and scallions to the glutinous rice, then add proper amount of vegetable oil, soy sauce, oyster sauce, soy sauce, pepper powder, ginger powder, salt and chicken essence.

Step 11: mix well.

Step 12: clean the rice dumpling leaves and straw rope.

Step 13: fold the leaves into a funnel.

Step 14: fill with the right amount of filling.

Step 15: fold the leaves on both sides toward the middle.

Step 16: then flatten.

Step 17: fold the long leaves in.

Step 18: then turn to the other side.

Step 19: wrap it up and tie it up with a rope.

Step 20: cook in a cold water pan over medium heat for one hour.

Step 21: take out the cooked dumplings, put on the steaming curtain, and steam for another 15 minutes.

Materials required:

Glutinous rice: right amount

Lean pork: moderate

Lentinus edodes: right amount

Scallion: right amount

Vegetable oil: right amount

Soy sauce: moderate

Oyster sauce: right amount

Old style: moderate

Pepper powder: right amount

Ginger powder: right amount

Salt: right amount

Chicken essence: appropriate amount

Note: Note: 1, dumpling stuffing do not add too full, too full, easy to open after cooking. 2. Zongzi must be tied tightly, otherwise it will crack. 3. My method is to steam the cooked rice dumplings again, so that they don't feel watery and sticky. 4. Add vegetable oil to the glutinous rice stuffing, so that the rice dumplings don't stick to the leaves and make them more fragrant.

Production difficulty: ordinary

Process: boiling

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Duan Wu Zong Zi Pian Jia Ting Ban Shao Rou Zong