Three kinds of zongzi(da chao shao jia de duan wu zong zi san kuan )

Three kinds of zongzi

Introduction:

"I've been very busy recently. I made rice dumplings before the Dragon Boat Festival. I don't have time to paste them on the Internet. Today I'm busy and I'll make up for it! Dragon Boat Festival made three different flavors of zongzi, including meat zongzi, seafood zongzi and jujube and chestnut zongzi, sweet, salty, meat and vegetables, which can meet the different tastes of the Dragon Boat Festival guests. Zongzi is also big. It takes two hours to cook. It costs too much electricity and fire. If you don't make it next time, it's more convenient to buy ready-made ones. Ha ha

Production steps:

Step 1: marinate streaky pork; add scallion and ginger slices into the meat, add a little Shaojiu, then add a little shisan Xiang, finally add soy sauce and oyster sauce, mix well, cover the container with plastic film and marinate in the refrigerator for 5 hours.

Step 2: cut mushrooms and bamboo shoots into small pieces.

Step 3: heat up the wok, add proper amount of cooking oil and saute dried scallion.

Step 4: pour in two-thirds of the glutinous rice and stir fry.

Step 5: stir fry the glutinous rice until it is dry and white.

Step 6: stir fry the glutinous rice until white, then add the mushrooms, spring bamboo shoots and pickled kidney beans to continue to stir fry.

Step 7: stir well and add a little thirteen spices.

Step 8: add a little soy sauce and stir well.

Step 9: stir well and add a little Shaojiu.

Step 10: put the same amount of water in the pot.

Step 11: add proper amount of oyster sauce and abalone juice and mix well.

Step 12: simmer in water over low heat, stir well and remove from the pan. It takes about 8-10 minutes.

Step 13: take out the fried glutinous rice and let it cool. Soak another third of the dried glutinous rice in water for two hours. Stir in the pickled kidney beans and set aside.

Step 14: soak the rice dumpling leaves and Pistacia in water until soft.

Step 15: Boil the soaked Zongye and maliancao in boiling water for two minutes.

Step 16: after cooking, cool and use scissors to cut the thick stem at one end of the leaves.

Step 17: spread the leaves on the chopping board, and link them with two pieces of leaves in a staggered way, so that they can be extended to make large dumplings. Then fold the connected leaves by a quarter, so that the rice will not be exposed when rolling. Roll the leaves into a cone shape, hold the bottom with one hand, and put a small spoon of fried glutinous rice inside to make the rice firm without gaps.

Step 18: first put in a salted egg yolk.

Step 19: cover with another layer of glutinous rice, put in a piece of pickled pork, about one or two times.

Step 20: cover it with glutinous rice and smooth it.

Step 21: use your thumb and index finger to fold the leaves 1 cm in the middle.

Step 22: fold the extended rice dumpling leaves with the other hand and cover them with glutinous rice. Hold them tightly with your hand and bind them tightly. Then the meat dumplings will be wrapped with three pieces of Macleaya grass.

Step 23: pack all the rice dumplings according to the above method and put them in the pot.

Step 24: add water to the pot without zongzi, press a large plate on it and cook for two hours.

Step 25: after cooking, take it out to cool, then put it in the refrigerator.

Step 26: when eating, it can be steamed thoroughly in small cages.

Materials required:

Dry glutinous rice: 800g

Pickled kidney beans: 200g

Pork: 200g

Salted egg yolk: 6 pieces

Jujube: 10

Chestnut meat: 10 pieces

Abalone: 4

Shuifa mushroom: appropriate amount

Cooked spring bamboo shoots: appropriate amount

Dried scallion: 30g

Scallion section: 15g

Ginger slices: 10g

Thirteen spices: 3 G

Shaojiu: 20g

Soy sauce in brown sauce: 15g

Oyster sauce: 30g

Abalone juice: 20g

Cooking oil: 25g

Note: the characteristics of zongzi; zongzi is oily and beautiful, soft and glutinous, crisp and fragrant; chestnut and jujube zongzi is sweet, soft and glutinous, with distinct taste. Salty rice dumplings are oily but not greasy, sweet rice dumplings are glutinous and delicious. Warm tips: 1. Because the production method is the same, there is no separate demonstration. There are two chestnuts and three dates in the dumplings. 2. When making, mix the soaked kidney beans and rice well, and then make them. You can also make them with red beans. 3. Bandaging must be firm, in the process of cooking can not be scattered for a long time. Cooking time according to the size of the dumplings to set the time, generally in the north of the small jujube dumplings in less than one or two, cooking an hour can. However, the fresh meat dumplings in the south are relatively large, and the meat needs to be cooked until it is soft and rotten, so that the oil and rice in the meat can be fully integrated to taste delicious. Therefore, the cooking time is longer, and the best effect is more than two hours. The large meat dumplings with more than one Jin need to be cooked for 3-5 hours. Here, I wish you a happy Dragon Boat Festival!

Production difficulty: simple

Process: boiling

Production time: several hours

Taste: salty and sweet

Chinese PinYin : Da Chao Shao Jia De Duan Wu Zong Zi San Kuan