Guangxi pig hand dumpling(guang xi zhu shou da zong zi )

Guangxi pig hand dumpling

Introduction:

"I don't think there's any big zongzi in Guangxi in the gourmet world. I'm here to make one. There are many kinds of meat dumplings in the south, many of which use a piece of big fat meat, or pork, because glutinous rice and fat meat complement each other, but there has been nothing new. Ten years ago, the father of a colleague from Guigang, Guangxi Province, came to Guangzhou to see her on the Dragon Boat Festival. He brought several big zongzi with him and ate one at the office on the spot. I was so impressed at that time, it was a pig hand dumpling. Wow, that must be the pig's hand of the local pig in her hometown. It's really delicious. At that time, I had no concept of cooking, so I didn't remember many details. I remember that it was a complete pig hand with bone. It was not until now that I wrote this passage that I remembered that it was a pig hand with bone broken and skin connected. What I'm doing today is boneless pig hand rice dumplings. That pig hand rice dumpling, I just ate that once, and never saw it again. In my memory, there are pig hands, peeled mung beans and glutinous rice. Fortunately, even after the Dragon Boat Festival in Guangzhou, you can still buy Zongye. I'll do it when I'm free this weekend. My friend gave me a bag of organic rice. According to my hometown's habit of making zongzi, jiangmi is to add 10-15% of the ordinary cooked rice, which makes zongzi taste the best. There are also some salted duck eggs at home, which were brought back from the countryside during the Spring Festival. The meat in my hometown's meat dumplings needs to be salted with five spice powder. I'm a local pig's hand, so I don't need to put it

Production steps:

Step 1: main material drawing.

Step 2: soak all the rice.

Step 3: soak rice dumpling leaves.

Step 4: blanch pig hands.

Step 5: pluck the pig's hands.

Step 6: put ginger and cook pig's hands.

Step 7: take out the pig's hand.

Step 8: pick the bone with pig hands.

Step 9: wash every leaf.

Step 10: remove the salted egg yolk.

Step 11: lay the rice dumpling leaves.

Step 12: put a layer of rice.

Step 13: put a layer of peeled mung beans.

Step 14: put on the pig's hands.

Step 15: add the salted egg yolk.

Step 16: pour on the old style.

Step 17: lay another layer of peeled mung beans.

Step 18: finally spread the rice.

Step 19: wrap all the flowers and put them into the pot to boil. Cook for two hours.

Step 20: take out the rice dumplings.

Step 21: open the zongzi.

Step 22: put the rice dumplings on the plate and cut the rice dumplings.

Step 23: look at the attractive pig hand dumplings.

Materials required:

Pig hand: 1

Peeled mung bean: 200g

Jiangmi: 350g

Simiomi: 50g

Salted duck eggs: 3

Dried Zongye: 100g

Salt: 6 g

Old style: 15 ml

Ginger: 30g

Note: large dumplings to use more Zongye Bao.

Production difficulty: Advanced

Process: boiling

Production time: several hours

Taste: other

Chinese PinYin : Guang Xi Zhu Shou Da Zong Zi