Rice dumplings with soy sauce(jiang rou zong zi )

Rice dumplings with soy sauce

Introduction:

"When I went to the vegetable market a few days ago, I saw a stall making zongzi. I thought it was very easy, so I wanted to try it myself. The next day, I bought glutinous rice, eyebrow meat (also called Qianjia), Zongye and cotton thread in the supermarket. I'm a lazy person, so I don't have all the materials, so this is a simple version! Let's show the finished product first. I feel good about myself. 100 points for appearance and 80 points for taste. There is less meat. Ingredients: (the following weights are approximate, and we all know that they can't be so accurate when buying.) glutinous rice 4 kg, eyebrow meat 7 Liang, Zongye 1 kg, cotton thread 1 kg, salted egg yolk, soy sauce, soy sauce, MSG "

Production steps:

Step 1: soak glutinous rice for a day. It was made before I went to work in the morning. When I came back from work, I cleaned up and began to pack it. It took about 12 hours. In fact, I didn't have to soak it for so long. I just wanted to do it because of the time. Let's do it by ourselves

Step 2: cut the meat one by one, about 4cm long, 1.5cm wide, 1.5cm high, pickled with soy sauce, soy sauce and monosodium glutamate. This was pickled the night before. I wanted to savor it, so I pickled it for 24 hours. It should have no effect if the time is shorter. In fact, I changed the size of the meat in the process of packing, because when I started packing, I felt that the meat was big if the packing was not good, so I changed one knife into three pieces. The packing was good. Later, when I ate it, I felt that the meat was small, but it was still big. In particular, I don't like lean meat, so I think it's better to use eyebrow meat or thin third line meat.

Step 3: the rice dumpling leaves are fresh ones soaked in water. They have been soaked in water since they came home. After changing the water several times, they were rinsed with the previous ones. They are green and smell fragrant.

Step 4: there are only two salted eggs at home, and my husband ate one of them, so that's all. I didn't buy them in the supermarket. It is said that there is a special salted egg yolk in the vegetable market. You can use that.

Step 5: that's all the material.

Step 6: This is to put the seasoning of bacon into the glutinous rice to make the rice a little more beautiful. If you think it's not enough, you can add some salt, soy sauce and monosodium glutamate.

Step 7: This is a mixed look.

Step 8: make sure you have two leaves, or they will break easily.

Step 9: roll up the leaves.

Step 10: first put a spoonful of rice, and insert it with chopsticks. The main purpose is to fill the bottom of the rice dumpling with rice, and put meat in the middle. You can put more meat, and cover the surface with a layer of rice.

Step 11: use chopsticks to insert a few times to make the rice more compact. You can also use a spoon to press the rice back a few times. The cooked rice dumplings will be visible only after the rice is pressed tightly.

Step 12: This is the key action, but I don't know how to describe it. It's mainly about the strength and angle of the hand. Only you can master it in practice. I've tried it many times in the process of packing, and finally it's passed. You can see the finished product. Let's just say that at least 20% of the finished products are not so satisfied with their appearance, so they won't be shared.

Step 13: This is the key action, but I don't know how to describe it. It's mainly about the strength and angle of the hand. Only you can master it in practice. I've tried it many times in the process of packing, and finally it's passed. You can see the finished product. Let's just say that at least 20% of the finished products are not so satisfied with their appearance, so they won't be shared.

Step 14: This is the appearance of the bag. It's not bad. It's the first one. I don't know why. The first one is pretty good. It's a bit crooked. Then there are several ugly ones Technology should be mastered in practice.

Step 15.

Step 16.

Step 17.

Step 18: This is the result of today's battle. I feel satisfied with myself, that is, the size is not very uniform, which is very related to the width of the leaves. So when you stack the two leaves, you must pay attention to the width,

Step 19: put it in a pressure cooker and boil with water. After the big fire, the small fire lasted for 1.5 hours.

Step 20: out of the pot, the oil is bright and pretty good. That meat is not fat. How can it produce so much oil.

Step 21: this color looks more beautiful. It's not flashed.

Step 22.

Step 23: I just picked one to shoot, but I didn't find the one with egg yolk and lots of meat. This is just the one with small pieces of meat after I changed the meat knife.

Step 24: my husband said that rice dumplings should be eaten with soup, stewed with bitter onion and spare ribs soup, which tastes very good!

Materials required:

Glutinous rice: 4 jin

Eyebrow meat: 0.7jin

Zongye: 0.5 Jin

Yolk: right amount

Soy sauce: right amount

Old style: moderate

MSG: right amount

Note: To sum up: 1, Zongye to be wide, when the package to two pieces of overlap. 2. The meat should be eyebrow meat and large. 3. Salted egg yolk is more delicious, with chestnut, certainly more cool. 4, or should add ginger water, taste. 5. It's much more difficult to pack your own bags than it is to look at others' bags. It's mainly about the strength and angle of invisible bags.

Production difficulty: simple

Process: boiling

Production time: several hours

Taste: Maotai flavor

Chinese PinYin : Jiang Rou Zong Zi