Many people think of zongzi as simple, and there is a knack to make zongzi. The combination of rice and meat alone can't make authentic zongzi. In the early stage, we need to deal with all kinds of food materials, so zongzi can be fragrant enough, so all kinds of preparations are quite important!
Round glutinous rice should be the first choice. Round glutinous rice with large viscosity is more viscous and tastes better after being cooked. Glutinous rice has poor water absorption, so it must be soaked in sufficient water one night in advance, so that when dumplings are wrapped, glutinous rice will be sticky enough, and the cooking time can be reduced, and the taste will be better. Many people use water to wash the glutinous rice and then wrap it directly, which will cause the glutinous rice not to be sticky enough. Another thing is to pay attention to not exposing the glutinous rice to the air when soaking, so that the glutinous rice will be powdered.
The marinating of pork and salted egg yolk also need to be done well in advance. The leaves of zongzi also need to be boiled with water, so that they can be disinfected and wrapped.
The key to making dumplings fragrant is to stir fry rice, which is the most delicious.
Raw materials:
Five Jin of round glutinous rice, three jin of streaky pork, 60 pieces of salted egg yolk,
1 dried mushroom, 5 tbsp raw, 3 tbsp old.
4 tbsp cooking wine, 1 tbsp five spice powder, 1 tbsp oyster sauce,
Salt right amount, sugar half spoon, lotus seed 150g,
There are 120 Zong leaves and a proper amount of Zong rope.
Steps:
1. Cut the pork into equal pieces, use 5 tbsp of raw soy sauce, 3 tbsp of old soy sauce, 4 tbsp of cooking wine, 1 tbsp of oyster sauce, 1 tbsp of five spice powder, half tbsp of sugar, proper amount of salt, grab well, cover with fresh-keeping film, and marinate in the refrigerator for one night. Wash the glutinous rice at the same time and soak it in water with salt for one night.
2. Slice mushroom and saute with onion oil.
3. Take out and dry the soaked glutinous rice, pour it into the pot, stir fry it over low heat, and add some old sauce to mix colors, and season with raw sauce. Add some salt. It's almost saltier than usual.
4. Wash the lotus seeds, remove the core and foam the hair for use.
5. Boil quail egg water for 3 minutes, remove the cold water and peel. Boil the water in the pot, add a piece of fragrant leaves, 1 star anise, 5 cloves, proper salt, proper old soy sauce, raw soy sauce, boil out the flavor, put quail eggs in the brine for 15 minutes, turn off the fire and soak for half an hour.
6. Place the salted egg yolk on the baking tray, spray a layer of white wine, and bake for 6 minutes at 170 ℃. Then soak in cooking oil for 20 minutes.
All the materials ready.
7. Wash each piece of zongzi leaves, put some salt in the pot and cook for 15 minutes. This kind of zongzi leaves are soft and good. Cut off the head of the leaf
8. Each zongzi needs two leaves to complete. Fold the head and tail of the leaves together like this, and make a fight. One side is long while the other is short.
9. Add some rice and streaky pork, lotus seeds.
10. Continue to fill in some rice and salted egg yolk. Press with a spoon so that the zongzi won't loosen.
11. Cover the upper leaves down. It's tight. The long part continues to be covered to the left.
12. Tie it with rope. Put it in the pressure cooker, the water should not be over zongzi. It is better to press a heavy object on it to avoid the dumplings rolling when boiling. After the autoclave is steamed, press for about 40 minutes. Turn off the fire and let it cool naturally. Open the lid half an hour later. If it's a common pot, it needs to be boiled for about 2 hours.
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