Hello everyone, I am Qiong
I makes Zongzi every Dragon Boat Festival
Northerners like to eat sweet Zongzi, southerners like to eat salty Zongzi
I made meat Zongzi this year, share with you
Clean the pork belly and cut into pieces with a knife
Pork belly does not need to be peeled
You can burn the skin of the pork belly with a gun
The processed pork belly is cleaner
Cut into small pieces about 2 square feet
In addition to pork belly, I also bought some front legs meat.
If you don’t like too fat, you can use the front leg meat to wrap the zongzi
Also cut it into small pieces, the size is up to you
Now let's put some seasons in.
Add light soy sauce, cooking wine, dark soy sauce, oyster sauce
Thirteen incense, and salt
Finally, add sliced ​​ginger and green onion, and grab it with your hands
Cover with plastic wrap, put in the refrigerator and marinate overnight
We will make Zongzi the next day
There is still one more work to do today, which is to make reed leaves
If possible, you can use fresh rice reed leaves
I use dried rice reed leaves and need to be soaked overnight
Press a plate on top to make sure the reed leaves are soaked in water
The next day, the reed leaves are already soaked
You can wash it directly and use it to make Zongzi
You can also boil for another two minutes, so that the reed leaves are more tenacious
Let's wash the cooked reed leaves in clean water
Round glutinous rice is generally used for making zongzi
Two catties of rice can pack about 20 zongzi
Add glutinous rice with water and soak for about 1-2 hours
Look at the glutinous rice that I soaked for an hour has grown a lot
The longer the soaking time, the bigger the glutinous rice will expand
The Zongzi wrapped up will be looser and not so tight
Drain the glutinous rice and pour it into a basin
Add salt, dark soy sauce, light soy sauce, oyster sauce
Add a tablespoon of oil to the glutinous rice to make the Zongzi not sticky to the reed leaves
Let the mixed glutinous rice stand for half an hour and then we will make Zongzi
Scissors and rope are essential for making Zongzi
Besides the salted egg yolk, I also prepared some soaked mung beans
Now we start to make Zongzi
Take two reed leaves, we cut off the head and tail
The Zongzi wrapped in this way is more regular and looks better
If you don’t mind the shape, you don’t need to cut it.
Stack two reed leaves
Stagger the position of a finger
fold
Then fold the head again
This forms a groove
Put in a spoonful of glutinous rice, we press it with a spoon to compact it
Then put in a piece of pork belly
Another spoonful of mung beans
Then covered with glutinous rice
We compact it
Cover the remaining reed leaves and wrap them
The glutinous rice is all wrapped in it like this
Make sure to pinch both sides tightly
So it won't leak rice
Then squeeze it tightly and fold the front
Meat dumplings are usually wrapped in this way
The wrapped rice dumplings are firmer and will not leak rice
It looks like a four-cornered rice Zongzi
We tie it tightly with rope so that the Zongzi is done.
Let’s take a look at my way of tying Zongzi
Tied a slip knot
You can take apart the Zongzi without seeing your bare hands when eating Zongzi
After tying, the tail of the rope is about 10 cm long
I'll talk about why I did this later
Pork belly and mung bean wrap, now let’s wrap another egg yolk
Egg yolk with front leg meat, pork belly with mung bean
It won’t be greasy and refreshing
Let’s take a look at how to make rice Zongzi. Let’s take a look at my technique.
The most important thing about making Zongzi is to squeeze it tightly and not leak the rice
Pinch the sides tightly, and it will be easier to close the mouth
This technique is very simple, I hope everyone will read it again
If you don’t see it again, you can do it a few times.
Cooking is like this, practice makes perfect
No one is a born chef, we all need to learn
Not too wordy, let's watch me make rice Zongzi
Didn’t we leave it 10 cm long when we cut it just now?
Tie the same kind of Zongzi like this
I know which one is the egg yolk and which one is the mung bean
It's good for us to distinguish after we get out of the pot
After boiling water
The outermost layer of glutinous rice instantly expands when heated
This can lock the flavor in the Zongzi from being lost during the cooking process
Simmer for 3 hours
Or use a pressure cooker on low heat for an hour
The shape of the zongzi cooked on low heat is relatively complete
Generally not leaking, each is very full
Use chopsticks to pick it up
Let it cool a bit, as long as it is not hot, you can eat it
Let's taste an egg yolk first
I told you I wrapped a slipknot
You can open the Zongzi with bare hands without scissors
Let's see how I opened it
Is it particularly simple
I added oil to this glutinous rice
So it’s easy to tear off when opening the reed leaves
Pulling aside the layers of reed leaves, what you see is this attractive Zongzi
Then use chopsticks to peel it layer by layer
There are surprises on every layer
Hidden behind the glutinous rice is the last surprise, meat and salted egg yolk
This mysterious little Zongzi brings you more than surprises
And holiday blessings
I wish you all a healthy Dragon Boat Festival!
Remember to eat Zongzi
If you like the food I made.
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If you have any questions, you can leave me a message, see you next time