Fresh meat rice dumplings
Overview
Zongzi wrapped with fresh meat is a more traditional way to eat zongzi! When making fresh meat rice dumplings, I usually choose to use pork belly to wrap the rice dumplings. The pork belly is fat but not greasy. The pork belly has been marinated a day in advance and is already flavorful. The salty aroma of the diced meat, the pork belly fat and the glutinous rice combine to make the fresh meat rice dumplings have a stronger meaty aroma and a moderate salty aroma.
Tags
Ingredients
Steps
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Purchase the pork belly one day in advance, cut it into small pieces, add 1 spoon of salt, 4 spoons of light soy sauce, 1 spoon of cooking wine, and 10 grams of grass fruit powder, mix well, and marinate in the refrigerator for more than 8 hours. Grass fruit powder has the effect of increasing aroma and flavor. Adding appropriate amount of grass fruit powder will make the meat more fragrant!
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Wash the glutinous rice with water several times and drain the water. If the glutinous rice is not drained dry, water leaking out during the process of making zongzi will affect the making of zongzi.
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Wash and drain the rice dumpling leaves and rope in advance. Use scissors to remove the tips at both ends of the rice dumpling leaves, and roll the rice dumpling leaves into a cone-shaped funnel shape, making sure there are no gaps at the bottom corners.
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Add a small spoonful of glutinous rice and press it tightly (you can use chopsticks to poke it so that the glutinous rice fills the sharp corners.)
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Add a piece of marinated pork belly.
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Continue to fill the glutinous rice, you can use a spoon to press it tightly. Zongzi filled with glutinous rice will look better if it is wrapped tightly. Whether it is wrapped tightly or not will also affect the taste of the zongzi.
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Knead the zongzi with one hand and fix the shape of the zongzi. With the other hand, tightly cover the top leaves. Pinch the extra leaves together and fold them to one side.
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Fix the rice dumpling with one hand, take the rope with the other hand, fix one end of the rope with the hand holding the rice dumpling, and tie the rope tightly with both hands.
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As shown in the figure
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After wrapping the rice dumplings, cut off excess rice dumpling leaves and ropes to make the rice dumplings look beautiful and neat. Pour the rice dumplings into the pot, add appropriate amount of water and soak for an hour, cover, cook for 2 hours, and then simmer for about 1 hour. The cooking time of the rice dumplings can be flexibly controlled, depending on the size of the rice dumplings.
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Finished product
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Finished product
