Meat Zongzi
Overview
Continue to tell our food story, the food is still the same, the life is still the same, the sunshine is still the same, love our life and love our food. Ordinary life, let us accompany with delicious food. These days, I have always loved my rice dumplings. I tried it for the first time this year and it was pretty good. I finally wrapped the rice in the rice dumpling leaves. The shape is not perfect. No, it gave me confidence. I started to toss the rice dumplings today. Today I made meat rice dumplings. There is no way. Who wants to have a carnivore at home? In two days I will be making crystal rice dumplings. The sago is ready and I am looking for purple sweet potatoes. Purple sweet potatoes are hard to find this season. Love is a luxury, food is a necessity, let’s come together.
Tags
Ingredients
Steps
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Wash the glutinous rice and soak it in water for two to three hours. After that, take out the glutinous rice and add appropriate amount of soy sauce and salt and mix well.
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Cut the meat into 1cm cubes and season with salt, soy sauce, white pepper, light soy sauce, etc. for two to three hours.
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Wash the rice dumpling leaves and horse lotus leaves and soak them in hot water for about 30 minutes.
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Cut off the pointed ends of the rice dumpling leaves.
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Turn one end over and make a funnel shape.
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First add part of the rice, add the meat pieces, and add an appropriate amount of meat according to personal preference.
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Fill up the rice.
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Fold the top rice dumpling leaves over, wrap them around, and then tie them tightly with horse lilies.
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Put it in the pressure cooker, add water to cover the rice dumplings, and select the beans and tendons.
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It's out of the pan and ready to eat. See if it looks good.
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The rice dumplings in the picture above are standing tall and graceful. If you change the posture again, hehe...
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Let’s look at the connotation next.
