Meat Zongzi
Overview
Although it’s not the Dragon Boat Festival yet, let’s make some rice dumplings to warm up! I make them at home, so you can make them in whatever flavor you want. This year I made meat rice dumplings and mixed beans, peanuts and jujubes, which are also good! You can make more at one time, freeze it if you can’t finish it, and refrigerate it before steaming it before eating. It’s also good
Tags
Ingredients
Steps
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Soak the glutinous rice one night in advance to control the water, add a little alkaline noodles and salt and mix well
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The pork belly is marinated the night before. First cut the pork belly into large thick slices. When marinating, add salt, cooking wine, sugar, soy sauce, ginger powder, and pepper. Cover with plastic wrap and refrigerate to marinate
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After the rice dumpling leaves and malian grass are soaked until soft, boil the malian grass in boiling water and wash the rice dumpling leaves several times
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Make rice dumplings. Take a rice dumpling leaf, cut off a little of the hard top stem, put the smooth side up, and roll it into a cone shape
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Add rice and pork belly in the middle
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Then add rice, compact it, and press both sides with your left thumb
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Use your right hand to press down the upper leaves and tail and tie them with Malian grass. When tying, tie it as high as possible.
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This is mixed beans, peanuts, red dates and brown, tied with cotton thread, not bad either.
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Put the rice dumplings into the pressure cooker as they come in the package. Be sure to squeeze them one by one with the tips facing up (it is not easy for the rice to leak when cooking). After coding, add water to cover the rice dumplings. Adjust the pressure cooker to the hard-cooking setting and press for 1 hour. Don’t open the lid in a hurry after pressing. Let it simmer until slightly cool
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The rice dumplings you took out are ready to eat
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Finished product picture!
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Finished product picture! !
