Even a novice can make rice dumplings: Five-spice fresh meat rice dumplings

Overview

Zongzi, also known as horn millet and tube rice dumpling, is a traditional festival food of the Han people during the Dragon Boat Festival. It is steamed by wrapping glutinous rice in rice dumpling leaves. The legend was spread in memory of Qu Yuan. It is the traditional food with the deepest cultural accumulation in Chinese history and is deeply loved by people. Speaking of which, a joke comes to mind. After Newton died, he left us the law of universal gravitation, as well as many homework and exams. After Qu Yuan died, he left us three days of vacation, dragon boat racing activities, and the most important thing is the rice dumplings that are loved by foodies. . . So, it’s better for Chinese people to treat Chinese people better~! I am a foodie, especially rice dumplings. Although the company distributes a lot of rice dumplings and salted eggs to us every Dragon Boat Festival, I still couldn't walk when I saw the rice dumpling leaves and glutinous rice. Therefore, I, who don't know how to make rice dumplings at all, made rice dumplings for the first time. The process was a bit miserable, but fortunately the ending was peaceful and happy, so I’ll shamelessly share it with you, don’t comment if you don’t like it~!

Tags

• staple food
• home cooking
• old man
• dragon boat festival
• spring recipes
• chicken essence
• cooking wine
• cotton thread
• five spice powder
• glutinous rice
• light soy sauce
• oil
• old soy sauce
• sichuan pepper powder
• skinless pork belly
• sugar
• zong leaves
• salt

Ingredients

Steps

1. 1 Wash the skinless pork belly, cut into small pieces, mix with dark soy sauce, salt, pepper powder, cooking wine, sugar, chicken essence, and five-spice powder. Stir evenly, refrigerate in the refrigerator, and marinate overnight;

   

2. 2 After washing the glutinous rice, soak it in water for 4 hours, mix it with 35g light soy sauce and 12g vegetable oil, cover it with plastic wrap, let it rise for 2 hours, and set aside;

   

3. 3 Soak the leaves for half a day in advance; put water in a pot with an appropriate amount of salt. After boiling, put the rice dumpling leaves into the pot and boil for 5 minutes, then turn off the heat, rinse repeatedly under running water, and set aside;

   

4. 4 Take two rice dumpling leaves and fold them together (if there is no water on the rice dumpling leaves, dip them in water);

   

5. 5 The stacked rice dumpling leaves are rolled from the middle toward the body into a funnel shape;

   

6. 6 Fill the funnel with a small amount of glutinous rice and compact it; add a piece of marinated pork belly;

   

7. 7 Fill in a layer of glutinous rice, a layer of pork belly, and a layer of glutinous rice in sequence;

   

8. 8 As shown in the picture, pinch the rice dumpling tightly;

   

9. 9 Turn over the rice dumpling leaves to cover and press tightly;

   

10. 10 Just tie the rice dumplings with cotton thread, put the wrapped rice dumplings into the pressure cooker, pour in water equal to the rice dumplings, put on the steam and cook for 40 minutes;

    

11. 11 After the rice dumplings are naturally cooled, they can be put into a fresh-keeping bag and frozen for storage.