Passionate Dragon Boat Festival~Fresh Meat Zongzi

Overview

I learned this method of making rice dumplings from my grandma when I was a child. In the past, every Dragon Boat Festival, grandma would make the rice dumplings at home alone. I also joined in the fun and learned from her. Grandma knew several methods. Some of them were forgotten after they learned it and didn’t use it. I have never forgotten this method and it is still fresh in my memory. This method is used to make rice dumplings during the Dragon Boat Festival every year. I share it with you today, hoping it will be helpful to everyone.

Tags

• snacks
• dragon boat festival
• chicken essence
• cooking wine
• glutinous rice
• light soy sauce
• old soy sauce
• onion juice
• oyster sauce
• sandwich meat
• white sugar
• zong leaves
• ginger juice
• salt

Ingredients

Steps

1. 1 Wash and cut the meat into large pieces. Marinate with 2 teaspoons of light soy sauce, 1 teaspoon of dark soy sauce, 1 teaspoon of oyster sauce, 1 teaspoon of sugar, 2 teaspoons of cooking wine, 1 teaspoon of salt, 1 teaspoon of chicken essence, and a little green onion and ginger juice for at least 2 hours to get the flavor (I marinated it on the first night and wrapped it on the second day, it was very delicious)

   

2. 2 Prepare to thread a needle

   

3. 3 Wash the glutinous rice and mix well with 3 to 4 teaspoons of light soy sauce

   

4. 4 Wash the rice dumpling leaves, cut off the roots, and soak them in freshly boiled water for five minutes, or boil them in boiling water for five minutes (the head and tail should be soaked so that the rice dumpling leaves will not crack easily)

   

5. 5 Stack 3 to 4 rice dumpling leaves

   

6. 6 With your right hand, roll up the rice dumpling leaf into an inverted triangle, with no holes in the tip

   

7. 7 Then put in one-third of the rice (it needs to be compacted)

   

8. 8 Add a piece of marinated meat

   

9. 9 Add rice again, fill it up, and hold the rice dumpling with your left hand

   

10. 10 Wrap the upper part of the rice dumpling leaf with your right hand and press it toward the tip of the triangle

    

11. 11 Wrap out from the right side of the triangle tip to the left

    

12. 12 Then wrap the triangle from the upper right corner to the upper left corner, wrap it tightly and be careful to compact it

    

13. 13 Then take a wider rice dumpling leaf and wrap it around it, starting from the tip of the triangle (as shown in the picture)

    

14. 14 Wrap a circle along the edge of the triangle. When it reaches the bottom of the triangle, wrap the zongzi leaf from the right side around the tip of the triangle. Wrap it around from the left side to the middle (as shown in the picture)

    

15. 15 Then insert the needle from the back of the rice dumpling, insert it into the middle of the rice dumpling, thread the tail of the rice dumpling leaf, and slowly pull it out

    

16. 16 The rice dumplings are wrapped, so no rope is needed, it is clean and convenient (the tail of the rice dumpling leaves is on the front of the rice dumplings)

    

17. 17 Wrap everything up and put it into the electric pressure cooker. Add 2 to 3 teaspoons of dark soy sauce to the water used to cook the rice dumplings. It will make it easier to color. Cook for about 45 minutes (I cook it in 2 pots)

    

18. 18 I made some egg yolk meat rice dumplings, they are really delicious, sticky and fragrant....

    

19. 19 Finished product pictures

    

20. 20 Finished product pictures