The fifth day of the fifth month of the lunar calendar is a traditional festival in China - the Dragon Boat Festival, also known as the Duanyang Festival, the Heavy Five Festival, the Dragon Boat Festival, etc., which has a history of more than 2,000 years. On the day of the Dragon Boat Festival, there are many colorful activities in China, such as dragon boat racing, hanging wormwood, driving away the five poisons, drinking male yellow wine, bathing orchid soup and so on. When it comes to the food customs of the Dragon Boat Festival, many people's first reaction is to eat zongzi.
The custom of eating zongzi in the Dragon Boat Festival has a long history and is popular. Today, almost every household in the Dragon Boat Festival eats zongzi, and the types and methods of zongzi are not the same, and the taste is salty and sweet. Southern Zongzi is the most prestigious in Suzhou, Ningbo, Jiaxing and other places, and the filling is mainly bean paste, ham, salted meat, jujube puree; northern Zongzi is represented by small jujube dumplings, and common fillings include small dates, preserved fruits and so on.
In the past, most of the rice dumplings wrapped by the mother were mainly red date dumplings and red bean dumplings, but the children at home did not like it, so in order to meet the requirements of carnivores, this year we prepared fresh meat dumplings to arrange.
【Salty and soft glutinous pork dumplings】
Ingredients: 1000 grams of glutinous rice, 300 grams of plum meat, 6 spoons of light soy sauce, 4 spoons of dark soy sauce, 4 spoons of oil consumption, 3 slices of ginger, 1 spoon of sugar, appropriate amount of rice dumpling leaves, appropriate amount of cotton rope, appropriate amount of water;
Tools: 1 electric hot pot, 1 crisp box, 1 stainless steel basin;
1.
Choose a 7 to 10 cm wide rice dumpling leaves, first put the roots of the rice dumpling leaves in a pot of boiling water and cook for 3 to 5 minutes to make it soft, and then put the whole rice dumpling leaves into the boiling water pot and cook for about 10 minutes to make it completely soft. Wash both sides of the cooked rice dumpling leaves with a brush, and then soak the washed rice dumpling leaves in clean water for later;
2.
300 grams of fresh meat with 3 spoons of light soy sauce, 2 spoons of dark soy sauce, 2 spoons of oil consumption, 1 spoonful of sugar and 3 slices of ginger together to mix well, cover the lid, put in the refrigerator refrigerated and marinate for more than 8 hours;
3.
Rinse 1,000 grams of glutinous rice twice with water and soak it in water for 30 minutes (Some people like to soak glutinous rice for an hour or overnight, but my family likes sticky and firm rice dumplings, so glutinous rice can only be soaked for 30 minutes.) ）
4.
After soaking the glutinous rice for enough time, drain the water and add 3 spoons of light soy sauce, 2 spoons of dark soy sauce, 2 spoons of oil consumption and marinated fresh meat and mix well;
5.
Mix the glutinous rice and meat well and let it sit for another 10 minutes to wrap the rice dumplings;
6.
Take 1 piece of rice dumpling leaf and fold it into a funnel shape, leave a piece when folding, and it will not leak rice. Add some sticky rice, then marinated plum meat, and finally fill it with sticky rice. Because glutinous rice will expand after absorbing water, glutinous rice cannot be added too full, and it needs to "owe a little", which can prevent the rice dumpling leaves from swelling and breaking;
7.
Cover the rice dumpling leaf at the other end and press it tightly, and the two sides of the rice dumpling leaf must not leave a seam;
8.
Then fold the excess rice dumpling leaves at the end;
9.
Tie the rice dumplings tightly with cotton rope, and the meat dumplings will be wrapped.
10.
Put the rice dumplings into the electric hot pot, put the yard well, add the appropriate amount of water, and the water for boiling the rice dumplings should not pass the rice dumplings;
11.
Boil on high heat and turn to medium heat, cook for 2 hours, simmer for 1 hour, so that the meat dumplings and fat oil are forced into the water, and the rice dumplings will not be too greasy to eat.
12.
The meat dumplings that come out of this way, the glutinous rice is soft and fragrant, the pork is tender and not greasy, eating a bite is wonderful, compared with the sweet dumplings, I still prefer the taste of the meat dumplings, and the elderly and children can also accept it. When you have time, you must also remember to do it at home.
1. After the plum meat is added to the seasoning, it is mixed by hand, put into the refrigerator for 8 hours, and after the plum meat fully absorbs the taste of the seasoning, it can remove the fishy taste of the meat, so that the meat is fully flavored, and the taste is fragrant after cooking.
2. Glutinous rice with spices after mixing well, let stand for 10 minutes to fully absorb the spices, glutinous rice is also very flavorful, cooked rice dumplings can be salty and soft glutinous.
3. You can also put the rice dumplings into the pressure cooker, add the water that has not been over the rice dumplings, cover the lid and cook on high heat. After serving the air and pressing for 30 minutes, turn off the heat, the meat dumplings are cooked, salty and soft, very flavorful, more delicious than the ones bought.
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