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No, the end of the month is the Dragon Boat Festival ~ how do you wrap zongzi? What are the tricks and doorways of the rice dumplings?
Let's take a look at it with the "Zongzi Da ren" ~ today share the secret recipe that my grandmother gave me to share with you, like it, please collect.
Jiaxing meat brown
Preparations: Rice dumpling leaves: If it is fresh rice dumpling leaves, wash the roots (with two small tips) to fry off a little, boil water, put the rice dumpling leaves into it and cook for 3 or 5 minutes; if it is a dry rice dumpling leaf, first soak it for a day, soak the rice dumpling leaves softly, cut off the roots and treat it like fresh Rice: Tao rice should be fast, try not to let the rice eat water. Dry the rice with a carrot and let it sit for a while (the rice will eat in with a little water). Add soy sauce and salt (slightly more soy sauce).
Meat: Remove the skin, separate the fat and lean meat, cut into pieces of meat about 3 to 4 cm square, and the ratio of fat and lean meat pieces is more appropriate at 1:2. Pour cooking wine, soy sauce, salt and a little sugar into the meat, chicken essence. A little more wine is delicious, and a little less soy sauce. Rub it with your hands until the meat foams white, indicating that the taste has been completely eaten into the meat. The following is the dumplings: the rice dumpling leaves are clearly divided into front and back (one side of the hair is the reverse side, you can see the leaf diameter distinction, the diameter of the outside drum is the reverse side),
Face inward, wrap pillow dumplings. This is not easy to describe. Tie tightly with cotton or straw rope. Rice dumplings are wrapped out well or not Delicious and tied tightly or not is very related. Every rice dumpling must be fattened, otherwise it will not be delicious. Boiled rice dumplings: a large pot, must be deep enough. Put the rice dumplings in, add water, the water should not be boiled over the high heat of the rice dumplings, 3 hours If you are as large as the rice dumplings I wrapped in the T version last time, then medium heat for 1 hour is almost the same. No matter how big the rice dumplings are, they have to be served on a low heat for 2 to 3 hours. Do not stop the fire in the middle of the boiled rice dumplings, and be sure to keep the water wide open. I don't need to talk about eating rice dumplings, right? If you find that the rice dumplings are light, you can add salt and soy sauce to the water that cooks the rice dumplings, and the taste can go in after cooking for a period of time.