Speaking of our hometown's special food zongzi, Zhejiang Jiaxing is undoubtedly the most representative. In my hometown, every time during the Dragon Boat Festival, every household has to wrap a large meat bun zongzi. Since I was a child, I have been working with my grandmother, and the raw materials for making Jiaxing meat dumplings are very simple, as long as I use dried rice dumpling leaves, round glutinous rice and fresh native pork. Do not use ordinary rice with glutinous rice bought in supermarkets so that the taste is softer and sticky. Next, let's start learning how to make Jiaxing big meat dumplings!
Ingredient list: lean meat 400 grams, fatty meat 200 grams, round glutinous rice 1000 grams, dried rice dumpling leaves, 1 cotton rope, 200 grams of light soy sauce, 180 grams of dark soy sauce, 180 grams of braised sauce, 27 grams of white sugar, 20 ml of white wine, water to taste.
To make rice dumplings, the dried rice dumpling leaves are first soaked in cold water. Add a stone to make the leaves thoroughly immersed in water, we generally soak the night before, use a brush to brush the rice dumpling leaves before use the next day, and then put it in boiling water to cook for two or three minutes so that you can increase the toughness of the rice dumpling leaves, and it is not easy to break when wrapping. Dried rice dumpling leaves, remember to pick the slender shape, the leaf surface is wide. Next is the round glutinous rice, the glutinous rice must be thoroughly drained after washing, so that it is easier to taste, the rice should be selected fresh round glutinous rice, do not use aged rice, so that the taste is softer and sticky.
Usually I use ingredients such as soy sauce, braised sauce, soy sauce, white sugar and so on. The meat of the rice dumplings is made of fat and lean skinless sandwich meat. The fat meat is the essence of the meat dumplings. Cut the lean meat and fat into small rectangular pieces. Pour in the white wine, knead until the wine taste volatilizes, then add soy sauce, braised sauce, soy sauce, sugar, stir well, marinate for two or three hours. You can also add dried scallop meat, shiitake mushrooms, chestnuts or salted egg yolk according to your own taste, so that the meat dumplings are more delicious!
Next, you can wrap the rice dumplings. Take two rice dumpling leaves, one large and the other small, and stack them together, both leaves facing upwards. Fold into a funnel, fix the corners of the rice dumplings in the palm of your hand, then pour a large spoonful of glutinous rice, add a chestnut, followed by two pieces of marinated pork belly, and finally a large spoonful of glutinous rice on the surface. This glutinous rice should be evenly covered with the ingredients underneath, smoothed out with the back of the spoon, and pressed firmly. Then, fold the extra blades inward. If it can't be wrapped up, it will leak out, and then the two ends are folded in the middle, so that two corners are formed, and the hair face faces the center of the inward center and is wrapped in the seam, and then the two sides are folded in the middle. In this way, the four corners of the bottom of this rice dumpling are formed. Cut off the excess rice dumpling leaves. There was a very regular four-cornered rice dumpling. Take another straw rope, on both sides of this middle sharp corner, wrap around each other twice, tie the knot and you're done!
The next step is to cook the rice dumplings, cook them on a wood-fired stove to eat more fragrant, boil a pot of boiling water, put the rice dumplings in, and the water should be able to pass the rice dumplings. Then put a small plate on top of it to help the rice dumplings heat up more evenly and prevent them from leaking rice after tumbling up and down. Cover the pot and reduce the heat and cook for one and a half to two hours depending on the size of the rice dumplings. Once cooked, drain and eat. Pay attention to the water you put in so that you can not pass the rice dumplings! If you add water in the middle, add boiling water. Let the rice dumplings be stuffed in the pot overnight, and the next day it will be softer and more fragrant. The fat has basically melted into the glutinous rice.
The process of wrapping zongzi by yourself is a very meaningful thing, when I was a child, I liked to wrap zongzi with my elders, and the zongzi made by myself tasted different in my heart. Jiaxing zongzi's glutinous rice is full of the fragrance of rice dumpling leaves, pork belly melts in the mouth, and then there are very delicious ingredients such as dried scallops and shiitake mushrooms. Such a meat dumpling, full of materials, eat very satisfying. The Dragon Boat Festival is coming, if you have spare time at home, you can try to wrap the rice dumplings yourself! If there is something you don't understand in the process, welcome to comment on the following message, I will help you answer the production steps at the first time! This article is original by pastry baking, welcome to pay attention and take you along with long knowledge!