Classic taste, simple and fast, easy to wrap red bean meat dumplings

Cooking Instructions

1. Cut 2 catties of pork belly into strips one day in advance, add light soy sauce, salt, sugar, chicken essence, oil consumption, and a small amount of five-spice powder to marinate overnight, and put it in the refrigerator for refrigeration and marinade;

   

2. Red beans are also prepared a day in advance, 600 grams of red beans are cleaned, and soaked in the refrigerator for one night for later use;

   

3. Clean the glutinous rice, soak it in an appropriate amount of water for an hour and a half, then pour the soaked rice into a bowl in the draining basket and dry the water overnight; (Don't soak glutinous rice for so long, otherwise it won't be glutinous)

   

4. The next day, boil the soaked red beans first, put them in a pressure cooker until the surface of the red beans is a little cracked, then pour them out, and put them in a draining basket to dry the water;

   

5. Dry the red beans, add a small amount of light soy sauce, a little more sugar, a small amount of salt, and a little sesame oil, stir well and set aside;

   

6. The sesame oil used here is the sand ginger crushed by peanut oil âž•, and a few strips of coriander, which are slowly fried over low heat, and fried until the sand ginger âž• coriander is dried, and then it can be poured out, as long as the oil is good, and the residue is filtered out; (Pour more peanut oil, because it is used to fry rice and mix red beans)

   

7. After soaking rice, season first, add more light soy sauce, edible salt, oil, sugar, chicken essence, and stir well;

   

8. Start frying rice, pour more sesame oil into the hot pan, put the flavored glutinous rice in, and fry the water over low heat to bring it out; (⚠️ Be sure to fry it over the lowest heat, if the heat is too large, the rice will be fried, and it will not be good)

   

9. All the materials are ready, start to wrap the zongzi, here is used fresh zongzi leaves, also use dried zongzi leaves, fresh zongzi leaves can be used after cleaning and drying for a while, if it is a dry zongzi leaf must be put into boiling water to boil for a while after becoming soft, and then take out the zongzi leaves with clean water piece by piece, also dry for a while and then use, here is used straw rope, but also put into boiling water to boil for a while, take out and dry for a while can be used;

   

10. Start wrapping zongzi, the two zongzi leaves are stacked together with their heads and tails, and folded back in half from the middle to form a bucket shape;

    

11. Put a small amount of glutinous rice first, then put pork belly, red beans, and finally spoon more glutinous rice; (If you like small zongzi, put less materials, if you like big zongzi, put more materials, this is as you like)

    

12. After putting the materials, start to wrap them, and you won't be able to watch the video, and the video has a wrapping technique;

    

13. After wrapping, it should be tied with a straw rope, there is a technique in the video, you can watch it carefully, and finally tie the two ends so that the zongzi is delicious;

    

14. After wrapping, you can cook in the pot, if you use a pressure cooker here, you must boil the underwater pot, put the wrapped zongzi in it, cover the lid and boil, simmer for three hours on low heat, simmer for 10 minutes, and then take it out to cool; (Take a look on the way, and add boiling water if you find that there is little water, and the water added halfway must be boiling water ⚠️)

    

15. Salted zongzi must be eaten while there is still warmth;

    

16. There are a lot of rice dumplings, which can be given away or made to sell

    

17. If you can't finish eating, you must seal it, freeze it, and take it out before eating it next time and steam it directly to eat;