Fresh meat dumplings

Cooking Instructions

1. 1. Wash the glutinous rice and soak for 3 hours.
   2. After soaking the glutinous rice, pour it into a strainer and drain the water for about 15 minutes. Then pour it into a container, add 30g of raw oil, 5g of dark soy sauce, 3g of sugar, 3g of salt and mix evenly, marinate for 10 minutes, stir twice in the middle, so that the glutinous rice can absorb the seasoning evenly. When the time is up, pour the marinated glutinous rice into a strainer, drain the excess sauce, and then pour it into a container to make the marinated salted glutinous rice.
   
   Pickled brown meat (fresh meat dumplings)
   1. 250g plum blossom meat, cut into 7cm long and 2cm wide and weighing 35g pieces of meat, a total of 7 pieces. Place the cut pieces of meat in a container.
   2. Add 20g of green onions, 10g of ginger slices, 20g of light soy sauce, 5g of dark soy sauce, 20g of oyster sauce, 2g of sugar, 0.5g of white pepper, 0.5g of five-spice powder, stir evenly and marinate overnight.
   
   
   1. Put the zongzi leaves into a container and soak them in water for 3-4 hours or overnight, then put them in a pot and add water to boil until soft, and cook for about 3-5 minutes. Remove the supercooled water and wash it for later use.
   2. The amount of a fresh meat dumpling is 65g of marinated salted glutinous rice, 1 piece of marinated plum blossom meat (35g), and 1 salted egg yolk.
   3. Take 2 dumpling leaves on top of each other, smooth side up, and fold into a funnel shape from one-third. Put in a little pickled salty glutinous rice, put in 1 piece of pickled plum blossom meat, 1 salted egg yolk, and finally put in the remaining glutinous rice wrapped into a triangular zongzi, tie it with a cotton rope, and wrap all the brown seeds in turn.
   4. Fresh meat zongzi material can make 7 fresh meat zongzi.
   5. Put the wrapped rice dumplings in the pot. Add cold water to cover the rice dumplings. Cook over medium-low heat for about 2 hours, then turn off the heat and simmer for about 1-2 hours. If you use an electric pressure cooker for 1 hour, simmer for 1 hour. Steam in a gas pressure cooker and cook for 40 minutes and simmer for 30 minutes.

   

2. 【Storage method】
   1. Let the boiled zongzi cool naturally and tie it tightly in a food bag. Refrigeration can be stored for 3-5 days, frozen can be stored for 1 month, before eating, it must be heated thoroughly before eating, pay attention to food safety.
   2. Reheat method: Steam for 15 minutes, cool naturally until the pressure is eliminated, and then simmer for 30 minutes.

   

3. [Tips]
   1. How to deal with dried zongzi leaves: Put the zongzi leaves in a container and soak them in water for 3-4 hours or overnight. Fresh dumpling leaves do not need to be soaked and boiled directly. Add an appropriate amount of water to the pot, bring to a boil over high heat, put the dumpling leaves into the boiling water, and cook for 3-5 minutes. Tip: If there are a lot of zongzi leaves, you can use chopsticks to turn them properly when boiling and boiling, so that each zongzi leaf is soaked as much as possible. Remove the dumpling leaves, then wash them with a brush or dishcloth, and drain them. Washed dumpling leaves can be refrigerated in a clean plastic food bag for about seven days, and frozen for 1 month.
   
   2. The correct process of operating zongzi: the materials that should be prepared on the first day - wash the zongzi leaves, prepare the cotton rope, prepare the salted egg yolk, and marinate the zongzi meat, so that the next day will not be too rushed. If you can prepare it in advance, try to prepare it a day in advance, and then store it refrigerated.
   3. The glutinous rice used for wrapping zongzi can be both long-grained and round-grained, long-grained and round-grained, with long-grained and round-grained ones looser. You can choose it according to your own needs. In addition, the amount of water used to soak glutinous rice must be at least 3 cm higher than that of glutinous rice. After soaking, the glutinous rice must be drained and dripped for 15 minutes.
   4. The sauce filtered out of the salty glutinous rice at the end of the marinated fresh meat dumplings can be used in the process of cooking fresh meat dumplings to avoid wasting materials. After the water in the pot is submerged in the fresh meat dumplings, pour in the sauce filtered out of the salty glutinous rice and cook the fresh meat dumplings together, which will make the fresh meat dumplings taste better.
   5. The meat in the fresh meat dumplings we use is pork plum meat, because the plum meat fat and lean distribution is uniform, the fiber is delicate and the taste is good, and it will not be too fatty, so we choose it. You can also use a three-layer meat (pork belly) instead.
   6. If you cook zongzi, if you wrap red date zongzi and fresh meat zongzi at the same time, can you cook them together? The answer is yes, yes. But don't put the leftover sauce of pickled salty glutinous rice. In addition, if you use a pressure cooker to cook zongzi, it will be more convenient and faster. Boil in an electric pressure cooker for 1 hour and simmer for 1 hour, steam in a gas pressure cooker for 40 minutes and simmer for 30 minutes.
   11. Salted egg yolk, if the whole salted egg is broken and yellowed by itself, then you only need to clean off the egg white attached to the surface of the egg yolk and you can use it directly. If you use the finished vacuum salted egg yolk, you can also use it directly. In order to achieve a better deodorization effect, you can use edible oil to soak it overnight and use it for better results.

   

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5. Sweet rice dumplings
   with pickled sweet glutinous rice
   Glutinous rice 300g round or long grain glutinous rice can be
   Sugar 20g
   Edible oil 10g
   
   Peanut oil, corn oil, soybean oil, sunflower oil and other oils without special smell can be Filling: jujube, peanut, bean paste filling, etc

   

6. Prepare yourself for the process:
   on the first day, go to buy plum blossom meat, marinate meat, clean the dumpling leaves, and prepare the cotton rope.
   
   Soak glutinous rice the next morning, two hours before, and up to about five hours. I also soaked peanuts and jujubes by the way.
   
   Drain the glutinous rice at about two o'clock in the afternoon and marinate it before you can open the bag.

   

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10. The best electric pressure cooker is to choose the bean hoof tendon mode or the beef and mutton mode, and you can take it out after keeping it warm for two hours, or you can take out the inner tank and continue to soak it until the water becomes cool and then take it out, or you can take it out overnight.
    The rice cooker is average. Can be simmered for one night after one mode.

    

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16. 2024.5.30 Note:
    I plan to make 30 small zongzi
    To make 10 peanut zongzi, jujube zongzi, and bean paste filled zongzi,
    take out 1200 grams of glutinous rice After soaking for two hours, 1700 grams of wet and more
    zongzi are wrapped as follows:
    11 jujubes, red line
    , 10 peanuts, pink and white line
    4 bean pastes and 25 green and white lines
    , and the glutinous rice is gone!
    1200 grams / 25 = 48 grams of one
    48 * 30 = 1440
    ❤️❤️❤️ To make 30 zongzi, about 1500 grams of dry glutinous rice is used. Glutinous rice can be a little more, 1500-1600 grams is almost enough.
    
    700 dry glutinous rice 945 wet glutinous rice 16 sweet zongzi just ran out
    
    
    ❤️❤️❤️ to make meat zongzi
    1300 grams of dry glutinous rice After soaking, more than 1900 grams of wet glutinous rice
    wrapped 24 meat zongzi just ran out
    More than 700 grams of meat , divided into 24 small pieces
    
    ❤️❤️❤️, five liters of electric pressure cooker, sweet glutinous rice, small can be put up to 19, large meat dumplings can be put up to 15