It's another year of dumplings

Looking at the fragrant dumpling leaves on the street, I suddenly realized that the Dragon Boat Festival was coming again. Zongzi is not only a delicacy on the tip of the tongue, but also a nation's inseparable feelings. Every family wraps zongzi and eats zongzi, this is a certain custom of the Dragon Boat Festival, all kinds of shapes, all kinds of fillings, no matter how ever-changing, the best zongzi is always the one that the family wraps out by hand.

Ingredients

Glutinousrice 1000 g

Saltedeggyolk 20

Zongye 30 pieces

Porkbelly 500 g

Salt(forcuredmeat) 8 g

Soysauce(forcuredmeat) 5 g

Cookingwine(forcuredmeat) 5 g

Gingerslices(forcuredmeat) Afew

Sugar(forcuredmeat) 5 g

Ediblealkali About4 g

Smokedsausage some

Cottonthread some

Cooking Instructions

Marinate the pork belly in advance. I usually have simple salt, soy sauce, cooking wine, sugar, and ginger slices, which are enough. If you don't feel that the flavor is enough, you can add some more spices. The meat wrapped in zongzi should be marinated more heavily, and it will be more fragrant after cooking. The marinating time is a bit longer, and I usually refrigerate it overnight.
Salted egg yolk, if there is a fresh knock it is the best, I didn't buy a suitable fresh duck egg yolk, so I used a vacuum-packed duck egg yolk. Thaw.
Spray an appropriate amount of liquor to remove the fishy smell of salted egg yolks. You can spray more appropriately. If it's a fresh salted egg yolk, you don't need it.
Wash the glutinous rice. If you like to eat loose zongzi, soak it, the longer you soak it, the more scattered the zongzi will become. I don't like to eat loose rice dumplings, so wash them and drain them directly.
I like to eat alkali rice dumplings and mix in a little edible alkali. If you don't like it, you can skip it and replace it with soy sauce or light soy sauce. Edible soda is sold in supermarkets, and if you really want to replace it, you can use baking soda. I usually put 2 grams of alkali in a pound of rice, and if I change it to baking soda, it is about 4 grams per pound.
Wash the leaves and minus the stems. Set aside. If it is a dried dumpling leaf, wash it and boil it in boiling water, so that the leaves are more resilient and not easy to break. If the fresh leaves are old and easy to crack, you can also boil them and wrap them, the leaves will become soft and not easy to crack.
Group photo, forgot to put pork belly.
If the leaves are big enough, one piece is directly wrapped, if it is not big enough, the two leaves are opposite each other, and the leaves are staggered by 1cm-2cm.
Fold it in half in the center and fold out a funnel, because I am afraid of leaking rice, so the tip of the funnel, I will overlap a sharp corner. Look at Tuha, this one needs to be practiced more.
Reorient the leaves with the tips pointing outward. Put a spoonful of rice, then an egg yolk, a piece of sausage or pork belly.
Cover with a little more rice. Do not fill up, at least 0.5cm from the edge of the leaf.
Push the long leaves forward, cover the rice, pay attention to the left and right sides, fold out the sharp tips, press tightly, some rice may leak out, it doesn't matter. This step was the most difficult part of the whole process, I couldn't learn it for a long time before, but after a few more attempts, I suddenly got the hang of it.
Pinch the two corners with your left hand and press the long leaves tightly with your right hand.
Fold out the fourth corner in pairs. Excess leaves are pressed.
Cotton thread ends the excess leaves on this side. Start bundling. My wrapping method is to press two coils of wire at each end, and roll one roll in the middle.
The end of the thread is cut and tucked into the bundle thread. Just don't let the thread come out. When the zongzi is boiled and becomes expanded, the thread will naturally be tied tightly.
A leaf is furry and not so green. The rice dumplings wrapped in two leaves are relatively green. There is not much difference after cooking.
The pressure cooker is the best way to cook zongzi, the water is not over the zongzi, choose the function of the bean hoof tendon, and simmer for about 40 minutes after cooking. My pressure cooker was broken, so I had to use a soup pot to cook, the same water did not pass the zongzi, boil on high heat and turn to the lowest heat, 2 hours, turn off the heat and simmer for 1 hour.
After cooking, the zongzi turn yellow and the fragrance of the leaves seeps into the zongzi.
I prefer this kind of firm rice dumplings.
The rice dumplings with edible alkali will turn golden brown after cooking, and when you cut one open, you will see that the salted meat and egg yolk are boiled soft and glutinous, and the flavor of glutinous rice and rice dumplings and rice dumplings will penetrate into each other. Sure enough, it is "colorful blue rice dumplings, fragrant japonica white jade group".