Meat dumplings (with brown video)

Cooking Instructions

1. Buy dumpling leaves, buy cotton rope, buy three-layer pork belly.
   
   Soak the dumpling leaves in a large pot, and soak the dumpling leaves for more than 24 hours.
   
   The remaining ones can be made into steamed pork ribs with glutinous rice, steamed chicken with zongzi leaves, steamed brown sugar rice cakes at the bottom, steamed buns at the bottom or something, soaked less can only stop work, and then put the meat back in the refrigerator and wait for the zongzi leaves to re-soak and then wrap it up.
   
   The soaked palm leaves can be re-dried and stored for fear of spoilage, or they can be refrigerated for 3~4 days.

   

2. Prepare the marinated pork. Pork cut into thick slices like this (see picture).
   
   Marinate the pork at least 10 hours in advance, preferably with 3 layers of pork belly. I usually pickle overnight, and once I had an impromptu incident, and it was very fragrant after more than 48 hours.
   
   I didn't buy enough pork belly and used some of the foreleg meat. Cut into thick slices and large pieces.

   

3. Pour the sliced pork into the prepared shredded ginger and minced garlic.

   

4. Add 2 teaspoons of peppercorns. If you use Sichuan pepper powder, 1 teaspoon is enough.

   

5. Pour in the whole prepared sauce for the pork (3 tsp salt, 2 tsp pepper, 2 tsp chicken broth mix, 5 tbsp light soy sauce, 2 tbsp oyster sauce).

   

6. Grasp and knead the pork evenly with your hands, insist on kneading and massaging for 2 minutes, whether the pork is marinated and flavored has a great impact on the taste of the finished product.
   
   After soaking the dumpling leaves and marinating the meat, remember to prepare the cotton rope, wash it and dry it.

   

7. Soak the red beans at least 10 hours in advance, and the soybeans are also very fragrant.
   

   

8. Remember to refrigerate the marinated pork in the refrigerator before going to bed at night to make the flavor more even.

   

9. Soak glutinous rice 1.5 hours before wrapping zongzi. I heard people say that making zongzi long glutinous rice is better than Q bomb, but I buy which kind of glutinous rice is cheaper, and I think that there is basically no difference between long glutinous rice and round glutinous rice.
   
   It is enough to soak glutinous rice for 1.5 hours, and it takes a long time to cook zongzi, and the glutinous rice is too long to be rotten and not fragrant.

   

10. When soaking glutinous rice, soak dried peanuts as well. Peanuts are also soaked for 1.5 hours.

    

11. Just wipe the soaked dumpling leaves with a clean towel while flushing.
    
    The dumpling leaves themselves are a little dusty and there may be other ingredients added in the production process, so it is necessary to rinse them after soaking for 24 hours, but the dumpling leaves are to be cooked, and the cooking time of the dumplings is also very long, and there is no doubt about sterilization and disinfection. Therefore, if the time is tight for washing zongzi leaves, just wipe it with a clean towel while flushing.
    
    

    

12. Cut off the hard stems at the root.

    

13. Put it in a large pot and boil, put cold water into the pot, the water is not over the palm leaves, turn on high heat and bring to a boil, after the water boils, turn to medium heat and cook for another 5 minutes. Remember to use chopsticks or a wooden hoe to turn over the dumpling leaves in the middle.
    
    After boiling, turn off the heat, let the pot cool, and then rinse the tap water dumpling leaves to deal with it.

    

14. While it is time to cook the dumpling leaves, divide the ingredients of glutinous rice and red beans and peanuts into a small dish of condiments and a small dish of oil. (Below are the ingredients for 2 small plates)
    
    1. Condiments: 2 tsp pepper, 3 tsp chicken broth mix, 4 tsp salt mix well;
    
    2. Oils: 1 tablespoon sesame oil (sesame oil), 5 tablespoons cooking oil.

    

15. Drain the soaked rice.
    
    Soaked red beans (soybeans) and peanuts drained.

    

16. Mix the drained glutinous rice, red beans (soybeans), and peanuts together.

    

17. Divide the ingredients of the small saucer of the condiment into several times, disperse and pour them into the glutinous rice, red beans and peanuts, and mix well.

    

18. Pour all the ingredients into the cooking oil dish.

    

19. Mix all the ingredients well again. Let sit for more than 15 minutes to allow all ingredients to marinate for a while for better flavor.

    

20. Pick out the ginger shreds and peppercorns in the pork.

    

21. Soak the boiled zongzi leaves in water, and you can take out a part of the drained water first, so as not to drip all over the ground.
    
    Arrange all supplies in a way that is convenient for you. I wrapped it and put it in the pressure cooker to cook the zongzi, and wrapped it and put it directly in the pressure cooker.

    

22. The dumplings I wrapped are huge, but I want to share them, so you can take a look. The best thing to do is to search for other zongzi videos to watch, use my filling recipe, that's perfect!
    
    Welcome sisters to smash me with beautiful zongzi, brush up my recipe, and make my ugly zongzi more conspicuous .
    
    On the bright side of the dumpling leaves, one root and the other tail overlap and some are stacked together to make the dumpling leaves wider.
    
    Fold the head to 1/3 of the leaves and make a funnel to put the ingredients. A small part of the edge should be left at the place where the folding mouth is handed over, and the side should be left well, and the funnel is very dense and does not leak rice. (Watch video)
    
    

    

23. Looking at the last video, everyone pays attention to the edge of the red line of this picture, which is to be set aside by the funnel to be set aside. (Step 22)
    
    should be careful to leave a side from the root to the top of the funnel.

    

24. Add a layer of glutinous rice to the funnel and put a layer of meat, and put the glutinous rice on the top layer and cover.
    
    If you are a novice, put less glutinous rice, and it is easier to wrap the rice without leakage.
    
    If you want to open the meat, put one piece of meat, and when you are halfway through, you can see that there is still a lot of meat, and you can put two pieces. This also has to do with the size of the cut.
    
    This kind of rice dumplings are delicious even if there is no meat.

    

25. I'm ready to wrap the dumplings. If you feel that 2 dumpling leaves are a little shorter, then add one more large dumpling leaf to the back. Press all the dumpling leaves around the funnel inside, completely wrap the dumpling leaves in the back and press tightly. (Watch video)

    

26. Press the palm leaf tightly with the left hand, hold the cotton thread with the right hand, press the left hand of the dumpling leaf and press the end of the cotton thread tightly, and the right hand begins to wrap the cotton thread around the zongzi, the cotton thread should be tightened, and you can wrap the cotton thread where you think you need to wrap the cotton thread. (I teach people dumplings like this, and there is no one left )

    

27. The rice dumplings I wrap around the thread look like this .

    

28. And it's like this (so ugly that I don't even see it myself).
    
    But I relied on such ugly zongzi to conquer the stomachs of relatives and friends.
    
    Put the wrapped rice dumplings directly into the pot.

    

29. Add water to the pressure cooker and add 2 teaspoons of salt to cook the rice dumplings together. The saltiness of the rice dumplings cooked in this way is just right.
    
    If you use other pots to cook the rice dumplings, the water must also be covered with the rice dumplings.

    

30. On high heat, turn to medium heat and cook for 20 minutes, then turn to medium-low heat and cook for 60 minutes. Remove from heat. Simmer for at least 15 minutes before opening the lid and taking it out to eat.
    
    The main reason to simmer for 15 minutes before opening the lid is to ensure that the upper zongzi can be soft and cooked even if they are soaked in less water.
    
    Cook the rice dumplings in an ordinary pot, turn the heat to medium heat and cook for 2.5 hours, adding hot water once every half an hour. Steam and simmer for 30 minutes before eating.

    

31. Open the palm leaves, soft and glutinous, at least eat 3 in a row to enjoy it. Lose weight or something, smell the fragrance of boiled rice dumplings and forget about it.

    

32. Clamp the dumplings, tsk, the meat is so fragrant! Red beans and peanuts are so fragrant! Zongzi season is here! I can finally get over my addiction to zongzi!
    
    Make more than one at a time, put it in the refrigerator freezer, and microwave it for 6 minutes while eating. If you refrigerate, you can heat it for 4 minutes. Of course, it's good to steam in the pot.

    

33. The zongzi wrapped by the owner of Fang are much more beautiful now.

    

34. This kind of long quadrangular dumpling is also very easy to wrap, and this long quadrangular dumpling is used to wrap large zongzi.
    When I have time, I will shoot a video to show my sisters whether my way of making zongzi is correct.