Zhejiang Snack —— The Practice of Fresh Meat Zongzi

Ingredients: pig's front buttock tip and glutinous rice. The ratio of meat to rice is about 3: 5 (that is, 3 kg of meat and 5 kg of rice), soy sauce, salt, sugar, chicken essence and cooking wine.

Exercise:

Preparatory work:

Zongye: If the fresh Zongye is washed, stir-fry the root (with two small tips) slightly, boil the water, and put the Zongye in for 3 or 5 minutes. If the leaves are dry, soak them for a day, then soak them until they are soft, cut off the roots and treat them as fresh.

Rice: Wash the rice quickly and try not to let the rice get into the water. Dry the rice with radish and leave it for a while (rice will eat a little water). Add soy sauce and salt (a little more soy sauce).

Meat: Peel, separate fat meat from lean meat, and cut into pieces about 3 to 4 cm square. The ratio of fat meat to lean meat is 1: 2. Pour cooking wine, soy sauce, salt and a little sugar into the meat and chicken essence. More wine tastes good, but less soy sauce. Rub your hands until the meat bubbles, indicating that the taste has been completely eaten into the meat.

Here are the glutinous rice balls: the leaves of glutinous rice balls are obviously divided into front and back (the hairy side is the reverse side, which can be distinguished by the diameter of the leaves, and the convex side is the reverse side), and the front side is inward and covered with pillows. It's hard to describe. Tie with cotton thread or straw rope. Whether zongzi is delicious or not has a lot to do with whether it is tied tightly or not. Every zongzi must be put with fat, otherwise it won't taste good.

Boil zongzi:

The cauldron must be deep enough. Put the zongzi in, add water, and the water will not be cooked by the fire of zongzi. If the zongzi is as big as the T version I packed last time, it will take 1 hour. No matter how big the zongzi is, it will take 2 ~ 3 hours to ignite. Never stop the fire while cooking zongzi. Keep the water on.