㊙️ Dragon Boat Festival must eat - Jiaxing meat dumplings

Jiaxing zongzi is more famous! Wufangzhai, Zhenzhen Lao Lao and other brands are well-known. Southerners love to eat pastries: zongzi, dumplings, rice cakes... In the rural areas of the south, when there is a happy event in the family, they will go door-to-door to send pastries such as dates, bean paste dumplings, meat dumplings and so on. There will be a handmade family workshop specializing in making pastries, and these folk craftsmen make out the zongzi, which is different from what you eat in the city.

Ingredients

Glutinousrice 750 g(theamountof10 zongzi)

Porkbelly 500 gorso

Zongye 10-12 pieces(oneforthebigone,twoforthesmallone)

Lightsoysauce Appropriateamount

darksoysauce Appropriateamount

Salt Appropriateamount

Sugar(curedmeat) canbeaddedornotadded

Whitesugar(mixedglutinousrice) canbeaddedornot

Cooking Instructions

1âƒ£ï¸ Cut the pork belly into cubes, blanch the water, add light soy sauce, dark soy sauce, cooking wine and salt, and marinate for 3-4 hours. (1: Meat can also be blanched without blanching, eat at home, habitually blanched.) 2: The marinating time of the meat can be long or short, just grasp it yourself. 2âƒ£ï¸Wash and drain the glutinous rice, add light soy sauce, dark soy sauce, salt, and mix well
Soak the leaves in hot water and wash them softly for later use
The leaves are smooth and face inward
Overlap and cross, and âš ï¸ pay attention to the sharp corners of the picture, so that there will be no leakage!
The size of the overlapping part is related to the size of the zongzi, so ï¸ adjust it according to the size you want
Add the glutinous rice
Put in the marinated meat, home-wrapped zongzi, the meat is really real
Then put the glutinous rice
Wrap the two sides of the dumpling leaves upwards at the same time, and pinch both sides âœŒï¸ with your fingers
The excess dumpling leaves can be collected to the side, left and right
Wrapped with thread, there is a special wrapping zongzi thread, and I use sewing thread here.
The package is not very professional
âš ï¸ Points to note for wrapping. 1âƒ£ï¸ Try to wrap the thread as evenly as possible, remember to tie the knot, otherwise the cooking process will fall apart. 2âƒ£ï¸ The wrapping thread should not be too tight or too loose, which will directly affect the taste of zongzi.
It is recommended to use a special wrapping zongzi rope, the sewing thread is too thin, and it is easy to slip when wrapping!
Add the pressure cooker, put the water almost over the zongzi, and select the bean hoof tendon function. (The picture above is what it looks like after cooking)
Do you feel the fragrance â¤ï¸ of dumplings on the screen?