Eat chestnut fresh meat dumplings before the college entrance examination|Must be high "zongzi"

Cooking Instructions

1. My son likes to eat lean meat, so he chooses hind leg meat, washes and cuts thick slices, pours a large spoonful of rice wine first, wears disposable gloves, and fully grasps it with his hands to remove the smell.
   Then put in ginger slices, green onions, garlic cloves with a knife to crush, light soy sauce, dark soy sauce, oyster sauce, five-spice powder, white pepper powder, chicken essence, wear disposable gloves to grasp well, seal the plastic wrap and put it in the refrigerator and freezer to marinate overnight, before wrapping zongzi, use chopsticks to take out ginger slices, green onions, garlic cloves.

   

2. Mix the two kinds of glutinous rice, wash them and soak them in water for 2 hours, drain them, add light soy sauce, dark soy sauce, sugar, and salt, stir evenly and marinate for 1 hour to taste.

   

3. Wash both sides of the wide hoop leaves with clean water, put a little salt in the pot, boil for 3-5 minutes, then take out and soak in clean water for later use, so that you can keep it green after cooking.

   

4. Take the dumpling leaves, about 1/3 of the nest a funnel out, a layer of glutinous rice compacted, and then a layer of meat and a chestnut

   

5. Then spread a layer of glutinous rice and compact

   

6. A large piece of hoop leaves can be put a few more pieces of meat, and then spread a layer of glutinous rice to compact, wrap it and bundle it (* ̆) ̆*).。.:*♡

   

7. Boil the pot under water, the water needs to be submerged to the highest part of the zongzi, add a spoonful of salt, boil over high heat, change to medium and medium boil for 2 hours, turn off the heat and simmer for 1 hour, and open the lid to add boiling water during cooking.
   If you use an electric pressure cooker, add boiling water that has not passed the zongzi, press for one hour, and simmer for one hour.

   

8. Salty, soft and glutinous

   

9. It's so fragrant!