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What are the methods and ingredients for making Jiaxing meat zongzi?
The nutritional value of zongzi is very high, especially that of meat zongzi, which is favored by many people and has a very large sales volume. The method of making meat zongzi is very simple, after washing the zongzi leaves, put them in the pot to boil for 10 minutes, soak the rice noodles for two hours and add the seasoning in reserve, cut the pork belly into pieces and marinate with soy sauce, cooking wine, Sichuan pepper, etc., mix it with the rice noodles after 20 minutes, and then wrap it.
First, the making of Jiaxing meat zongzi
1. Soak the bamboo leaves, wash them clean, put them in a large pot and boil for about 10 minutes, and boil the cotton thread to sterilize
2. Wash the rice noodles, soak for two hours, drain, mix with a little oil and salt and set aside
3. Soak adzuki beans and peanuts for more than six hours, mix them with the rice noodles
4. Cut the ends off the bamboo leaves, prepare all the utensils
5. Cut the pork belly into thick slices, marinate with soy sauce, dark soy sauce, cooking wine, sugar, Sichuan pepper, and a small amount of five-spice powder for a night to make it flavorful. After washing the ham, boil it for 20 minutes to remove excess saltiness and fat, and cut it into large pieces.
6. Roll the bamboo leaves, put in the rice noodles first, then put in the pork belly and ham, then fill it with rice noodles, wrap it in the way and shape you like (I took the photo last year, the wrapping process is not detailed).
After all are wrapped, put them in a large pot, add enough cold water to cover the zongzi, cover with a rack (the middle layer of a steamer), then press a plate on top, cover the lid, and boil over high heat, then turn down to a low flame and cook for about 3 hours.
Cooking techniques
Rice noodles can be added with salt, soy sauce, and oil according to your preference. Beans should be soaked for more than six hours. Pork belly can be marinated according to your taste, marinating a night in advance makes it more flavorful. Ham is very salty, it can be boiled first to remove some salt and fat. The pot rack and plate inside the pot are to prevent the zongzi from rolling excessively during cooking, avoiding it from falling apart. The cooking time for zongzi should be adjusted according to the size and quantity of the zongzi.
Second, how to select zongzi
Achieve the five cautions:
Check the production date and expiration date on the zongzi label, do not buy deteriorated zongzi;
Be cautious about the taste changes of the zongzi, if you taste that the filling of the zongzi is a bit sour, a bit bitter, or has an unnatural taste, do not eat it anymore;
Be cautious about the quality of the zongzi, be sure to buy regular zongzi from shopping malls, catering enterprises, and supermarkets;
Be cautious about the outer packaging of the zongzi, buy safe and hygienic zongzi;
Be cautious about whether the zongzi you eat is suitable, those with stomach problems should not eat too sweet zongzi, and those with gallstones, cholecystitis, and pancreatitis should not eat meat zongzi, egg yolk zongzi, or excessively greasy zongzi.
