Zongzi with Mushroom and Fresh Meat
2025-01-31 02:59:13 574
"Yuzong follows the competition of thousands of barges, and wormwood and rice wine can exorcise evil spirits." It is now the Loong Boat Festival of racing Loong Boat, inserting wormwood leaves, drinking rice wine and eating Zongzi. Loong Boat Festival is one of the four most important festivals in China. There are many traditional customs, and eating Zongzi is one of them. Previously, my hometown only ate sweet Zongzi, which was usually wrapped with red dates and glutinous rice. After cooking, I dipped it in white sugar to eat soft, glutinous and sweet Zongzi. When I met salty Zongzi on my first trip to the south of the Yangtze River, I refused. I really couldn't connect Zongzi with meat. Later on, I found out that it tasted really delicious just because it tasted terrible! The taste is sticky but not sticky, fat but not greasy, fragrant and delicious, with fresh meat mixed in, fat and lean intertwined, and the lips and teeth are filled with the fragrance of fat but not greasy meat. The glutinous rice fully soaked in meat juice has a good taste every bite< br>
Details of ingredients
Technique
Steps to make Zongzi with Mushroom and Fresh Meat
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1. First of all, we need to prepare all the ingredients needed to make this [mushroom fresh meat Zongzi]: first, clean the pork and cut it into small pieces, add cooking wine, salt, soy sauce, soy sauce, oyster sauce, and thirteen spices, grasp them well, and then put them into the refrigerator to refrigerate and marinate for one night. Wash the glutinous rice thoroughly and soak it in water for 5 hours; Boil quail eggs in clean water first, then peel off the shell and add soy sauce, dark soy sauce, rock sugar, salt, and toppings. Bring to a boil over high heat and then reduce the heat to low for half an hour. Soak them in brine overnight. Wash the mushrooms and soak them in water.![]()
2. Soak the dried zongzi leaves and amaranth in water overnight in advance. The zongzi leaves should be completely soaked in water from beginning to end. Then, put the zongzi leaves and amaranth into a pot and add an appropriate amount of water. Bring to a boil over high heat and simmer for 3 to 5 minutes. Retrieve and rinse thoroughly with water, then use scissors to cut off the hard stem at the round end of the zongzi leaves. This way, the zongzi leaves will become very soft and easier to use when wrapping.![]()
3. Squeeze out excess water from the shiitake mushrooms and cut them into four pieces. Then mix them with soaked glutinous rice, marinated pork, and peas in a bowl and set aside for later use. Glutinous rice absorbs the juice of cured meat and tastes better.![]()
4. The preparatory work has been completed, and we will start to make Zongzi. Take a zongzi leaf and fold it halfway into a funnel shape. Use a spoon to add the mixed filling, and then add a quail egg.![]()
5. Finally, place a spoonful of filling on top and press the filling tightly inside. Some people say that pork Zongzi is delicious only when pork is put in it. I prefer the taste of lean meat, so I didn't choose pork.![]()
6. Fold the leaves on the top down to both sides, wrap the funnel at the bottom, and then wrap them into a triangular Zongzi. Then take a piece of Malan grass and tie it tightly.![]()
7. Next, we start to cook Zongzi, put the wrapped Zongzi into the big pot, add the water immersed in Zongzi, cover the lid and boil the water over high heat, and then use the slow fire to cook for about 2 hours. The soft glutinous Zongzi is delicious, but not greasy, with mushrooms and fresh meat.
