The lean meat zongzi with chestnut is a kind of salty dumpling made of glutinous rice, chestnut, meat, peanuts and other ingredients.
How To Make The Lean Meat Zongzi with Chestnut
Zongzi leaves should be soaked for a day first, then pruned slightly to remove the hard stem and broken leaves.
Then clean the zongzi leaves, put them into the pot, put a little salt and oil, so that the zongzi leaves are not easy to break when boiled, and the cooked zongzi shells are not sticky with rice, and boil for another ten minutes after the water is boiled.
This is the cooked zongzi leaf
Soak the glutinous rice for about an hour. Don’t take too long, or the taste of rice will be crumbled and not tough enough.
The soaked glutinous rice is slightly dried.
Mix the dried glutinous rice with thin soy sauce and thick soy sauce. Generally, I soak the glutinous rice for about an hour, mix the thin soy sauce and thick soy sauce, and then put it for two or three hours to make the rice taste good. (the thick soy sauce is heavy colored and the thin soy sauce is fresh. This is optional according to my own taste. I put it in the radio of 3:1.)
Add some cooking wine, thin soy sauce,thick soy sauce, sugar, ginger and other ingredients to the lean meat, marinate for a day or so.
Take a piece of zongzi leaf
Pull one end of the zongzi leaf on 1 / 3 position.
Spread half of the glutinous rice.
Put on the chestnut and the meat.
Then spread glutinous rice into the zongzi leaf to make it full.
Turn up the long end of the zongzi leaf and cover the glutinous rice.
Hold the zongzi leaf tightly by hand.
Tie the zongzi tightly with cotton thread.
Shaping a little to make it look nice,a zongzi will be wrapped.
Put in the pressure cooker,use that can show off gas. It’s about 2 / 3 full of rice dumplings. When the cold water is in the pot, it’s not over rice dumplings. Close the lid, turn the medium and small fire for about half an hour after showing gas, turn off the fire for ten minutes, until the gas is released.
Cut it in half and look,it looks tasty.