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You are here: Home / Blog / The Soft And Glutinous Jiaxing Zongzi

The Soft And Glutinous Jiaxing Zongzi

November 16, 2019 by Vivian He Leave a Comment

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The Soft And Glutinous Jiaxing Zongzi

The Soft And Glutinous Jiaxing Zongzi

Jiaxing fresh meat zongzi is a kind of snack of Zhejiang province which makes use of boiling, boiling, steeping and steeping method, and has the functions of nourishing blood, nourishing energy and strengthening the body. The ingredients are simple, mainly white wine, red soy sauce, sugar, refined salt, rice dumplings, water plants and MSG. The meat should be cut into pieces 6cm long, 3cm wide and 1.6cm thick. Rice dumplings into the boiling water pot to use a stir fry, boil to add a few times the water, so that the water did not over rice dumplings, so as not to be uncooked.

How To Make The Soft And Glutinous Jiaxing Zongzi

Step 1

Wash 20 salted duck eggs, crack them all and collect the egg whites into a large container for another purpose. Cut the yolk in half.

Wash 20 salted duck eggs

Wash 20 salted duck eggs

Step 2

The pork belly 1 kg cut pieces, with light soy sauce 3 teaspoons, a little salt, sugar 1/2 teaspoon, chicken essence 1/2 teaspoon, cooking wine 2 teaspoons, peanut oil 1 teaspoon, black sesame 1 teaspoon catch evenly marinate 3-4 hours.

The pork belly 1 kg cut pieces

The pork belly 1 kg cut pieces

Step 3

Take a large piece of Jinhua ham steamed, boneless, ham meat cut into cubes, add 50 grams of rock sugar on the steamer steam for 20 minutes. Remove and let cool.

Take a large piece of Jinhua ham steamed

Take a large piece of Jinhua ham steamed

Step 4

Cut the raw chestnuts into a knife and boil them in the boiling water for 15 minutes. Soak them in cold water and peel off the shell for later use.

Cut the raw chestnuts into a knife

Cut the raw chestnuts into a knife

Step 5

Dry zongzi leaves need to be soaked overnight.

Dry zongzi leaves need to be soaked overnight.

Dry zongzi leaves need to be soaked overnight.

Step 6

Soak 5 kilograms of glutinous rice in water for a long time, pour out the water after washing rice, drain the water. Put glutinous rice into a large container, add 2-3 teaspoons of soda ash, 1 teaspoon of salt, 1 teaspoon of sugar, 1 teaspoon of chicken essence, 2 teaspoons of peanut oil and mix well.

Soak 5 kilograms of glutinous rice in water

Soak 5 kilograms of glutinous rice in water

Step 7

Begin to pack zongzi, first take two pieces of rice dumplings staggered overlay, fold from the middle, to make a bucket.

Begin to pack zongzi,

Begin to pack zongzi,

Step 8

Spoon in half of the glutinous rice and put in the yolk of a salted duck egg, a piece of pork belly or ham, or a piece of chestnut. Feel free to mix and match. Varieties are: ham egg yolk dumplings, chestnut dumplings, egg yolk dumplings, red beans jujube brown and so on.

Spoon in half of the glutinous rice

Spoon in half of the glutinous rice

Step 9

Then ladle in some glutinous rice, about eight or nine times full.

Then ladle in some glutinous rice, about eight or nine times full.

Then ladle in some glutinous rice, about eight or nine times full.

Step 10

Fold the leaves over the sticky rice

Fold the leaves over the sticky rice

Fold the leaves over the sticky rice

Step 11

Fold the corners down, wrap the sticky rice, and fold in one direction.

Fold the corners down, wrap the sticky rice, and fold in one direction.

Step 12

Finally, the tip of the leaves will also fold good, with the left hand firmly hold.

Finally, the tip of the leaves will also fold good, with the left hand firmly hold.

Finally, the tip of the leaves will also fold good, with the left hand firmly hold.

Step 13

Right hand with cotton yarn or palm leaves tied tight, triangular dumplings are ready.

Right hand with cotton yarn or palm leaves tied tight

Right hand with cotton yarn or palm leaves tied tight

Step 14

Place the zongzi in a large pressure cooker.

Place the zongzi in a large pressure cooker.

Place the zongzi in a large pressure cooker.

Step 15

Pour in boiling water, boiling water to cover the zongzi

Pour in boiling water, boiling water to cover the zongzi

Pour in boiling water, boiling water to cover the zongzi

Step 16

Cover pressure cooker lid and air valve, open the fire to valve out of the atmosphere, from the “miles before,” sound, keep the atmosphere for 15 minutes, turn a small fire 3-4 minutes to turn off the heat, and simmer 10 to 20 minutes until the valve pull no gas, and then opened the lid.

Cover pressure cooker lid and air valve

Cover pressure cooker lid and air valve

Step 17

Aroma four overflow of meat zongzi out of the pot,it is too sweet!

Aroma four overflow of meat zongzi out of the pot

Aroma four overflow of meat zongzi out of the pot

Step 18

Remove boiled rice zongzi, put in a plastic basket to drain the soup, then put into the plate.

Remove boiled rice zongzi,

Remove boiled rice zongzi,

Step 19

Open to eat! Zongzi with Jinhua ham is so sweet oh.

Open to eat

Open to eat

Step 20

Preserved egg yolk pork zongzi,it is really delicious!

Preserved egg yolk pork zongzi

Preserved egg yolk pork zongzi

Step 21

Insert a pair of chopsticks to stutter directly, also can dip in some brown sugar powder, the taste of hometown on the tip of the tongue, you mouth-watering ah!

Insert a pair of chopsticks to stutter directly,

Insert a pair of chopsticks to stutter directly,

Step 22

This is absolutely authentic Jiangnan practice, taste comparable to Jiaxing Wufangzhai! This is Lao wang’s family craft!

Let us share the Jiaxing zongzi with your family!

This is absolutely authentic Jiangnan practice

This is absolutely authentic Jiangnan practice

The Soft And Glutinous Jiaxing Zongzi
Print Recipe

The Soft And Glutinous Jiaxing Zongzi

Prep Time30 mins
Cook Time49 mins
Course: Main Course
Cuisine: Chinese
Keyword: The Soft And Glutinous Jiaxing Zongzi
Servings: 10

Equipment(affiliate link)

  • chopsticks
  • pressure cooker
  • Knife

Ingredients(affiliate link)

  • 5 kg Glutinous rice
  • 800 g The streaky
  • 500 g Fresh chestnuts
  • 300 g Jinhua ham

 Accessories 

  • Chicken essence
  • salt
  • oil
  • White sugar
  • Light soy sauce
  • sesame
  • cooking wine

Filed Under: Blog, Chinese Eight Cuisines, Recipes, Tutorials Tagged With: The Soft And Glutinous Jiaxing Zongzi, Zhejiang Cuisine

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