How to Make Jiaxing Zongzi_|Video of How to Make Jiaxing Zongzi
Zongzi is a representative food of the Chinese Dragon Boat Festival. Its preparation can be complex, yet it's relatively simple; there are significant differences in how zongzi are made between southern and northern regions. Jingdezhen meat zongzi is one particularly representative category.Rice glutinous (or sticky) rice is used as the primary ingredient in both regions. It is wrapped with fillings, but the taste varies greatly.
Jingdezhen meat zongzi first soaks the glutinous rice in soy sauce for a while to allow it to absorb the flavor.Then, it is mixed with the meat filling. The cooking method involves steaming until the zongzi becomes soft and fully cooked.Steamed Jingdezhen meat zongzi are fragrant and very appealing, with an attractive appearance. Ingredients:
Details include: Main ingredients: tea leaves, glutinous rice,
Pork,Seasonings: old soy sauce, salt,;
Dark soy sauce,and a small amount of cooking wine, each in appropriate quantities; Preparation steps:
1. Wash the pork and cut it into small pieces. Mix with cooking wine, salt, an appropriate amount of dark soy sauce, and old soy sauce; marinate for some time to allow flavors to penetrate.
2. Rinse the glutinous rice, drain the water, then mix with dark soy sauce and salt, marinating similarly for a while;
3. Mix the pork pieces and glutinous rice together.
4. Roll tea leaves into funnel shapes, fill with the mixture.
5. Cover the excess leaves to secure them tightly, binding with string.
6. Place in a pot and steam for about two hours before serving.
Tip:
The tea leaves are thin and long, so use more if needed. Jingdezhen meat zongzi should be wrapped loosely; do not force the ingredients inside too much as the tea leaves are soft. Handle gently to avoid damaging them.
The leaves of the firewood plant are relatively long and thin, so more sheets can be used when wrapping zongzi. The Jiaxing meat zongzi uses softer wrapping materials; do not force too much filling into it. Unlike regular bamboo leaves, which are harder, the firewood leaves are softer, so gentle handling is necessary to avoid damaging them.
