Chaoshan Shuangpin zongzi
The "double cooked" zongzi is a traditional snack in Chaoshan area. The production process is strict and the materials are carefully selected. It not only has "color, aroma and taste", but also has a good shape. The appearance of the zongzi is angular. The main characteristics of the "double cooked" zongzi in Chaoshan are the filling. The filling of the zongzi is half salty and half sweet. Take a bite and enjoy double delicious food, which is deeply loved by trendsetters at home and abroad.When frying sweet glutinous rice, use the oil of fried nuts to make the taste and flavor more delicate and mellow.
Step 1 . Add water to the pot, add quail eggs, an appropriate amount of salt (easy to shell), boil and shell for standby.
Step 2 . Add an appropriate amount of water into the pot, color 5g old soy sauce, 30g sugar, 2G salt, and boil until the soup is thick.
Step 3 . Take it out and let it cool. Put it in the refrigerator for one night to make quail eggs taste well.
Step 4 . Soak the red beans overnight, put twice the water, and boil them in a pressure cooker until they are soft and rotten.
Step 5 . Put it into the juicer and grind it into red bean paste.
Step 6 . Put 150g edible oil in the pot, add red bean paste, an appropriate amount of sugar, stir fry and dry.
Step 7 . Stir fry into shape and refrigerate in the refrigerator for one night.
Step 8 . Dry bamboo leaves and salty grass are soaked for 10 minutes, and boiled in boiling water for 10 minutes, which makes them more flexible.
Step 9 . Wash and soak overnight.
Step 10 . Slice streaky pork, add 10g sugar, an appropriate amount of five spice powder, soy sauce and salt, and stir well.
Step 11 . Put it in the refrigerator for one night and marinate it until it tastes good.
Step 12 . Soak glutinous rice for 4 hours, drain and set aside.
Step 13 . Pour oil into the pot and fry mushrooms until fragrant.
Step 14 . Deep fry until golden and serve.
Step 15 . Fried shrimp 🦐。
Step 16 . Pour 900g drained glutinous rice into the bottom oil of the pot and stir fry it. Add an appropriate amount of salt, five spice powder, sand tea bag and soy sauce. Stir over medium heat and remove.
Step 17 . Pour oil into the pot, put cold oil into cashew nuts, fry them over low heat until golden and remove.
Step 18 . Add 100g drained glutinous rice into the bottom oil of deep fried cashew nuts, add sugar and stir well.
Step 19 . After soaking the dry lotus seeds, wash and set aside.
Step 20 . The material is ready and the bag is opened.
Step 21 . Take two pieces of rice dumpling leaves, fold them into a funnel shape at 1/3, put a quail egg, a spoonful of sweet glutinous rice, a spoonful of red bean paste tightly, and add a piece of streaky pork.
Step 22 . Add two spoons of salted glutinous rice, put mushrooms, lotus seeds, cashew nuts and shrimp on it, cover the leaves tightly, and fold the excess leaves down.
Step 23 . Tie the folded four corner zongzi tightly with zongzi rope, and the zongzi will be wrapped.
Step 24 . Put the wrapped zongzi into the pot, add water and cook for an hour.
Step 25 . Zongzi is out of the pot.
Step 26 . It has perfect color, fragrance and taste.
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