This flavor of zongzi is too fragrant, spicy and salty, no raw and no leakage of rice, and the four-cornered zongzi method is attached

Northerners like to eat sweet zongzi, southerners like to eat salty zongzi, sweet zongzi is fragrant, salty zongzi is fragrant, each has its own wonders;

Today we are going to nag salty zongzi, salty zongzi common egg yolk meat zongzi, big meat zongzi, pork rib zongzi and so on, today I will share with you a taro meat dumpling that I like to eat the most, this zongzi is not only salty, but also spicy, it is a more famous zongzi in Quzhou, Zhejiang, when I went to school, there was a classmate whose hometown was Quzhou, every year when I went home during the Dragon Boat Festival holiday and went back to school, I would bring us taro meat dumplings, and I felt that I would fall in love with this taste after eating;

Most people's biggest impression of Zhejiang is that the dishes are a little sweet, no matter what dishes are put in sugar, there are very few spicy foods, in fact, not all of them are like this, there are many places that like to eat spicy, this spicy is spicy, in the taro meat dumplings spicy has been best reflected, the good rice dumplings are salty and fragrant, the meat inside is fat but not greasy, smelling a strong flavor of zongzi leaves, there are fat and thin skinny pork belly with soft glutinous taro and chili, this taste is really amazing;

Making taro dumplings at home is different from the outside, the materials will be more solid, eat a bite full of filling, the glutinous rice on the surface is mixed with light soy sauce and dark soy sauce, the taste of light soy sauce and dark soy sauce and the aroma of meat are integrated, so that the glutinous rice presents an attractive golden yellow, but also shiny, a bite down, the fragrance of the dumpling leaves, the salty aroma of the meat, the soft glutinous taro, but also with a slight spicy, all kinds of flavors are slowly amplified in your mouth, eat a bite and want to take a second bite, If you like it, you can try it!

【Ingredients】glutinous rice, rice dumpling leaves, taro, pork belly, chili, salt, sugar, light soy sauce, dark soy sauce, oyster sauce;

【How to make taro meat dumplings】

1. If the dumplings are dry, they need to be soaked half a day or a day in advance, cleaned after soaking, and fresh dumplings can be used with fresh dumplings, I use fresh dumplings, the dumplings need to be boiled in water for 2 minutes, and after cooking, they need to be taken out and cooled in cold water to avoid discoloration.

2. Cut the prepared pork belly into pieces, marinate it, add a little salt, light soy sauce, oyster sauce, dark soy sauce and sugar to enhance the freshness, stir well, and set aside to marinate to taste;

3. The ingredients of this zongzi, in addition to the pork belly, there is also taro, the taro is a small taro, also called taro, the taro is cut into strips or diced, it is okay, the zongzi is small, the ingredients are cut a little smaller, the zongzi is large, and it can be cut into hob pieces;

4. Add light soy sauce, dark soy sauce, chili sauce, millet chili rings, and sugar to the cut taro grains, stir well, this spiciness can be adjusted according to your preferences, you can eat spicy chili sauce, you can also add some millet chili rings, I am a slightly spicy chili sauce with a little millet chili rings;

5. Clean the glutinous rice, drain the water, add light soy sauce, dark soy sauce, and some taro particles, stir evenly, you don't need to add salt here, because the salty taste of the filling is already there, and the salt dumplings will be too salty to eat;

6. After the materials are ready, you can start to wrap, I wrap the four-cornered zongzi, the wrapping method is simple, the filling can be put more, take 2 blanched zongzi leaves, cut off a part of the head and tail, the two narrow two ends of the two zongzi leaves overlap together;

7. Then choose one side of the zongzi leaves from the middle and fold them upward, bent into a dimple-shaped, funnel-like shape, which is the first corner of the zongzi;

8. Spread a layer of glutinous rice on the bottom, then put a spoonful of taro, put a piece of pork belly, and cover the top with a layer of glutinous rice;

9. Then fold the back zongzi leaves up to cover the glutinous rice, and press down the excess zongzi leaves on both sides, which is the second and third corners of the zongzi.

10. Then fold the extra zongzi leaves on the top, which is the fourth corner of the zongzi, and then use a rope to wrap two circles around the zongzi and tie a knot, so that the four-corner zongzi is done;

11. I also made an extended version with more fillings;

12. After all the zongzi are done, you can cook in the pot, I use a pressure cooker, put the zongzi in, add a little more water, choose a key with higher pressure, and wait for it to be cooked, simmer for about 3 hours, and the zongzi must be simmered for a period of time after cooking, so that the cooked zongzi are delicious; If it is an ordinary pot, it must be boiled for at least 1 hour to fully cook the zongzi, and after cooking, it is also necessary to simmer for a period of time, you can cook it one night in advance, simmer it for one night, and eat it best the next morning;

12. When the finished taro dumplings are just out of the pot, you can eat three or four in one go, the meat filling is full, the filling is salty and fragrant, and you can fall in love with this taste in one bite.

Summary of the practice of taro meat dumplings:

1. If you don't have small taro, you can also use Lipu taro;

2. If you don't like to eat spicy food, you can leave the chili pepper out;

3. When making this zongzi, dark soy sauce and light soy sauce will be used, which are salty, and can be seasoned without salt to avoid being too salty;