I am Kong Yao, who has been studying food for nearly ten years. He has published 9 food books and is still innovating. In order to facilitate everyone to follow up, I am also studying food videos and food cooking recipes. I will be in my public number. Updated daily for everyone. If you like my original animation recipe, please pay attention to my "Kong teacher teaches cooking" WeChat public number. After the first day of May 1st, I received many friends saying that I wanted to learn to pack a bag, so when the Dragon Boat Festival approached, I invited a nephew, Aunt Zhang, to teach you how to make it. Good looking and delicious dumplings! Xunzi is one of the traditional Chinese festival foods. It has appeared in the Spring and Autumn Period. Originally used by the people to worship ancestors and gods, in the Jin Dynasty, the scorpion became the food for the Dragon Boat Festival and was also used to commemorate the patriotic poet Qu Yuan. When it comes to scorpions, there are different ways of eating in different places, such as jujube mud in Suzhou, burning meat in Fujian, and osmanthus fragrans in Shanghai. But the most famous one is probably the nephew of Jiaxing. Xunzi is a famous specialty of Jiaxing, and its history can be traced back to the Ming Dynasty. The ancient book of the Ming Dynasty "Wanli Xiushui County" volume is recorded in the cloud: "The Dragon Boat Festival is a symbol of the hanging of Aijiaojiao sip Puhuang wine, women are painted as humanoids, and the younger are colored in the arms." There are many kinds of scorpions. There are sweet and salty points. Sweet dumplings include Babao glutinous rice, bean paste glutinous rice, Chinese glutinous rice dumplings, and fragrant glutinous rice dumplings; The scorpion not only has a variety of tastes, but also has different methods of scorpion, such as long scorpion, square horn, triangular scorpion, and tapered scorpion. Today, the sweet and salty party does not have to fight, and Zhang Ayi will use the triangular shackles to teach everyone to make a salty-egg egg yolk, and a sweet-candied octagonal oyster. The fragrant scent leaves are wrapped with white tender glutinous rice and added with egg yolk, fresh meat, bean paste, and eight treasures. After cooking, the aroma is overflowing and the taste is soft. It is a favorite food for men, women and children!
[Yellow egg yolk] glutinous rice washed and dried; pour the right amount of water into the pot, add hot clams, add salt and water, and boil for 2 minutes. (Key point: the water does not need to be boiled, burned until it bubbles, 80-90 degrees. After the leaves are placed, the fire is turned off, do not have to cook all the time. The farm can buy fresh leaves, if you use dry Leaves can be soaked in cold water for about 5 hours, then boiled in boiling water for 5-10 minutes to enhance the toughness of the leaves.)
Remove the leaves and rinse with cool water. (A good eucalyptus leaves will be darkened and yellowed after high-temperature cooking, so that the eucalyptus leaves look a little worse, but the quality is absolutely good. If the color of the eucalyptus leaves is very bright after cooking, it may be added with chemical materials. It is not recommended.)
Cut off the stalk at the front end of the scorpion leaf and place it in the tray for later use.
After the pork is washed, peel and cut into small pieces; adjust the onion, ginger, soy sauce, soy sauce, salt and sugar. Grab well by hand and marinate for 30 minutes.
Soak the glutinous rice to drain the water, transfer the onion, ginger, soy sauce, soy sauce, salt and sugar, and grab it by hand.
Salted duck eggs are separated from egg whites and egg yolks, and the egg yolks are taken out into bowls.
Take two leaves and overlap the middle. (Do not overlap completely, only overlap the 1/2 part of the middle.)
Both hands grip the temporal lobe with the index and middle fingers and bend inward into a conical shape.
Pinch the left hand, put the right amount of stuffing with a spoon in the right hand, fill it with 6 minutes, and compact it with your thumb.
Add 1 salted duck egg yolk.
Add the stuffing, adjust the gap with chopsticks, and fill it with 8 minutes.
The tip is down, the eucalyptus leaves cover the filling, turn it forward, and hold it by hand.
Take another leaf, place it in the picture, and then flip the side of the leaf from the top.
The scorpion on the left is turned over to the sacral leaf on the right side, pinched by the right hand, and the mouth of the stuffing is exposed above.
Add 1 piece of marinated pork belly.
Fill the gap with glutinous rice and compact it.
Referring to step 13, cover the filling with cilantro and turn it forward.
Folded along the sharp corners of the scorpion.
The remaining leaves are wrapped in the shape of the scorpion.
One end of the cotton rope is wrapped around the little finger, and the other end is wrapped around the scorpion for a few laps, and tightly wrapped to prevent the sacral leaves from spreading.
Attached to the knot, you can't see it. (Be sure to fasten when you knot.)
Put the scorpion into the pot, pour the water without the scorpion; cover the lid and boil it, then boil it for 2 hours, then open the lid and change the lid of the pot up and down to ensure that all the scorpions are cooked. Add water again, cover and continue to cook over medium heat for 1-2 hours. (Focus: The hazelnuts of different tastes should be cooked in a pot. According to the size of the pot, the amount of the dumplings should be determined. The water in the pot should always be kept without the ingredients. Do not remove them immediately after turning off the heat, and put them in the pot for a night.)
After suffocating for a night, the scorpion is more fragrant, and then steamed for a while, open to eat!
[Babao 粽] glutinous rice, buckwheat, rhubarb rice, oatmeal washed and dried, all ingredients are poured into a bowl and mixed evenly. (Remark: Black rice is soaked for 1 day in advance; red beans are boiled in a pot and boiled for 10 minutes, then turn off the heat for 10 minutes.)
Take two leaves and roll them into a conical shape, put in the eight treasure fillings, and compact.
After wrapping into a scorpion, fasten it with a cotton cord. (For details, refer to Step 8 - Step 22 of the above egg yolk meat emulsion)
Put the scorpion into the pot, pour the water without the scorpion; cover the lid and boil it, then boil it for 2 hours, then open the lid and adjust the position of the scorpion in the pot to ensure that all the scorpions are evenly heated. Add water again, cover and continue to cook over medium heat for 1-2 hours. (Focus: The hazelnuts of different tastes should be cooked in a pot. According to the size of the pot, the amount of the dumplings should be determined. The water in the pot should always be kept without the ingredients. Do not remove them immediately after turning off the heat, and put them in the pot for a night.)
After suffocating for a night, the scorpion is more fragrant. If you like to eat sweet, you can eat white sugar.
1. The above is the amount of 10 dice (about 100 grams per tweezers). The technique of Baozizi is hard to describe in words, please be sure to combine the animation! My public number "Mr. Kong teaches cooking" has a complete video practice, but also can refer to. 2. [What is the loquat leaf] The loquat leaf is an indispensable material for the production of hazelnuts. The variety is generally dominated by reed leaves and eucalyptus leaves (ruò yè), the reed leaves are mainly in the north, and the loquat leaves are mainly in the south. The use of eucalyptus leaves is also very extensive, and it can be used to make buckets and other handicrafts. The eucalyptus leaves contain a large number of chlorophyll and a variety of amino acids beneficial to the human body, and its special antiseptic effect is also conducive to the preservation of scorpions. The scent of eucalyptus leaves is pleasant and pleasant, and it smells like returning to nature. 3. [How to choose the leaves] Look with the eyes - the shape of the leaves must be natural, a fusiform shape, and the leaves are intact without damage. Touch by hand - the good quality leaves are soft to the touch, if the hand feels hard and the hardness is uneven, it is likely to be a problem. Use the nose to smell - good quality leaves have a faint scent, if you smell unnatural aroma or sulphur, it is recommended not to buy. 4. The tweezers that are not eaten for a while must be kept in the refrigerator for storage.