Google+ Followers

Wednesday, June 14, 2017

Jia Xing Meat Dumplings 嘉兴鲜肉粽



"Jiaxing zongzi" (嘉兴粽子): It is one famous kind of zongzi in mainland China named after the city Jiaxing. The filling is typically pork but also can be mung beans, red beans or salted duck eggs.

I made a small batch of this Jia Xing dumplings specifically for a friend from Nanjing, this is the kind of dumplings she grew up eating, I am glad that I did as it turned out so good and I am very glad to learn again one more dumplings recipe.

这款嘉兴肉粽是为一位南京朋友做的,是她心心念念的家乡味,这款粽子我是第一次做,出来的效果很是不错,味道很好哦!

“嘉兴粽子”是浙江嘉兴特色传统名点,具有悠久历史。嘉兴粽子以糯而不糊,肥而不腻,香糯可口,咸甜适中而著称。尤以鲜肉粽最为出名,被誉为“粽子之王”。嘉兴粽子因其滋味鲜美,携带、食用方便而备受广大旅游者厚爱,有“东方快餐”之称。

资料来源--http://baike.baidu.com/item/%E5%98%89%E5%85%B4%E7%B2%BD%E5%AD%90



Ingredients:(Makes 10 dumplings)
500 g Glutinous rice (Washed and soaked overnight)
300 g Pork belly
10 salted egg yolks
10 pieces of Chestnuts
3 tbsp cooking oil
2 tbsp/30 g Soy Sauce
1 tbsp/15 g Dark Soy Sauce
1 tbsp/5 g Baijiu (Chinese white spirit)
1 tsp/5 g Salt
1 tsp/5 g Sugar
20 pieces of bamboo leaves/dumpling leaves (Soaked and washed)
Kitchen twine


材料:(可做10只粽子)
500 克 糯米  (泡水一夜,沥干备用)
300 克 五花肉
10 只 咸蛋黄
10 只 栗子
3 大勺食油
2 大勺/30 克 酱油
1 大勺 老抽
1 小勺/5 克 白酒
1 小勺/5 克 食盐
1 小勺/5 克 糖
20 片 粽叶 (泡水洗净备用)
棉绳



1. Cut the pork belly into 10 equal parts/pieces. Add Chinese white spirit, 1/3 of the salt, 1/3 of the sugar & 1/3 of the soy sauce and rub all the reasoning in with your hand for about 2-3 minutes. Place the meat in an airtight container and leave it marinating in the fridge for 2 nights in the refrigerator.

2. Washed and soaked glutinous rice overnight, drained and add the remaining salt, sugar ,dark soy sauce and light soy sauce to the rice,mix well and leave it aside for 1-2 hours. Add cooking oil before wrapping.

3. Wrap the dumplings in long tetrahedron shape (also called the Southern shape). There are plenty of youtube channels that teach the method of wrapping dumplings, until I make one of my own, please refers to youtube channel for tutorials. 

4. Bring 3 litres of water with 1 1/2 tsp of salt in it to boil, place the wrapped dumplings in it and cook for 3 hours at medium heat with lid on. Make sure that all the dumplings are submerged in water while cooking, add boiling water in between if needed.

1. 先把五花肉切成十个等份,加入白酒,1/3的食盐、1/3 的糖和1/3 的酱油,把肉和腌制料揉个2-3分钟,加盖把肉收入冰箱冷藏室里腌制2天。

2. 第二天,把糯米洗净后泡水一晚上。第三天早上把糯米洗净沥干后加入剩下的酱油、老抽、食盐和糖拌匀静置1-2小时。 包裹粽子之前加入3大勺的食油拌匀。

3. 开始裹肉粽,嘉兴肉粽一般裹成四角粽。裹粽子的教程网上有很多,在我制作一个教程之前,请大家先在网上看看学习哈!

4. 粽子裹好后煮滚大半锅水,水里加1小勺食盐,把粽子放入以中火煮3个小时。确保水一定要没过所有的粽子,间中如果水少了,可以加入热水继续煮,煮好的粽子取出沥干稍微冷却即可食用。



欢迎到我的新浪博客玩--

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...