Ingredients: glutinous rice (new rice is the best), stuffing, salt, roasted seaweed slices (rectangular).

Production steps:

1. Wash your hands and get wet, then put the weight of a bowl of rice in the palm of your left hand and flatten it slightly, with the prepared stuffing in the middle.

2. Wrap the rice in the middle and make it into a ball.

3. The left hand is slightly bent into a mountain shape, and the rice ball is slightly pressed into a triangle. Then turn the rice ball over several times.

4. Gently press the left and right sides with your fingers to make them round, put the molded rice balls on the plate, and then wet your hands with a little salt.

5. Reshape the rice balls and let the salt in your hands melt into rice balls.

6. Put the cooked rice balls into seaweed and gently press them to make the seaweed stick to the rice balls. Then, lift the seaweed on both sides and wrap it in triangular rice balls.

Production time: you can make 1 piece every 5 minutes when you are skilled.

Send some zt to the master:

1. Selection of zongzi leaves: Most zongzi produced in Guangzhou are made of bamboo leaves, and the ones with smooth, soft and tough surfaces are better. Shantou people usually wrap zongzi with bamboo leaves. Zongzi has the fragrance of bamboo leaves, but it should be cooked until soft.

In Shanghai and other places, the leaves collected from Huangshan Mountain in Anhui Province in dog days every year have a special fragrance, commonly known as "Huizhou Fu Ruo".

2. Seasoning of dumpling stuffing: Fresh pork should be mixed and kneaded repeatedly with a little monosodium glutamate, sugar, wine, salt and soy sauce until the seasoning penetrates into the pork and then packaged.

3. Tied dumplings: Do not tie the dumplings with bean paste too tightly to prevent rice grains from squeezing into the bean paste. If it is not cooked thoroughly, it will be caught. Bacon jiaozi If you use fat pork, don't tie it tightly, and the tightness is moderate. If you use lean meat, tie it tightly, because the lean meat will shrink after cooking, and the fat juice of dumplings will leak into the water, which will not keep the dumplings fat and waxy.

Cooking of Zongzi: Boil with water before cooking Zongzi. Soak the surface of zongzi with water, and then cook it with strong fire for about 3 hours. Not in the process of cooking zongzi.

4. Add raw water. It should be noted that Goushui Zongzi cannot be cooked with other Zongzi. Take it out when it's cooked. Open the leaves of zongzi when eating. Zongzi is fragrant and fragrant. Oil but not greasy, waxy but not sticky, salty and sweet, fragrant and tender.

Pork brown

Ingredients: appropriate amount of round glutinous rice, 300g of pork belly, 3 tablespoons of salt1,appropriate amount of rice leaves and water grass rope, 3 bowls of soy sauce1/,and a small amount of rice wine and monosodium glutamate.

Practice: pork is cut into 5cm strips and soaked in soy sauce, rice wine and monosodium glutamate overnight; Mixing glutinous rice with salt into the sauce soaked with meat, standing for 10 minute, and stirring evenly; The two leaves of Zongzi are opposite, and they are folded into a right-angled spoon shape from the leaf pedicle at 1/4. Take about 2 spoons of rice and spread it in the spoon. Put the meat strips straight in, and then spread 2 spoons of rice to cover the meat strips. The hand holding the spoon should keep the beginning and cooperate with the action of the other hand. Fold the remaining rice leaves of rice noodles and fold the corners at both sides of the fold. The body of zongzi is held by all hands holding leaves, and the leaf cover is pinched off by the middle hand; Wrap the broken leaves tightly with a straw rope and then wrap the whole body; After all the jiaozi is wrapped, put it in a large pot, put it in cold water and boil it with high fire, then continue to cook for 4 hours with medium and low fire, and simmer with low fire 1 hour.

Main nutrients: protein 80g, fat170g, sugar 463g, sodium 3930mg, cholesterol 2 10/0mg, and calories 3790 calories.

Simple minced meat jiaozi

1. Soak glutinous rice for 2 hours.

2.

Stir-fried mushrooms, dried shrimps and red onions. Stir-fry shredded pork in the inner pot. Stir-fried with glutinous rice. Add a little soy sauce, sesame oil, pepper, sugar and oyster sauce to taste until the rice is half cooked.

3. Wash the leaves of Zongzi, wrap the ingredients in 2, and add fried pork belly, egg yolk and lotus seeds according to personal preference.

4. Put about 3 cups of water in the outer pot of the rice cooker, and steam the zongzi in the flooded inner pot.

Remarks:

1. This is a simple method, just use a rice cooker. Of course, it is most convenient to buy and eat. Homemade food tastes different.

2. In the second step, if water is directly added for steaming, the ratio of oily rice water to glutinous rice is about 1 2.

3. If the package is not jiaozi, in fact, as long as it is Yue? 9? 4] Direct input.

Jiaozi with mung bean and duck eggs (this is delicious)

750 grams of glutinous rice, 750 grams of mung beans, 25 grams of peanuts, and 5 cooked salted duck eggs. Chop egg yolk, mix with glutinous rice, mung bean and peanut, and make stuffing. Fold the soaked zongzi shell leaves into barrels, fill them with appropriate stuffing, put them in a pot and soak them in cold water. After boiling 1 hour, simmer 1 hour.

Salted chicken zongzi

Ingredients: 600g of glutinous rice, 800g of chicken, 400g of potato, 80g of dried shrimp, garlic 1 tablespoon, half a tablespoon of soy sauce, onion, salt, chicken essence, a little raw flour, appropriate amount of zongzi leaves and zongzi rope.

Practice: 1. Chop chicken, potatoes and onions, add salt, garlic, chicken essence and corn flour and mix well.

2. Wash the glutinous rice and soak it for half an hour. Heat a wok, add onion, ginger and garlic until fragrant, add glutinous rice and soy sauce and stir well.

3. Fold two leaves of zongzi into a leaky shape, put in 1 tablespoon of fried glutinous rice, put in 1 evenly wrapped stuffing, and then put in 1 tablespoon of glutinous rice.

4. Tie the zongzi with zongzi rope, cook it in the pressure cooker for 30 minutes, and then eat it while it is hot. If it is an ordinary pot, it must be boiled for about 2 hours.

Eight treasures zongzi method

500g of reed leaves, glutinous rice1000g, 50g of jujube, 50g of coix seed, 50g of red beans, 50g of mung beans, 50g of shrimps, 0g of melon strips100g, 75g of kumquat and 50g of green plums.

1. Blanch the reed leaves with boiling water and let them cool for later use. Wash glutinous rice and soak it in cold water for 24 hours.

2. Soak jujube, coix seed, adzuki bean and mung bean in water; Stir-fried shrimps, seasoning and cutting into sections; Slice melon strips, kumquat and green plum.

3. Mix the glutinous rice with the processed ingredients, wrap them with reed leaves, and put them in water to boil 1 hour.

Authentic golden Guangdong style steamed dumplings

Ingredients: 1, glutinous rice 500g, dried Lentinus edodes 1, 4 lotus seeds, dried shrimps 10g, 50g mung bean kernels, 2 chestnuts, dried lotus leaves 1, 6 dried bamboo leaves and 2 grasses.

2. Salted egg yolk 1, a little pepper, 30 grams of taro, and about 100 grams of ribs and fat meat; Spiced powder, scallion oil, monosodium glutamate.

Practice: 1. Soak the materials in 1 in water for at least 2.5 hours, and then marinate with pepper, scallion oil, monosodium glutamate and salt. Cut the taro and fry it. Put it aside.

2. Cut the fat into pieces and marinate it with spiced powder for about 30 minutes. Chop ribs and marinate them with black vinegar, soy sauce, salt, monosodium glutamate and flour for later use.

3. Tear the lotus leaves in pairs, with the rough side facing down, spread 3 bamboo leaves and put half glutinous rice. Then add mushrooms, lotus seeds, shrimp skin, chestnuts, salted egg yolk, fat meat, ribs, taro and mung bean kernels. Put the other half of glutinous rice and cover the other three bamboo leaves.

4. Hold the lotus leaf in half on the left and right, then fold it back and forth and wrap it into a quadrilateral, and tie it tightly with alkali grass. 5. Cook jiaozi in water for four hours before serving.

Tips:

Whether zongzi is delicious or not depends on the stuffing, but it is also important to choose good zongzi leaves. It is best to choose leaves that are tough, soft, not easy to break and beautiful in color. Leaves need to be soaked in water first, which can restore toughness and be easily wrapped.

Jiaxing's zongzi

Materials:

Jiangmi (glutinous rice)

Reed leaf

Exercise: (for your reference)

1. Soak glutinous rice one day in advance.

2. It is best to buy pork belly. After cooking, oil will be added to glutinous rice, which will be particularly delicious, and the taste of meat cooked for a long time is called firewood.

3. Wash the meat and cut it into small pieces, then add soy sauce, spiced powder, garlic powder, cooking wine, sugar and salt and marinate for two hours.

4. When making zongzi, putting meat is different from putting dates. When you put the meat, you must wrap it with glutinous rice so that the taste of the meat will not leak out.

Oil and aroma will be absorbed by glutinous rice, so that meat and rice are mixed, and rice and meat are intertwined, with endless aftertaste.

It takes at least 2 hours to cook zongzi. ...

Method for making taro meat stuffing jiaozi

Materials:

2 cups of glutinous rice, 4 taro, 3 cups of plum bean 1/(black-eyed beas in American stores can be used), 3 cups of red bean 1/,a little pepper, sesame oil1teaspoon, a little onion (chopped), garlic1petal (chopped) and an appropriate amount of oil.

Stuffing:

Cantonese sausage 1 piece of equal amount of bacon, a pinch of shrimp and a mushroom.

Seasoning:

A small amount of spiced powder, gutter oil 1 teaspoon, a small amount of pepper, sesame oil 1 teaspoon, soy sauce 1 teaspoon, wine 1 teaspoon, half a teaspoon of oil, a little salt 1 little sugar.

Exercise:

Wash glutinous rice and beans and soak for half an hour. Peel taro, wash, dice and oil. Heat oil in the pot, saute shallots and garlic, pour in ingredients and saute. Shake the meat (add 1 teaspoon corn starch), dried shrimps, mushrooms and seasonings. Then wrap it like brown rice and cook it for 2 hours.

It is really delicious. This amount can pack 10 small pillow jiaozi. It can hold about 0- 15 triangular zongzi.

Pork jiaozi:

① raw materials: 2.5 kg of glutinous rice, 0.5 kg of fresh pork/kloc-0 (half fat and half thin), 25 g of wine, 0.50 g of soy sauce/kloc-0, 70 g of salt, a little monosodium glutamate and a proper amount of zongzi leaves. ② Practice: Wash the glutinous rice first, add sugar, salt and soy sauce and mix well. Then cut the pork into rectangular pieces and mix well with the rest of the ingredients. Then roll the leaves into a funnel shape, put 40 grams of glutinous rice, put a piece of fat meat and a piece of lean meat on it, and then cover about 30 grams of glutinous rice, flatten it and wrap it. Finally, put the wrapped zongzi in water and cook it for 1 hour, and then cook it with warm fire for about 1 hour. Keep adding water during cooking, keep the original water level, and then take it out of the pot.

General manager Sarah shayang

Materials:

600g glutinous rice /4 fragrant leaves/1 instant material with yellow pear /3 tablespoons onion/13 tablespoons garlic/3 tablespoons Brandt oil/half a tablespoon soy sauce/appropriate rice leaves/appropriate rice rope/

Stuffing:

800g chicken, 400g potato, 3 slices onion/80g shrimp, 2 tablespoons spicy fried rice/1 teaspoon chicken essence /3 teaspoons raw flour/1 teaspoon mala Tang.

Exercise:

Chop chicken, potatoes and onions, add other fillings and stir well. Wash the glutinous rice, soak it in clear water for half an hour, cut the fragrant leaves into 6 cm long and chop the onion and garlic. Heat a pan, add brandy oil, saute onion and garlic, add glutinous rice and turmeric, cook and light soy sauce, and stir well.

Fold 2 zongzi leaves into a leaky shape, add 1 tablespoon of fried glutinous rice, add stuffing and fragrant leaves, and then add 1 tablespoon of glutinous rice on top.

Tie the zongzi with zongzi rope, cook it in a pressure cooker for 30 minutes, and then eat it while it is hot. * Ordinary cooking takes 2 hours.