Cut the meat into a centimeter square, add onion, ginger, soy sauce, oil consumption and sesame oil, and put it in the refrigerator for one night, but it will turn brown after a long time.
Soak zongzi leaves, put them in a pot, soak them for a while until they are slightly soft, then put them flat in the pot, slightly heavier, and keep them completely immersed in water.
Wipe the leaves on both sides of zongzi with a clean rag, cut off the withered tip and prepare to start wrapping. The specific steps are as follows: don't forget to put half an egg yolk.
Question 2: the practice of Jiaxing meat dumplings: the practice of wrapping ingredients in one leaf.
condiments
polished glutinous rice
600 grams
condiments
Fresh palm leaf
Proper amount
pork belly
300 grams
dark soy sauce
Proper amount
sugar
Proper amount
Light soy sauce
Proper amount
Cooking wine
Proper amount
salt
Proper amount
step
1. Wash reed leaves and freeze them. You can soak it in cold water when you want to wrap it. They won't be brittle (they don't need to be cooked when frozen for one year, but they can be wrapped whenever they want).
2. Marinate pork with soy sauce, soy sauce, cooking wine, salt, sugar and aniseed for 3 hours.
3. Soak the glutinous rice in cold water for 3 hours, and control the moisture when wrapping.
4. Mix the dried glutinous rice with soy sauce and salt, and prepare to start wrapping.
5. Wrap two or three reed leaves in a bowl, put glutinous rice soaked in soy sauce, put pickled pork in the middle, cover with glutinous rice, nest and compact reed leaves, and tie them tightly with cotton thread (because one can't wrap them at home, one can only shoot a finished product).
6. Wrap all the zongzi.
7. Cook the wrapped zongzi in a pot for 2 hours.
Turn off the fire after 8.2 hours, and then use the residual heat to suffocate it to taste better.
9. Peel off the leaves and serve.
Question 3: How to make Jiaxing Zongzi? Method:
Preparation of Zongzi leaves: Wash Zongzi leaves, soak them in clear water for a while, then take them out and drain them for later use.
Preparation of glutinous rice: wash glutinous rice, add soy sauce, salt and monosodium glutamate to taste, stir well and leave it for about 2 hours.
Preparation of stuffing: Cut the pork into dices with appropriate size, and add soy sauce, salt and monosodium glutamate to marinate for about an hour.
Making Zongzi: Fold the leaves of Zongzi into a "funnel" at a ratio of 1/3, but this "funnel" does not leak.
Add a little glutinous rice, then add the stuffing, and then spread a layer of glutinous rice on the stuffing.
Bend the leaves above the "funnel" inward and connect the extra edges to one side.
Then tie the zongzi with a rope and wrap it around several times to prevent it from spreading when cooking.
After making zongzi, put it in a big pot so that the water won't touch zongzi.
Cook for about an hour and a half, then simmer for a quarter of an hour and then take it out.
Precautions:
You can't wrap zongzi once or twice. The more zongzi you make, the better it looks.
The amount of glutinous rice put in determines the size and shape of zongzi, which should be adjusted according to the actual size of zongzi leaves.
Question 4: What is the real formula of Jiaxing Zongzi? How to make authentic Jiaxing Zongzi? The Secret of Authentic Jiaxing Zongzi Practice
Among zongzi, Jiaxing zongzi is the most famous. No matter from the process of zongzi leaves, meat and jiaozi, they are all very elegant. I don't want to buy zongzi this year. Let's do it at home. How can we make authentic Jiaxing zongzi? The following is the secret of authentic Jiaxing Zongzi.
Let's talk about Zongye first:
Every step of making Jiaxing Zongzi is very particular, such as Zongye. If the leaves are fresh, stir-fry the roots (with two small sharp points) a little, boil the water, and put the leaves in for 3 to 5 minutes. If the leaves are dry, soak them for a day, then cut off the roots and treat the rice as fresh as possible: wash the rice quickly and try not to let the rice eat. Dry the rice with reeds and leave it for a while (rice will eat a little water). Add soy sauce and salt (a little more soy sauce).
Meat:
In the south, zongzi is usually made of meat stuffing. When making meat stuffing, peel it first, separate the fat meat from the lean meat, and cut it into pieces about 3 to 4 cm square. The ratio of fat meat to lean meat is 1: 2. Pour cooking wine, soy sauce, salt and a little sugar into the meat and chicken essence. More wine tastes good, but less soy sauce. Rub your hands until the meat bubbles, indicating that the taste has been completely eaten into the meat.
Pack zongzi:
For many housewives, making zongzi is a technical job. First of all, you should clearly divide the leaves of Zongzi into two sides (the hairy side is the reverse side, and you can see the difference in leaf diameter, and the protruding side is the reverse side), and the front side is inward, wrapping the pillow-shaped Zongzi. Tie with cotton thread or straw rope. Among them, there are two tips. The first one is that whether zongzi is delicious or not has a lot to do with the tightness of the tie. The second is that every zongzi must be put with fat, otherwise it won't taste good.
Boil zongzi:
The cauldron must be deep enough. Put the zongzi in, add water, and the water won't boil for 3 hours. Never stop the fire while cooking zongzi. Keep the water on.
What should I do if I don't digest zongzi? Recommended reading: What about indigestion after eating zongzi? What soup helps digestion?
Jiaxing zongzi is different from other zongzi in leaves, meat and wrapping methods. Have you learned to wrap authentic Jiaxing zongzi? At the same time, I remind you that if it is meat buns, pouring a cup of tea before eating will neutralize the greasy feeling.
Question 5: How to make Jiaxing Zongzi: Main ingredients: glutinous rice, pig hind legs, seasoning: sugar, salt, red soy sauce, white wine, etc. : Zongzi leaves, straw rope 1. Stuffing: The stuffing of fresh meat zongzi is leg meat peeled with moderate thickness, cut into rectangles according to horizontal silk patterns, and then put into a basin without dipping in soy sauce. This kind of meat stuffing is especially fragrant and tender when cooked, and it smells like ham. If it is cut in a straight line and dipped in soy sauce, the meat is not easy to cook and crisp, and it tastes a little soy sauce. 2. Taomi: Glutinous rice is the main ingredient of jiaozi, which not only pays attention to the good quality of rice, but also has tricks when washing rice. Is to wash quickly and cleanly, and finally rinse with water instead of stirring by hand. In this way, after about 15 minutes, the accumulated water in the rice can be drained. Because the washed rice is less absorbent, the salty taste is easily absorbed when the rice and soy sauce are mixed together. 3. Cooking: When cooking, it is also different from the general cooking method. It uses boiling water instead of cold water, so as not to lose the taste in zongzi. Fresh meat jiaozi made by the above method is peeled as soon as it comes out of the pot, placed in a porcelain basin and evenly sandwiched into four pieces with chopsticks. Every piece is fleshy, waxy but not rotten. It tastes delicious, oily, oily but not greasy, and has a unique flavor. In addition to the famous fresh meat zongzi, Jiaxing Zongzi also has varieties such as lard fine sand zongzi, chicken zongzi, Babao Zongzi and ribs Zongzi. Simple ingredients of meat dumplings: round glutinous rice, pork belly 300g, salt13 spoons, appropriate amount of rice leaves and water grass rope, soy sauce13 bowls, rice wine and monosodium glutamate. Practice: cut pork into 5cm strips and soak them in soy sauce, rice wine and monosodium glutamate for one night; 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.
Question 6: How to make rice dumplings in Wufangzhai, Jiaxing, Zhejiang? Hello, landlord, this is the making method of Wufangzhai Zongzi in Jiaxing, Zhejiang. It depends on what kind of zongzi you want to make. The following method is meat dumplings. Jiaxing Zongzi, a famous specialty in Jiaxing, is a traditional famous spot in Jiaxing with a long history. Jiaxing Zongzi is famous for its waxy but not paste, fat but not greasy, fragrant and delicious, and moderate salty and sweet. Especially fresh meat jiaozi is the most famous. Jiaxing Zongzi is deeply loved by tourists because of its delicious taste, convenient carrying and eating, and is known as "Oriental fast food". [Production] Material: glutinous rice. Zongye Practice: 1. Soak glutinous rice one day in advance. 2. It is best to buy hind leg meat for meat. After cooking, all the oil will be added to the glutinous rice, which will be particularly delicious, and the meat will taste more firewood when cooked for a long time. 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. 4.5. It takes at least 2 hours to cook zongzi. ......
Question 7: The most authentic method of Jiaxing fresh meat dumplings and how to make the most authentic method of Jiaxing fresh meat dumplings.
food
condiments
chaiye
500 grams
polished glutinous rice
1000g
meat
300 grams
condiments
dark soy sauce
Proper amount
salt
Proper amount
Light soy sauce
Proper amount
Cooking wine
Proper amount
step
1. Dice the meat.
2. Add cooking wine, salt, soy sauce and soy sauce and mix well.
3. Grab the claws until they are sticky and marinate for more than 4 hours.
4. Wash the glutinous rice, control the moisture, let it out, mix with salt and soak for 4 hours.
5. Stir the meat and rice evenly.
6. Roll the leaves into a funnel. Put the rice in.
7. Cover the growing leaves.
8. Cover the leaves and fold them.
9. Tie it with thread.
10. Cook in a pot for 2 hours.
Question 8: What glutinous rice is used to wrap Jiaxing Zongzi? Glutinous rice, of course.
Question 9: What are the leaves of Jiaxing Zongzi? Reed leaves are widely used in China now. There are other leaves, such as mugwort leaves, lotus leaves or reed leaves. According to records, as early as the Spring and Autumn Period, millet was wrapped into horns by leaves of zinia latifolia, which was called "horny millet". At the end of the Eastern Han Dynasty, millet soaked in plant ash water. Because the water contains alkali, the millet is wrapped in leaves into a quadrilateral, and when cooked, it becomes Guangdong sour rice dumplings. Not only China, but also Vietnam, Thailand, North Korea, Mexico, Costa Rica and other countries have a hobby of eating zongzi. It is even said that Vietnamese zongzi are square and round and wrapped in banana leaves, while Costa Rican zongzi are also wrapped in banana leaves. Koreans call zongzi "wheel cake". Fresh and tender Artemisia argyi leaves are cooked, mashed, added to rice flour, and then made into wheel shapes. Mexicans call zongzi "Dagmar", which is made of corn leaves or banana leaves. The dumplings wrapped in different leaves taste different. For example, Ai Xiang and Hexiang are different, and the taste of zongzi is naturally different. In fact, the earliest zongzi in China was not wrapped in leaves from time to time, but "tube zongzi". According to legend, in 340 BC, Qu Yuan, a doctor of the State of Chu, faced the pain of national subjugation and threw himself into the river on May 5th. In order to prevent fish and shrimp from hurting his health, people put rice in bamboo tubes and put it into the river one by one. In the future, in order to show respect and memory for Qu Yuan, people put rice in bamboo tubes and put it into memorial ceremonies on this day, which is the origin of tube dumplings. Later, it was recorded in the beginner's notes that during the Jianwu period of the Han Dynasty, Changsha people dreamed of a man who claimed to be Dr. San Lv (the official name of Qu Yuan) at night and said to him: Everything you sacrificed was stolen by the dragon in the river, so you can wrap it with mugwort leaves and tie colorful silk threads in the future. Dragons are most afraid of these two things. So, people made "corn millet" with "leaves wrapped in millet". From generation to generation, it has gradually developed into the Dragon Boat Festival food in China. To this day, at the beginning of May every year, people in China have to soak glutinous rice, wash zongzi leaves and wrap zongzi, with more varieties of colors. From the perspective of stuffing, there are many dates in the north, such as jiaozi; There are many kinds of fillings in the south, such as red bean paste, fresh meat, ham and egg yolk, among which Zhejiang Jiaxing Zongzi is the representative. The custom of eating zongzi has been popular in China for thousands of years and spread to South Korea, Japan and Southeast Asian countries.
Zongzi leaves are all green, and after a period of time, they will gradually turn yellow-green or yellow-brown. Experienced old people will soak the leaves in water for preservation, or hang them to dry, and then soak them in water to recover when eating, but neither method can keep the leaves green all the time. In recent years, some zongzi manufacturers have added industrial copper sulfate and industrial copper chloride to the water when soaking the zongzi leaves, so that the zongzi leaves can be "green".
Reed leaf
First of all, turning zongzi green is not dyeing. Like other green vegetables and green plant leaves, the green color of zongzi leaves comes from chlorophyll and its magnesium-containing derivatives. They degrade and isomerize chlorophyll under the action of light, heat, enzymes and chemicals. Its magnesium-containing derivatives are demagnetized to form yellow or olive brown, which is our common yellow leaves or dry leaves. Chlorophyll demagnetized derivatives existing in yellow leaves or dry leaves can form green complexes with zinc or copper when there are enough zinc or copper ions. The green turning processing of zongzi leaves is made by using complexing agents such as copper chloride, zinc chloride, sodium metabisulfite, etc., by selecting dried zongzi leaves, complexing for green turning, cleaning, pickling, re-cleaning, draining and vacuum packaging. This processing technology, which forms more acceptable green by generating chlorophyll metal complex, is a commonly used color protection (green protection) technology in the world, and it is not what people usually think of as (pigment) dyeing.
Secondly, the commercial application of chlorophyll-gold complex has long been restricted by EC regulations, and most European countries allow it to be used in canned food (canned vegetables), soup, candy and dairy products. The Food and Agriculture Organization of the United Nations (FAO) also approved that it can be safely used in food, but the content of free copper ions should not exceed 200mg/kg. GB2760 "Hygienic Standard for the Use of Food Additives" stipulates that the maximum dosage of sodium copper chlorophyllin as a food additive (such as candy, jelly, ice cream and biscuits) is 500mg/kg. ).
Thirdly, GB 15 199 Hygienic Standard for Copper in Food defines the content of copper in food (≤ 10mg/kg), which refers to the direct edible part and cannot be subjectively equivalent to the packaged palm leaves.
Fourthly, chlorophyll metal complexes have strong light, heat and acid stability. The results showed that the green palm leaves were heated in clean water at 65438 000℃ for 65438 0 h ... & gt
Question 10: How does Jiaxing meat dumplings make ingredients?
Glutinous rice [Figure] 2 kg of glutinous rice is eaten together.
Half a catty of pork belly
Palm leaves 1 packaging
Ginger [Figure] Ginger 1 piece of food
Onion [Figure] Onion 1 food
Salt 1 g
Soy sauce [Figure] 2 tablespoons of soy sauce
Cooking wine [Figure] 2 tablespoons cooking wine
Recipe practice:
Illustration of meat stuffing in jiaozi 1 1. Prepare ingredients.
Description of jiaozi's practice of meat stuffing 22. Soak glutinous rice in cold water for about 3 hours in advance.
Description of jiaozi's Practice for Meat Stuffing 33. Slice pork belly, preferably three points fat and seven points thin.
Description of the practice of jiaozi with minced meat 44. Cut ginger into pieces and onion into sections.
Illustration of jiaozi's practice of meat stuffing 55. Add onion, ginger, soy sauce, salt and cooking wine to the pork belly and put it in the refrigerator.
Description of jiaozi's practice of meat stuffing. I use dried palm leaves, which need to be soaked in hot water for 5 minutes, and fresh palm leaves can be omitted.
Description of jiaozi's practice of meat stuffing. Overlap two brown leaves and cut off the roots.
Description of jiaozi's practice of meat stuffing 88. Roll palm leaves into a cone, as shown in the figure.
Description of jiaozi's Practice for Meat Stuffing 99. Add 1/3 glutinous rice.
Illustration of jiaozi's method for meat stuffing 10 10. Put a piece of pork belly in it.
Illustration of jiaozi's meat stuffing111. Add 1/3 glutinous rice.
Jiaozi illustration of meat stuffing 12 12. Cover the opening with palm leaves.
Illustration of jiaozi's method for meat stuffing 13 13. Roll it up along the palm leaves, and don't leak the glutinous rice.
Illustration of jiaozi's method for meat stuffing 14 14. Tie them with cotton thread. As shown in the figure.
Illustration of jiaozi's method of meat stuffing 15 15. This is wrapped, jiaozi.
Illustration of jiaozi's method for meat stuffing 16 16. I use a big pot in the countryside, and the water is not as good as that in jiaozi, where it takes two hours to cook.
Illustration of jiaozi's method of meat stuffing 17 17. Let's have a finished product drawing.
How to watch this dish with a mobile phone?
Recipe tip:
Meat must choose thin pork belly, taste it in advance, and glutinous rice must be soaked in advance.