1. How to make meat rice dumplings and ingredients
2. How to make meat rice dumplings
How to make meat rice dumplings and ingredients How to make meat rice dumplings and ingredients
Ingredients: pork butt tip, the ratio of glutinous rice meat to rice is about 3:5 (that is, 3 pounds of meat, 5 pounds of rice), soy sauce, salt, sugar, chicken essence, cooking wine 1. Preparation: rice dumplings Leaves: If it is fresh rice dumpling leaves, wash it, cut off a little of the root (there are two small tips), boil water, put the rice dumpling leaves in and cook for 3 or 5 minutes; if it is dry rice dumplings The leaves need to be soaked for a day first to soften the zongzi leaves, cut off the roots and treat them like fresh ones.
Rice: Wash the rice quickly and try not to let the rice draft. Use radish to dry the rice and leave it for a while (a little water will be absorbed into the rice).
Add soy sauce and salt (slightly more soy sauce). Meat: Remove the skin, separate the fat and lean meat, and cut into approximately 3 to 4cm square pieces. The ratio of fat to lean meat pieces is 1:2.
Pour cooking wine, soy sauce, salt and a little sugar and chicken essence into the meat. The more wine, the better, and the less soy sauce.
Rub the meat with your hands until it foams, indicating that the flavor has been completely absorbed into the meat. 2. How to make rice dumplings: Separate the front and back sides of the rice dumpling leaves (the hairy side is the back side, which can be distinguished by the diameter of the leaf, and the bulging diameter is the back side), with the front side facing inward, wrap the rice dumplings with pillows.
Tie with cotton thread or straw rope. Whether the rice dumplings are delicious or not has a lot to do with whether they are tied tightly.
Every rice dumpling must be filled with fat, otherwise it will not taste good. 3. Steps for cooking rice dumplings: A large pot must be deep enough.
Put the rice dumplings in and add water. The water should cover the rice dumplings. Bring to a boil over high heat, then simmer over low heat for 3 hours.
Generally, no matter how large the rice dumplings are, they are cooked over low heat for 2 to 3 hours. You can add or not add salt, light soy sauce and oil to the glutinous rice according to your preference.
It is best to soak beans for more than six hours. The pork belly can be marinated according to your favorite taste. Marinating it one night in advance will make it more delicious.
Ham is very salty, you can boil it first to remove some of the salt. The grate and plate are pressed in the pot so that the rice dumplings will not roll excessively during the cooking process and prevent them from falling apart.
The cooking time of the rice dumplings is adjusted according to the size and quantity of the rice dumplings.
How to make meat rice dumplings and ingredients
Ingredients: pork butt tip, the ratio of glutinous rice meat to rice is about 3:5 (that is, 3 pounds of meat, 5 pounds of rice) , soy sauce, salt, sugar, chicken essence, cooking wine
1. Preparation work:
Zong leaves: If it is a fresh zong leaf, wash it and remove the roots (there are two (small pointed tip), cut off a little, boil water, put the rice dumpling leaves in and cook for 3 or 5 minutes; if it is dry rice dumpling leaves, soak them for a day first, soak the rice dumpling leaves until soft, cut off the roots and mix with fresh ones. Treat it the same way.
Rice: Wash the rice quickly and try not to let the rice draft. Use radish to dry the rice and leave it for a while (a little water will be absorbed into the rice). Add soy sauce and salt (a little more soy sauce).
Meat: Remove the skin, separate the fat and lean meat, and cut into pieces of about 3 to 4cm square. The ratio of fat to lean meat pieces is 1:2. Pour cooking wine, soy sauce, salt and a little sugar and chicken essence into the meat. The more wine, the better, and the less soy sauce. Rub it with your hands until the meat foams, indicating that the flavor has been completely absorbed into the meat.
2. How to make Zongzi:
Make sure the front and back sides of the rice dumpling leaves are clearly distinguished (the hairy side is the back side, you can tell by looking at the diameter of the leaf, the bulging diameter is the back side), and the front side is facing in. , Make pillow rice dumplings. Tie with cotton thread or straw rope. Whether the rice dumplings are delicious or not has a lot to do with whether they are tied tightly. Every rice dumpling must be filled with fat, otherwise it won’t taste good.
3. Steps for cooking rice dumplings:
A large pot must be deep enough. Put the rice dumplings in and add water. The water should cover the rice dumplings. Bring to a boil over high heat, then simmer over low heat for 3 hours. Generally, no matter how large the rice dumplings are, they are cooked over low heat for 2 to 3 hours.
You can add or not add salt, light soy sauce and oil to the glutinous rice according to your preference. It is best to soak beans for more than six hours. The pork belly can be marinated according to your favorite taste. Marinating it one night in advance will make it more delicious. Ham meat is very salty, you can boil it first to remove some of the salt. The grate and plate are pressed in the pot so that the rice dumplings will not roll excessively during the cooking process and prevent them from falling apart. The cooking time of the rice dumplings is adjusted according to the size and quantity of the rice dumplings.
How to marinate the meat of meat dumplings? Recipe and ingredients for meat rice dumplings
Ingredients: round glutinous rice, appropriate amount of pork belly, 300 grams of rice dumpling leaves and waterweed rope, appropriate amount of auxiliary ingredients, salt, 1/3 spoon of soy sauce 1/3 bowl of rice wine, a small amount of MSG, a small amount of meat rice dumplings. Steps to make rice dumplings: 1. Cut the pork into 5 cm strips and soak them in soy sauce, rice wine and MSG overnight. 2. Mix the glutinous rice with the meat-soaked sauce, add salt, and let it sit for 10 minutes. Mix again until evenly distributed. 3. Place 2 rice dumpling leaves facing each other back to back. Fold 1/4 of the leaves into a right-angle spoon shape. Place about 2 tablespoons of rice in the leaf spoon. Place the meat strips straight inside, and then spread 2 tablespoons of rice. Cover the meat strips, keep the opening of the stipule hand, and cooperate with the movements of the other hand; fold the remaining part of the rice dumpling leaf from the end of the rice to cover it, and fold the corners on both sides at the fold. 4. The whole body of the rice dumpling is moved by the stipule hand. Hold it, pinch and fold the cover leaf part with the middle hand; use a straw rope to tie the folded leaf tightly, and then tie the whole body of the rice dumpling. 5. After all the rice dumplings are wrapped, place them in a large pot, add cold water and cook over high heat After rolling, switch to medium-low heat and continue cooking for 4 hours, then turn off the heat and simmer for 1 hour. Video tips for making meat rice dumplings ●Zongzi filling seasoning: To make bacon rice dumplings, first mix fresh pork with a little MSG, sugar, wine, salt, and light soy sauce. Rub evenly and repeatedly until the seasonings penetrate into the pork before wrapping.
●Zongzi tying: The rice dumplings with bean paste should not be tied too tightly to prevent the rice grains from being squeezed into the bean paste. If they are not cooked thoroughly, there will be a phenomenon of uncooked rice dumplings. If the bacon rice dumplings are made from fatty pork, they should not be tightly tied, but should be loosely and appropriately loose.
If you use lean pork, you need to tie it tightly, because the lean meat will shrink when cooked, and the fat juice of the rice dumpling filling will leak into the water, which will not maintain the fatness of the rice dumplings. ●Cooking: When cooking rice dumplings, the water must boil before dropping the rice dumplings. The water must soak the rice dumpling noodles. After the water boils again, cook over high heat for about 3 hours.
Do not add raw water during the cooking process. It should be noted that Jianshui rice dumplings cannot be cooked with other rice dumplings.
Take it out while it is hot after cooking.
Recipe and ingredients for Xiangxi meat rice dumplings
Recipe and ingredients for meat rice dumplings
Main ingredients
Glutinous rice
1000g
Pork hind leg meat
250g
Accessories
Salt
2 tablespoons
Fresh palm leaves
1 pack
String
Appropriate amount
Light soy sauce
2 Tbsp
Dark soy sauce
2 Tbsp
Steps
1. Soak the glutinous rice the night before making the rice dumplings. You can make rice dumplings at any time in two days. In fact, I also soaked the glutinous rice for 3 hours before wrapping it, and the texture and taste of the resulting rice dumplings were the same. It’s just that I don’t want to look like I’m in a rush, so I always prepare a little ahead of time.
2. Mix the soaked glutinous rice with appropriate amount of salt, light soy sauce and dark soy sauce.
3. Clean the rice dumpling leaves
4. Cut the fresh meat into 1 cm square pieces, mix well with light soy sauce, dark soy sauce, and salt and marinate for at least 20 minutes. Set aside.
5. Take a rice dumpling leaf and fold it into a funnel shape
6. Put a little glutinous rice in the funnel and a piece of lean meat
7. Put some more Cover the lean meat with glutinous rice and put a piece of fat meat
8. Place glutinous rice to cover all the meat, but leave a 1 cm high edge of the rice dumpling leaves for "bandaging"
9. Use your own method to collect the extra leaves on the edge of the rice dumpling.
10. Then use your own method to tie the rice dumplings into five-flowered leaves, as long as they can be tied firmly.
11. Cook the meat in a casserole over high heat for two hours. The fat will be cooked transparently and is particularly fragrant.
How to marinate the meat of the meat dumplings? What are the recipes and ingredients for the meat dumplings?
Steps for making meat rice dumplings
1. Soak the glutinous rice in advance.
2. Soak the rice dumpling leaves in advance.
3. Cut the pork belly into pieces, marinate with dark soy sauce, cooking wine, chicken essence, sugar, ginger slices, and a tablespoon of sesame oil for half a day.
4. Take two rice dumpling leaves, fold them up, and roll them into a cone shape from the middle.
5. Put a date first, then fill it with glutinous rice. Do not fill it up, leave a space for meat in the middle, and stuff a few pieces of meat.
6. Fill in the glutinous rice, do not fill it up, leave space for meat in the middle.
7. Stuff a few pieces of meat.
8. Fill in a little more rice to cover the meat.
9. Pull down the top two leaves to wrap around the bottom cone.
10. Tie with white rope.
11. Cook in the pressure cooker for one hour.
How to make Hainanese meat rice dumplings and ingredients
How to make Hainanese meat rice dumplings (including explanation of ingredients):
Ingredients: pork belly, lower half of pig's trotters, cut into pieces , season and marinate for about 5 hours, salty aroma, take the yolk from the salted duck eggs, wash and soak all kinds of rice (glutinous rice, millet, oatmeal, barley) for 2-3 hours, drain and set aside.
1. To make rice dumplings, generally take five leaves, lay them flat, add rice, meat, and egg yolk, then wrap them up and tie them tightly with hemp rope (this is a difficult move that requires repeated practice) (To give a high-looking appearance) it must be wrapped tightly and tied firmly, otherwise it will fall apart during the cooking process, and it will fail.
2. Boil the rice dumplings. After placing the rice dumplings in a large pot, pour boiling water to cover the rice dumplings. After the fire boils, turn to medium heat and cook for 7-8 hours. During this period, the amount of water should be maintained, so Add water every half an hour until it is cooked. Many friends try to use a pressure cooker to cook the rice dumplings quickly. Personally, I think the taste will be much different. If you don’t believe me, you can try it for comparison. It is best to simmer the cooked rice dumplings in the pot for 2 hours before eating them.
How to make other rice dumplings in Hainan:
Danzhou Luoji Zongzi Na Da Zong
1. Wash the leaves, soak them overnight and then boil them in water until the leaves turn green. Turn yellow to remove the bitterness. After cooking, the leaves are dried and used to wrap the rice dumplings.
2. Wash the glutinous rice, drain the water, add appropriate amount of salt and mix well. You can also add red beans and black beans soaked for 1-2 hours according to your personal taste. Usually 4 or 5 can be packed in one pound of glutinous rice. Zongzi.
3. Cut the pork leg into cubes of suitable size and marinate with appropriate amount of minced garlic, five-spice powder, cooking wine, MSG, light soy sauce and other seasonings.
4. Prepare salted egg yolk, salted fish meat, and shrimp according to personal taste (you can choose wet or dry, usually dried shrimp is used).
5. Use two or three rice dumpling leaves to surround the bottom of a square cone. First add a portion of glutinous rice, then add ingredients such as pork, salted egg yolk, salted fish, shrimp, etc., and finally add an appropriate amount of glutinous rice to cover it. Put all the ingredients in the house, wrap them in layers with rice dumpling leaves, tie them tightly with ropes, and tie them into knots to make rice dumplings.
6. Put the rice dumplings into the pot and add water. The amount of water should be enough to cover the rice dumplings and 3-5 cm away from the pot lid. Turn up the heat and cook. After boiling, turn to low heat and simmer for 6-8 hours.
How to marinate the meat of meat dumplings and what are the ingredients
How to make meat rice dumplings:
Ingredients: pork butt tip, glutinous rice meat and rice The ratio is about 3:5 (that is, 3 pounds of meat, 5 pounds of rice), soy sauce, salt, sugar, chicken essence, cooking wine 1. Preparation work: Zong leaves: If it is fresh Zong leaves, wash them and put them Cut off a little of the root (there are two small tips), boil the water, put the rice dumpling leaves in and cook for 3 or 5 minutes; if it is dry rice dumpling leaves, you need to soak them for a day first, soak the rice dumpling leaves until soft, and cut them off Treat the roots the same as fresh ones. Rice: Wash rice quickly and try not to let the rice draft. Dry the rice with radish and leave it for a while (a little water will be absorbed into the rice). Add soy sauce and salt (a little more soy sauce). Meat: Remove the skin, separate the fat and lean meat, and cut into approximately 3 to 4cm square pieces. The ratio of fat to lean meat pieces is 1:2. Pour cooking wine, soy sauce, salt and a little sugar and chicken essence into the meat. The more wine, the better it tastes, and the less soy sauce. Rub it with your hands until the meat foams, indicating that the flavor has been completely absorbed into the meat. 2. How to make rice dumplings: Separate the front and back sides of the rice dumpling leaves (the hairy side is the back side, which can be distinguished by the diameter of the leaf, and the bulging diameter is the back side). With the front side facing in, wrap the rice dumplings with pillows. This is hard to describe. Tie with cotton thread or straw rope. Whether the rice dumplings are delicious or not has a lot to do with whether they are tied tightly. Every rice dumpling must be filled with fat, otherwise it won’t taste good. 3. Steps for cooking rice dumplings: A large pot must be deep enough. Put the rice dumplings in and add water. The water should cover the rice dumplings. Bring to a boil over high heat, then simmer over low heat for 3 hours. Generally, no matter how large the rice dumplings are, they are cooked over low heat for 2 to 3 hours. Note: Never stop the fire while cooking the rice dumplings, and keep the water boiling. If you find that the rice dumplings are bland, you can add salt and soy sauce to the water in which the rice dumplings are cooked. After cooking for a while, the flavor can be absorbed.
What you should pay attention to is: the first is the selection of raw materials. The shop selects glutinous rice with a soft texture and bright luster. The ingredients are a mixture of farm pork, prawns, mushrooms, braised eggs, and lotus seeds. Even the palm leaves must be cooked in broth. Secondly, the control of heat, including the time of frying rice and cutting ingredients, must be very accurate. After more than an hour of slow simmering, the meat dumplings are ready to be served. Unwrap the palm leaves, the golden polygonal rice dumplings are shiny, and a natural fragrance comes out, which immediately increases your appetite. Dip it in peanut butter and minced garlic and put it in your mouth. The aroma of the rice dumplings will fill your mouth with the heat, leaving you with endless aftertaste.
Zongzi filling method and ingredients
Zongzi stuffing method and ingredients
:
Materials
Zongzi Ingredients:
3 cups of glutinous rice, 3 cups of grains, 2 cups of peeled yellow peas, 2 tablespoons of soy sauce, 1 teaspoon of sugar, 1 tablespoon of salad oil, 1 large handful of rice dumpling leaves, appropriate amount of salt, appropriate amount of water
Ingredients for beef filling: 1/2 pound beef (about 272 grams), 2 tablespoons soy sauce, 1/2 teaspoon sugar, 1/8 teaspoon allspice, 1 teaspoon cooking wine, 1/2 Tea spoon of ginger powder, appropriate amount of salt
Method
1. Soak the grains in water overnight, change the water several times, then add glutinous rice and soak for more than 2 hours.
2. Soak the rice dumpling leaves overnight, change the water several times, and scrub the leaves clean with a small soft brush.
3. Soak yellow peas in water alone for 1 hour. Add yellow peas to the rice dumplings, and after cooking, they taste like chestnuts.
4. Cut the beef into small pieces, mix with soy sauce, sugar, five-spice powder, cooking wine, ginger powder and salt, mix well, seal, and marinate in the refrigerator for more than 4 hours.
5. Start making rice dumplings. There is nothing left to do at this time. Everyone knows how to make rice dumplings anyway. Roll up the rice dumpling leaves, put 2 tablespoons of rice, then 1 tablespoon of peas, and a piece of meat. , then put 1 tablespoon of rice to cover it and wrap it into rice dumplings.
6. Put the rice dumplings into a large cooking pot, add water to cover the rice dumplings, cover, bring to a boil over high heat, then turn to low heat, and cook slowly for about two and a half hours. Because the grains inside are relatively hard, it’s better to cook them for a longer time.
Is there any way to make meat rice dumplings without adding anything? I am so anxious to write an essay.
1. Prepare rice dumpling leaves and glutinous rice (rice dumpling leaves) After soaking, wash them with alkaline water to make them softer and easier to wrap; when soaking the glutinous rice, add appropriate amount of alkaline water, so that the cooked rice dumplings will be fragrant, glutinous and golden in color.) 2. Fold the rice dumpling leaves into a funnel shape and put the glutinous rice on it. Then cover one end of the rice dumpling leaves, wrap it into a triangle, and tie it tightly with a thread. (Of course, the shape can be adjusted at will. My children also wrap it in a rectangular shape.) 3. Cook the rice dumplings. Put the wrapped rice dumplings into the pressure cooker , then add water (to cover the rice dumplings), bring to a boil over high heat, then reduce to low heat and cook for ten minutes, then cover. When it is almost cool, open it, turn the rice dumplings over, and cook in the same way. The last time, you can open it and eat it. The hot and fragrant rice dumplings will whet your appetite! .
How to make meat dumplings?
Ingredients for making meat rice dumplings: pork buttocks, the ratio of glutinous rice meat to rice is about 3:5 (that is, 3 pounds of meat, 5 pounds of rice), soy sauce, salt, sugar, chicken essence, Cooking wine preparation: Zong leaves: If they are fresh zong leaves, wash them, fry a little of the roots (there are two small tips), boil water, put the zong leaves in and cook for 3 or 5 minutes; if they are dry, The rice dumpling leaves need to be soaked for a day first. Soak the rice dumpling leaves until soft, cut off the roots and handle the rice in the same way as fresh rice: wash the rice quickly and try not to let the rice water.
Use radish to dry the rice and leave it for a while (a little water will be absorbed into the rice). Add soy sauce and salt (a little more soy sauce).
Meat: Remove the skin, separate the fat and lean meat, and cut into approximately 3 to 4cm square pieces. The ratio of fat to lean meat pieces is 1:2. Pour cooking wine, soy sauce, salt and a little sugar and chicken essence into the meat.
More wine will make it more delicious, but less soy sauce. Rub it with your hands until the meat foams, indicating that the flavor has been completely absorbed into the meat.
The next step is to make the rice dumplings: clearly distinguish the front and back sides of the rice dumpling leaves (the hairy side is the back side, which can be distinguished by the diameter of the leaf, the bulging diameter is the back side), the front side is facing in, and the pillow rice dumplings are wrapped. This is hard to describe.
Tie with cotton thread or straw rope. Whether the rice dumplings are delicious or not has a lot to do with whether they are tied tightly.
Every rice dumpling must be filled with fat, otherwise it will not taste good. Cooking rice dumplings: A large pot must be deep enough.
Put the rice dumplings in, add water, the water should cover the rice dumplings, cook over high heat for 3 hours. If the rice dumplings are as big as the ones I made for the T version last time, another hour over medium heat will be enough. No matter how big the rice dumplings are, they need to be cooked on low heat for 2 to 3 hours.
Never stop the fire while cooking rice dumplings, and keep the water boiling. btw, if you find that the rice dumplings are bland, you can add salt and soy sauce to the water in which the rice dumplings are cooked. After cooking for a while, the flavor can be absorbed.
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How to make meat rice dumplings and ingredients
Ingredients: pork butt tip, the ratio of glutinous rice meat to rice is about 3:5 (that is, 3 pounds of meat, 5 pounds of rice) , soy sauce, salt, sugar, chicken essence, cooking wine 1. Preparation work: Zong leaves: If it is fresh Zong leaves, wash them, cut off the roots (with two small tips), boil water, and cut the Zong leaves Just put it in and cook for 3 or 5 minutes; if it is dry rice dumpling leaves, soak them for a day first to soften the rice dumpling leaves, cut off the roots and treat them like fresh ones.
Rice: Wash the rice quickly and try not to let the rice draft. Use radish to dry the rice and leave it for a while (a little water will be absorbed into the rice).
Add soy sauce and salt (a little more soy sauce). Meat: Remove the skin, separate the fat and lean meat, and cut into approximately 3 to 4cm square pieces. The ratio of fat to lean meat pieces is 1:2.
Pour cooking wine, soy sauce, salt and a little sugar and chicken essence into the meat. The more wine, the better it tastes, and the less soy sauce.
Rub the meat with your hands until it foams, indicating that the flavor has been completely absorbed into the meat. 2. How to make rice dumplings: Separate the front and back sides of the rice dumpling leaves (the hairy side is the back side, which can be distinguished by the diameter of the leaf, and the bulging diameter is the back side), with the front side facing inward, wrap the rice dumplings with pillows.
Tie with cotton thread or straw rope. Whether the rice dumplings are delicious or not has a lot to do with whether they are tied tightly.
Every rice dumpling must be filled with fat, otherwise it will not taste good. 3. Steps for cooking rice dumplings: A large pot must be deep enough.
Put the rice dumplings in and add water. The water should cover the rice dumplings. Bring to a boil over high heat, then simmer over low heat for 3 hours.
Generally, no matter how large the rice dumplings are, they are cooked over low heat for 2 to 3 hours. You can add or not add salt, light soy sauce and oil to the glutinous rice according to your preference.
It is best to soak beans for more than six hours. The pork belly can be marinated according to your favorite taste. Marinating it one night in advance will make it more delicious.
Ham is very salty, you can boil it first to remove some of the salt. The grate and plate are pressed in the pot so that the rice dumplings will not roll excessively during the cooking process and prevent them from falling apart.
The cooking time of the rice dumplings is adjusted according to the size and quantity of the rice dumplings.