Ingredients: a small jar of glutinous rice

Accessories: peanuts, red beans, zongye, 20 slices of ham and 300g of pork belly.

Seasoning: 5g of salt, 4g of cooking wine, half a spoonful of soy sauce, half a spoonful of soy sauce, one spoonful of white sugar, one spoonful of spiced powder, one spoonful of pepper powder, a little.

Jiaozi's practice of meat stuffing:

1. Wash the soaked leaves, put them in a cauldron for about 10 minutes, and cook the cotton thread together for disinfection.

2. Wash and soak the glutinous rice for two hours, then drain it and mix with a little oil and salt for later use.

3. soak red beans and peanuts for more than six hours, add glutinous rice and mix well.

4. Cut off both ends of leaves and prepare all utensils.

5. Slice the pork belly with soy sauce, soy sauce, cooking wine, sugar, pepper powder and a small amount of spiced powder, marinate it one night in advance, wash the ham, cook for 20 minutes to remove excess salty oil and cut it into large pieces.

6. Take the leaves of Zongzi, roll them up, put glutinous rice first, then pork belly and ham, then fill them with glutinous rice, and wrap the Zongzi in the way and shape you like (the photo taken last year, the wrapping process is not detailed).

7. After all the bags are wrapped, put them in a large pot, add enough cold water, don't wrap zongzi, cover a layer of grates (the kind in the middle compartment of the steamer), press a plate, cover it and boil it, then turn to low heat for about 3 hours.

Cooking tips

Glutinous rice can be added with salt, soy sauce and oil according to your preference, or it can be added without salt, soy sauce and oil. It is best to soak beans for more than six hours. Pork belly can be marinated according to your own taste, and it is more delicious to marinate one night in advance. Ham meat is very salty. You can boil it first to remove some salt. The purpose of pressing the grates and plates in the pot is to prevent the zongzi from tumbling excessively during the cooking process and avoid boiling off. The cooking time of zongzi is adjusted according to the size and quantity of zongzi.

The practice of jiaozi with minced meat II

Jiaozi's material with minced meat.

Glutinous rice, zongye, jujube, pork, starch, sugar, wine, salt and soy sauce.

The practice of jiaozi with minced meat

1. Cook, wash and soak the zongzi leaves first. Dice pork, add starch, soy sauce, salt, sugar and white wine and marinate for several hours to taste.

2. Wash and soak glutinous rice for one day. Fold the leaves into a funnel shape and tie them tightly with rice to prevent the stuffing from being exposed when cooking.

You can also wrap dates and peanuts in the same way.

4. After all the bags are wrapped, put them in a big pot, add water to zongzi and cook for about two hours on low heat.

Jiaozi tips for meat stuffing

The wrapped zongzi should be soaked in clear water, and the water should be changed frequently, so it is not easy to deteriorate, and it can be fried when eating. Or it's cold and sticky.

The practice of jiaozi with minced meat 3

This kind of zongzi is neat in shape, waxy but not rotten, fat but not greasy, and tender and fragrant in meat.

Jiaozi's material with minced meat.

Materials: glutinous rice 1200g, fat and lean pork 1200g,

Seasoning: salt 10g, soy sauce 80g, monosodium glutamate 4g, sugar 6g, liquor 10g.

The practice of jiaozi with minced meat

1. Put the glutinous rice into a basket, wash it and let it stand in water for 15 minutes, drain the water, then pour the rice into a wooden basin, add sugar, salt and a little red soy sauce in turn, and stir well.

2. Wash 400 grams of zongzi leaves, put them in a pot, boil them in water, and drain them.

3. Wash the pork, cut it into thin pieces according to the horizontal line, put it in the pot, add the white wine, monosodium glutamate, the remaining red soy sauce and refined salt, and stir until it bubbles.

4. Take three leaves of Zongzi with opposite hairs, first add 1/3 glutinous rice, add fat meat and lean meat pieces, then add 2/3 glutinous rice to wrap it into a triangular Zongzi, and tie it tightly with wet Malan to get the Zongzi.

5. Put the wrapped zongzi into the pot, add water and cook it for about 2 hours with high fire, then simmer it for about 3 hours with low fire, and you can eat it.

The practice of jiaozi with minced meat 4

Jiaozi's material with minced meat.

Glutinous rice, pork belly, salt, zongye, rope, soy sauce, cooking wine, monosodium glutamate.

The practice of jiaozi with minced meat

1. Soak glutinous rice for half a day, and cut pork into pieces with cooking wine, salt, chicken essence and soy sauce.

2. Then soak the glutinous rice in the sauce soaked in pork.

3. Wrap the leaves of zongzi into zongzi and tie them tightly with a rope.

4. Cook thoroughly in the pot.

Dragon Boat Festival Zongzi

The practice of jiaozi with minced meat 5

Jiaozi's material with minced meat.

Fresh meat, soy sauce, a little cooking wine, a little white pepper, a little oil consumption, 2 kg of glutinous rice, salt, soy sauce, plain oil.

The practice of jiaozi with minced meat

1. Stand by. Clean the fresh meat the night before, marinate it with soy sauce and cooking wine, a little white pepper and a little oil consumption, and store it in the refrigerator. I don't like pork belly, it's too oily and greasy! I've always used plum head meat, that is, shoulder blade meat, which is moderately fat and thin.

The longest curing time of this kind of meat is three days. In other words, the limit is that you can prepare and taste three days in advance. The taste and taste of zongzi made that day are much worse.

Then, the night before, 2 Jin of glutinous rice was washed and soaked in clear water. Jiaozi made from glutinous rice overnight will not be too tight, which is also the taste I want. If you really want a strong jiaozi, shorten the soaking time to no less than 6 hours.

4. On the day of production, dry the glutinous rice-generally in a hollow container 1 hour. The seasoning formula of 2 kg glutinous rice is:1+2 +3 = = =1tablespoon salt+2 tablespoons soy sauce+3 tablespoons vegetable oil. Use soy sauce here, never use soy sauce. Because soy sauce is more colorful and not so salty and sweet, salt is just right for this amount.

5. Come on, so that glutinous rice doesn't stick to palm leaves, which also makes up for the lack of fat and oil in scapular meat. Mix glutinous rice with seasoning, and delicious zongzi are basically waving to you ~ ~

6. Generally, if you buy dried palm leaves, soaking them in cold water overnight is the best way to keep the fragrance of palm leaves clean. When there is no big container or time, boil the water in the cauldron, put down the sun-dried palm leaves and boil the water 1 minute to 2 minutes to rinse it clean.

7. Then, the Eight Immortals went across the ocean to make zongzi.

8. Cooking time. After the pressure cooker is started, keep the medium heat and spray air for 30 to 40 minutes, then turn off the heat and stew until it is completely cool. After boiling water in an ordinary pot, turn to low heat and keep the water boiling for 2.5 to 3 hours.

The practice of jiaozi with minced meat 6

1 Anhui furong 3 tablets, boiled and softened, washed and drained. Wash glutinous rice 100g, drain the water, add proper amount of sugar, refined salt and extra fresh soy sauce and mix well.

Cut 60g lean pig's hind legs into three rectangular pieces of "two essence and one fat" according to transverse fibers, add proper amount of refined salt, white sugar and soju, and knead repeatedly to make the seasoning fully enter the meat.

3. Fold the Indocalamus leaves together, widen and lengthen them, fold them into a funnel shape according to 2/5 of the total length, put in 40g of glutinous rice, place the meat horizontally on the rice in the order of fine, fat and fine, cover with 60g of glutinous rice, spread them out, fold and cover the Indocalamus leaves partially, wrap them into a pillow shape with short corners and squares, and then bind them with rope grass for shaping. 4. Put it into the boiling water pot, and the amount of water exceeds 65,438+00% of the zongzi. Add something to it and compact it. Boil for 2 hours with high fire, then add water to boil, skim off the floating oil and take out.

The finished product is beautiful and unique in appearance, fragrant and crisp, fresh and tender in meat, fat but not greasy. If you divide it into four pieces with chopsticks, you will see pieces of meat, which have a Jiangnan flavor.

The practice of jiaozi with minced meat 7

1. The leaves of Zongzi are washed with clear water, soaked in clear water for 24 hours, and then boiled in boiling water for 3 minutes. Don't pour out the water for cooking zongzi leaves, save it for cooking zongzi.

2. Wash the glutinous rice with clear water, then add salt and monosodium glutamate and soak it in clear water for 24 hours. You can add soy sauce and oyster sauce if you like color.

3. Add salt, sugar, monosodium glutamate, oyster sauce, cooking wine and soy sauce to pork tenderloin, mix well by hand and marinate for 24 hours.

4. Wrap the glutinous rice with glutinous rice leaves, put a piece of marinated pork tenderloin inside, and then tie it tightly with thread.

5. Put the zongzi into the boiled zongzi leaf water, and then add water until the zongzi is over. Zongzi can be eaten after cooking for 3 hours.