Materials: glutinous rice1000g, pork leg 600g.

Seasoning: 50 grams of soy sauce, 27 grams of sugar, 25 grams of salt, 5 grams of white wine, monosodium glutamate 1 gram.

The characteristics of zongzi are: beautiful and unique appearance, fragrant and delicious, crisp and tender meat, fat but not greasy.

Jiaxing zongzi practice:

1. Select 7 ~ 10 cm wide leaves of Futian Zongzi, put them in a boiling water pot for 3 ~ 5 minutes to soften them, take them out, wash them with clear water, and drain the water;

2. Put the glutinous rice into the basket, rinse it with clear water, let the basket stand for about 15 minutes, drain the water, pour the rice into a wooden basin, add 20g of sugar,15g of salt and 50g of soy sauce and mix well;

3. Peel the pork leg, cut it into rectangular small pieces (each piece weighs about 20g) according to the transverse fibers, put it in a big pot, add 7 grams of sugar, salt 10g, monosodium glutamate and white wine, rub it repeatedly, and use materials to penetrate into the meat until it bubbles;

4. Take 2 zongzi leaves in your left hand, with hairy face down and overlapping width of 65,438+0/5, and take 65,438+0 zongzi leaves in your right hand, with smooth face up. About 65,438+0/3 of the left-handed zongzi leaves are overlapped at the tail of the left-handed zongzi leaves, and folded at 2/5 of the total length, and the two sides overlap about 3 cm to form a funnel shape;

5. Hold the rice leaves in your left hand, put 40 grams of glutinous rice in your right hand, put 3 small pieces of meat (two thin and one fat) horizontally on the rice in the order of thinness, fatness and thinness, then cover 60 grams of glutinous rice, smooth it, turn the grown rice leaves over, cover the rice, wrap it into a short-angled rectangular pillow shape, wrap it with a rope until it is 80% tight, and wrap it one by one according to this method;

6. Boil the water in the pot, then put the wrapped zongzi into the pot, the water level should be about 3 ~ 5cm higher than the zongzi, put the bamboo frame and stones on the zongzi for compaction, cook it with high fire for 2 hours, and then cook it with low fire 1 hour.

Tips for making Jiaxing Zongzi;

1. The main ingredients, ingredients and seasonings used can make 10 fresh meat jiaozi;

2. Need to use 30 zongzi leaves (bamboo poles), about 100g, and tie 10 rope;

3. It is best to choose Futian bamboo pole made in Anhui. Before use, it must be boiled with boiling water until it becomes soft and washed, otherwise it will not be easy to break.

4. Pork should be separated from fat and thin, mixed with seasoning repeatedly, and tasted;

5. Pay attention to the balance around jiaozi. Both ends are about the same size. The rope can't be tied, and it is appropriate to be 80% tight;

6. When cooking zongzi, be sure to immerse water in it to make it evenly heated. When cooking with strong fire, add boiling water several times and skim off the oil slick. Keep a proper amount of water to prevent jiaozi from being cooked. After the ceasefire, zongzi can be cooked, so don't stew it for too long.