Cut the meat into a centimeter square, add onion, ginger, soy sauce, oil consumption and sesame oil, put it in the refrigerator and put it aside for one night, which can be longer and the meat will turn brown.
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, and put a little weight on them to keep them completely submerged in the water.
Wipe the leaves of zongzi on both sides 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: a method of wrapping ingredients with one leaf.
Ingredients
polished glutinous rice
600g
ingredients
Fresh zongye
of appropriate amount
pork belly
300g
dark soy sauce
of appropriate amount
sugar
of appropriate amount
light soy sauce
of appropriate amount
cooking wine
of appropriate amount
salt
of appropriate amount
step
1. Wash the reed leaves and freeze them. When you want to wrap them, you can use them with cold water bubbles. They won't be brittle (you don't need to cook them, you can take them out and wrap them whenever you want when you freeze them for a year).
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 it for later use.
4. Mix the dried glutinous rice with soy sauce and salt, and get ready to start wrapping.
5. Wrap two or three reed leaves into a bowl, add glutinous rice soaked in soy sauce, add pickled pork in the middle, cover with glutinous rice, nest the reed leaves and compact them, and tie them tightly with cotton thread (because one person can't wrap and shoot at home, he can only shoot a finished product).
6. Wrap all the zongzi.
7. Put the wrapped zongzi into the pot and cook for 2 hours.
Turn off the fire after 8.2 hours, and then use the waste heat to suffocate the taste better.
9. Peel the leaves and serve.
Question 3: How to make Jiaxing Zongzi? Method:
Prepare zongzi leaves: wash zongzi leaves, soak them in water for a while, and then take them out and drain them for later use.
Prepare glutinous rice: wash glutinous rice, add soy sauce, salt and monosodium glutamate seasoning, stir well and leave it for about 2 hours.
Prepare stuffing: cut pork into diced pieces of appropriate size, and also add soy sauce, salt and monosodium glutamate to marinate for about an hour.
Making zongzi: Take zongzi leaves 1/3 and fold them inward to form a "funnel", 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.
Buckle the leaves above the "funnel" inward, and receive the extra edges to one side.
Then tie the zongzi with a rope and wrap it around several times to prevent it from falling apart when cooking.
After making the zongzi, put it in a big pot, and the water will not touch the zongzi.
Boil for about an hour and a half, then simmer for a quarter of an hour before taking it out.
Precautions:
You can't wrap zongzi once or twice. If you make more zongzi, the more beautiful it is.
The amount of glutinous rice put determines the volume and shape of zongzi, which should be adjusted according to the actual size of zongzi leaves.
Question 4: What is the real recipe of Jiaxing Zongzi? How to make authentic Jiaxing Zongzi? The Secret of Authentic Jiaxing Zongzi Practice
Among zongzi, Jiaxing Zongzi is the most famous one. No matter from the procedures of zongzi leaves, meat and dumplings, it is very elegant. I don't want to buy zongzi this year. Let's make it at home. How can I make an authentic Jiaxing Zongzi? Here are the secrets of authentic Jiaxing zongzi.
Start with zongye:
Every step of making Jiaxing Zongzi is very particular, such as Zongye. If the leaves are fresh, fry the roots (with two small sharp points) a little, boil the water, put the leaves in and cook 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 a reed and leave it for a while (the rice will eat a little water). Add soy sauce and salt (slightly more soy sauce).
Meat:
In the south, zongzi is usually made of meat stuffing. When making meat stuffing, the skin should be removed first, and the fat and lean meat should be separated and cut into pieces about 3 to 4cm square. The ratio of fat and lean meat pieces is more appropriate at1:2. Pour cooking wine, soy sauce, salt and a little sugar into the meat, chicken essence. More wine is delicious, less soy sauce. Rub it with your hands until the meat is foaming, indicating that the taste has been completely eaten into the meat.
Pack zongzi:
For many housewives, wrapping zongzi is a technical activity. First, you should clearly separate the leaves of zongzi into the front and back (the hairy side is the reverse side, you can see the difference in leaf diameter, and the ones bulging outward are the reverse side), and the front side faces inward and wrap the pillow zongzi. Tie it with cotton thread or straw rope. Among them, there are two tips. The first one is that whether the zongzi is delicious or not is closely related to the tightness of the tie. The second is that every zongzi must be put with fat, otherwise it won't taste good.
Boil zongzi:
A big pot must be deep enough. Put the zongzi in, add water, and the water will not be boiled for 3 hours. Never cease fire in the middle of cooking zongzi, but keep the water boiling.
What if zongzi doesn't digest after eating it? I recommend related reading: What should I do if I have indigestion after eating zongzi? What soup helps digestion?
Jiaxing zongzi is different from other zongzi in terms of leaves, meat and wrapping method. Do you learn to wrap authentic Jiaxing zongzi? At the same time, I remind you that if it is meat dumplings, pour a cup of tea before eating, which will neutralize the greasy feeling.
Question 5: How to make Jiaxing Zongzi: Main ingredients: glutinous rice, pork hind legs, condiments: sugar, salt, red soy sauce, white wine, etc.: Zongzi leaves, straw rope 1. Stuffing: the stuffing of fresh meat dumplings is made of moderately thin and peeled leg meat, which is cut into rectangular small pieces according to horizontal silk patterns, and then put into a pot without soy sauce. This kind of meat stuffing is especially fragrant and tender after being cooked, and it has a ham flavor. If you cut it in straight lines and dip it in soy sauce, the meat is not easy to cook crisp and tastes a little soy sauce. 2. Taomi: Glutinous rice is the main ingredient of wrapped dumplings, which not only pays attention to the good quality of rice, but also has tricks when washing rice. It is to wash quickly and cleanly, and finally rinse with clear 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 has less water absorption, when rice is mixed with soy sauce, the salty taste is easily absorbed. 3. Cooking: When cooking, it is also different from the general cooking method. Instead of using cold water, it uses boiling water to drop the pot, so as not to lose the taste in the zongzi. Fresh meat dumplings made by the above method are peeled off when the pot is just taken out, put in a porcelain basin, and evenly sandwiched into four pieces with chopsticks. Each 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 dumplings, Jiaxing Zongzi also has varieties such as lard fine sand dumplings, chicken meat dumplings, eight treasures dumplings and ribs dumplings. Ingredients for simple meat dumplings: appropriate amount of round glutinous rice, 300 grams of pork with pork belly, appropriate amount of salt 1/3 spoons, rice leaves and water grass rope, 3 bowls of soy sauce 1/3 bowls, rice wine and monosodium glutamate. Practice: cut pork into 5 cm strips and soak in soy sauce, rice wine and monosodium glutamate for one night; Mix the glutinous rice with salt in the sauce soaked in meat, stand for 10 minute and then mix until it is uniform; Two zongzi leaves are opposite to each other, folded into a right-angled spoon shape from the leaf pedicle 1/4, and about 2 spoons of rice are laid in the spoon, and the meat strips are placed directly in it, and then 2 spoons of rice are covered with the meat strips, and the hand holding the spoon should keep the beginning and cooperate with the action of the other hand; Fold the rest of the rice leaves from the rice powder, and fold the corners on both sides at the fold. The body of the rice dumpling is held by all the hands holding the leaves, and the leaf cover part 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 dumplings are wrapped, put them in a large pot, add cold water and boil them with strong fire, then switch to medium and small fire and continue cooking for 4 hours, and simmer for 1 hour.
Question 6: How to make Wufangzhai Zongzi in Jiaxing, Zhejiang? Hello, landlord, this is the method of making Wufangzhai Zongzi in Jiaxing, Zhejiang. It depends on what kind of Zongzi you want to make. The following method is meat Zongzi. 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 dumplings are the most famous. Jiaxing Zongzi is 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 the glutinous rice (glutinous rice) one day in advance. 2. It is best to buy hind leg meat for meat. After cooking, all the fat and oil will be added to the glutinous rice, which will be particularly delicious, and the meat will taste better after cooking for a long time. 3. Cut the meat into small pieces after washing, and 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.
foodstuff
Ingredients
Chaiye
500g
polished glutinous rice
1000g
meat
300g
ingredients
dark soy sauce
of appropriate amount
salt
of appropriate amount
light soy sauce
of appropriate amount
cooking wine
of appropriate amount
step
1. Dice the meat.
2. Add cooking wine, salt, soy sauce and soy sauce and mix well.
3. Grasp the paws until they are sticky and marinate for more than 4 hours.
4. Wash the glutinous rice, control the moisture, release it, mix it with salt and soak for 4 hours.
5. Mix the meat and rice well.
6. Roll the leaves into a funnel. Put the rice in.
7. Cover the grown leaves.
8. Cover the leaves and fold them over.
9. Tie it with thread.
10. Cook in a pot for 2 hours.
Question 8: What glutinous rice is used to wrap Jiaxing zongzi? Of course, glutinous rice.
Question 9: What are the leaves of Jiaxing Zongzi? Reed leaves are commonly used in China now. There are other leaves, such as mugwort leaf, lotus leaf or reed leaf. According to records, as early as the Spring and Autumn Period, millet was wrapped in leaves of Zizania latifolia (Zizania latifolia) into a horn shape, which was called "horn millet"; At the end of the Eastern Han Dynasty, the millet was soaked in plant ash water. Because the water contained alkali, the millet was wrapped in leaves to form a quadrangle, and cooked, which became Guangdong Suanshui Zongzi. Not only China, but also Vietnam, Thailand, North Korea, Mexico, Costa Rica and other countries have a hobby of eating zongzi, and there are even more sayings: Vietnamese zongzi are square and round, wrapped in banana leaves, and Costa Rican zongzi are also wrapped in banana leaves; Koreans call zongzi "wheel cake", and boil fresh and tender mugwort leaves, mash them, add them to rice flour, and then make them into wheel shapes; Mexicans call zongzi "Dagmar", which is made of corn leaves or banana leaves. The flavor of zongzi wrapped with different zongzi leaves is also different. For example, Ai Xiang is different from Hexiang, and the taste of zongzi is naturally different. In fact, the earliest zongzi in China is not wrapped in leaves from time to time, but "tube zongzi". It is said that in 340 BC, Qu Yuan, a doctor of the State of Chu, faced with the pain of national subjugation and threw himself into the river on May 5th. In order not to make fish and shrimp hurt his body, people put rice in bamboo tubes into the river one after another. In the future, in order to show respect and nostalgia for Qu Yuan, people put rice in bamboo tubes and put it into a memorial ceremony on this day, which is the origin of tube dumplings. Later, it was recorded in Beginners' 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 wormwood leaves and tie up the colorful silk thread in the future. The dragon is most afraid of these two things. As a result, people made "horn millet" with "leaves wrapped in millet". From generation to generation, it has gradually developed into the Dragon Boat Festival food in China. Until today, every year in early May, 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 Beijing jujube dumplings with small dates in the north; In the south, there are many kinds of fillings, such as 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 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 for recovery when eating, but neither of these methods 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 zongzi leaves, so that the zongzi leaves can achieve the effect of "turning green".
reed leaves
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 derivative is demagnetized to form yellow or olive brown, which is our common yellow leaf or dry leaf. Chlorophyll demagnetization 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-returning processing of rice dumpling leaves is made by using copper chloride, zinc chloride, sodium metabisulfite and other complexing reagents, through selecting dry rice dumpling leaves, complexing green-returning, cleaning, pickling, re-cleaning, draining and vacuum packaging. This processing technology, which forms a more acceptable green color by generating chlorophyll metal complex, is a commonly used color protection (green protection) technology in the world, which is not what people usually think of as (pigment) dyeing.
Secondly, the commercial application of chlorophyll gold complex has long been allowed to be used in canned food (canned vegetables), soup, candy and dairy products in most European countries which are restricted by European regulations. The United Nations Food and Agriculture Organization (FAO) also approved that it can be safely used in food, but the content of free copper ion 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 is 500mg/kg within its scope of use (such as candy, jelly, ice cream, biscuits, etc.).
Thirdly, the limitation of copper content in food (≤ 10mg/kg) in GB 15 199 Hygienic Standard for Copper in Food refers to the direct edible part, which cannot be subjectively equated with palm leaves as packaging.
Fourthly, chlorophyll metal complexes have strong light, heat and acid stability. The results showed that the green-turned palm leaves were heated in clean water 100℃1h >: >
Question 10: How do Jiaxing meat dumplings make ingredients?
Glutinous rice [Figure] Glutinous rice 2 kg phase grams of food
Half a catty of pork belly
Palm leaf 1 bag
Ginger [Figure] Ginger 1 piece of food
Onion [Figure] Onion 1 tree phase grams of food
Salt 1 g
Soy sauce [Figure] 2 tablespoons of soy sauce
Cooking wine [Figure] 2 tablespoons of cooking wine
Recipe practice:
Illustration of meat dumplings 1 1. Prepare ingredients.
Illustration of the practice of meat dumplings 22. The glutinous rice is soaked in cold water for about 3 hours in advance.
Illustration of the practice of meat dumplings 33. Slice pork belly, preferably three fat and seven thin.
Illustration of the practice of meat dumplings 44. Cut ginger into pieces and onion into sections.
Illustration of the practice of meat dumplings 55. Add onion, ginger, soy sauce, salt and cooking wine to the pork belly and put it in the refrigerator.
Illustration of the practice of meat dumplings 66. I use dry palm leaves, which need to be soaked in hot water for 5 minutes, and the fresh palm leaves can be omitted.
Illustration of the practice of meat dumplings 77. Overlap two brown leaves and cut off the roots.
Illustration of the practice of meat dumplings 88. Roll the palm leaves into a cone, as shown in the figure.
Illustration of the practice of meat dumplings 99. Put 1/3 glutinous rice.
Illustration of meat dumplings 10 10. Add a piece of pork belly.
Illustration of how to make meat dumplings111.Add 1/3 glutinous rice.
Illustration of meat dumplings 12 12. Cover the opening with palm leaves.
Illustration of the practice of meat dumplings 13 13. Roll up along the palm leaves, and don't leak glutinous rice grains.
Illustration of meat dumplings 14 14. Tie them with cotton thread. As shown in the figure.
Illustration of how to make meat dumplings 15 15. This is the wrapped dumplings.
Illustration of the method of meat dumplings 16 16. I use a big pot in the countryside, and the water is no better than cooking dumplings for 2 hours.
Illustration of meat dumplings 17 17. Come to a finished product drawing.
How to watch this dish with mobile phone
Recipe tips:
Meat must choose thin pork belly, taste it in advance, and glutinous rice must be soaked in advance.