Generally, glutinous rice, candied dates, zongye and white sugar are needed to make dumplings.
Common practice
1. blanch the leaves of zongzi in boiling water, remove them, wash them with clear water, and cut off the part with diameter in front with scissors.
2. Soak the glutinous rice in clear water for 3-4 hours, then take it out, wash it and control the moisture, add appropriate amount of sugar and olive oil and mix well.
3. Roll the processed leaves into a funnel shape, add glutinous rice to half of the funnel, and add the red dates with the core removed.
4. Put another handful of glutinous rice to cover the red dates.
5. Fold the leaves in one direction and completely wrap the glutinous rice.
6. Fold it into a triangle shape and bind it with cotton thread.
7. Wrap all the zongzi in turn
8. Put the zongzi into a voltage pot and add water to the zongzi surface.
9. Cook for 3-4 hours.
What are the materials to prepare for making zongzi?
Generally, glutinous rice, candied dates, zongzi leaves and sugar are needed to make zongzi. Common practice
1. blanch the leaves of zongzi in boiling water, remove them, wash them with clear water, and cut off the part with diameter in front with scissors.
2. Soak the glutinous rice in clear water for 3-4 hours, then take it out, wash it and control the moisture, add appropriate amount of sugar and olive oil and mix well.
3. Roll the processed leaves into a funnel shape, add glutinous rice to half of the funnel, and add the red dates with the core removed.
4. Put another handful of glutinous rice to cover the red dates.
5. Fold the leaves in one direction and completely wrap the glutinous rice.
6. Fold it into a triangle shape and bind it with cotton thread.
7. Wrap all the zongzi in turn
8. Put the zongzi into a voltage pot and add water to the zongzi surface.
9. Cook for 3-4 hours.
What materials do you need to wrap zongzi?
A lot depends on what flavor you want to eat. Prepare raw materials; Zongye. Zongsheng. Traditional zongzi with long glutinous rice; Peanuts, candied dates. ; Zongye. Zongsheng. Long glutinous rice. 3 fresh meat dumplings; Shrimp. Mushrooms. Corn. Diced pork and zongye. Zongsheng. Long glutinous rice.
What materials should I put in dumplings to make them delicious?
Practice and preparation of meat dumplings:
A, 5 kg of fragrant glutinous rice, soak the glutinous rice in warm water (not too cold or too hot, the water temperature is a little hot to the touch but acceptable) for 2 or 3 hours (scratching 1 2 times during the period, so that the rice can be soaked better), and filter the water with a small dustpan or filter basket.
B, 2 kg peeled mung beans, soaked in the same warm water for the same time, and drained.
C, 2 kg of semi-fat lean pork (rice dumplings cooked with lean meat are not smooth and fragrant enough), cut the meat into strips with a width of 2cm, a thickness of 1cm and a length of 10- 15cm, and then add a little salt, monosodium glutamate (chicken essence), cooking wine, ginger slices and soy sauce/5 cm.
D, boiling the zongzi leaves in water for 10 minute, taking out cold water, washing the excess at both ends of the scissors, and filtering to dry.
E, cut a number of cotton threads, each about 20cm long. Put a towel on your leg (knee) in case you get wet.
F, take two (both reverse sides) zongzi leaves, with one end and one tail overlapping in opposite directions (incompletely), put them in a small bowl (1 25g) of rice, lightly draw a word in the middle of the rice with your index finger, put in1and 2 spoonfuls of mung beans, then put the meat strips, put the same mung beans on the meat strips, and then fill in/kloc-0.
G, the right hand first folds the outer end of the zongzi leaves inward and backward, wraps one end and completes the other end in the same way. Tie the zongzi once in the middle before tying it from one end to the other to prevent deformation. The rope should not be too tight (boiled) or too loose (flooded), so it can be pulled lightly and not moved.
H, tie them and put them into the pot one by one, then put cold water until they are full of zongzi 1cm, ignite ... After the water boils 15 minutes, change the positions of the upper and lower zongzi in the pot, and then cook them on slow fire for 1 hour.
Preparation and practice of jujube zongzi:
It's not difficult to find out how to make dumplings with sweet dates. The biggest difference: jujube is soaked in warm water, seeded and cut into bean granules, and then mixed with dried glutinous rice. As for seasoning, you can put some sugar if you like sweet.
Mung bean and duck egg dumplings
750g glutinous rice, 750g mung bean, 25g peanut and 5 cooked salted duck egg yolk. Chop egg yolk and mix well with glutinous rice, mung bean and peanut to make stuffing. Fold the soaked leaves of zongzi shell into a bucket shape, fill in a proper amount of stuffing, wrap them, put them in a pot, soak them in cold water, boil them for 1 hour, and cook them with slow fire 1 hour.
Chenpi beef dumplings
Soaked glutinous rice and mung bean1000g each, beef and dried tangerine peel100g each, 50g minced pork, chopped green onion, Jiang Mo and salt. Stir-fry chopped green onion with lard, add beef, dried tangerine peel and minced pork in turn, stir-fry for half a minute, and then pour sesame oil to serve as stuffing. When wrapping, first fill in the well-mixed glutinous rice and mung beans, put the stuffing in the middle, and then cook it in the above way.
Baiguo zongzi
750g of glutinous rice, 25g of green plum, 25g of pineapple meat and wax gourd strips, 0/5g of watermelon kernel, walnut kernel, raisin and red silk, and 300g of white sugar. Firstly, the green plum, pineapple meat and wax gourd strips are boiled with white sugar, drained, and then pickled with white sugar for 24 hours, which is the stuffing. Wrap it into a dumpling with a square bottom, boil it for 50 minutes, and stew it for 4 minutes from the fire.
Wash and soak for about 3 hours.
Salty chicken zongzi
Ingredients: 600g of glutinous rice, 800g of chicken, 400g of potato, 80g of dried shrimp, garlic 1 spoon, half a tablespoon of soy sauce, onion, salt, chicken essence, some raw flour, appropriate amount of zongzi leaves and zongzi rope.
Practice: 1, chop chicken, potato and onion, add salt, garlic, chicken essence, cornmeal and other seasonings and mix well.
2. Wash the glutinous rice and soak it for half an hour. Heat a wok, saute with onion, ginger and garlic, add glutinous rice and soy sauce, and stir well.
3. Fold 2 zongzi leaves into a leaky shape, add the stir-fried glutinous rice 1 tablespoon, add the stuffing evenly dressed in the method 1, and then add 1 tablespoon of glutinous rice on it.
4. Tie the zongzi with the zongzi rope, put it in a high-pressure cooker and cook for 30 minutes, then eat it while it is hot. If it is an ordinary pot, it must be boiled for about 2 hours.
Authentic golden wrapped steamed dumplings
Ingredients: 1, 500g of glutinous rice, dried mushrooms 1 flower, 4 lotus seeds, dried shrimps 1 0g, 50g of mung bean kernels, 2 chestnuts, dried lotus leaves1piece, 6 dried bamboo leaves and 2 dried alkali grass.
2. Salted egg yolk 1 grain, a little pepper, 30g of taro, ribs and fat meat100g; Spiced powder, scallion oil and monosodium glutamate.
Practice: 1. Soak the materials in 1 in water until it is initiated, in which the pointed glutinous rice is soaked for at least 2 and a half hours, and then marinate with pepper, scallion oil, monosodium glutamate and salt. Cut the taro and fry it. Set aside.
2. Cut the fat into pieces and marinate with spiced powder for about 30 minutes. Chopped ribs are marinated with black vinegar, soy sauce, salt, monosodium glutamate and flour for later use.
3. Lotus leaves > >
What materials do you need to prepare for dumplings?
Dumpling leaves, soaked glutinous rice, thread, and then even the stuffing you like.
What raw materials do you need to make dumplings?
A lot depends on what flavor you want to eat. Prepare raw materials; Zongye. Zongsheng. Traditional zongzi with long glutinous rice; Peanuts, candied dates. ; Zongye. Zongsheng. Long glutinous rice. 3 fresh meat dumplings; Shrimp. Mushrooms. Corn. Diced pork and zongye. Zongsheng. Long glutinous rice.
What is the main material for making zongzi?
1 zongye (soaked in water before use, of course, fresh zongye is better);
2 Jiangmi (soaked in water before wrapping);
3 big red dates (or candied dates)
4 sugar
Prepare other fillings according to your own preferences.
What do you need to prepare for making zongzi?
Let's try to wrap several kinds of zongzi ourselves:
Salty chicken zongzi
600 grams of glutinous rice, 800 grams of chicken, 400 grams of potato, 80 grams of dried shrimp, garlic 1 tablespoon, half a tablespoon of soy sauce, onion, salt, chicken essence, some raw flour, appropriate amount of zongzi leaves and zongzi rope. Chop chicken, potato and onion, add salt, garlic, chicken essence, cornmeal and other seasonings and mix well. Wash the glutinous rice and soak it for half an hour. Heat a wok, saute with onion, ginger and garlic, add glutinous rice and soy sauce, and stir well. Fold 2 zongzi leaves into a leaky shape, add the stir-fried glutinous rice 1 tablespoon, add the evenly mixed stuffing, and then add 1 tablespoon of glutinous rice on it. Tie the zongzi with zongzi rope, put it in a high-pressure cooker and cook for 30 minutes, then eat it while it is hot. If it is an ordinary pot, it must be boiled for about 2 hours.
Fish-flavored lotus leaf dumplings
Sambo rice 1 cup, glutinous rice 12 cup, 80 hungry fish, 20g dried radish, 2 mushrooms, 5g dried shrimps and 3 slices of ginger. 2 tablespoons soy sauce, rice wine 1 tablespoon. Mix the soaked Sambo rice with glutinous rice, add water 12 cup, and steam in an electric rice cooker; Soak lotus leaves in water for later use; Wash fish and slice; Wash the dried radish powder and drain the water; Soak mushrooms in water until soft; Wash the shrimps for later use; Heat the pot, add oil, stir-fry the shrimps and mushrooms, and take them out for later use; Heat the pan, add oil, fish fillets and seasonings and cook on low heat 100 minutes; Spread lotus leaves on a small steamer, put in the cooked rice of Sambo glutinous rice, wrap the lotus leaves and steam them in an electric cooker.
Mung bean and duck egg dumplings
750g glutinous rice, 750g mung bean, 25g peanut and 5 cooked salted duck egg yolk. Chop egg yolk and mix well with glutinous rice, mung bean and peanut to make stuffing. Fold the soaked zongzi leaves into a bucket shape, fill in a proper amount of stuffing, put them in a pot and soak them in cold water. After boiling for 1 hour, simmer for 1 hour.
Chenpi beef dumplings
Soaked glutinous rice and mung bean1000g each, beef and dried tangerine peel100g each, 50g minced pork, chopped green onion, Jiang Mo and salt. Stir-fry chopped green onion with lard, add beef, dried tangerine peel and minced pork in turn, stir-fry for half a minute, and then pour sesame oil to serve as stuffing. When wrapping, first fill in the well-mixed glutinous rice and mung beans, put the stuffing in the middle, and then cook it in the above way.
Baiguo zongzi
750g of glutinous rice, 25g of green plum, 25g of pineapple meat and wax gourd strips, 0/5g of watermelon kernel, walnut kernel, raisin and red silk, and 300g of white sugar. Firstly, the green plum, pineapple meat and wax gourd strips are boiled with white sugar, drained, and then pickled with white sugar for 24 hours, which is the stuffing. Wrap it into a dumpling with a square bottom, boil it for 50 minutes, and stew it for 4 minutes from the fire.
Several skills of wrapping zongzi
There are many ways to wrap zongzi, such as triangle, horn, pyramid, strip, etc. Some people also borrow the mold to wrap zongzi beautifully.
Generally, the process of making zongzi is complicated. Before making zongzi, you need to soak glutinous rice, mung beans, etc., prepare pork, wash it and cut it into squares, and marinate it with spices, salt, sugar and other seasonings. Mung beans soaked all night can be rubbed out by hand, and then washed like rice. Other fillings such as shrimp, chestnuts and salted egg yolk need to be washed and drained. The leaves wrapped in zongzi can be winter leaves, lotus leaves and bamboo leaves, and then glutinous rice and stuffing are placed on them and tied with water plants. The last step is to cook zongzi, and it is necessary to pay special attention to this step that the cooking time should be long enough.
What materials do you need to wrap zongzi?
Jiang mi Zao Wei ye ma Lian straw rope
What materials do you need to wrap zongzi?
Preparation materials of vegetarian stuffing: Zongye, glutinous rice, peanuts, red dates, and some beans can be put according to personal hobbies. Cotton thread or natural wheat straw (cooking 10 minute disinfection) can also be used.
The key is to wrap it yourself, wrap it with your family and cook it before you can eat it.