How to marinate the meat wrapped in zongzi? Tips: When marinating zongzi meat, you need to prepare fresh pork leg meat, and the ratio of fat to thin is about one to two, and then prepare appropriate amount of sugar and salt, monosodium glutamate, white wine and salad oil.
Practice: Clean the prepared pork, cut it into blocks after removing water, and each block is about 20g. Then add white sugar and edible oil of white wine, or add a small amount of thirteen spices, and finally add monosodium glutamate and salad oil. After mixing, you can rub it with your hands for a while, so that the meat can absorb seasonings as much as possible, and then marinate it in a cool place, and it will be tasty after four or five hours.
How long should the meat wrapped in zongzi be marinated? Cut the meat and marinate it with cooking wine, salt, sugar, monosodium glutamate, ginger, aniseed and soy sauce (soy sauce) for three hours.
The meat wrapped in zongzi needs to be cured, but it doesn't need to be cooked. After curing, it should be wrapped directly into zongzi.
The practice of meat dumplings 1, glutinous rice soaked in advance.
2. The zongzi leaves are soaked in advance.
3, pork belly cut into pieces, marinated with soy sauce, cooking wine, chicken essence, sugar, ginger slices, plus a tablespoon of sesame oil for half a day.
4. Take two leaves of zongzi, fold them and roll them into a cone from the middle.
5. Put a jujube first, then fill it with glutinous rice, don't fill it, leave room for meat in the middle and stuff a few pieces of meat.
6. Fill the glutinous rice again, don't fill it, and leave room for meat in the middle.
7. Stuff a few pieces of meat.
8. Fill in a little more rice and cover the meat.
9. Pull down the two leaves above and wrap the cone below.
10, tied with white rope.
1 1, pressure cooker for one hour.