Ingredients: a small pot of glutinous rice
Accessories: peanuts, red beans, zongye, 20 slices of ham and 300g of pork belly.
Seasoning: 5 grams of salt, 4 grams of cooking wine, half a spoonful of soy sauce, half a spoonful of soy sauce, a spoonful of white sugar, a spoonful of spiced powder, and a little pepper powder.
The practice of meat dumplings:
1. Soak the zongzi leaves, scrub them clean, put them in a cauldron and cook for about 10 minutes, and boil the cotton thread together for disinfection.
2. Wash and soak glutinous rice for two hours, then drain, and mix with a little oil and salt for later use.
3. soak red beans and peanuts for more than six hours, add them into glutinous rice and mix well.
4. Cut off both ends of the leaves and prepare all utensils.
5. Slice pork belly with soy sauce, soy sauce, cooking wine, sugar, pepper powder and a small amount of spiced powder, marinate for one night in advance, wash the ham, cook for 20 minutes to remove excess salty oil, and cut 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 zongzi in the way and shape you like (I took a photo last year, and the wrapping process is not detailed).
7. After all the packages are wrapped, put them in a large pot, add enough cold water without zongzi, cover them with a layer of grate (the kind in the middle compartment of a steamer), press a plate, cover the lid and bring it to a boil, then turn to low heat and cook for about 3 hours.
knack for cooking
Glutinous rice can be added with or without salt, soy sauce and oil as you like. Beans are best soaked for more than six hours. Pork belly can be marinated according to its own taste, and marinated one night in advance is more delicious. Ham meat is very salty. You can cook it first to remove some salt. The purpose of pressing the grate and the plate in the pot is to prevent the zongzi from tumbling excessively during the cooking process and avoid boiling away. The cooking time of zongzi is adjusted according to the size and quantity of zongzi.
Practice 2 of meat dumplings
Materials of meat dumplings
Glutinous rice, zongye, jujube, pork, starch, sugar, wine, salt, soy sauce.
The practice of meat dumplings
1. Cook, wash and soak the zongzi leaves first. Cut the pork into cubes, add starch, soy sauce, salt, sugar and white wine and marinate for several hours to taste.
2. Wash and soak the glutinous rice for one day. Fold the leaves into a funnel shape, add rice and tie them tightly to prevent the stuffing from being exposed when cooking.
3. You can also wrap dates and peanuts in the same way.
4. After all the bags are wrapped, put them in a large pot, add water to the rice dumplings, and cook for about two hours on low heat.
Tips for meat dumplings
The wrapped zongzi should be soaked in clear water, and the water should be changed frequently, so it is not easy to go bad, and it can be fried when eating. Or eat it cold and sticky.
Practice 3 of meat dumplings
This zongzi is neat in shape, waxy but not rotten, fat but not greasy, and tender, fragrant and fresh in meat.
Materials of meat dumplings
Ingredients: glutinous rice1200g, fat and lean pork1200g,
Seasoning: salt10g, soy sauce 80g, monosodium glutamate 4g, sugar 6g, liquor10g.
The practice of meat dumplings
1. Put the glutinous rice in the basket, let it stand in the 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, pick them up and drain them for later use.
3. Wash the pork, cut it into fat, slender and small pieces according to the horizontal wire, put it in a pot, add the white wine, monosodium glutamate, the remaining red soy sauce and refined salt, and stir until it is frothy.
4. Take 3 zongzi leaves with opposite hairs, first put in 1/3 glutinous rice, add fat and lean meat pieces, then put in 2/3 glutinous rice, wrap them into triangular zongzi, and tie them with wet Malan, which is the zongzi.
5. Put the wrapped zongzi into the pot, add water and cook for about 2 hours with high fire, then simmer for about 3 hours with low fire, and serve.
Practice 4 of meat dumplings
Materials of meat dumplings
Glutinous rice, pork belly, salt, zongye, rope, soy sauce, cooking wine and monosodium glutamate.
The practice of meat dumplings
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 zongzi leaves into zongzi, and tie them tightly with a rope.
4. Cook thoroughly in the pot.
Dragon Boat Festival Zongzi
Practice 5 of meat dumplings
Materials of meat dumplings
Fresh meat, soy sauce, a little cooking wine, white pepper, a little oil consumption, 2 kg of glutinous rice, salt, soy sauce, plain oil.
The practice of meat dumplings
1. Preparation. 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 keep it in the refrigerator. I don't like pork belly, it's too oily and greasy! I have always used plum head meat, that is, shoulder blade meat, and the fat and thin ones are just right.
The longest curing time of this meat is three days. That is to say, the limit is that you can prepare three days in advance and taste it. The taste and taste of zongzi made on the same day are much worse.
3. Then, 2 kilograms of glutinous rice was washed and soaked in clear water the night before. The dumplings made by soaking glutinous rice overnight will not be too tight, which is also the taste I want. If you really want strong dumplings, shorten the soaking time, not less than 6 hours.
4. On the day of making, dry the glutinous rice-usually in a hollow container 1 hour. The seasoning formula of 2 kg glutinous rice is:1+2 +3 = = = = 1 tablespoon tablespoon salt+2 tablespoons soy sauce+3 tablespoons vegetable oil. Use soy sauce here, never use soy sauce. Because soy sauce is more colored, not so salty and sweet, this weight is just right with salt.
5. Refueling makes glutinous rice not stick to palm leaves, and also makes up for the lack of fat and oil in scapular meat. Mix the glutinous rice and seasoning well, and the delicious zongzi is basically waving to you ~ ~
6. Generally, if you buy dry palm leaves, it is the best way to keep the fragrance of palm leaves clean after soaking in cold water overnight. When there is no big container and no time, boil the water in the cauldron, put the dried palm leaves down and boil the water 1 minute to 2 minutes to rinse.
7. Then, the Eight Immortals crossed the sea to make zongzi.
8. Cooking time. After the pressure cooker is started, keep spraying air for 30 to 40 minutes on medium heat, 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.
Practice 6 of meat dumplings
1 Anhui Furuo 3 pieces, boiled in water to soften, washed and drained. Wash glutinous rice 100g, dry the water, add proper amount of sugar, refined salt and extra-fresh soy sauce and mix well.
60g lean pork hind legs are cut into three small rectangular pieces of "two essence and one fat" according to the transverse fibers, and appropriate amount of refined salt, white sugar and soju are added and rubbed repeatedly, so that the seasoning can fully enter the meat.
3. Fold the Indocalamus leaves together, widen and lengthen them, fold them into a funnel shape at 2/5 of the total length, put in 40g of glutinous rice, put the meat horizontally on the rice in the order of fine, fat and fine, cover with 60g of glutinous rice, spread them out, then fold and cover some of the Indocalamus leaves, wrap them into a pillow shape with short and square corners, and then bind them with rope grass to shape. 4. Put it into a boiling water pot, and the amount of water is more than 0/0% of Zongzi/kloc-0. Add something to it and compact it. First, cook it with high fire for 2 hours, then add clean water to boil it, skim off the floating oil and take it out of the pot.
The finished product is beautiful and unique in shape, fragrant and moist, crisp, tender and fresh in meat, and delicious and not greasy in fat. If you divide it into four pieces with chopsticks, you will see the meat in pieces, which has a unique flavor in the south of the Yangtze River.
Practice 7 of meat dumplings
1 Wash the leaves of Zongzi with clear water, soak them in clear water for 24 hours, and then boil them 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. If you like colored ones, you can add soy sauce and oyster sauce.
3. Add salt, sugar, monosodium glutamate, oyster sauce, cooking wine and soy sauce to the pork tenderloin, mix well with your hands 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 has not passed. Zongzi can be eaten after being boiled for 3 hours.