2. production method: seasoning of dumpling stuffing: first, mix fresh pork with a little monosodium glutamate, sugar, wine, salt and soy sauce and rub it repeatedly until the seasoning penetrates into the pork before packaging.
3. Dumpling: Dumpling with bean paste should not be tied too tightly to prevent rice grains from squeezing into the bean paste. If it is not cooked thoroughly, it will be sandwiched. Salted meat dumplings should not be tightly tied and moderately elastic if fat pork is used. If you use lean pork, you should tie it tightly, because the lean meat will shrink after it is cooked, and the fat juice of the dumplings will leak into the water, which will not keep the dumplings fat and waxy.
4. Cooking of zongzi: You must boil the zongzi before dropping it, soak the surface of the zongzi in water, and cook it with high heat for about 3 hours after it is rolled again. Don't add raw water in the process of cooking zongzi. It should be noted that Goushui Zongzi cannot be cooked with other Zongzi. Take it out when it is cooked. When eating, the leaves of zongzi are opened, and the zongzi is fragrant and fragrant. It is oily but not greasy, waxy but not sticky, moderately salty and sweet, fragrant and tender and delicious.
5. Material selection of rice dumplings: The leaves of rice dumplings wrapped with rice dumplings are in different regions, and the regional differences vary from place to place. In the south, bamboo or reed leaves are mostly used. In Hainan Island, China, a plant unique to Lingnan, "Hiragi Leaf", is also used as the rice dumplings wrapped with rice dumplings, and its shape is usually triangular, with a pyramid or a square cone. In the Central Plains, leaves wrapped in zongzi are mostly mistletoe leaves, which are cuboid.