Dragon Boat Festival is a traditional festival in China. In the past, zongzi was made of glutinous rice, but now people prefer meat zongzi. Jiaozi with fresh meat is very popular with southerners. The meat wrapped in zongzi is basically pork, and chicken and beef are also acceptable. Of course, being fat or not depends on personal preference. People in many places like to wrap zongzi with bacon.

How to wrap the meat in jiaozi?

The Practice of Pork jiaozi

Ingredients: appropriate amount of round glutinous rice, 300g of pork belly, 3 tablespoons of salt1,appropriate amount of rice leaves and water grass rope, 3 bowls of soy sauce1/,and a small amount of rice wine and monosodium glutamate.

working methods

Pork is cut into 5cm strips and soaked in soy sauce, rice wine and monosodium glutamate overnight; Mixing glutinous rice with salt into the sauce soaked with meat, standing for 10 minute, and stirring evenly; The two leaves of Zongzi are opposite, and they are folded into a right-angled spoon shape from the leaf pedicle at 1/4. Take about 2 spoons of rice and spread it in the spoon. Put the meat strips straight in, and then spread 2 spoons of rice to cover the meat strips. The hand holding the spoon should keep the beginning and cooperate with the action of the other hand. Fold the remaining rice leaves of rice noodles and fold the corners at both sides of the fold. The body of zongzi is held by all hands holding leaves, and the leaf cover 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 jiaozi is wrapped, put it in a large pot, put it in cold water and boil it with high fire, then continue to cook for 4 hours with medium and low fire, and simmer with low fire 1 hour.

The practice of chicken jiaozi

Ingredients: 600g of glutinous rice, 800g of chicken, 400g of potato, 80g of dried shrimp, garlic 1 tablespoon, half a tablespoon of soy sauce, onion, salt, chicken essence, a little raw flour, appropriate amount of zongzi leaves and zongzi rope.

working methods

1. Chop chicken, potatoes and onions, add salt, garlic, chicken essence and corn flour and mix well.

2. Wash the glutinous rice and soak it for half an hour. Heat a wok, add onion, ginger and garlic until fragrant, add glutinous rice and soy sauce and stir well.

3. Fold two leaves of zongzi into a leaky shape, put in 1 tablespoon of fried glutinous rice, put in 1 evenly wrapped stuffing, and then put in 1 tablespoon of glutinous rice.

4. Tie the zongzi with zongzi rope, cook it in the pressure cooker for 30 minutes, and then eat it while it is hot. If it is an ordinary pot, it must be boiled for about 2 hours.

The practice of beef jiaozi

Raw materials/seasonings

1, 600 grams of American plate muscle and 600 grams of glutinous rice.

2. 1/2 cups of diced bamboo shoots, 1/2 cups of diced mushrooms, 1/2 cups of peanuts and 4 tablespoons of shrimp skin.

3.20 zongzi leaves and 10 cotton thread.

4, curry powder 1 tablespoon, a little salt.

5. 1 tbsp curry powder, appropriate amount of salt, appropriate amount of crispy red onion.

production process

1. Wash the glutinous rice, soak it in clear water for 2-3 hours, and then steam it for later use.

2. Cut beef tenderloin 12 pieces, and cut beef into 2 pieces and mix with seasoning (1). The rest is boiled (or steamed).

3. Heat 4 tablespoons of oil in a wok, add steamed glutinous rice, add 1 cup beef soup, and stir-fry the glutinous rice until it is half cooked.

4。 Stir-fry the material (2) and raw diced beef in another oil pan, add the seasoning (2) and stir-fry evenly, then add the glutinous rice prepared in the method (3) and stir-fry evenly for later use.

5. Fold every two leaves, first put 1 spoon. (3) Stir-fried glutinous rice stuffing, add 1 piece of cooked beef, then fill the glutinous rice stuffing, wrap it with cotton thread, and put it into steamed Huai vulture. 0 minutes is enough.

How to make jiaozi with minced meat?

The cauldron must be deep enough. Put the zongzi in, add water, and the water won't cover the zongzi. Bring the fire to a boil, then simmer for 3 hours. Generally, zongzi, no matter how big it is, is cooked for 2-3 hours with low fire.

Note: Never turn off the fire in the middle of cooking zongzi. Be sure to keep the water boiling. If you find that zongzi is weak, you can add salt and soy sauce to the water where zongzi is cooked, and the taste will go in after cooking for a while.