This salty one is braised jiaozi with dates and pork. The same wrapping method, the same main ingredients and different fillings make a completely different taste and flavor. If you like the traditional sweetness, you can eat a sweet three-color honey bean jiaozi. If you want to taste the salty taste of Jiangnan, you can choose salty candied dates and barbecued pork buns. I believe there is always one for you.

I cooked the barbecued pork myself. Similarly, it is ok to buy ready-made barbecued pork. Adding a jujube will not rob the salty taste of barbecued pork, but will make the salty taste slightly sweet, relieve a little greasy, and make people feel dissatisfied when eating …

material

Materials: 250g glutinous rice, zongzi leaves 12 pieces;

Accessories: 6 candied dates, barbecued pork 30g.

Traditional sweet and salty (salty version): candied dates and barbecued pork buns

1

Soak glutinous rice with clear water one night in advance, and it is best to change the water twice in the middle;

2

Soak the leaves with clear water one hour in advance, and it is best to press heavy objects on the leaves to make them fully immersed in water;

Soak candied dates in clear water;

Barbecued pork and diced;

three

Take two zongzi leaves, overlap them and roll them into a cone;

Add a little soaked glutinous rice and poke it with chopsticks to fill the gap;

four

Add a spoonful of barbecued pork;

Add a candied date;

five

Fil with glutinous rice, and compacting;

The leaves of zongzi are folded back on glutinous rice to wrap glutinous rice;

Pull the leaves tightly and wrap them into triangular zongzi;

Tie the zongzi tightly with cotton thread;

six

Put enough water in the soup pot, boil it, and add zongzi;

Cook for about an hour, turn off the fire, take out the zongzi, soak it in cold water quickly, and eat it when it is cold.

skill

1. The longer the glutinous rice is soaked, the better, but pay attention to changing the water halfway;

2. If dried zongzi leaves are used, they must be soaked in water in advance before use, otherwise they will lack toughness and be fragile. If fresh zongzi leaves are used, this step can be omitted;

3. Single-layer leaves are easy to break when wrapped, and it is best to wrap them with double-layer leaves;

4. Make sure that the corners are filled when the glutinous rice is loaded, otherwise it will be easy to disperse when cooking;

5. Glutinous rice must be compacted, the leaves of zongzi should be tightened and the cotton thread should be tied tightly.