180g hand-wrapped, compact, like Jinhua Huiji, will take more than 15 minutes.
Machine zongzi such as Wufangzhai is enough to boil for 200g 10 minute.
In addition, if it is frozen, at least 20 minutes.
It is suggested that zongzi should not be frozen, which greatly affects the taste.
Question 2: Does Wufangzhai teach you how to cook zongzi? Zongzi has been passed down to now, and has gradually become an instant food product. Because of its delicious taste, convenient carrying and eating, it is deeply loved by tourists and is called "Oriental fast food". When it comes to eating zongzi, no one should say that I can't eat it, but if I cook zongzi, will you? Don't believe it, some people really can't cook zongzi, some are undercooked, others are overcooked and lose their original flavor ... Here, Wufangzhai will introduce you to the three most commonly used cooking methods of zongzi. The most commonly used method of cooking zongzi at home is to put zongzi into water for cooking, commonly known as water boiling. In this way, we must know that we must boil the water first, and then put the zongzi into it. When the water is boiled again, continue to cook for ten minutes (the quick-frozen zongzi takes a little longer, about fifteen minutes) to eat. Advantages: the zongzi cooked by this method is fragrant and delicious, but disadvantages: it takes a long time. Disadvantages: time is long, not suitable for people who are in a hurry. -When we go to the rice dumplings heated in the microwave oven, we will feel that the taste is not very good. The first step of heating zongzi in the microwave oven is very important. You must get the zongzi wet, and then put the zongzi in a special container for the microwave oven. Turn the fire to the middle range (take 750 watts as an example) and heat it for three to five minutes. Advantages: fast, suitable for office workers, disadvantages: not as delicious as the above two kinds of boiled zongzi. Excellent zongzi needs proper cooking methods to "wake up the food" and make it "original".
Question 3: How long does it take to steam the dumplings in Wufangzhai? The dumplings I ate last night were boiled in water in a pot for a while.
It's delicious
Question 4: How to cook zongzi? Just buy the one from Wufangzhai and cook it in boiling water 14- 17 minutes.
Question 5: How is Wufangzhai Zongzi cooked in batches? What is it cooked with? There are several cauldrons in the factory, and the temperature is very high. Just boil them in water.
Question 6: What seasonings and ingredients are needed to make Wufangzhai meat dumplings?
Glutinous rice lean fat meat
Soy sauce and salt
White sugar liquor
The practice of Wufangzhai zongzi
Skinny and moderately peeled leg meat is cut into rectangular small pieces according to the horizontal silk pattern, and then put into a basin. Instead of dipping and mixing with soy sauce, a small amount of salt, sugar, white wine, etc. are added and rubbed repeatedly by hand until the meat pieces appear "small white bubbles". This kind of meat stuffing is especially fragrant and tender after being cooked, and it has a ham flavor. If you cut it in straight lines and dip it in soy sauce, the meat is not easy to cook crisp and tastes a little soy sauce.
Glutinous rice is the main ingredient of wrapped dumplings, which not only pays attention to the good quality of rice, but also has tricks when washing rice. It is to wash quickly and cleanly, and finally rinse with clear water instead of stirring by hand. In this way, after about 15 minutes, the accumulated water in the rice can be drained. Because the washed rice has less water absorption, when rice is mixed with soy sauce, the salty taste is easily absorbed.
When cooking, it is also different from the general cooking method. Instead of using cold water, it uses boiling water to drop into the pot, so as not to lose the taste in zongzi.
Question 7: Can you put the zongzi in the pot for a few hours before taking it out? It will taste better, but it's a little cold, sticky and not as good as hot.
Question 8: How to make dumplings? How long will it take to cook dumplings? The original recipe: glutinous rice, lean fat, soy sauce, salt, sugar, monosodium glutamate and liquor. Jiaxing Wufangzhai's dumplings are indeed unique in production.
1. Stuffing: the stuffing of fresh meat dumplings is made of moderately thin and peeled leg meat, which is cut into rectangular pieces according to the horizontal grain, and then put into a basin. Instead of dipping and mixing with soy sauce, a small amount of salt, sugar, monosodium glutamate and white wine is added, and the meat pieces are repeatedly stirred by hands until "small white bubbles" appear. This kind of meat stuffing is especially fragrant and tender after being cooked, and it has a ham flavor. If you cut it in straight lines and dip it in soy sauce, the meat is not easy to cook crisp and tastes a little soy sauce.
2. Taomi: Glutinous rice is the main ingredient of wrapped dumplings, which not only pays attention to the good quality of rice, but also has tricks when washing rice. It is to wash quickly and cleanly, and finally rinse with clear water instead of stirring by hand. In this way, after about 15 minutes, the accumulated water in the rice can be drained. Because the washed rice has less water absorption, when rice is mixed with soy sauce, the salty taste is easily absorbed.
3. Cooking: When cooking, it is also different from the general cooking method. Instead of using cold water, it uses boiling water to drop the pot, so as not to lose the taste in the zongzi. Fresh meat dumplings made by the above method are peeled off when the pot is just taken out, put in a porcelain basin, and evenly sandwiched into four pieces with chopsticks. Each piece is fleshy, waxy but not rotten. It tastes delicious, oily, oily but not greasy and has a unique flavor.
Tips: When wrapping, first fold the leaves of Zongzi into a funnel shape at a ratio of1:3, and be sure to hold them well with your hands. Then put a jujube at the bottom first, so that the rice will not leak out. Then put glutinous rice and a few jujubes appropriately. If you like it, you can put more, if you don't like it, put less, and put it at the lowest edge of the funnel. Then cover the mouth of the funnel with the extra leaves, and add an extra leaf if necessary.
Question 9: How to make Wufangzhai Zongzi The original formula: How to make glutinous rice, lean fat, soy sauce, salt, white sugar, monosodium glutamate and white wine? Jiaxing Wufangzhai Zongzi is indeed unique in making. 1. Stuffing: the stuffing of fresh meat dumplings is made of moderately thin and peeled leg meat, which is cut into rectangular pieces according to the horizontal grain, and then put into a basin. Instead of dipping and mixing with soy sauce, a small amount of salt, sugar, monosodium glutamate and white wine is added, and the meat pieces are repeatedly stirred by hands until "small white bubbles" appear. This kind of meat stuffing is especially fragrant and tender after being cooked, and it has a ham flavor. If you cut it in straight lines and dip it in soy sauce, the meat is not easy to cook crisp and tastes a little soy sauce. 2. Taomi: Glutinous rice is the main ingredient of wrapped dumplings, which not only pays attention to the good quality of rice, but also has tricks when washing rice. It is to wash quickly and cleanly, and finally rinse with clear water instead of stirring by hand. In this way, after about 15 minutes, the accumulated water in the rice can be drained. Because the washed rice has less water absorption, when rice is mixed with soy sauce, the salty taste is easily absorbed. 3. Cooking: When cooking, it is also different from the general cooking method. Instead of using cold water, it uses boiling water to drop the pot, so as not to lose the taste in the zongzi. Fresh meat dumplings made by the above method are peeled off when the pot is just taken out, put in a porcelain basin, and evenly sandwiched into four pieces with chopsticks. Each piece is fleshy, waxy but not rotten. It tastes delicious, oily, oily but not greasy and has a unique flavor. In addition to the famous fresh meat dumplings, Jiaxing Zongzi also has varieties such as lard fine sand dumplings, chicken meat dumplings, eight treasures dumplings and ribs dumplings.