How to wrap the meat in jiaozi?
Ingredients: pig's front buttock tip, the ratio of glutinous rice meat to rice is about 3: 5 (that is, 3 kg of meat and 5 kg of rice), soy sauce, salt, sugar, chicken essence and cooking wine.
1, ready:
Zongye: If it is fresh Zongye, wash it, cut off a little of the root (with two small sharp points), boil the water, and put the Zongye in and cook for 3 or 5 minutes. If it is dry, soak it for a day first, and then cut off the roots as fresh.
Rice: Wash the rice quickly and try not to let the rice get into the water. Dry the rice with radish and leave it for a while (rice will eat a little water). Add soy sauce and salt (a little more soy sauce).
Meat: Peel, separate fat meat from lean meat, and cut into pieces about 3 to 4 cm square. The ratio of fat meat to lean meat is 1: 2. Pour cooking wine, soy sauce, salt and a little sugar into the meat and chicken essence. More wine tastes good, but less soy sauce. Rub your hands until the meat bubbles, indicating that the taste has been completely eaten into the meat.
2. How to wrap zongzi:
The leaves of Zongzi are obviously divided into two sides (the hairy side is the reverse side, which can be distinguished by the diameter of the leaves, and the protruding side is the reverse side), and the front side is inward, and the pillow-shaped Zongzi is wrapped. It's hard to describe. Tie with cotton thread or straw rope. Whether zongzi is delicious or not has a lot to do with whether it is tied tightly or not. Every zongzi must be put with fat, otherwise it won't taste good.
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.
Key points of production
The first is the choice of raw materials. The store selects glutinous rice with soft texture and bright luster, and the ingredients are mixed with farm pork, shrimp, mushrooms, marinated eggs and lotus seeds. Even palm leaves must be cooked with the original soup. Secondly, the control of temperature, including the time of fried rice and blanking, must be very accurate.
After more than an hour of slow fire, jiaozi with minced meat can be served. Untie palm leaves, golden polygonal zongzi sparkles, and a natural fragrance comes to the nose, which greatly increases people's appetite. Dip it in peanut butter and garlic paste and send it to your mouth. The smell of zongzi will be full of hot air, which will make people memorable.