Zongzi is a popular traditional food, and many people eat it during the Dragon Boat Festival, especially the elderly. Meat dumplings are delicious, soft and glutinous, and are very popular among people. Generally, the meat wrapped in meat dumplings can only be wrapped after processing, so can the meat wrapped in rice dumplings be fried first? Let's take a look at it in detail! Can the meat wrapped in zongzi be fried first?

The meat wrapped in zongzi doesn't need to be fried, and it can be wrapped with the soaked glutinous rice directly. The meat wrapped in zongzi needs to be marinated, but it doesn't need to be fried. After marinating, it should be wrapped directly into zongzi.

Generally, the skin is removed, the fat and lean meat are separated and cut into pieces about 3 to 4cm square, and the ratio of the number of fat and lean meat pieces is 1: 2. Pour cooking wine, soy sauce, salt and a little sugar into the meat, chicken essence. More wine is delicious, less soy sauce. Rub it with your hands until the meat is foaming, indicating that the taste has been completely eaten into the meat.

When curing, the meat pieces should be marinated for four to five hours after being put into the seasoning, or they can be marinated one night in advance and wrapped with zongzi directly after getting up early the next day.

When curing zongzi meat, it is necessary to prepare fresh pork leg meat, and the ratio of fat to lean is about 1: 2, and then prepare appropriate amount of white sugar and salt, monosodium glutamate, white wine and salad oil. Why don't you fry the meat wrapped in zongzi?

This will make zongzi more tasty and more meaty.

The meat wrapped in zongzi and glutinous rice are wrapped together. After boiled in water, both meat flavor and zongzi flavor will well penetrate into glutinous rice, and the made zongzi will be more delicious.

if you make meat zongzi, the meat should be marinated with seasoning in advance, which can be one night in advance. The seasoning during pickling can finally be mixed with the soaked glutinous rice. The choice of stuffing is inconclusive, and you can broaden the horizon according to your own taste.

The meat of dumplings is basically pork, and chicken and beef are also acceptable. Of course, it depends on personal preference. People in many places like to wrap zongzi with pickled meat. How to make meat dumplings

Preparation of ingredients:

4 kg of glutinous rice, 1.3 kg of glutinous rice leaves, 1 handful of Ma Lian, 25g of pork belly, 18 salted egg yolks, 6g of soy sauce, 3g of soy sauce, 3 tsps of salt, 1g of sugar, 1 tsp of pepper, 3 star anise, 4 segments of cinnamon, 1 slices of fragrant leaves and ginger.

Method steps:

1. Cut the pork belly into pieces one day in advance, put 2g of soy sauce, 15g of soy sauce, 1g of sugar, 1 teaspoon of pepper, 1 star anise, 2 small pieces of cinnamon, 4 slices of fragrant leaves, 1 teaspoon of salt, ginger slices and cooking wine, mix well, cover with plastic wrap, and marinate in the refrigerator for one night;

2. Wash glutinous rice for 3 times and soak it for 24 hours.

3. Wash zongzi leaves before wrapping them, put them in cold water, boil them for 5-6 minutes, and let them cool for later use.

4. Take out the soaked glutinous rice, mix 2g of soy sauce, 15g of soy sauce and a teaspoon of salt

5. Roll the rice leaves into a funnel shape, put the glutinous rice and meat pieces into the rice leaves, then wrap them and tie them tightly;

6. Boil water in a pot, add ginger, cinnamon 2 pieces, star anise 2 pieces, fragrant leaves 6, 2g soy sauce, a teaspoon of salt and pepper, and add zongzi to cook;

7. Turn off the fire after boiling for 1 minutes, turn off the fire after boiling for 1 hour, stew for 3 minutes, and then cook for 3 minutes.