meat pocket
Jiaozi, the meat stuffed in this way, is bright red in color, oily but not greasy, and has a unique flavor, which is also suitable for making breakfast at ordinary times.
Specific production method
Step 1: Prepare the ingredients. 500 grams of glutinous rice, 300 grams of pork, the right amount of leaves, the right amount of students. (It is best to choose round glutinous rice, which makes the taste more sticky. Pork can choose pork leg or pork belly. )
Step 2: Soak the leaves and zongzi skewers until they are soft and clean. (If it is dried zongzi leaves, soak them soft one night in advance. )
Step 3: Wash the glutinous rice and soak it for five or six hours.
Step 4: Peel the pork, cut it into pieces of 2-3cm, then add 2 tablespoons of soy sauce, 1 tablespoon of soy sauce, 1 tablespoon of cooking wine, 1 tablespoon of salt and 1 tablespoon of sugar, grab it evenly by hand, and then marinate it for 3-5 hours to make the meat fully tasty.
Step 5: Boil the leaves in a hot water pot for 15 minutes, then take them out and put them in cold water for later use. The boiled zongzi leaves will be more elastic and will not break easily when wrapped. )
Step 6: Dry the glutinous rice, then add 1 tablespoon salt and 1 tablespoon soy sauce and mix well.
Step 7: Start making zongzi. Take two zongzi leaves and cut off the hard corners at one end.
Step 6: Roll the zongzi leaves into a cone.
Step 7: Put the glutinous rice into the leaves of Zongzi, and then put two pieces of meat.
Step 8: Add glutinous rice and compact it with a spoon. Don't fill the rice too full.
Step 9: Fold the rice leaves down until the glutinous rice is completely covered. Then pinch the leaves on both sides and fold them.
Step 10, tie the zongzi. After all the zongzi are wrapped, put them in a pot and cook them. (When cooking jiaozi with minced meat, the water must not pass through jiaozi. After the fire boils, turn it to low heat for 2 hours, and then simmer for a while after turning off the fire, which tastes better. )
Second course: jiaozi with black sesame and bean paste.
When I wrapped jiaozi in bean paste, I added some black sesame seeds to the rice. Originally, I wanted to add some color and more patterns to the white glutinous rice. I didn't expect the cooked jiaozi to be particularly delicious. My family said it was delicious. Sesame, sweet noodle sauce and soft glutinous rice are a perfect match.
Step 1: Prepare the ingredients. 500 grams of round glutinous rice, 400 grams of bean paste, cooked black sesame 15 grams, and appropriate amount of dried zongzi leaves.
Step 2: advance the sun-dried zongzi leaves by more than 15 hours, so that the zongzi leaves can unfold smoothly. (Dried zongzi leaves take a long time to soak. You can soak them the first night and use them at noon the next day. It's almost time. )
Step 3: Clean the leaves one by one, then put them in a pot for about 20 minutes, and then take them out and put them in cold water for later use. Soaking and boiling for a long time can make the leaves of zongzi more flexible and not easy to break when wrapping. )
Step 4: Wash the glutinous rice, and soak it in proper amount of water for about 3 hours until it can be crushed by hand.
Step 5: Drain the soaked glutinous rice and mix well with the cooked black sesame seeds.
Step 6: Rub the bean paste into balls of about 20 grams.
Step 8: Put two zongzi leaves flat together and fold them in half.
Step 9: Fold both ends in half again.
Step 10: Pick up the leaves, then open them and add a spoonful of rice.
Step 11: Add the bean paste.
Step 12: Cover some more rice and flatten it with a spoon. Be sure to press it tightly, so it is easier to wrap it tightly. )
Step 13: Cover another part of the leaves of Zongzi.
Step 14: Squeeze the leaves of Zongzi along both sides by hand.
Step 15: Turn the zongzi upside down and fold the extra leaves into the palm of your hand.
Step 16: pinch it.
Step 17: Tie zongzi with a rope. Don't tie it too loosely, or it will cook easily.
Step 18: wrap a zongzi.
Step 19: Wrap all the zongzi, put them in a pressure cooker and pour in water. Don't cross the zongzi. Then cover the pressure cooker and cook jiaozi.
Step 20: When the zongzi is cooked, you can start.
Say a few more words
1, I use dried zongzi leaves, so I need to soak them thoroughly in advance, so the zongzi leaves will be tough to use and not fragile. If you use fresh zongzi leaves, you don't need to soak them. The leaves of zongzi must be cleaned one by one before cooking, so it is safe to eat. If the treated leaves are not used for a period of time, they must be soaked in water. If you take them out of the water, they will dry.
2, glutinous rice, I suggest you choose round, this kind of glutinous rice tastes better and has strong viscosity.
3, bean paste can be prepared at home in advance, you can also buy ready-made.
4, sesame must be cooked, so that it is fragrant.
When cooking zongzi, I use a pressure cooker, which saves time. The whole process takes about 30 minutes. You can also cook zongzi in an ordinary pot with cold water in it. Water should not flow through zongzi. After the fire boils, turn to low heat for 2 hours, and then turn off the fire for 1 hour.
The third way: jujube jiaozi.
Jujube dumplings are sweet and delicious, with rich jujube flavor, and you can never get tired of eating them. In addition, the jiaozi packaged in this way is attractive in appearance and is not easy to leak rice. Dear friends, please try it ~
Step 1: Prepare the ingredients. 600g glutinous rice, jujube 150g, proper amount of palm leaves and cotton thread. (It is best to choose round glutinous rice, which makes the taste more sticky. )
Step 2: Wash and soak the glutinous rice for one night, and then drain the water for later use.
Step 3: Clean the leaves one by one, then put them in a hot water pot and cook for 15 minutes, then take them out and put them in cold water for later use. The boiled zongzi leaves will be more elastic and will not break easily when wrapped. In addition, I used fresh zongzi leaves. If you use dried zongzi leaves, you must soak them in advance before cooking. )
Step 4: Soak the jujube in advance for 1-2 hours, and then drain the water for later use.
Step 5: Start making zongzi. Take two zongzi leaves and cut off the hard corners at one end.
Step 6: Spread the two zongzi leaves flat and fold them in half.
Step 7: Fold both ends in half again.
Step 8: Open the leaves.
Step 9: Add two spoonfuls of glutinous rice.
Step 10: Put some dates. If you like to eat dates, you can put more. )
Step 11: Add some glutinous rice, and then scoop the rice tightly with a spoon. Be sure to press it tightly, so it is easier to wrap it tightly. )
Step 12: Fold the other part of the zongzi leaf, then pinch both sides of the zongzi leaf, and then turn the zongzi upside down.
Step 13: Fold back the extra zongzi leaf and pinch it tightly.
Step 14: Tie zongzi with a rope. Don't tie it too loosely, or it will cook easily.
Step 15: Wrap jiaozi and cook it in a pot. Jiaozi suggested putting cold water into the pot. Water should be soaked in jiaozi. After the fire boils, turn to medium heat for 2 hours, and then turn off the fire for 30 minutes to 1 hour. Do not add water in the process of cooking zongzi. In addition, if it is too much trouble to cook in an ordinary pot, you can press it in a pressure cooker for 20-30 minutes and stew it for a while. )
The fourth road: Long Hongdou jiaozi
This method of wrapping zongzi is very easy to use, and it is easy to wrap the shape. And because it is tied tightly, it is not easy to miss rice when cooking. The wrapped red bean zongzi is a good blend of rice fragrance, bean fragrance and zongye fragrance, with moderate sweetness and rich nutrition. Friends must try it ~
Step 1: Prepare the ingredients. 500 grams of glutinous rice, red beans 100 grams, proper amount of palm leaves, and some palm ropes. (It is best to choose round glutinous rice, which makes the taste more sticky. )
Step 2: Wash the glutinous rice and soak it for five or six hours.
Step 3: Wash the red beans and soak them for two hours.
Step 4: Clean the leaves of Zongzi one by one, then put them in a hot water pot and cook for 15 minutes, then take them out and put them in cold water for later use. The boiled zongzi leaves will be more elastic and will not break easily when wrapped. In addition, I used fresh zongzi leaves. If you use dried zongzi leaves, you must soak them in advance before cooking. )
Step 5: Drain the glutinous rice and red beans, then put them together and mix well.
Step 6: Start making zongzi. Take two zongzi leaves and cut off the hard corners at one end.
Step 7: Spread the two zongzi leaves flat and fold them in half.
Step 8: Fold both ends of the leaf in half towards the middle.
Step 9: Pick up the leaves and open them with a pocket shape in the middle. Then put a few spoonfuls of rice into the leaves. Then compact it with a spoon.
Step 10: Wrap the glutinous rice with the leaves on the side.
Step 11: Tie a zongzi rope. Jiaozi is all wrapped and cooked in a pot. It is recommended to put cold water in the pot, and the water should be soaked in zongzi. After the fire boils, turn it to low heat 1 hour, and then turn off the fire for 30 minutes to 1 hour. Do not add water in the process of cooking zongzi. In addition, if it is too much trouble to cook in an ordinary pot, you can press it in a pressure cooker for 20-30 minutes and stew it for a while. )