Raw materials Fresh meat jiaozi raw materials: Youhua meat, salt, sugar, soy sauce, soju, peanut oil and glutinous rice.

Red bean paste jiaozi raw materials: sweet red bean paste, glutinous rice, red beans, glutinous water and peanut oil.

working methods

Fresh meat jiaozi

1. Pickling of internal meat: It is best to mix the flower meat with seasoning and marinate it for one night, and then use it the next day, which will be more delicious.

2, glutinous rice does not need to be soaked, washed and drained and then used directly. The glutinous rice wrapped in zongzi needs to be seasoned in advance, otherwise the cooked zongzi will be too weak.

3. Seasoning of glutinous rice: Add salt to the washed glutinous rice and mix well, then add proper amount of peanut oil and mix well, so that the fresh meat jiaozi is fragrant and smooth.

Red bean paste zongzi This is a kind of sweet zongzi that is very popular with friends this year.

1. Pickling of glutinous rice: mix the washed glutinous rice with the scooped water and mix well (probably the weight is hard to say, it is enough that the glutinous rice is light yellow after mixing).

2. After adding the blanched water, leave the rice for 5- 10 minute, let the glutinous rice fully absorb the blanched water, then add the oil and mix well, and finally add the washed red beans and mix well to serve.

Cooking zongzi: Cooking zongzi is a time-consuming thing. It takes three hours to cook zongzi after the water is boiled. It needs special reminder that the water for cooking zongzi must not cross the surface of zongzi, otherwise it will pinch zongzi. As for the question of cooking zongzi in cold water or boiling water, it seems that both are advocated. My practice is under cold water. Zongzi will absorb water continuously during cooking. If there is little water, you can add some boiling water halfway.

skill

Precautions for wrapping zongzi: When wrapping zongzi, don't press the sticky rice too hard. You need to leave space for the glutinous rice to absorb water and expand during the cooking process, but the rope needs to be fastened, otherwise the zongzi will spread out and become a pot of porridge. When filling jiaozi with bean paste, we should pay special attention not to press it too tightly, so that glutinous rice will be stuffed into the bean paste. Glutinous rice trapped in bean paste often hardens after cooking because it can't absorb enough water, thus affecting the taste.