school dumplings

materials: glutinous rice (new rice is the best), stuffing, salt, roasted seaweed slices (rectangular).

Production steps:

1. Wash your hands and moisten them, then put a bowl of rice on the palm of your left hand and flatten it slightly, with the prepared stuffing in the middle.

2. Wrap the rice in the center and make it into a ball.

3. The left hand is slightly bent and bent into a mountain shape, and the rice ball is slightly pressed and squeezed into a triangle shape. Then turn the rice ball over several times.

4. slightly press the left and right sides inward with your fingers to make the two sides bulge, put the formed rice balls on the plate, and then wet your hands and rub a little salt.

5. Re-shape the rice ball so as to melt the salt in your hands into the rice ball.

6. put the prepared rice balls in seaweed and press them slightly to make the seaweed stick to the rice balls. Then, lift the seaweed on both sides and wrap the triangular rice ball.

production time: you can make one every 5 minutes when you are skilled.

Give some skills to the master (ZT):

1. Selection of zongzi leaves: Most people in Guangzhou use bamboo leaves, and the ones with smooth, soft and tough surfaces are better. People in Shantou usually use bamboo leaves to make zongzi. Zongzi has the fragrance of bamboo leaves, but it should be boiled until soft.

in Shanghai and other places, the leaves collected from Huangshan Mountain in Anhui Province in the dog days every year contain a special fragrance, commonly known as "Huizhou Fu Ruo".

2. seasoning of dumpling stuffing: fresh pork should be mixed with a little monosodium glutamate, white sugar, wine, salt and soy sauce and rubbed repeatedly until the seasoning penetrates into the pork before packaging.

3. Dumpling: Dumpling with bean paste should not be tied too tightly to prevent rice grains from squeezing into the bean paste. If it is not cooked thoroughly, it will be pinched. Salted meat dumplings should not be tightly tied and moderately elastic if fat pork is used. If you use lean pork, you should tie it tightly, because the lean meat will shrink after it is cooked, and the fat juice of the dumplings will leak into the water, which will not keep the dumplings fat and waxy.

cooking of zongzi: the zongzi must be boiled before dropping, and the surface of zongzi should be soaked in water, and then boiled for about 3 hours with high fire after the water is boiled again. Not in the process of cooking zongzi.

4. add raw water. It should be noted that Goushui Zongzi cannot be cooked with other Zongzi. Take it out when it is cooked. When eating, the leaves of zongzi are opened, and the zongzi is fragrant and fragrant. It is oily but not greasy, waxy but not sticky, moderately salty and sweet, fragrant and tender and delicious.

Pork brown

Ingredients: appropriate amount of round glutinous rice, 3 grams of pork belly, 1/3 spoon of salt, appropriate amount of zongzi leaves and water grass rope, 1/3 bowl of soy sauce, rice wine and monosodium glutamate

Practice: cut pork into 5cm strips and soak them in soy sauce, rice wine and monosodium glutamate overnight; Mix glutinous rice with salt in the sauce soaked in meat, leave it for 1 minutes and then mix until it is uniform; Two zongzi leaves are back to back, folded into a right-angled spoon shape by a quarter of the leaf pedicle, about 2 spoons of rice are laid in the spoon, and the strips of meat are placed straight in it, and then 2 spoons of rice are covered with the strips of meat, and the hand holding the spoon should keep the beginning and cooperate with the action of the other hand; Fold the rest of the rice leaves from the rice powder, and fold the corners on both sides at the fold. The body of the rice dumpling is held by all the hands holding the leaves, and the leaf cover part is pinched off by the middle hand; Wrap the broken leaves tightly with a straw rope, and then wrap the whole body; After all the dumplings are wrapped, put them in a large pot, put them in cold water and boil them with strong fire, then switch to medium and small fire for 4 hours and simmer for 1 hour.

main nutritional ingredients: protein 8g, fat 17g, sugar 463g, sodium 393mg, cholesterol 21mg, and heat 379cal

1. Soak glutinous rice for 2 hours for later use

2.

Mushrooms, dried shrimps, red onions. Stir-fry shredded pork in an inner pot. Until the rice is half cooked

3. Wash the zongzi leaves, and pack the ingredients in 2. You can pack the fried pork belly, egg yolk and lotus seeds according to your personal preference. 4. Put about 3 cups of water in the outer pot of the rice cooker, and steam the zongzi after the inner pot is flooded.

Remarks:

1. This is a relatively simple method, just use the rice cooker, of course, it is the most convenient. ]

mung bean duck egg dumplings (this is delicious)

75g of glutinous rice and mung bean, 25g of peanuts, and 5 cooked salted duck egg yolks. Chop egg yolk and mix well with glutinous rice, mung bean and peanut to make stuffing. Fold the soaked leaves of zongzi shell into a bucket, fill in a proper amount of stuffing, wrap them, put them in a pot and soak them in cold water, boil them for 1 hour, and then cook them on slow fire for 1 hour.

Salty chicken meat dumplings

Ingredients: 6g of glutinous rice, 8g of chicken, 4g of potato, 8g of dried shrimp, 1 tbsp of garlic, half a tbsp of soy sauce, onion, salt, chicken essence, some raw flour, appropriate amount of rice dumplings leaves and rice dumplings.

Practice: 1. Chop chicken, potato and onion, add salt, garlic, chicken essence, raw flour and mix well.

2. Wash the glutinous rice and soak it for half an hour. Heat a wok, saute with onion, ginger and garlic, add glutinous rice and soy sauce, and stir well.

3. Fold 2 leaves of zongzi into a leaky shape, add 1 tbsp of stir-fried glutinous rice, add the stuffing dressed evenly in the first step, and then add 1 tbsp of glutinous rice on it.

4. Tie the zongzi with zongzi rope, put it in a high-pressure cooker and cook for 3 minutes, then eat it while it is hot. If it is an ordinary pot, it must be boiled for about 2 hours.

Eight-treasure zongzi method

5g reed leaves, 1g glutinous rice, 5g jujube, 5g coix seed, 5g red bean, 5g mung bean, 5g shrimp, 1g melon strips, 75g kumquat and 5g green plum.

1. Blanch the reed leaves with boiling water and cool them for later use. Wash the glutinous rice and soak it in cold water for 24 hours for later use.

2. soak jujube, coix seed, red bean and mung bean in water; Stir-fried shrimp meat, flavored and cut into sections; Slice melon strips, kumquat and green plum.

3. The glutinous rice and the processed ingredients are mixed, wrapped in reed leaves and boiled in water for 1 hour.

authentic golden Cantonese-style steamed dumplings

Ingredients: 1. 5g glutinous rice, 1 dried mushroom, 4 lotus seeds, 1g dried shrimps, 5g mung bean kernels, 2 chestnuts, 1 dried lotus leaf, 6 dried bamboo leaves and 2 dried alkali grasses.

2. 1 salted egg yolk, a little pepper, 3 grams of taro, 1 grams of ribs and fat; Spiced powder, scallion oil and monosodium glutamate.

Practice: 1. Soak the materials in Material 1 in water for at least two and a half hours, and then marinate with pepper, scallion oil, monosodium glutamate and salt. Cut the taro and fry it. Set aside.

2. cut the fat meat into pieces and marinate it with spiced powder for about 3 minutes. Chopped ribs are marinated with black vinegar, soy sauce, salt, monosodium glutamate and flour for later use.

3. Tear the lotus leaves in pairs, with the rough side facing down, spread 3 bamboo leaves and put half of glutinous rice. Then add mushrooms, lotus seeds, dried shrimps, chestnuts, salted egg yolk, fat meat, ribs, taro and mung bean kernels. Put the other half of glutinous rice and cover the other three bamboo leaves.

4. Fold the left and right sides of the lotus leaf tightly, then fold it back and forth to wrap it into a quadrangle, and tie it tightly with alkali grass. 5. Boil dumplings in water for four hours before serving.

Tips:

The delicious zongzi depends on the stuffing, but it is also very important to choose good zongzi leaves. It is best to choose leaves that are tough, soft and not easy to break, and have beautiful colors. The leaves need to be soaked in water first, so that they can recover their toughness and be wrapped easily.

Jiaxing zongzi

Material:

glutinous rice

Zongzi leaves

Practice: (for your reference)

1. Soak the glutinous rice one day in advance

2. It is best to buy pork belly. After cooking, all the fat and oil will be added to the glutinous rice, which will be particularly delicious. Marinate for two hours

4. When wrapping zongzi, putting meat is different from putting dates. When putting meat, you must wrap the meat with glutinous rice, so that the taste of the meat will not leak out.

The oil and aroma will be covered with glutinous rice, so that the meat is mixed with rice fragrance, and the rice is entangled with the meat fragrance, with endless aftertaste.

5. It takes at least 2 hours to cook zongzi ...

How to cook taro meat zongzi

Ingredients:

2 cups of glutinous rice, 4 taro, 1/3cup of plum beans (you can use blackeye beas from American stores) and 1/3cup of red beans, a little pepper, 1 teaspoon of sesame oil, a little onion (chopped) and garlic.

stuffing:

1 piece of Cantonese sausage with the same amount of salted pork cut into pieces, a pinch of shrimp, and a mushroom blossom.

seasoning:

a small amount of spiced powder, 1 teaspoon of trench oil, a small amount of pepper, 1 teaspoon of sesame oil, 1 teaspoon of light soy sauce, 1 teaspoon of wine, half a teaspoon of oil, 1 little salt and 1 little sugar.

Practice:

Wash glutinous rice and beans and soak them in water for half an hour. Peel taro, wash, dice and oil. Heat oil in a pot, saute onion and garlic, pour in ingredients, and saute until fragrant. Shake the meat (add 1 teaspoon cornstarch), dried shrimps, mushrooms and seasonings well. Then wrap it like a bag of brown rice and cook it for 2 hours.

It's really delicious. This amount can wrap 1 small pillow dumplings. You can pack about -15 triangular dumplings.

Pork Dumpling:

① Raw materials: 2.5 kg of glutinous rice, 1.5 kg of fresh pork (half fat and half thin), 25 g of wine, 15 g of soy sauce, 7 g of salt, a little monosodium glutamate and a proper amount of dumpling leaves. ② Practice: Wash the glutinous rice first, add sugar, salt and soy sauce and mix well. Then cut the pork into rectangular pieces and mix well with the rest of the ingredients. Then roll the leaves into a funnel shape, put 4 grams of glutinous rice, put one piece of fat and one piece of lean meat on it, then cover it with about 3 grams of glutinous rice, flatten it and wrap it. Finally, put the wrapped zongzi in water and boil it for 1 hour, then cook it with warm fire for about 1 hour. During the cooking process, keep adding water to keep the original water level, and cook it out of the pot.

Lasha Shayang Zongzi

Ingredients:

6g of glutinous rice/4 slices of fragrant leaves/1 packet of instant boiled yellow pear/3 tablespoons of scallion/1 tablespoon of garlic/3 tablespoons of Brandt oil/half a tablespoon of soy sauce/appropriate amount of zongzi leaves/appropriate amount of zongzi rope /

Filling:

8g of chicken/4 potatoes. Wash the glutinous rice, soak it in water for half an hour, cut the fragrant leaves into 6 cm long, and chop the onion and garlic. Heat a pan, add brandy oil, saute onion and garlic, add glutinous rice and turmeric, cook and light soy sauce, and stir well.

use 2 zongzi leaves, fold them into a leaky shape, add 1 tbsp of stir-fried glutinous rice, add stuffing and fragrant leaves, and then add 1 tbsp of glutinous rice on them.

tie the zongzi with zongzi rope, put it in a pressure cooker and cook for 3 minutes, then eat it while it is hot. * Ordinary cooking takes 2 hours.

Penang Niangya Zongzi

Ingredients:

6g of glutinous rice/25g of pork/minced chicken/15g of shrimp/12g of scallion/12g of sugar wax gourd/2 teaspoons of garlic/4 tablespoons of chopped peanuts/3 tablespoons of sesame seeds/4 slices of fragrant leaves/appropriate amount of zongzi

Seasoning: 1 1/4 tablespoons soy sauce/half a tablespoon sugar/1 teaspoon salt/1 teaspoon turmeric/half a cup water/4 tablespoons red eagle oil

Practice:

Wash glutinous rice, soak it in water for 2 hours, drain the water, add 4 teaspoons oil and 2 teaspoons salt, and stir well. Heat 4 tablespoons in a pot, saute onion and garlic until fragrant, add pork, shrimp, sugar, wax gourd and seasoning, stir-fry until cold.

Fold the zongzi leaves into a bucket shape, add glutinous rice and stuffing, and wrap them tightly with a rope. Boil zongzi in boiling water for about 2 hours and take it out for food.

beef dumplings with dried tangerine peel

soaked glutinous rice and mung beans are 1g each, beef and dried tangerine peel are 1g each, minced pork is 5g, chopped green onion, Jiang Mo and salt are appropriate. Stir-fry chopped green onion with lard, add beef, dried tangerine peel and minced pork in turn, stir-fry for half a minute, and then pour sesame oil to serve as stuffing. When wrapping, first fill in the well-mixed glutinous rice and mung beans, put the stuffing in the middle, and then cook it in the above way.

Baiguo Zongzi

75g of glutinous rice, 25g of green plum, 25g of pineapple meat and wax gourd strips, 15g of watermelon kernel, 15g of walnut kernel, raisin and red silk, and 3g of white sugar. Firstly, the green plum, pineapple meat and wax gourd strips are boiled with white sugar, drained, and then pickled with white sugar for 24 hours, which is the stuffing. Wrap it into a dumpling with a square bottom, boil it for 5 minutes, and stew it for 4 minutes from the fire.

curry beef dumplings

[ raw material/seasoning ]

(1) 6g of American tenderloin

6g of glutinous rice

(2) 1/2 cup of diced bamboo shoots

1/2 cup of diced mushrooms

1/2 cup of peanuts

4 tablespoons of dried shrimps.

(2) Cut beef tenderloin into 12 pieces, dice 2 pieces of beef and mix in seasoning (1). Boil (or steam) the rest with water.

(3) Heat 4 tablespoons of oil in a wok, add steamed glutinous rice, add 1 cup of beef soup as in (2), and stir-fry the glutinous rice until it is half cooked.

(4) stir-fry the material (2) and raw diced beef in another oil pan, add the seasoning (2) and stir-fry evenly, and then add the glutinous rice prepared in the method (3) and stir-fry evenly for later use.

(5) Fold every two zongzi leaves, first put in 1 tablespoon. (3) Stir-fried glutinous rice stuffing, then put in a piece of cooked beef, then fill in the glutinous rice stuffing, wrap it up and tie it with cotton thread, then put it in steamed Huai vulture. minutes is enough.

Taiwan Province northern meat dumplings

[ raw material/seasoning ]

2 kg of glutinous rice

2 kg of pork belly

2 salted duck egg yolks

about 2 mushrooms

about 2 chestnuts

2 pairs of shrimp

2 pairs of red onions

2 ~ 3 cups of water.

(2) Take the oil pan, saute the red onion until fragrant, add the dried shrimps, mushrooms, pork belly and chestnuts, stir fry together, then add the seasoning and 2 ~ 3 glasses of water for 2 minutes.

(3) Pick out the marinated pork belly, mushrooms and chestnuts for later use, and fry the rice with the remaining marinade until it is half cooked.

(4) Take 2 pieces of zongzi leaves and overlap them back to back, then fold them into a triangular scoop, add 1 scoop of rice, add pork belly, mushrooms and salted duck egg yolk, cover with 1 scoop of rice, wrap them into a triangular cone, tie them with cotton rope, and steam them in a steamer for 1.5 to 2 hours until they are cooked.

The practices of various zongzi during the Dragon Boat Festival illustrate the North-South flavor of zongzi:

Due to different eating habits in different places, zongzi has formed a North-South flavor, among which the more famous zongzi are:

The representative variety of Beijing Zongzi, which is a large, oblique quadrangle or triangle. At present, most of the products on the market are glutinous rice dumplings. In rural areas, people are still used to eating rice dumplings. Sticky, tough, fragrant and unique, Beijing Zongzi is mostly filled with red dates and red bean paste, and a few of them also use preserved fruit as stuffing.

Guangdong Zongzi is the representative variety of South Zongzi. Contrary to Beijing Zongzi, Guangdong Zongzi is smaller, unique in appearance, square in front and raised at the back.