Ingredients: fresh meat, soy sauce, cooking wine, pepper oil, oil, 2 kg glutinous rice, salt, soy sauce and plain oil.

Exercise 1. get ready Clean the fresh meat the night before, marinate it with soy sauce and cooking wine, a little white pepper and a little oil consumption, and store it in the refrigerator. I don't like pork belly, it's too oily and greasy! I've always used plum head meat, that is, shoulder blade meat, which is moderately fat and thin.

The longest curing time of this kind of meat is three days. In other words, the limit is that you can prepare and taste three days in advance. The taste and taste of zongzi made that day are much worse.

Then, the night before, 2 Jin of glutinous rice was washed and soaked in clear water. Jiaozi made from glutinous rice overnight will not be too tight, which is also the taste I want. If you really want a strong jiaozi, shorten the soaking time to no less than 6 hours.

4. On the day of production, dry the glutinous rice in the sun, usually in a hollow container 1 hour. The seasoning formula of 2 kg glutinous rice is: 1+2+3, 1 tablespoon salt +2 tablespoons soy sauce +3 tablespoons vegetable oil. Use soy sauce here, never use soy sauce. Because soy sauce is more colorful and not so salty and sweet, salt is just right for this amount.

5. Come on, so that glutinous rice doesn't stick to palm leaves, which also makes up for the lack of fat and oil in scapular meat. Mix glutinous rice with seasoning, and delicious zongzi are basically waving to you ~ ~

6. Generally, if you buy dried palm leaves, soaking them in cold water overnight is the best way to keep the fragrance of palm leaves clean. When there is no big container or time, boil the water in the cauldron, put down the sun-dried palm leaves and boil the water 1 minute to 2 minutes to rinse it clean. This diagram demonstrates the method of boiling water.

7. Then there is the Eight Immortals crossing the sea to make dumplings ~ ~ I only know this most common corner. Don't water zongzi after wrapping it, regardless of whether it is in an ordinary pot or a pressure cooker. When I took a picture, the light was wrong. I picked up some pots, so I saw that there was not enough water. In fact, zongzi shouldn't have a corner above the water.

8. Cooking time. After the pressure cooker is started, keep the medium heat and spray air for 30 to 40 minutes, then turn off the heat and stew until it is completely cool. After boiling water in an ordinary pot, turn to low heat and keep the water boiling for 2.5 to 3 hours.

Jiaxing fresh meat zongzi

Materials: glutinous rice 1200g, fat and lean pork 1200g,

Seasoning: salt 10g, soy sauce 80g, monosodium glutamate 4g, sugar 6g, liquor 10g.

Exercise 1. Put the glutinous rice into a basket, wash it, let it stand in water for 15 minutes, drain the water, then pour the rice into a wooden basin, add sugar, salt and a little red soy sauce in turn, and mix well.

2. Wash 400 grams of zongzi leaves, put them in a pot, boil them in water, and drain them.

3. Wash the pork, cut it into thin pieces according to the horizontal line, put it in the pot, add the white wine, monosodium glutamate, the remaining red soy sauce and refined salt, and stir until it bubbles.

4. Take three leaves of Zongzi with opposite hairs, first add 1/3 glutinous rice, add fat meat and lean meat pieces, then add 2/3 glutinous rice to wrap it into a triangular Zongzi, and tie it tightly with wet Malan to get the Zongzi.

5. Put the wrapped zongzi into the pot, add water and cook it for about 2 hours with high fire, then simmer it for about 3 hours with low fire, and you can eat it.

Traditional sweet dumplings

Ingredients: glutinous rice 1000g, semi-lean pork 300g, salt13 teaspoons, zongzi leaves and water hyacinth, soy sauce 20g, rice wine 15g and monosodium glutamate.

Exercise 1. Pork is cut into 4cm strips and soaked in soy sauce, rice wine and monosodium glutamate overnight.

2. Mix glutinous rice with water and salt in the sauce soaked with meat, soak for 25 minutes and drain.

3. Boil the leaves for 5 minutes, take them out and dry them. 2 hair outward, folded into a funnel; First take about 2 spoonfuls of rice and spread it in the leaf half, and press out a ditch with a spoon; Then put the meat strips directly in, and then spread 2 spoonfuls of glutinous rice to cover the meat strips; Tie the broken leaves with straw rope and serve.

4. Raw jiaozi is best cooked with boiling water, first cooked thoroughly with strong fire, and then simmered for 2-3 hours.

Mushroom Pork jiaozi

Ingredients: 900g of glutinous rice, 700g of peeled mung beans, 400g of pork belly, 300g of peeled peanuts, 2 dried shrimps, 8 mushrooms, 6-8 salted egg yolks, appropriate amount of soy sauce, sugar, salt, allspice powder and cooking wine, and appropriate amount of zongzi leaves and brown rope.

Exercise 1. Mung beans should be soaked one day earlier; Pork belly is cut into small pieces and pickled with salt, sugar, spiced powder, soy sauce and cooking wine one day in advance; Soak glutinous rice for 5 or 6 hours in advance, filter off the water, and mix well with a little crude oil and salt for later use; Cook zongzi leaves and dry them; The mushroom is pedicled and cut into strips.

2. Then spread a zongzi leaf on the table in sequence, with a layer of glutinous rice in the middle, and then a layer of mung bean, and then put pork belly, shrimp, salted egg yolk, mushrooms and peanuts on the mung bean. Then spread a layer of mung beans and a layer of glutinous rice.

3. If the leaves of zongzi are big enough, you can wrap the zongzi with one leaf. Fold the two sides into strips first, then fold them up and down to wrap the zongzi. Press the zongzi tightly with a little force in your hand, and then tie it with a rope.

4. Boil a large pot of water. When the water boils, put the zongzi down and cook it for 1- 1.5 hours, then you can take it out and eat it. Please enjoy the delicious zongzi.