1. Which is better for dumplings, the front leg meat or the back leg meat?
You can use front leg meat and back leg meat.
When making zongzi, if you use pork, you can generally use pork legs, because the proportion of pork legs is moderate, and the proportion of fat and thin is about 1:2. Meat dumplings are not too greasy, but they are not too firewood. It is more suitable for making zongzi. I suggest you choose fresh pork legs. But when making zongzi, there are no clear rules about what meat to make. As long as you like, you can cook any kind of meat, such as pork, chicken and so on.
Second, do you want the meat wrapped in zongzi cooked?
The meat of zongzi doesn't need to be cooked, but it needs salt. After pickling, it can be directly wrapped into zongzi.
How to pickle zongzi meat;
1. Wash 2kg of pork, cut it into small pieces, put it into a big bowl, and add soy sauce10g, salt 5g, tsaoko powder 3g, ginger powder 3g, pepper 3g, meal powder 3g, cooking wine 15ml, sugar 5g and chicken essence 2g.
2. Put on disposable gloves, stir repeatedly, then cover with plastic film and let stand for 2 hours. In the meantime, it is recommended to stir it several times to make it taste good.
Third, the specific practice of meat dumplings
Composition details:
Main ingredients: glutinous rice and pork belly;
Accessories: soy sauce, old soy sauce, sugar, liquor, salt, etc.
Production steps:
1. Wash pork and cut it into small pieces. Add soy sauce, old soy sauce, sugar, salt and enough white wine, and stir well for a while.
2. Wash the glutinous rice, drain the water, filter it with a sieve, then put the glutinous rice into a basin and let the glutinous rice eat the excess water;
3. Add soy sauce, sugar, white wine and a little salt to the glutinous rice, so that the glutinous rice is bright in color and evenly stirred.
4. Wash the zongzi leaves, boil them in boiling water to soften them, and then soak them for a while to completely soften them;
5. Fold two zongzi leaves into a funnel shape, put them into glutinous rice and pork, and then add glutinous rice;
6. Wrap the zongzi firmly with thread and put it in the pot to cook.
Tip:
When cooking zongzi in the pot, add enough water, at least immerse the zongzi. First, cook zongzi with high fire, and then slowly cook it with low fire for about three hours. In the meantime, keep the water boiling. It is best to make zongzi after the leaves become soft, but don't cut your hands.