After elutriating pure glutinous rice, soak it in water at 60℃ for 5 hours, or soak it in cold water 12 hours.
After elutriating mung beans, soak them in boiling water for 3.5 hours, or soak them in cold water for 12 hours and then peel them, which has the best effect.
Soak peanuts in boiling water for 3 hours, or soak them in cold water for 5 hours and then peel them. Ingredients: pork belly, 250g sugar, a little salt 1 tablespoon scallion, a proper amount of shredded ginger, 20 dried tangerines, 2 pieces of shredded cooking wine.
Method: Wash the meat, cut it into finger-thick strips, mix sugar, salt and cooking wine, rub it on the strips, then add shredded onion, shredded ginger and shredded tangerine peel and mix well. After pickling 10 hour, remove shredded onion and ginger. Ingredients: pork belly 250g sugar 1 tbsp onion, shredded ginger and a little cooking wine.
Method: Cut the meat into fingers-thick strips, mix the sugar, cooking wine, onion knots and shredded ginger, rub them on the strips, marinate for 1 hour, pick up the onions and ginger, crush them with sufu, mix in the flavor of the marinated strips, and marinate for1hour. Ingredients: 500g of beef tendon, 2 tablespoons of sugar, soy sauce 1 00g of onion 1 root pepper powder1tsp of cooking wine, a little fennel, 30 capsules (wrapped in gauze), two pieces of dried tangerine peel and a little baking soda.
Method: Cut the washed beef into strips the thickness of fingers, rub them evenly with baking soda, put them into appropriate boiling water, then add sugar, onion, cooking wine, pepper powder and fennel in turn, and then add soy sauce after cooking for a while, and cook until it is eight minutes cooked. Ingredients: pork belly 500g sweet noodle sauce 250g cooking wine, a little onion 1 ginger15g and plastic rope wool paper (enough paper).
Method: Wash the meat and cut it into strips about 33 cm long, 3.3 cm wide and 3.3 cm thick. Mix the cooking wine, chopped green onion and Jiang Mo in the sweet noodle sauce. Soak the meat strips in the sweet noodle sauce for 2 hours. Wrap each piece of meat tightly with enough paper, tie it with rope, and hang it in the shade to dry, about 10 days. Ingredients: pig's fat and lean meat 1 kg cooking wine, half sausage spoon, white sugar, 3 tablespoons refined salt 1 tablespoon onion, 2 ginger, 25 grams casing, 3 pieces like dried tangerine peel, you can put some shredded dried tangerine peel for pickling, or put monosodium glutamate.
Method: Cut pork into cubes 1 cm square, and marinate with the above seasoning 10 hour. Soak the casing in water at 50℃ for 5 ~ 6 hours to be soft, and then pour water into the intestine to pass through for later use. Pour diced meat (shredded dried tangerine peel and onion ginger are removed) into the casing with a funnel, divide it into sections while pouring, and hang it in the shade to dry in the shade for about 1 week. Ingredients: 500g spiced pork 1 tablespoon cooking wine, 50g white sugar, a little shredded onion and fresh ginger, and a proper amount of high-grade soy sauce100g oil.
Production: Cut pork into strips 3.3 cm wide, 6.7 cm long and 2.7 cm thick, marinate with the above seasoning for 24 hours, fry the meat strips with slow fire until they are medium-cooked, and dice them for later use. Ingredients: prepared glutinous rice green bean paste 750g diced ham 50g mushroom or shiitake mushroom 25g minced pork 50g refined starch 1 0g sesame oil 5g lard 25g chopped green onion, Jiang Mo, refined salt and proper amount of sugar1tablespoon bamboo leaves, Ma Lian.
Method: Stir-fry chopped green onion and Jiang Mo with lard. After removing chopped green onion and ginger, add diced ham, minced pork, diced mushrooms, white sugar and salt in turn, stir-fry for 30 seconds, thicken, and drizzle with sesame oil, and serve as a filling.
Take two soaked zongzi leaves, fold them into a bucket shape, fill them with glutinous rice green watercress, put the stuffing in the middle of glutinous rice, cover it with glutinous rice, wrap it into a pyramid with a pentagonal square bottom, tie it tightly, put it in a steamer, code it tightly, put cold water on it, and pass the zongzi. After boiling 1 hour, simmer for 30 minutes. If you use a pressure cooker, cook for 25 minutes and simmer for 5 minutes from the fire.
If there are no bamboo leaves, reed leaves will do. Three reed leaves on each side, folded into a bucket. Ingredients: 750g of brewed glutinous rice green bean paste, 50g of peanut petals, 250g of dried tangerine peel and bacon strips, bamboo leaves and Ma Lian.
Method: The wrapping method and cooking time are the same as those of ham dumplings, except that the stuffing is changed to dried tangerine peel and bacon strips. Ingredients: prepared glutinous rice green bean paste 750g peanut petals 25g cooked salted duck egg yolk 5 bamboo leaves, Ma Lian.
Method of making: the wrapping method is the same as that of ham dumplings. Wrap, cook in a steamer for 1 hour, and then simmer for 10 minute. Ingredients: 750g of glutinous rice green bean paste, 25g of peanut petals, 250g of diced bacon, 2 tablespoons of white sugar, bamboo leaves and Ma Lian.
Method: The wrapping method and cooking time are the same as those of ham zongzi, except that the stuffing is changed to bacon. Ingredients: 750g of prepared glutinous rice green bean paste * 250g of diced pork, 25g of mushrooms or diced mushrooms, 25g of lard, 25g of sugar 1 tablespoon of refined starch10g of sesame oil, 5g of martini, 50g of onion and ginger slices.
Method: Stir-fry onion and ginger slices with lard until fragrant, remove onion and ginger, add diced pork, diced mushrooms, diced horseshoe, white sugar, and a proper amount of soy sauce marinated with roasted meat in turn, stir-fry for 30 seconds, thicken, and pour in oil, and serve as dumpling stuffing. Fold two bamboo leaves into a bucket shape, fill them into glutinous rice green bean paste, put the stuffing in the glutinous rice green bean paste, wrap them into a pyramid with a square bottom, tie them tightly, put cold water in the pan and mix them with zongzi, cook them for 1 hour, and then cook them with slow fire for 30 minutes. If you use a pressure cooker, cook for 25 minutes and simmer for 5 minutes from the fire. Ingredients: 750g of prepared glutinous rice green bean paste, 25g of peanut petals, 75g of fresh and fat oyster (mussel), 75g of minced pork 1 00g of tender shredded bamboo shoots, 25g of refined starch1tablespoon of chopped green onion, Jiang Mo, white pepper, a little lard (or plain oil), refined salt and appropriate amount of white sugar.
Method: Stir-fry minced pork with lard, add oyster, chopped green onion, Jiang Mo, white sugar, refined salt, stir-fry for 1 min, add white pepper, stir-fry, thicken, and serve as dumpling stuffing. The wrapping method and cooking time are the same as those of * roasted meat dumplings. Dry oysters should be cooked in cold water for about 3 hours. The above 9 kinds of salty zongzi can be dipped in red soy sauce when eating. Ingredients: brewed glutinous rice 1 kg mung bean paste or black bean paste 500g white sugar 250g lard 250g refined salt and sugar osmanthus.
Method: Stir-fry the bean paste with lard, add sugar (add white sugar to mung bean paste, add local brown sugar to black bean paste, also called board sugar), and put some sweet osmanthus after taking out the pot. Fold two reed leaves into a bucket shape, fill them with glutinous rice and bean paste, cover them with glutinous rice, wrap them into a pentagonal pyramid, tie them tightly, put them in a pot, code them tightly, and put cold water on them, preferably without dumplings. Boil for 50 minutes and simmer for 4 minutes. Ingredients: 750g glutinous rice, 50g black and white sesame seeds, 50g pig oil 1 00g white sugar, 250g salt, 50g refined starch1tablespoon bamboo leaves, Ma Lian.
Method: Mix white sugar, salt and black and white sesame seeds evenly, mix them into pig oil (pick up the silk in lard), pour wet starch while mixing, and finally add sweet osmanthus, and mix well to make stuffing. The wrapping and cooking time is the same as Chengsha Zongzi. Ingredients: 750g of glutinous rice, 25g of green plum, 25g of pineapple meat and 25g of wax gourd strips, 300g of white sugar, each of walnut kernel, raisin and red silk. Method of making: the wrapping method and cooking time are the same as those of sweet-scented osmanthus dumplings with nuts.