What's the stuffing of salted zongzi? Egg yolk. Fresh meat zongzi Ingredients: glutinous rice, fresh pork belly, salted egg yolk and zongzi leaves.
Practice:
1. Prepare the materials for making egg yolk zongzi. Pork belly is cooked according to your favorite taste, and the leaves are soaked.
2. Start wrapping and make it into a funnel.
3. Put glutinous rice and stuffing, rice on both sides, egg yolk and pork belly in the middle.
Raw materials of fresh meat dumplings: glutinous rice, pork belly, zongye, etc.
Practice:
1. Peel and dice the slightly thinner pork belly, add salt, chicken essence, ginger powder, pepper, cooking wine, soy sauce and oil, mix well and marinate 1 hour or more.
2. Wash and soak glutinous rice, drain, add edible alkali and salt and mix well.
3. Wrap the glutinous rice and stuffing in the leaves of rice dumplings and cook with clear water.
Chaoshan salty zongzi raw materials: glutinous rice, pork belly, peanuts, shrimp, red beans, mushrooms, chestnut lotus seeds, zongzi leaves, etc.
Practice:
1. Wash the glutinous rice and soak it in cold water for about 5 hours, which is soft and waxy.
2. Drain the glutinous rice.
3. Wash the pork belly and cut it into pieces of about 1 cm. Our family likes to eat lean meat, with pure lean meat and a small piece of fat meat.
4. Add appropriate amount of cooking wine, sugar, salt, soy sauce, soy sauce and oyster sauce. Put it in the refrigerator for 1 hour.
5. Dried mushrooms are softened by boiling water, sliced, and mixed with appropriate amount of oil and salt. Dried shrimps are softened by boiling water.
6. Dry lotus seeds and medlar can be washed for later use, and there is no need to soak hair. If red lotus is properly soaked, it is better.
7. Soak peanuts in water for about 30 minutes and drain.
8. Kidney beans are softened by boiling water.
9. Boil chestnuts in boiling water for 5 minutes and peel them.
10. Straw rope, depending on the situation, soak in cold water for about 20 minutes, not too soft. Dip the dried zongzi leaves in water and brush them on both sides for later use. Fresh zongzi leaves can be boiled for a few minutes.
1 1. Add peanuts, kidney beans and red beans, appropriate amount of salt (5 tablespoons), allspice powder and soy sauce, add a little baking soda and mix well.
12. After wrapping the zongzi, add 4 spoonfuls of salt to boiling water and immerse the zongzi. Use a 5L electric pressure cooker, press "bean/tendon", or keep the pressure for 35 minutes to boil, and then take it out when the lid is opened.
Ham meat dumplings raw materials: ham meat, glutinous rice, dumplings leaves.
Practice:
1. Prepare glutinous rice1000g and a piece of ham.
2. Wash the glutinous rice with water several times, drain the water, and the drained glutinous rice, in the process of making zongzi, water drops will affect the action of making zongzi.
3. Ham meat is cleaned and diced, and it is all fat and thin. Zongzi with fat oil infiltrating into glutinous rice is more fragrant.
4. Clean the leaves and ropes in advance, and remove the tip of both ends with scissors. Roll it into a conical funnel shape, and be careful not to have gaps at the sharp corners below.
5. put a spoonful of glutinous rice and press it tightly (you can poke it with chopsticks to fill the sharp corners with glutinous rice. Add ham.
6. Continue to fill the glutinous rice, you can use a spoon to tighten it, and the dumplings filled with glutinous rice will look better. Whether the package is tight or not will also affect the taste of the dumplings. .
7. Pinch the zongzi with one hand and fix the shape, and cover the leaves with the other hand.
8. The extra leaves are pinched together and folded to one side.
9. Fix the zongzi with one hand, bring the zongzi rope with the other hand, fix one end of the zongzi rope with the hand holding the zongzi, and tie the zongzi rope with both hands.
10. Cut off the extra leaves of the wrapped zongzi to make it look beautiful and tidy, put it in the pot, add a proper amount of water to soak it for one hour, cover the pot, cook it for two hours, and then stew it 1 hour. The cooking time can be flexibly controlled, depending on the size of the dumplings.
Guangdong mung bean salty zongzi raw materials: glutinous rice 1.5 kg of pork belly 8 two salted egg yolks 8? Zongye? Spiced powder, a pack of salt mung beans, 4 Liang?
Practice: 1. Materials should be prepared one day in advance.
2. Soak the glutinous rice one night in advance, drain the water the next morning, add some salt and mix it for later use.
3. soak mung beans without shells for two hours, and drain them for later use.
4. Slice salted egg yolk and pork belly, add some salt and spiced powder and marinate for one night.
5. Buy water plants and rice dumplings and cook them for 15 minutes, then wash them one by one and soak them in water for later use.
6. Start making zongzi, bend two leaves into a small triangle, add a layer of glutinous rice, add a layer of beans, add an egg yolk, a piece of pork, add a layer of beans and a layer of rice.
7. Wrap it up, bind it with rope or grass, and be solid.
8. Cook in a pot with clear water
What should we pay attention to when eating zongzi 1? When eating zongzi before it is cooked, we should not wrap it too big, otherwise it will be difficult to cook it. Zongzi must be completely cooked before eating, otherwise it will be harmful to health.
2. Avoid eating dumplings that have been wrapped for too long. It is better to eat them as soon as possible. It should not be kept for too long. It should only be kept for 3-4 days at most, and it should be reheated when eating. In addition, the place where dumplings are kept should be clean and hygienic, and it is better to put them in a cool and ventilated place.
3, avoid eating a lot of glutinous rice, but glutinous rice is not easy to digest, so people who have or have suffered from gastrointestinal diseases should not eat more. In addition, children and the elderly have poor digestive function, so it is necessary to exercise restraint when eating zongzi, and try to eat it while it is hot, so as not to be more difficult to digest after cooling.
4, it is not appropriate to eat dumplings on an empty stomach. If you eat dumplings on an empty stomach, glutinous rice will stay in the stomach for a long time, stimulating gastric acid secretion, which may lead to the recurrence of patients with chronic gastritis and esophagitis.
5. It is not suitable to eat the zongzi that has just been taken out of the refrigerator. Some people like to put the zongzi in the refrigerator and ice it for a while before eating. This kind of zongzi is hard and cold, which is undoubtedly worse for people with stomach problems, so it is better to take it out and fully heat it before eating.
6. It is not advisable to drink cold drinks when eating zongzi. Don't drink cold drinks when eating zongzi. Drinking cold things makes glutinous rice solidify more easily, which makes people feel stagflation.
7. It is better not to eat zongzi two hours before going to bed. Zongzi has high viscosity, is not easy to digest, lacks fiber, and contains too much fat, salt and sugar. Experts suggest that it is better not to eat zongzi two hours before going to bed.