2. Wash and cut the meat into large pieces, and marinate it with salt, sugar, cooking wine, soy sauce, ginger slices, star anise and cinnamon for one night.
3. Wash the glutinous rice, soak it in clear water for 2 hours, drain the water, and mix in seasonings such as salt, sugar and soy sauce.
Prepare jiaozi.
5. Bao jiaozi
6. Put the zongzi in a pressure cooker, add water for 8 minutes, and boil over high heat.
7. Low heat for 2.5-3 hours.
Question 2: How to package jiaozi? How to wrap four kinds of zongzi? How to make video zongzi? Four quick ways to wrap zongzi.
First of all, red bean paste jiaozi
Ingredients: a little glutinous rice, bean paste, zongzi leaves.
1, wash rice, soak rice, and drain for later use. Rice can be soaked for half an hour or not. If you don't soak it, it will be more chewy.
2. Divide the bean paste into small pieces for later use. The amount of bean paste can vary according to everyone's preference.
3. Soak the leaves in water after freezing. If you don't freeze it, you have to blanch it so that it can be wrapped.
4. Cut one centimeter from the head of Zongzi leaf and put three pieces together. Some zongzi leaves are big enough and then rolled into barrels.
5. Add glutinous rice, add bean paste stuffing, and finally put some glutinous rice.
6. Wrap it and put it in a pressure cooker. The water does not pass through jiaozi for about 20 minutes. Turn off the fire for more than an hour before opening the lid.
Second, the bean jujube jiaozi
Ingredients: 300 grams of glutinous rice, 50 grams of kidney beans, 16 dates, and a little zongzi leaves.
1. Add kidney beans into glutinous rice and wash.
Then soak in water for half an hour. You will grow up a lot after soaking. Drain the water.
3. prepare candied dates.
4. Cut the leaves of Zongzi about one centimeter from the head and roll them up. Fill in glutinous rice, kidney beans and candied dates.
5, full, one zongzi and two candied dates, do not like sweet, put one or not put candied dates.
6. seal the leaves of zongzi.
7. The redundant zongzi leaves are entangled and compacted.
8. Tie it tightly with thread, put it in a pressure cooker and cook for about 20 minutes. Don't open the lid for at least an hour. The zongzi made in this way is rather waxy.
Question 3: How to package jiaozi? Video 1. Prepare ingredients. First, wash the glutinous rice and soak it in cold water for 2 hours.
2. Clean the leaves and scald them with boiling water for later use.
3. Red bean paste and candied dates.
4. Prepared materials and cotton ropes.
5. Take one or two leaves and choose according to their size.
6. Fold a triangle.
7. Put a spoonful of rice.
8. Add red bean paste or candied dates.
9. Put another spoonful of rice and compact the rice by hand.
10. jiaozi leaves are folded into triangles from top to bottom.
1 1. Tie it tightly with cotton thread.
12. wrapped zongzi.
13. put zongzi into a pressure cooker, press a pot of water on it, cover the lid, press the pressure limiting valve to boil, and then turn off the heat for 45 minutes.
14. When the zongzi is cooked, let it cool in cold water, and the taste will be good.
Question 4: How does Zongzi pack videos? Hello! Zongzi is the festival food of Dragon Boat Festival, which was called "Zongzi" in ancient times. According to legend, it was invented for the sacrifice of Qu Yuan who threw himself into the river, and it is the traditional food with the deepest cultural accumulation in the history of China. Because of different regions, the material and even the shape of the "wrap" are very different. For example, people used horns to worship the sky in the early days, so in the Han and Jin Dynasties, zongzi was mostly made into horns as one of the products of ancestor worship. In addition, there are regular triangles, regular quadrangles, pointed triangles, squares, long strips and so on. Video tutorial link: v.ku6/show/_ sqfhqtrm1yrhmoz
Question 5: How to wrap zongzi? Four quick ways to wrap zongzi.
First of all, red bean paste jiaozi
Ingredients: a little glutinous rice, bean paste, zongzi leaves.
1, wash rice, soak rice, and drain for later use. Rice can be soaked for half an hour or not. If you don't soak it, it will be more chewy.
2. Divide the bean paste into small pieces for later use. The amount of bean paste can vary according to everyone's preference.
3. Soak the leaves in water after freezing. If you don't freeze it, you have to blanch it so that it can be wrapped.
4. Cut one centimeter from the head of Zongzi leaf and put three pieces together. Some zongzi leaves are big enough and then rolled into barrels.
5. Add glutinous rice, add bean paste stuffing, and finally put some glutinous rice.
6. Wrap it and put it in a pressure cooker. The water does not pass through jiaozi for about 20 minutes. Turn off the fire for more than an hour before opening the lid.
Second, the bean jujube jiaozi
Ingredients: 300 grams of glutinous rice, 50 grams of kidney beans, 16 dates, and a little zongzi leaves.
1. Add kidney beans into glutinous rice and wash.
Then soak in water for half an hour. You will grow up a lot after soaking. Drain the water.
3. prepare candied dates.
4. Cut the leaves of Zongzi about one centimeter from the head and roll them up. Fill in glutinous rice, kidney beans and candied dates.
5, full, one zongzi and two candied dates, do not like sweet, put one or not put candied dates.
6. seal the leaves of zongzi.
7. The redundant zongzi leaves are entangled and compacted.
8. Tie it tightly with thread, put it in a pressure cooker and cook for about 20 minutes. Don't open the lid for at least an hour. The zongzi made in this way is rather waxy.
Question 6: How to make zongzi? How to make the video about Zongzi?
1
Scald the leaves with boiling water and cut the head with scissors.
2
Wash the glutinous rice and put it in water for later use.
three
Candied jujube/jujube
four
How many times should I wash the candied dates?
five
Three overlapping and staggered points
six
Keep your head up and get in.
seven
Add half a meter and then add candied dates.
eight
Put rice again.
nine
Pull your tail over the rice. Look at the picture, the leaves are entangled. I can't take pictures because there are several actions in taking pictures by myself.
10
Just cross it with a line.
Question 7: How to eat fresh meat jiaozi in video?
1. Wash the pork belly, add cooking wine, soy sauce, soy sauce, yellow sauce, sugar and monosodium glutamate, and grab it evenly by hand. Put it in the refrigerator for one night.
2. Wash the glutinous rice and soak it for one night. Add salt, soy sauce and soy sauce, mix well and marinate 1 hour.
3. Wash the leaves of Zongzi and cook for 20 minutes until soft.
4. Take a complete leaf of Zongzi, fold it and put in two spoonfuls of rice.
5. Add 2 pieces of pork belly.
6. put another layer of rice.
7. Keep the two ends of zongzi leaves overlapping, and cover the glutinous rice in turn.
8. And be sure to press it tightly. This is the key step to adjust the shape of zongzi and ensure that it does not leak rice.
9. Finally, adjust the ends of the leaves. The extra parts can be cut off and tied tightly with cotton thread.
10. wrapped zongzi.
1 1. put hot water in the pot, and the amount of water must not exceed zongzi! After boiling, keep medium fire 1 hour, and then lower fire 1 hour.
Question 8: the practice of zongzi video and pictures Jiaxing meat zongzi introduces the cuisine and its function in detail: boutique staple food
Jiaxing meat dumplings production materials: main ingredients: pig front hip tip, glutinous rice. The ratio of meat to rice is about 3: 5 (that is, 3 kg of meat and 5 kg of rice). Soy sauce, salt, sugar, chicken essence and cooking wine teach you how to make Jiaxing meat dumplings and how to make Jiaxing meat dumplings delicious. Preparatory work:
Zongye: If the fresh Zongye is washed, stir-fry the root (with two small tips) slightly, boil the water, and put the Zongye in for 3 or 5 minutes. If it is dry, soak the leaves for a day until they are soft, cut off the roots and treat the rice as fresh: wash the rice quickly and try not to let the rice drink. Dry the rice with radish and leave it for a while (rice will eat a little water). Add soy sauce and salt (a little more soy sauce). Meat: Peel, separate fat meat from lean meat, and cut into pieces about 3 to 4 cm square. The ratio of fat meat to lean meat is 1: 2. Pour cooking wine, soy sauce, salt and a little sugar into the meat and chicken essence. More wine tastes good, but less soy sauce. Rub your hands until the meat bubbles, indicating that the taste has been completely eaten into the meat. Here are the glutinous rice balls: the leaves of glutinous rice balls are obviously divided into front and back (the hairy side is the reverse side, which can be distinguished by the diameter of the leaves, and the convex side is the reverse side), and the front side is inward and covered with pillows. It's hard to describe. Tie with cotton thread or straw rope. Whether zongzi is delicious or not has a lot to do with whether it is tied tightly or not. Every zongzi must be put with fat, otherwise it won't taste good. Boil zongzi:
The cauldron must be deep enough. Put the zongzi in, add water, and the water will not be cooked by the fire of zongzi. If the zongzi is as big as the T version I packed last time, it will take 1 hour. No matter how big the zongzi is, it will take 2 ~ 3 hours to ignite. Never stop the fire while cooking zongzi. Keep the water on. The practice of red bean zongzi introduces food and its function in detail: dessert/snack.
Taste: fragrant technology: boiled red bean zongzi making material: main ingredient: glutinous rice 1000g.
Accessories: 300 grams of red bean dumplings. Features: This kind of jiaozi is red and sweet. Teach you how to make red bean dumplings, and how to make red bean dumplings is delicious 1. Wash the glutinous rice and soak it in clear water until it can be crushed.
2. Wash red beans, soak them for 1.5 hours, and then mix them with glutinous rice for later use.
3. Wash 300 grams of zongzi leaves, put them in the pot for about half an hour, take them out and soak them in cold water for later use.
4. Take three or four soaked and washed zongzi leaves, roll them into a cone, add the mixed glutinous rice and red beans, wrap them into a zongzi shape, and tie them tightly with a rope.
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. Pie-food phase grams:
Red beans: Carp and red beans cooked together have diuretic and detumescence effects, and have a good effect on treating nephritis and edema. However, because of its strong diuretic function, normal people should avoid eating both at the same time and try to eat them every few hours. Whether we can eat together varies with people's physique.
The practice of bacon zongzi introduces the cuisine and its function in detail: dessert/snack.
Taste: Fragrance-preserving technology: boiled bacon zongzi Material: main ingredients: glutinous rice 1000g, ribs (pork belly) 350g.
Accessories: fresh mushrooms 70g, shrimp skin 100g, raw peanuts 200g, onions (white skin) 75g and eggs 400g.
Seasoning: salt 15g, monosodium glutamate 4g, soy sauce 70g, pepper 2g, peanut oil 80g. Features of bacon zongzi: This kind of zongzi smells fragrant, oily and palatable. Teach you how to make bacon zongzi, and how to make bacon zongzi delicious 1. After the eggs are cooked and shelled, soak them in half a cup of soy sauce for 10 minute and color them. 2. minced meat sauce (sauce made of mushrooms, onions and various seasonings) is put into a casserole, eggs are added, marinated for 20 minutes with low fire, soaked after turning off the fire, and taken out when eating. 3. Peel the onion, wash it, chop it, cut the salted egg into small petals, and soak the raw peanuts in water; Braised pork belly, washed mushrooms and soaked in water for use. 4. Pour peanut oil into the wok, heat it, add a little onion powder and stir fry, then add soy sauce, refined salt, monosodium glutamate and pepper, add appropriate amount of water, and add braised pork belly and stir fry until the juice is dry. 5. Wash glutinous rice and soak it in cold water for about 2 hours, and soak dried Malan in cold water. 6. Wash 300 grams of zongzi leaves, put them in a pot, boil them in water until they are soft, and drain them for later use. 7. Take three leaves of Zongzi with opposite hairs, first add 1/3 glutinous rice, and add braised pork belly, mushrooms, marinated egg petals, shrimp skin and uncooked rice. & gt
Question 9: How to eat good video materials for home cooking of egg yolk zongzi?
condiments
Glutinous rice 1500g
500 grams of ice cream
condiment
chicken essence
Proper amount
Cooking wine
Proper amount
Light soy sauce
Proper amount
pork belly
500 grams
shrimp
250 grams
oil mixture
Proper amount
pepper
Proper amount
Sufu (spicy)
1 block
red onion saloon
Proper amount
The practice of egg yolk zongzi
1. Material: glutinous rice, red beans, pork belly, barbecued pork, shrimp skin, salted egg yolk, palm leaves and zongzi.
2. soak the leaves and sticks of zongzi one day in advance, and then wash them before use.
3. Slice salted egg yolk with thread.
This is homemade salted egg yolk that has been marinated for 22 days. It's fragrant and oily. We are a zongzi, half salted egg yolk, which can be cut according to personal preference.
4. Barbecued pork, cut into pieces for use.
5. soak the red beans the next night and wash them before use.
6. Soak the glutinous rice about 1 hour in advance and wash it.
7. soak the washed glutinous rice.
8. Wash glutinous rice and red beans
9. Put some oil, salt and soy sauce in glutinous rice and red beans, season and mix well.
10. Pork belly cut into pieces
1 1. Chop red onion.
12. Seasoning: cooking wine, pepper, Four Seasons sauce, southern milk, chicken essence and salt. soy
13. Stir-fry the red onion in a hot oil pan and add some salt to stir-fry.
14. Add pork belly and south milk. . .
15. Add four seasons sauce, cooking wine, pepper, southern milk and chicken essence. Sauce frying
16. Keep stirring.
17. Stir-fry until the pork belly is evenly stained with the sauce, and stir-fry until it changes color.
18. Add seasoning and stir-fry too much pork belly, which is very fragrant.
19. Stir-fry the shrimp skin in the pot and take it out for later use.
20. Everything is ready, and dumplings are made.
2 1.2-3 pieces of zongzi leaves are bent into a funnel shape, grab a handful of glutinous rice, then put pork belly, barbecued pork, shrimp and half salted egg yolk in turn, then grab a handful of glutinous rice red beans to cover them, cover the upper zongzi leaves down, twist them tightly to one side, wrap them into square zongzi, and then help them tightly with soaked and washed zongzi, OK.
22. The wrapped zongzi consists of four asymmetrical corners.
23. Zongzi
24. The wrapped jiaozi is boiled in water.
25. Cook on high fire for 1.5 hours, and turn off weak fire for 3-5 minutes.
My sister said that the pressure cooker was not so delicious, so I chose this pot to cook slowly.
26. The cooked zongzi should be lifted up, not soaked in the pot all the time, and hung up, so that it can be preserved for a longer time.
Question 10: How to eat salty zongzi in the video?
1
Drain the glutinous rice after washing, add salt, soy sauce and spiced powder and mix well for later use.
2
Heat the wok with oil, stir-fry the meat until it changes color, add mushrooms and stir-fry for a while, and finally add cooking wine, soy sauce, spiced powder, salt and sugar.
three
Turn on the fire for 5 minutes, and then take out the pot to cool.
four
Fold two zongzi leaves, first put some rice, then put some meat, salted egg yolk and mushrooms, and then cover them with rice and wrap them.
five
Tie it with thread.
six
After all the bags are wrapped, put them neatly in a steamer, add boiling water (without zongzi) and boil them on high fire, and then cook them on low heat for two hours.
seven
After two hours, delicious zongzi can be eaten.