Main ingredients: 1000 grams of glutinous rice, 600 grams of pork

Seasoning: 50 grams of soy sauce, 27 grams of sugar, 25 grams of salt, 5 grams of white wine, 1 gram of monosodium glutamate

The characteristics of the zongzi: the shape of the beautiful chic, Ruo fragrant and moist, tender meat, fat and glutinous, tasty and not greasy. Jiaxing zongzi practice: 1. choose 7 ~ 10 cm wide Fu day zongzi leaves, put in a pot of boiling water to cook for 3 ~ 5 minutes to make it soften, fishing up with water, drain;

2. glutinous rice into the amoeba, amoebic with water, even the basket stood for about 15 minutes, drain the water, will be poured into a wooden pot, add 20 grams of sugar, 15 grams of salt and 50 grams of soy sauce and mix well;

3. will be the pigs Leg meat peeled, according to the cross-fiber respectively fat and thin cut into small rectangular pieces (each weighing about 20 grams), into a large pot, add 7 grams of sugar, 10 grams of salt and monosodium glutamate, white wine, repeatedly rubbing, the use of material infiltrated into the meat until the flood of white foam when it stops;

4. left-handed zongzong leaves 2, hairy side down, the width of the 1/5 stacked right hand and another zongzong leaves, glossy side up, about 1/3 stacked in the left-handed zongzi leaves, the tail part of the zongzi leaves will be long. The end of the rice dumplings will be long, in the total length of 2/5 folded, both sides of the stack about 3 cm into a funnel shape;

5. left hand hold the rice dumplings, the right hand into the glutinous rice 40 grams of meat 3 small pieces (two thin and one fat) according to the order of thin, fat, thin horizontal on the rice, and then covered with 60 grams of glutinous rice, paved the way, the length of some of the rice dumplings leaves folded to cover the rice, wrapped into a prisoner corner of the short, strong, long, strong, rectangular pillows shape, folded to eighty percent of the tightness of the rope can be, according to this method one by one good package!

Jiaxing zongzi production tips: 1. the main, ingredients and seasonings used to make 10 fresh meat zongzi;

2. need to use zongzi leaves (bamboo Ruo) 30, about 100 grams, 10 rope;

3. zongzi leaves are the best choice for the production of Anhui, Anhui, Fotan bamboo Ruo, must be used to use the boiled water to soften the wash, otherwise it is not easy to wrap, easy to break;

4. Pork should be separated from fat and thin, plus seasonings repeatedly rubbed to make it flavorful;

5. package zongzi should pay attention to the balance around the two ends of the size of the similar, tie rope can not be tied, can not be tied in knots, to eight into the tight appropriate;

6. cooking zongzong water must be submerged in zongzi, so that the heat is evenly distributed, the high-flame cooking to be added to a few times when boiling, skimming off the floating oil. Maintain the amount of water, to prevent cooking out of the sandwich dumplings. After the ceasefire, the dumplings can start the pot, do not stew for a long time.