Nowadays, more and more people like to eat zongzi, which is wrapped in their own bags and sold in vacuum in supermarkets, and it is one of the favorite flavors of zongzi in southern China. So, the following is to share the practices and ingredients of zongzi.
Methods and ingredients of home-made meat dumplings 1 method 1:
Material preparation: Zongye, glutinous rice, pork leg, Zongye, cooking wine, soy sauce, ginger, star anise and cinnamon.
Package method:
1, reed leaves washed, boiled for 5 minutes, and fished out. Wash the meat, cut it into large pieces, and marinate it with seasoning for one night.
2. Wash the glutinous rice, soak it in clear water for 2 hours, drain it, and mix it with salt, sugar, soy sauce and other seasonings.
3. Make dumplings.
4. Put the zongzi in a pressure cooker, add 8 minutes of water, boil it on high fire, and simmer for 2.5-3 hours.
Practice 2:
Material preparation: glutinous rice, pork hind leg meat, sugar, salt, red soy sauce, white wine, zongye and straw rope.
Practice:
1, stuffing: the stuffing of fresh meat dumplings is made of moderately thin and peeled leg meat, which is cut into rectangular pieces according to the horizontal grain, and then put into a basin. Instead of dipping and mixing with soy sauce, a small amount of salt, sugar, monosodium glutamate, white wine, etc. are added, and the meat pieces are repeatedly stirred by hands until "small white bubbles" appear. This kind of meat stuffing is especially fragrant and tender after being cooked, and it has a ham flavor. If you cut it in straight lines and dip it in soy sauce, the meat is not easy to cook crisp and tastes a little soy sauce.
2, Taomi: Glutinous rice is the main ingredient of wrapped dumplings, not only pay attention to the good quality of rice, but also have tricks when washing rice. It is to wash quickly and cleanly, and finally rinse with clear water instead of stirring by hand. In this way, after about 15 minutes, the accumulated water in the rice can be drained. Because the washed rice has less water absorption, when rice is mixed with soy sauce, the salty taste is easily absorbed.
3, cooking: cooking is also different from the general cooking method, not with cold water, but with boiling water into the pot, so as not to lose the taste in the dumplings.
Practice 3:
Material preparation: 2000 grams of glutinous rice; 700g peeled mung beans; 20 salted egg yolks; 500 grams of pork belly; 750g of zongzi leaves (fresh); Proper amount of water grass rope; 3 tablespoons of salt; 2 tablespoons peanut oil; Soy sauce 1 tablespoon; Spiced powder 1 spoon; Peanut oil 1 spoon.
Practice:
1, wash the glutinous rice with clear water for several times, put it in a large plate, inject clear water, and soak it for 20 minutes. Take out the soaked glutinous rice and drain it. Put the drained glutinous rice back into the dish, add 3 tablespoons of salt and 2 tablespoons of peanut oil and mix well.
2. Cut the pork belly into small pieces, add 1 tsp salt, 1 tsp spiced powder, 1 tsp peanut oil and 1 tsp soy sauce and mix well. Cut the salted egg yolk in half and wash the peeled mung beans for later use. Wash the fresh palm leaves with water, put water in the pot to boil, put the palm leaves in the pot to cook for 5 minutes, and press the palm leaves into the water completely with chopsticks when cooking. After the palm leaves are cooked, take them out and soak them in cold water for later use.
3. Take two palm leaves, put the smooth side up, and stack the two palm leaves horizontally. Holding both ends of the palm leaf in both hands, bending it into a funnel shape from the middle of the palm leaf, and the bottom of the funnel is closed. Put a spoonful of glutinous rice in the funnel and put an appropriate amount of mung beans on the glutinous rice.
4. Put salted egg yolk and pork belly on mung beans. Then put glutinous rice on the pork belly. Cover the excess part of the funnel-shaped palm leaves with sticky rice forward, and press it tightly, with both sides wrapping the top of the funnel downward, and the front ends vertically overlapping.
5. Fold the overlapped part to one side and hold it tightly. Tie the zongzi tightly with a straw rope. The zongzi is placed in a pressure cooker, and the water immersed in the zongzi is injected. Bring the fire to a boil, turn to medium heat and press it for 40 minutes, and then take it out after the gas in the pressure cooker is exhausted.
Practice 4:
Preparation materials: 500 grams of glutinous rice, 250 grams of mung beans and 250 grams of zongxin meat.
Practice:
Zongxin meat is marinated with fresh pork belly. When curing, first cut the fresh fat pork into rectangles, each piece weighs about 3 liang, and marinate it with good rice wine, chopped green onion in Jiang Mo and refined salt for one to two days. The traditional material of zongzi heart is pork. With the improvement of living standards, the material of zongzi heart becomes rich. Pork (pork belly), ribs, chestnut, chicken and pig's feet are all excellent materials.
After washing the glutinous rice, add 8 to10g of refined salt to 500g of glutinous rice, and fish well for seasoning. It is best to choose wide and large leaves. First, put the leaves in the pot head and add water to boil them, and then clean them before they can be used to wrap dumplings. When wrapping zongzi, first fold the leaves and lay them flat, and spread 250 grams of glutinous rice, peeled and washed mung beans and zongzi meat. Then cover it with 250 grams of glutinous rice, wrap it in a rectangular trapezoid with zongzi leaves, and tie it with string.
After the dumplings are wrapped, they should be cooked in a large pot for 7 to 8 hours that day. When cooking zongzi, you should pay attention to the heat. At first, cook it with strong fire until the water boils, then use slow fire to keep the water in the pot boiling, and keep adding water in the process of cooking to prevent burning. After boiling for 3 to 4 hours, turn over the zongzi, bring up the zongzi at the bottom of the pot and turn the zongzi above into the bottom of the pot.
The practice and ingredients of home-cooked meat dumplings 2. The method of steaming dumplings
1, put a proper amount of drinking water in a pot with a steaming rack.
2. Put the zongzi on a steaming rack and cook it in water.
3. After heating to boiling, keep it for 14 minutes (it takes 20 minutes to quickly freeze zongzi).
Key points: Zongzi should be removed from the outer packaging bag and cooked together with the leaves.
Second, how to cook zongzi
How to cook frozen zongzi
1, boil the water first;
2. Immerse zongzi in boiling water;
3. After heating to boiling, keep it for 10 minute (it takes 15 minute for quick-frozen dumplings).
Key points: Zongzi can't be cooked in cold water. Zongzi must be immersed in boiling water and heated evenly. The heating time should not be too long to avoid being too rotten and losing its original flavor. The outer packaging bag of Zongzi should be removed and cooked together with the leaves.
Third, how to cook raw zongzi
1, Zongzi is difficult to cook, so it can be cooked in a pressure cooker, which saves time and effort. You must boil the Zongzi before putting it in, and the water surface must be soaked in the Zongzi surface, otherwise the Zongzi that is not soaked in water will not be cooked anyway.
2. The pressure cooker is boiling on a big fire. When steam starts to come out, cover the pressure valve, then turn to a low heat for 30 minutes, then turn off the fire and stew for 20 minutes. Finally, remove the pressure valve and let out the steam completely. If it is cooked in an ordinary soup pot, it needs to be cooked for more than 2 hours on medium fire after the water is boiled.
Master the key points: the time to cook zongzi is related to the size of the zongzi you pack. Glutinous rice must be soaked soft first, and it is best to put some gray water (salty) when soaking, so that the cooked zongzi is delicious. To know whether it is cooked or not, pick it up to a certain extent and press it with your fingers. If it feels soft and sticky, it is cooked. Otherwise, turn it over and continue cooking. In addition, the dumplings must be boiled before falling, and the water should be soaked in the noodles. After being rolled again, it can be cooked for about 3 hours with strong fire. Don't add raw water in the process of cooking zongzi.
Fourth, the method of heating zongzi in microwave oven
1, first get the zongzi wet;
2. Put the wet zongzi into a special microwave container with a lid;
3. Turn on the microwave medium fire (take 750 watts heating as an example) for 3.5 minutes (it takes 4 minutes to quickly freeze the dumplings).
Key points: Zongzi should be removed from the outer packaging bag and cooked together with the leaves.
Five, the induction cooker cooking zongzi
It's heated by an induction cooker. First put a small layer of hot water in a small pot, then put the zongzi on a small iron plate, and then put the small iron plate in the small pot to start heating on the induction cooker or gas stove. The induction cooker will take about 3 minutes. The gas stove is almost raw with a small fire. You can choose to steam it or cook it ~ ~ ~ You can choose any way you like when it is cooked ~ ~ It takes 20 minutes to steam and 15 minutes after the water is boiled.
The practice and ingredients of home-cooked meat dumplings 3 How long does it take to cook the dumplings just wrapped?
Ordinary pot for about 2 hours.
If the glutinous rice is soaked for a long time, generally speaking, after the fire is boiled, it is enough to turn to low heat for about 2 hours. After cooking, you can put the zongzi in the pot and stew it for about 10- 15 minutes, so that the cooked zongzi will be softer and more fragrant.
If you are in a hurry, you can also use a pressure cooker to cook, so that the water temperature can be maintained at a high temperature without boiling, and Zongzi can be cooked more quickly, usually in about 30 minutes.
Is the dumplings just wrapped boiled in cold water or hot water?
Boil in cold water.
When cooking zongzi, it is generally necessary to put cold water into the pot and add enough water at a time, so that the zongzi can be heated slowly with the increase of water temperature, and the inside and outside can be heated evenly and thoroughly.
If hot water is put into the pot, the sticky rice on the outer layer of zongzi will be cooked quickly by hot water. At this time, there will be uneven heat transfer inside and outside, so the cooked zongzi will easily be sandwiched and cooked outside, and the sudden high temperature will easily deform the leaves of zongzi.
How to keep the newly wrapped zongzi?
1, cold storage: If the dumplings just wrapped don't need to be cooked, they can be packed in fresh-keeping bags or boxes in a short time, and then stored in the cold room of the refrigerator, which can inhibit the growth and reproduction of microorganisms and keep the dumplings for about 1-2 days.
2. Frozen storage: If it needs to be stored for a long time, it is suggested that the dumplings just wrapped should be stored in the freezer of the refrigerator. The temperature of the freezer is lower, so the microbial activity will be lower. Generally, the dumplings can be stored for about 3 months.
What should I do if zongzi is not cooked for the first time?
Continue to cook in the pot.
If the zongzi is not cooked for the first time, it is suggested that it can be put into the pot to continue cooking until the zongzi is completely cooked. However, compared with the zongzi cooked for the first time, the taste of the zongzi heated twice may not be so good, and some of it may be particularly soft and rotten, and some of it may be just right.
Or you can put the uncooked zongzi into a steamer to steam, because the temperature of steam is higher than the water temperature, so the uncooked zongzi can be steamed faster.