1. Filling: The filling of fresh meat jiaozi is the leg meat peeled with moderate thickness, cut into rectangular pieces according to horizontal stripes, and then put into a basin. Instead of dipping in soy sauce, a small amount of salt, sugar, monosodium glutamate, liquor and so on. Add, stir the meat pieces repeatedly by hand until "small white bubbles" appear. This kind of meat stuffing is especially fragrant and tender when cooked, and it smells like ham. If it is cut in a straight line and dipped in soy sauce, the meat is not easy to cook and crisp, and it tastes a little soy sauce.
2. Taomi: Glutinous rice is the main ingredient of jiaozi, which not only pays attention to the good quality of rice, but also has tricks when washing rice. Is to wash quickly and cleanly, and finally rinse with 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 is less absorbent, the salty taste is easily absorbed when the rice and soy sauce are mixed together.
3. Cooking: When cooking, it is also different from the general cooking method. It uses boiling water instead of cold water, so as not to lose the taste in zongzi. Fresh meat jiaozi made by the above method is peeled as soon as it comes out of the pot, put into a porcelain basin, and evenly sandwiched into four pieces with chopsticks. Every piece is fleshy, waxy but not rotten. It tastes delicious, oily, oily but not greasy, and has a unique flavor.
Tip: When wrapping, first fold the zongzi leaves into a funnel shape according to 1: 3, and be sure to hold them by hand. Then put a jujube at the bottom first, so that the rice won't leak out. Then put glutinous rice and a few jujubes properly. You can put more if you like, and less if you don't like, until you put it at the lowest edge of the funnel. Then cover the funnel with extra leaves and add another leaf if necessary.