Jiaxing meat dumplings preparation materials: main ingredients: pork buttock tip, glutinous rice. Meat and rice ratio is 3:5 or so (that is, 3 pounds of meat, 5 pounds of rice like), soy sauce, salt, sugar, chicken essence, cooking wine Teach you how to do Jiaxing meat dumplings, how to do Jiaxing meat dumplings are delicious Preparation:
Zongzhong Leaf: If it is a fresh zongzhong leaves washed, the root (there are two small pointed) fry off a little, boil water, put the zongzhong leaves in the boil 3, 5 minutes on it; if it is dry! The leaves should be soaked for one day to soften the leaves, cut off the roots and deal with them in the same way as the fresh ones Rice: Amoy rice should be fast, try not to let the rice eat water. Use Luo to control the rice dry, a little bit of time (the rice will eat into a little water). Add soy sauce and salt (a little more soy sauce). Meat: Remove the skin, separate the fat and lean meat, and cut the meat into cubes about 3 to 4 cm square, with a ratio of 1:2 between fat and lean meat. Pour wine, soy sauce, salt, a little sugar and chicken essence into the meat. A little more wine is good, a little less soy sauce. Rub with your hands until the meat foam, indicating that the flavor has been completely eaten into the meat inside. The following is the package of rice dumplings: rice dumpling leaves are clearly divided into positive and negative (hairy side is the reverse side, you can look at the leaf diameter to distinguish, the diameter of the outward bulge is the reverse side), the front side of the inside, wrapped pillow rice dumplings. This is not easy to describe. The first thing you need to do is to tie it tightly with a cotton thread or a grass rope. The dumplings are very much related to the tightness of the tie. Each zongzi must put fat meat oh, otherwise it is not delicious. Cooking rice dumplings:
A large pot, must be deep enough. Put the dumplings in, add water, water should be no more than dumplings cooked on high heat, 3 hours if like last time I gave t version of the package so big dumplings, and then medium heat 1 hour is almost. Then big dumplings will have to small fire 2 to 3 hours. Cooking rice dumplings in the middle never cease fire, always keep the water wide open. Red Bean Rice Dumplings Detailed Description Cuisine and Efficacy: Dessert / Dim Sum
Flavor: Light flavor Craftsmanship: Cooking Red Bean Rice Dumplings Ingredients: Main Ingredients: 1000 grams of glutinous rice
Accessories: 300 grams of adzuki beans Red Bean Rice Dumplings Characteristics: This dumplings are white and red, sweet, fragrant, and moist. Teach you how to do red bean dumplings, how to do red bean dumplings to taste 1. will be cleaned, put the glutinous rice soaked in water until you can pinch, standby.
2. Wash the red beans, soak for 1.5 hours and then mix with the glutinous rice, standby.
3. Wash 300 grams of rice dumpling leaves, put them into a pot and cook for about half an hour, remove them, soak them in cool water and set aside.
4. Take three or four of the soaked and cleaned leaves and roll them into a conical tube, put in the glutinous rice and red beans, wrap them into a dumpling shape, and tie them tightly with a rope.
5. The packaged rice dumplings yards in the pot, add water with a strong fire to cook about 2 hours, and then switch to a small fire simmer for about 3 hours, can be eaten. Tips - food incompatibility:
Crimson beans: carp and red beans with cooking, both can be water retention and swelling, in the treatment of nephritis edema when the effect is very good, but it is because of the water retention function is too strong, normal people should avoid eating both, try to eat a few hours apart, whether you can eat with the different physiques of different people.
The practice of salted meat dumplings in detail Department and efficacy: dessert / snack
Flavor: aroma Craft: boiled salted meat dumplings preparation materials: main ingredients: 1000 grams of glutinous rice, pork ribs (five-flanked meat) 350 grams
Accessories: Shiitake mushrooms (fresh) 70 grams, 100 grams of shrimp, 200 grams of peanut kernels (raw), 75 grams of onion (white), egg 400 grams
Seasoning: salt 15 grams, 4 grams of monosodium glutamate, 70 grams of soy sauce, 2 grams of pepper, 80 grams of peanut oil salted meat dumplings features: this dumplings smell lush incense, oil moist and palatable. Teach you how to do salted meat dumplings, how to do salted meat dumplings to taste 1. eggs boiled, shelled, first soaked in half a cup of soy sauce for 10 minutes to color. 2. meat bashful sauce (meat filling with mushrooms, onions and a variety of seasonings made of sauce) held in a casserole dish, put the egg, brine over low heat for 20 minutes, turn off the fire and let it soak, fish out when serving can be. 3. peel the onion, wash, chop, brine the egg and cut into small petals, raw peanut kernels soaked in water; pancetta for the braised, mushrooms washed soaked in water, to be used. 4. frying pan poured into the peanut oil, hot, put in the A little minced onion stir fry, then add soy sauce, refined salt, monosodium glutamate, pepper, add the right amount of water, put the braised pork, stir fry until the juice collects dry. 5. Glutinous rice rinsed clean, soaked in cool water for about 2 hours, dry Malan soaked in cool water. 6. 300 grams of zongzhong leaves rinsed, put into a pot, add water to boil softly lift up, drained, standby. 7. Take 3 zongzhong leaves, hair side opposite, first put 1/3 of the glutinous rice, add the Braised pork, mushrooms, marinated egg petals, shrimp, raw peanut kernels, and then into the 2/3 glutinous rice wrapped into a triangular zongzi, with a wet Ma Lien grass tie tie, that is, for the zongzi. 8. will be wrapped up zongzi put into a pot, add water to cook with a high fire for about 2 hours, and then stewed on a small fire for about 3 on the time, it can be eaten. Salted meat dumplings preparation tips: need to prepare dry Malan grass 50 grams, for bundling system dumplings with. Tips - Food Compatibility:
Peanut kernels (raw): for the weak stomach, peanuts should not be eaten with cucumbers, crabs, or easy to lead to diarrhea.
Eggs: eating with goose damages the spleen and stomach; eating with rabbit and persimmons leads to diarrhea; it is also not suitable to eat with turtle, carp, soy milk and tea.
Jiaxing zongzi practice details cuisine and efficacy: Zhejiang cuisine dessert / snack
taste: sweet technology: boiled Jiaxing zongzi making materials: main ingredients: 1000 grams of glutinous rice, 600 grams of pork
seasoning: 50 grams of soy sauce, 27 grams of sugar, salt 25 grams of white wine 5 grams of monosodium glutamate (MSG) 1 gram of Jiaxing zongzi features: the form of chic, Ruo fragrant and moist, meat crisp. fragrant and moist, the meat is crispy and tender, fat and tasty not greasy. Teach you how to do Jiaxing rice dumplings, how to do Jiaxing rice dumplings is delicious 1. choose 7 ~ 10 cm wide Fu day rice dumplings leaves, placed in a pot of boiling water to cook for 3 ~ 5 minutes, so that it softens, fishing up with water, drained;
2. glutinous rice into the amorphous bowl, amorphous with water, with the bowl of the stationary for about 15 minutes, drained, the rice into a wooden pot, add 20 grams of sugar, 15 grams of salt and 50 grams of soy sauce and mix it well;
3. the pork leg skin, according to the cross-fiber respectively fat and thin cut into rectangular cubes (each weighing about 20 grams), put into a large pot, add 7 grams of sugar, 10 grams of salt and monosodium glutamate, white wine, repeatedly rubbing, using the material infiltrated into the meat until the flood of white froth when it stops;
4. left hand to take the rice dumplings leaves 2, hairy side down, the width of the 1/5 stacked, right hand to take the rice dumplings leaves, glossy side up, about 1 / 3 stacked in the left hand to take the rice dumplings leaves, the light side up, about 1 / 3 stacked in the left hand to the left hand to the left hand to the rice dumplings leaves. 3 stacked at the end of the left-handed rice dumpling leaves will be long, in the total length of 2/5 folded, stacked on both sides of about 3 cm into a funnel shape;
5. left-handed rice dumpling leaves, the right hand into the 40 grams of glutinous rice, 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 part of the rice dumplings out of the leaves folded to cover the rice, packaged into the prisoner corner of the short, sturdy rectangular pillow-shaped, with a rope around the folded to eighty percent tightly, and the left-handed rice dumpling leaf. With the rope around the fold to eighty percent can be tight, according to this method one by one package;
6. pot of water boiling, and then the package of zongzi under the pot, the water surface should be higher than the zongzi about 3 ~ 5 cm, with a bamboo frame and stone on the zongzong compaction, with a strong fire to cook for 2 hours, and then with a small fire to cook for an hour that is ripe. Jiaxing zongzi production tips: 1. the main, ingredients and seasonings can be 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 best used in Anhui produced by the ambrosia of the day of the bamboo Ruo, must be used to use the boiled water to the return of the soft wash, otherwise it is not easy to parcel, easy to break;
4. pork to fat and thin separate, plus seasonings repeatedly mixed rubbed Add seasonings repeatedly mixed rub to make it flavorful;
5. package zongzi should pay attention to the balance around, the two ends of the size of the similar, tie the rope can not be tied to death, can not tie the knot, to eighty percent of the tight appropriate;
6. cooking zongzi water must be submerged in the zongzi, so that the heat is evenly distributed, high-fire cooking to be added to the boil several times, 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.