Zongzi is one of the traditional delicacies of the Dragon Boat Festival, and people in many places will make zongzi during the Dragon Boat Festival, especially meat zongzi. Most dumplings are made with pork, which has both fat meat and lean meat. Generally, pork belly is used to make dumplings, and the cooked dumplings are fragrant but not greasy, which is very popular among people. So is it okay to use lean meat for dumplings? Let's take a look at it in detail! Is it okay to use lean meat for dumplings? You can use lean meat for dumplings, but it will be chewy and not as fragrant as pork belly. Generally speaking, all kinds of lean meat contain similar nutrients, about 2% protein, 1-15% fat, 1% inorganic salt and the rest water. However, the fat content of meat is very different. The fat content of the same animal is different due to different parts. The fat on animals is mainly composed of fat and contains little other nutrients; Lean meat has higher nutritional value, because it contains protein with high physiological value, and it is easier to digest than fat meat.

where is the lean meat dumplings delicious? 1. A piece of lean meat between the front end of the lower leg of the waist nest and the belly is fat and thin, and the meat layer is thin. Suitable for stewing, stewing, frying, etc. 2. Pork tenderloin is connected with a circle of lean meat of pork suet, and it is covered with a layer of fat skin. Suitable for stewing, stewing or stuffing. 3. Pork belly is located behind the front legs and in front of the rear legs. It is fat and thin with five flowers and three layers. The rib part is better called the upper five flowers, also called the hard rib, and the rib part is worse. 4. It is called the lower five flowers, also called the soft rib. The upper five flowers are suitable for sliced white meat, and the lower five flowers are suitable for stewing, stewing and stuffing. 5. Fist meat is also called hammer meat. The lean meat wrapped in the bone of the hind leg is round like a fist. The meat is tender. Suitable for cutting shredded pork, sliced meat and frying and stir-frying vegetables. 6, the tenderloin is also called the small tenderloin. A long strip of meat between the kidney and the water bone, slightly thinner at one end and reddish in color. This piece of meat is the most tender piece of lean pork, suitable for frying, frying and so on. 7. Sancha is a triangular piece of meat between the hipbone and the vertebrae, and the meat is tender. Suitable for stir-frying, stir-frying, shredded pork and sliced meat.

the main ingredients for making meat dumplings: glutinous rice, pork leg, and zongye seasoning: cooking wine, soy sauce, ginger, star anise, cinnamon 1, and zongye are washed, boiled for 5 minutes, and then taken out. The meat is washed and cut into large pieces, and marinated with seasoning for one night. 2. The glutinous rice is washed, soaked in clear water for 2 hours, drained, and mixed with seasonings such as salt, sugar and soy sauce. 3.