Salt 1 2 tsp, chicken essence 1 tsp, cooking wine 1 tsp, soy sauce 1 tsp, soy sauce 1 tsp, sugar 5g, ginger powder1tsp.

manufacturing method

Exercise 1

1, glutinous rice

Rinse, let stand for 20 minutes, drain the water, then pour the rice into a wooden basin, add sugar, salt and red soy sauce in turn, and mix well. Peel the pork leg, cut it into fat and thin rectangular blocks, put it in a basin, add sugar, salt and white wine, and knead it repeatedly to make the seasoning penetrate into the meat;

2, the package is brown. Boil the selected palm leaves in a boiling water pot for 3-5 minutes, take them out, wash them with clear water and drain them directly. When wrapping zongzi, take two palm leaves, with their hairs facing outward and folded into a funnel shape. Hold palm leaves in your left hand, put glutinous rice in your right hand, put three small pieces of meat on it, and put some glutinous rice to cover the meat. Finally, turn the grown palm leaves upside down and cover them on the rice, wrap them into a rectangle with four corners, and tie them with water plants six times. Then, put the straw rope together, turn it three times and put it into the grass circle. Pay attention to the balance of the four corners when wrapping, the grass will be wrapped tightly and will not be crushed and knotted;

Step 3 cook. Boil the water in the pot, then put the zongzi into the pot, so that all the zongzi are not in the water, and compact them with bamboo frames and stones. Cook with high fire for 1 hour, then with low fire, and keep the zongzi still while cooking. Immediately after the ceasefire, take out the pot and peel off the palm leaves when eating.

Exercise 2

1. Put the sun-dried zongzi leaves into the pot, pour in water and cook for a while until they are soft.

2. Wipe the leaves with a towel to remove dirt and drain the water for later use.

3. Put the glutinous rice into a container, wash it, soak it for a while, and drain it.

4. Pour soy sauce, soy sauce and chicken essence into glutinous rice respectively, add a little salt according to your preference, and mix well for later use.

5. Wash the pork belly and cut it into pieces of appropriate size.

6. Add a little salt, cooking wine, chicken essence, baby sugar and ginger powder.

7. Knead by hand for about 3 minutes until "small white bubbles" appear in the meat.

8. Pour in soy sauce and soy sauce, knead well, and then marinate for a while.

9. Take a zongzi leaf and roll it into a funnel shape from the middle.

10. Fold the bottom to prevent the sticky rice from leaking out after it is put in.

1 1. Take a little glutinous rice and put it in the leaves of zongzi.

12. Add bacon, spread glutinous rice, and compact with a spoon.

13. Fold the rice leaves from bottom to top to cover the glutinous rice, and fold the rice leaves on the side inward to avoid rice leakage.

14. Take another half leaf and cover it on the surface of the folded leaf to wrap the exposed rice grains.

15. Turn 90 degrees counterclockwise, bend the leaves into sharp corners and tie them with ropes.

16. Wrap all the zongzi in turn and put the wrapped zongzi into the pressure cooker.

17. Pour boiling water in advance and cover the zongzi with a high-pressure pot cover. After the fire boils, reduce the fire to 15 minutes, turn off the fire, continue to cook for 15 minutes after releasing the pressure valve, and then turn off the fire and stew for 3 hours.

Cooking tips

1. You can choose Indocalamus leaves or reed leaves. Reed leaves need to be blanched before being wrapped to remove the green flavor.

2. The washed glutinous rice can be soaked for a while, then drained, and finally mixed with soy sauce and soy sauce. Soy sauce is flavored and colored, so the amount poured needs to be well balanced. After mixing with soy sauce, I usually leave it for half an hour and then pack it;

3, the meat quality is suitable for fat and thin pork belly, of course, you can also choose according to your own preferences;

4. Kneading after adding seasoning can make the meat tasty;

There are many ways to package jiaozi, which can be done according to your own preferences. The purpose is to properly bind the rice grains in the leaves of jiaozi without leaking rice.

6. Pressure cooker cooking is relatively time-saving and labor-saving, and the cooking time depends on the size of zongzi. If it takes a long time to cook, turn off the fire in time, open the pot for inspection after the pressure valve releases pressure, and continue cooking after adding water;

7. Take out the cooked zongzi, let it cool, refrigerate or freeze it;

8. Students with poor stomach function should not overeat to avoid stomach discomfort.