First of all, if jiaozi with minced meat is delicious, it must have fat meat to make it more fragrant. Second, jiaozi should be tightly wrapped and cooked for a long time. Only when the fire is cooked thoroughly will it be more delicious. It doesn't matter what shape the other bags are wrapped in, whether they look good or not, as long as they don't leak rice, they are all good zongzi. Secondly, before making zongzi, if you want to know the salinity of the meat, you can put the meat in a pot and fry it with seasoning, and taste two pieces, which are moderate in taste.

meat pocket

Don't make it too salty, or it will be difficult to change the taste of the dumplings after they are cooked. Even if it is cooked for several hours, the salty taste will not change. Finally, pour the washed glutinous rice into the soy sauce and mix well. Don't soak it too much, otherwise it will taste salty. If there is a lot of glutinous rice, the soy sauce at the bottom of the bag should also be poured out, which will be salty after a long time.

Pork tenderloin, jiaozi. Ingredients to be prepared: pork tenderloin 350g, fat meat 200g, soy sauce 40g, salt 3g, sugar 15g, Jiang Mo 10g, spiced powder 2g, cooking wine10g; 1000g glutinous rice, 250g soy sauce. Soak peanuts 1 bowl, and tie reed leaves. Specific practice: Dice tenderloin and fat meat, add the seasoning in A, mix well, and put it in the refrigerator for cold storage and pickling overnight. Wash reed leaves, blanch them in water until they change color, and take them out in cold water for cooling.

Wash glutinous rice, add soy sauce and mix well, then add braised pork and mix well. After the reed leaves are folded, nest one end of the wide head into a triangular funnel shape, add the mixed glutinous rice and meat in turn, and put a few peanuts in the middle. Cover the reed leaves behind the funnel with your right hand on the sticky rice, and then clamp the two sides of the funnel with your left thumb and forefinger, so that the four-corner glutinous rice balls are basically formed. The extra reed leaves are folded along the shape of zongzi, either to the left or to the right, as long as there is no rice leakage.

Bite one end of the cotton rope with your teeth, wrap the zongzi tightly at the other end, and finally cut off the redundant reed leaves. Put the wrapped meat stuffing jiaozi into the pot and add water. After the fire boils, simmer for 4-5 hours, adding boiling water several times in the middle and adding water for the last time to thicken the soup.

After washing glutinous rice, be sure to drain the water and add seasoning. The first time I cooked it, I added seasoning directly without draining it. The glutinous rice was too wet. After being wrapped, soy sauce water oozed from it. Not only affects the appearance, but also affects the taste. Too much water may weaken it. It's best to drain the leaves after washing, otherwise two pieces are usually enough when they are too wet to wrap, but because the leaves are large and small, two pieces may not be enough. When you find that glutinous rice can't wrap rice leaves, you can add another rice leaf and wrap it with three rice leaves.

Don't cut the pork belly into thick slices, it's better to cut it a little thinner and smaller. If it is too little, you can put two pieces. If it's too thick, it's inconvenient to wrap it. I cut it too thick at first. After wrapping one or two pieces, I'll cut them thinner before wrapping them. I cut the cotton thread into almost the same length and wrapped it. When you wrap it yourself, measure how long it will take.

Tie the cotton thread with a little effort and try to tie it as tightly as possible, so that the wrapped dumplings will be delicious. 7. When cooking, help jiaozi turn the noodles once, so that every jiaozi will be cooked evenly and there will be no pinch. It is difficult to cook jiaozi. Generally, it takes at least three hours to cook, and it is best to stew for another hour or two. After cooling completely, take out the drained water and put it in the refrigerator to eat slowly.

It should be noted that patients with cardiovascular diseases should not eat too much meat dumplings. Because meat zongzi contains too much fat, it is a slightly greasy food. People with hypertension, hyperlipidemia and coronary heart disease eat too much, which will increase blood viscosity, affect blood circulation, increase heart burden and ischemia, and may even induce angina pectoris and myocardial infarction.

Old people and children should not eat too much meat, jiaozi. First of all, glutinous rice is too sticky to digest easily. Old people and children have poor digestion. Eating too much can easily cause symptoms such as hyperacidity, abdominal distension and abdominal pain. Old people and children had better eat less high-calorie zongzi during the Dragon Boat Festival, just try a few, and don't eat too much.