Ingredients and recipes for zongzi? What ingredients can be paired with zongzi?

Different customs are different from place to place, and the placement of fillings is also different. We usually put date traps, red bean paste traps and meat fillings here.

Specific procedure: Soak glutinous rice in cold water for 24 hours. Change the water frequently on hot days to prevent odors. Set aside.

Clean the reed leaves, soak them softly, and boil them in boiling water if necessary.

Scissors, rope.

Take two or three reed leaves, wrap glutinous rice in them, and put the filling. Tie it with a rope and cut it. All right! I don't**, there is**, you can see the whole process clearly. You can search for it**!

The dumplings I made a few days ago are first to buy Jiang rice, then buy some red beans, you can also buy ready-made bean paste filling, and there are zongzi leaves, how to wrap can be searched.

Ingredients: appropriate amount of sandwich meat, appropriate amount of dumpling leaves, appropriate amount of 6 kg of glutinous rice; Excipients: 10g salt, 3 tablespoons dark soy sauce, 8 tablespoons light soy sauce, 1 tablespoon sugar, 2 tablespoons oyster sauce, 3 tablespoons cooking wine.

1. After washing the appropriate amount of zongzi leaves, soak them in boiling water and boil them, then pick them up for later use, and use bamboo shells to tie the zongzi, so they also cook it together, sterilize it, and then tear it into lines.

2. Wash and cut 3 catties of sandwich meat in advance and drain the water, add 6 grams of salt, 6 tablespoons of light soy sauce, 3 tablespoons of dark soy sauce, 3 tablespoons of cooking wine, 2 tablespoons of oyster sauce, mix well and marinate overnight (the temperature is high to refrigerate), wash the glutinous rice and drain the water.

3. Pour the glutinous rice into a basin, add 4 grams of salt and a tablespoon of sugar and mix well, then pour the sauce in the marinated meat into the glutinous rice and mix well.

4. Take 3 dumpling leaves and fold them into a funnel shape.

5. Add one-third of the glutinous rice and add the meat in the middle.

6. Then add glutinous rice to fill it, push the zongzi leaves forward, fold them into a triangular shape in the middle, and then wrap the zongzi leaves along the corners, and then wrap the zongzi leaves back and forth along the corners on both sides.

7. Then use the bamboo shell - bite the head with your teeth and grasp it back and forth.

Ingredients: 1,500 grams of sandwich meat, 1,000 grams of rice dumplings, 3,000 grams of glutinous rice, 10 grams of salt, 3 tablespoons dark soy sauce, 8 tablespoons light soy sauce, 1 tablespoon sugar, 2 tablespoons oyster sauce, 3 tablespoons cooking wine.

1. After washing the dumpling leaves, soak them in boiling water and boil them, then pick them up and set aside;

2. Wash and cut 3 catties of sandwich meat in advance, drain the water, add 6 grams of salt, 6 tablespoons of light soy sauce, 3 tablespoons of dark soy sauce, 3 tablespoons of cooking wine, and 2 tablespoons of oyster sauce and mix well and marinate overnight;

3. Pour the glutinous rice into a basin, add 4 grams of salt and a tablespoon of sugar and mix well, then pour the sauce in the marinated meat into the glutinous rice and mix well.

Fourth, take 3 dumpling leaves and fold them into a funnel shape;

5. Add one-third of the glutinous rice first, and add the meat in the middle;

6. Add glutinous rice to fill up;

7. Push the dumpling leaves forward, fold them into a triangular shape in the middle and wrap them back and forth;

8. Then use one end of the bamboo shell to bite it with your teeth and grasp it back and forth;

9. Put it in a large pot, pour in water, cover it over high heat and bring to a boil, then turn to low heat and cook for about 2 hours;

10. Finally, disassemble and serve on a plate.

Ingredients and recipes for zongzi?

1. Materials. 1500 grams of glutinous rice, 200 grams of pork filling, 200 grams of jujube (dry), 200 grams of bacon, 200 grams of candied dates, and 2 grams of alkaline water.

Second, the practice. 1.Buy fresh dumpling leaves and wash them.

2.Put the dumpling leaves into the pot and boil in salted water for 15 minutes, in order to increase the toughness of the dumpling leaves and wash the dumpling leaves.

3.To dry the dumpling leaves, you need to dry both sides.

4.Glutinous rice needs to be soaked overnight in advance, and soaked until it is sticky and crushed.

5.Jujube candied jujube zongzi: required materials: candied dates, red dates.

6.Fresh meat dumplings: Fresh meat as the required material. Fresh meat needs to be marinated with light soy sauce 20 minutes in advance.

7.Alkaline water bacon dumplings: Prepare 2 grams of alkaline water, dissolve in water and stir with glutinous rice. Dice the bacon and set aside.

8.The wrapped rice dumplings are waiting to be served.

9.Three flavors of zongzi, divided into two pots, small dates and candied dates zongzi into the pressure cooker, after the high heat is gasped, turn on low heat for 2 hours; Fresh meat and alkaline water dumplings into the steamer divided into two drawers, hot water on the pot, 3 hours.

The ingredients for wrapping zongzi are: pork belly, dried shrimp, shiitake mushrooms, five-spice powder, refined salt, etc.

1. With hawthorn and malt, you can soak in water to drink, both of which have the effect of eliminating food and guiding stagnation, and can remove the greasy feeling and swelling after eating zongzi.

2. The staple food can be replaced with barley, yam and taro, which can increase the content of fiber and reduce the burden on the gastrointestinal tract.

3. Eating zongzi can also be paired with fresh vegetables, or vegetable soup, such as shredded white radish soup, which can play a role in ventilation and accumulation.

The main raw material of zongzi is glutinous rice, which is viscous and not easy to digest, and some also contain more fat, salt or sugar, and are very calorie-rich. Mao Yuxiang, chief physician and professor of the Second Department of Spleen and Stomach of Hebei Provincial Hospital of Traditional Chinese Medicine, said that if you eat too many zongzi at one time, it may lead to problems such as high blood sugar, indigestion, and excessive stomach acid, so you should pay attention to eating zongzi.

Mao Yuxiang said that zongzi contain too much fat, salt, and sugar, such as an ordinary salted meat zongzi, which has about 400-500 calories, so choose smaller zongzi when eating, or eat less each time. For adults, eat 1-3 a day and reduce the amount of other staple foods appropriately to avoid excess energy.

Preparation and ingredients of red date zongzi.

Preparation and ingredients of salted egg dumplings.

Large meat, sausages, and red dates are all OK, and the range is very wide.

1 Pick the reed leaves, which are also available on the market, blanch them in boiling water, and cut off a little bit of the head and tail 2

Wash and soak the glutinous rice for about half an hour, and then drain the water, if you add red beans and peanuts, soak it 8 hours in advance, drain the water and mix with the glutinous rice. (I didn't add these to the recipe, I also like to eat pure glutinous rice dumplings, which have the fragrance of reed leaves.) ）3

Take 3 or 4 reed leaves at a time, overlap them a little and lay them side by side, roll them into a cone, hold the reed leaves in your left hand and roll 4 in your right hand

Fill the glutinous rice and gently tap it with your hands to make the rice as solid as possible5

At this time, it is necessary to pay attention to the technique: change to the right hand to hold the zongzi body, the fork of the middle finger and ring finger of the left hand is gently supported in the middle and lower part of the vertebral body, and the right hand covers the reed leaves outside the vertebral body 6

Gently fold it down from the outside and press 7 tightly

Take a rope about thirty centimeters long and tie it up tightly8

Do it one by one 9

Put it in the rice cooker, add less than 1 cm of water to the rice dumplings, turn off the power and simmer for 10 minutes when it boils a little at the first time, and then boil it twice and simmer for about 10 minutes each time. Simmer for about an hour at the end 10

Out of the pot and pose for the finished product.

Zongzi (pork salted rice dumplings).

It's sweet and salty, and I like them all