How to make meat dumplings delicious

To wrap zongzi, first wash the leaves and soak them in hot water to soften. Then prepare dates, eggs, meat, etc. to make traps, cook your favorite traps until fragrant, and then you can start work. First, fold the long hoop leaves, surround them, make a nest, and put the prepared glutinous rice and japonica rice in the middle to wrap the edges and corners.

Then put the trap in rice, knead it together, and finally make the rice dumplings wrapped in hoop leaves into the shape of four corners.

The kung fu of this wrapping zongzi is all in the last process, whether your zongzi is wrapped well or not, it depends on whether the four corners are symmetrical and shapely. When I started learning, I always got the four corners crooked, either six corners or crumpled into a ball.

Grandma looked at my "masterpiece" more than once and laughed: "This, can this be called zongzi?" Where do you tie the thread? ”

I'm dizzy! The four edges and corners of the emotional zongzi are convenient to tie and hang up with a thin thread, why is there no round zongzi in this world?

Put the wrapped rice dumplings in a pot and cook over high heat, about 1 hour later, then change to a simmer and cook for 30 minutes.

In the process of cooking zongzi, I always have to lift the lid to check the situation. Because the aroma of the rice dumplings wafting out of the pot made my mouth water.

The waiting time is always very long, and I danced with joy when I saw the steaming rice dumplings finally "liberated" from the pot. Put it in a bowl and peel it off with chopsticks, you can see the golden and fluffy "zongzi meat" inside, and when you bite into it, it is so delicious that I almost have to bite off the chopsticks.

Happy Dragon Boat Festival eating zongzi.

1. Soak the glutinous rice for 24 hours;

2. Put the meat in the middle when wrapping;

3. Cook in an ordinary pot for 2-3 hours, pressure cooker for 30 minutes;

Zongzi in Jiaxing.

Ingredients: Jiang rice (glutinous rice).

1. Soak the Jiang rice (glutinous rice) one day in advance.

2. It is best to buy pork belly for meat, after cooking, the fat and oil are nourished into the glutinous rice, which will be particularly delicious, and the taste of the meat is called chai after being cooked for a long time.

3. After the meat is washed, cut into small pieces, then put soy sauce, five-spice powder, garlic powder, cooking wine, sugar, and a little salt, and marinate for two hours.

4. When wrapping zongzi, putting meat is different from putting dates, and the meat must be wrapped in glutinous rice, so that the taste of the meat will not leak out, and the oil and aroma will be nourished by glutinous rice, so that the meat is mixed with the fragrance of rice, and the rice is entangled with the fragrance of meat, and the aftertaste is endless.

5. It takes at least 2 hours to cook zongzi

It's okay to use pork fat! Our Traditions!

The preparation of authentic meat dumplings is as follows:

Ingredients: 1000 grams of round grain glutinous rice, 150 grams of soy sauce, 3 grams of salt, 50 grams of oyster sauce, 800 grams of pork belly with skin, a little cold water, 50 grams of soy sauce, 50 grams of light soy sauce, 30 grams of oyster sauce, 2 grams of salt, 10 grams of sugar.

1. Clean the round grain glutinous rice, pour soy sauce, oyster sauce, salt and a little cold water and mix well.

2. Soak for about 2 hours so that the soup can be fully absorbed into the rice grains; You can stir it several times in the middle of the way, which is conducive to the juice absorption of rice grains; Soy sauce and oyster sauce are different from each other depending on the brand and taste, so the dosage can be adjusted by yourself.

3. Wash the dried zongzi leaves twice to remove the floating dust, and soak them in cold water for at least 3 hours; Cut the pork belly with skin into large pieces, marinate for a few hours with soy sauce, light soy sauce, oyster sauce, salt and sugar; Prepare a small rope and scissors, and prepare a basin with cool water.

4. Take two dumpling leaves, press them head to tail, and cut off the hard stem of the head and tail.

5. Fold into a funnel shape.

6. Look at the bottom, it is not leaking, it is suppressed, so that the rice will not leak out.

7. Put two spoons of glutinous rice in the socks and trousers first, and then put two or three pieces of meat, and spread them evenly.

8. Spread another layer of glutinous rice on top and press the porcelain with a small spoon; The thumb and forefinger pinch the upper end of the leaf to form small ears on either side.

9. Fold the leaves down, completely cover the rice grains, and knead them into an inverted isosceles triangle with your hands.

10, the five flowers are tied up to praise it.

11. Put the wrapped zongzi in the cold water pressure boiler, and use the stall of soup or stewed hoof tendons, the time is about 1 hour; You can use a rice cooker or a cooking pot without a pressure cooker, but it will take longer; The boiled rice dumplings can be soaked in water and dried until they are warm.

12. Fresh meat dumplings, salty, fragrant, soft and glutinous.

There are many ways to make meat dumplings, and the following introduces a method for making bacon dumplings:

Ingredients: 600 grams of glutinous rice, 1 piece of smoked bacon.

Excipients: 8 grams of salt, 1 tablespoon of braised soy sauce, 1 gram of thirteen spices, 60 grams of zongzi leaves.

1. Soak the glutinous rice overnight in advance, wash and drain, add salt, braised soy sauce and thirteen spices and mix well.

2. The dried dumpling leaves are also soaked overnight in advance, put cold water into the pot, boil for 5 minutes, scoop up, and brush them one by one. Tips: Zongye must be boiled in the pot for a few minutes, one is to make it soft, and the other is to sterilize.

3. Take two or three dumpling leaves and stack them together and cut off the hard stems at the roots.

4. Prepare cotton thread and a pair of kitchen scissors.

5. Wash the smoked bacon, boil it in a pot under cold water for a while, scoop it up and cut it into cubes, mix it with glutinous rice, and mix it with glutinous rice.

6. The preparations have been completed, and now we will start to wrap the zongzi. Take two zongzi leaves, fold them into a funnel shape from one-half of the zongzi leaves, scoop in glutinous rice bacon, close the zongzi leaves on both sides, and then fold the remaining part of the zongzi leaves, and the shape of the zongzi will be presented.

<>8. A zongzi is wrapped.

9. After all the zongzi are wrapped, they are stacked into the electric pressure cooker one by one.

10. Pour in water, cover the zongzi, and then put a plate on top to press it, which can prevent the zongzi from tumbling and breaking during the cooking process. Select the bean hoof tendon button, and after the electric pressure is degassed, press it again for about two hours.

11. Finished product drawing.

Ingredients: Pork rump, glutinous rice, soy sauce, salt, sugar, chicken essence, cooking wine; Generally, it is best to keep the ratio of meat to rice at about 3:5. Method 1

Zongzi needs zongzi leaves to wrap, so before preparing to make zongzi, you must prepare and clean the zongzi leaves, and then put the zongzi leaves in the pot and boil until the water boils, and then scoop them up to dry the water for later use. 2.Then soak the glutinous rice in advance, change the water twice more halfway when soaking the rice, and then wash the soaked glutinous rice, drain the water, pour in a little soy sauce and stir evenly.

After soaking the rice, you can start to make the ingredients of the meat dumplings, clean the pork directly and cut it into 2-3 cm cubes, the meat is best to be less fat and less lean meat, and the fresh meat is stirred and marinated with cooking wine, soy sauce, salt, chicken essence and a little white sparrow sugar; When marinating the meat, you should rub it by hand, so that the seasoning can enter the meat, and when the time comes, it will be more flavorful to eat when it is cooked in the rice dumplings. 3.After the rice and stuffing are ready, you can enter the stage of wrapping zongzi, wrapping zongzi directly with the front of the zongzi leaf facing inside and then rolling it up, directly put the rice and meat together into the leaf, it is best to match a piece of lean meat and a piece of fat, after loading the material, roll the leaves back to wrap the filling, and then wrap it directly with a string and bolt it.