The specific method of zongzi is best with various fillings

The preparation of zongzi is divided into 4 steps. 1. Prepare the ingredients. 500 grams of glutinous rice, 300 grams of pork, appropriate amount of zongzi leaves, and appropriate amount of zongzi rope.

It is best to choose round-grained glutinous rice, which makes the taste more viscous and glutinous. For pork, you can choose pork leg or pork belly. 2. Soak the dumpling leaves and rope to soften and clean them.

Wash and soak the glutinous rice.

Five or six hours.

2. Peel the pork, cut it into 2-3 cm pieces, then put in 2 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of cooking wine, 1 tablespoon of salt, 1 tablespoon of sugar and grasp it well with your hands, and then marinate for 3-5 hours to let the meat fully absorb the flavor. Put the dumpling leaves in a pot of hot water and cook for 15 minutes, then remove them and put them in cold water for later use.

4. After all the zongzi are wrapped, put them in a pot and cook.

The method of sweet zongzi is to replace the material of the meat zongzi with red dates or red beans, and the production steps are basically the same.

The fillings of zongzi mainly include red beans, fresh meat, bean paste, egg yolk, pork ribs, dates, lotus paste, preserved fruits, chicken, salted egg yolk, duck, mushrooms, mung beans, braised pork, eight treasures, ham, shrimp, roses, etc. Due to the different eating habits in various places, zongzi has formed a north-south flavor. In terms of taste, there are two main categories of zongzi: salty zongzi and sweet zongzi.

Zongzi, steamed by wrapping glutinous rice in zongzi leaves, is one of the traditional festival foods of the Chinese nation. Zongzi appeared long before the Spring and Autumn Period, and was originally used to worship ancestors and gods. In the Jin Dynasty, zongzi became the food of the Dragon Boat Festival.

The custom of eating rice dumplings during the Dragon Boat Festival has been prevalent in China for thousands of years, and has spread to Korea, Japan and Southeast Asian countries.

Judging from the filling, there are Beijing jujube dumplings wrapped in small jujubes in the north; In the south, there are mung beans, pork belly, bean paste, eight treasures, ham, shiitake mushrooms, egg yolks and other fillings. Among them, Guangdong salted meat dumplings and Zhejiang Jiaxing dumplings are representatives. In addition, there are also southern-style rice dumplings with egg yolk and meat dumplings, assorted rice dumplings, bean paste rice dumplings, shiitake mushrooms and other mixed rice dumplings.

There is also a sweet and salty, a dumpling with two flavors of "double zongzi", these zongzi are accompanied by different flavors of zongzi.

The traditional Chinese Dragon Boat Festival is also the best time to eat zongzi, every household will eat zongzi, every time my family is ready to prepare materials early, ready to make dumplings, because I am a northerner, so I eat more sweet zongzi, but today I release more zongzi general category,Today I will teach you 5 kinds of filling combinations and methods of zongziI hope there will be a taste that everyone will like to eat.

1.Red bean dumplings

Red bean dumplings

Stuffing pairing:200 grams of glutinous rice and 60 grams of red beans.

Method:Soak glutinous rice for 4-6 hours, wash and set aside, soak red beans for 8 hours, then wash them all, mix them with glutinous rice, and wrap zongzi.

2.Pork ribs and rice dumplings

Pork ribs and rice dumplings

Stuffing pairing:: 200g glutinous rice, 200g pork ribs, salt, pepper, cooking wine 10ml, ginger slices 10g, dark soy sauce 5-8ml, sugar 5g.

Method:Soak glutinous rice for 4-6 hours, wash and set aside, wash the ribs, marinate with salt, pepper, cooking wine, ginger slices, dark soy sauce, pork ribs, and sugar for 2 hours for later use.

3.Date dumplings

Date dumplings

Stuffing pairing:: 200 grams of glutinous rice, 80 grams of dates.

Method:Soak the glutinous rice for 4-6 hours, wash it and set aside, and then put 1-2 dates in the middle of the glutinous rice when wrapping the zongzi.

4.Osmanthus red bean paste dumplings

Osmanthus red bean paste dumplings

Stuffing pairing:: 100 grams of osmanthus red bean paste, 200 grams of glutinous rice.

Method:Soak the glutinous rice for 4-6 hours, wash it and set aside, and then put about 10 grams of osmanthus red bean paste in the middle of the glutinous rice when wrapping the zongzi.

5.Meat dumplings

Meat dumplings

Stuffing pairing:: 200 grams of glutinous rice, 100 grams of pork thigh, 1 gram of salt, 2 grams of sugar, 2 grams of monosodium glutamate, 2 ml of liquor, 20 ml of soy sauce

Method:Soak glutinous rice for 4-6 hours, wash and set aside, wash the pork thigh, cut it into strips, and then rub it repeatedly with salt, monosodium glutamate, sugar, and liquor until white bubbles appear on the surface of the pork, and then when wrapping zongzi, dip the meat in soy sauce and then put it in the middle of the zongzi.

First prepare fresh glutinous rice, soak it in water for three hours in advance for later use, then prepare some peanuts, then prepare some ham for later use, put the glutinous rice into the planting industry, then put in the ham and peanuts, then cook in the pot, and then add an appropriate amount of salt to cook and eat, common zongzi fillings include ham, peanuts, corn, walnuts.

The package is smaller, and the cooking time is longer, and the common ones are jujubes, candied dates, bean paste, and egg yolk filling.

1. Soak the glutinous rice in water for two hours, then clean the glutinous rice and filter out the water.

2. Put the washed peanuts and red beans into the pot and cook for half an hour, dry them out of the pot for later use, clean the jujube with water, and put it for later use.

3. Put the jujubes, red beans and peanuts together in the glutinous rice and stir well, you can put a spoonful of sugar and stir well.

4. Prepare the washed zongzi leaves and start wrapping the zongzi, first roll the zongzi leaves into a cone shape, put the glutinous rice into it and press it tightly, then wrap it according to the triangle shape, and finally tie it tightly with a rope.

5. When the pot starts to cook, add an appropriate amount of water, and you can add a spoonful of alkaline noodles to cook the zongzi faster.

6. The delicious vegetarian stuffed dumplings are ready, in fact, the process is very simple, and the enjoyment is really delicious, and it is also very good-looking and appetizing.

1. Fragrant pork ribs and rice dumplings.

Filling recipe: 200 grams of glutinous rice, 200 grams of pork ribs, salt, pepper, 10ml of cooking wine, 10g of ginger, 5-8ml of dark soy sauce, 5 grams of sugar.

Method, glutinous rice soaked for 6 hours, washed and set aside, pork ribs washed, salt, pepper, cooking wine, ginger slices, dark soy sauce, pork ribs, sugar marinated for 2 hours for later use, when wrapping zongzi, put a rib in the middle of each zongzi, you can also mix the ribs and glutinous rice, according to everyone's habits to do it.

2. Jujube rice dumplings.

Filling recipe: 200 grams of glutinous rice, 80 grams of dates.

Method: Soak the glutinous rice for 6 hours, wash it and set aside, and then put 1-2 dates in the middle of the glutinous rice when wrapping the zongzi.

3. Red bean paste osmanthus zongzi.

Filling recipe: 100 grams of osmanthus red bean paste, 200 grams of glutinous rice.

Method: Soak the glutinous rice for 6 hours, wash it and set aside, and then put about 10 grams of osmanthus red bean paste in the middle of the glutinous rice when wrapping the zongzi.

4. Pork dumplings.

Filling recipe: 200 grams of glutinous rice, 100 grams of pork thigh, 1 gram of salt, 2 grams of sugar, 2 grams of monosodium glutamate, 2ml of liquor, 20ml of soy sauce.

Method, glutinous rice soaked for 6 hours, washed and set aside, pork thigh meat washed, cut into strips, and then rubbed repeatedly with salt, monosodium glutamate, sugar, and liquor until the surface of the pork appeared white bubbles, and then when wrapping zongzi, the meat was dipped in soy sauce and then put in the middle of the zongzi. You can also mix the kneaded meat with glutinous rice, put an appropriate amount of dark soy sauce and light soy sauce in the glutinous rice, stir well, and then wrap zongzi.

5. Pure glutinous rice dumplings.

Filling recipe: 500 grams of glutinous rice.

Method: Soak the glutinous rice for 6 hours, and then wrap it directly into the dumpling leaves.

6. Raisin rice dumplings.

Filling recipe: 200 grams of glutinous rice, 60 grams of raisins.

Method: Soak the glutinous rice for 6 hours, then wash it for later use, and then put the raisins into the zongzi leaves and wrap them into zongzi.

Common zongzi fillings include alkaline water, dates, jujube paste, flowers closed and bright, mung beans, bacon, fresh meat, pork belly, bean paste, lotus seeds, eight treasures, ham, mushrooms, egg yolks, lotus paste, cabbage, chestnuts, longan, assorted assorted taro, purple potatoes, pork mushroom scallop filling, etc.

1. Bean paste filling.

Bean paste filling is the most commonly used filling in many dim sums, such as bean paste buns, bean paste rolls, bean paste cakes, moon cakes, glutinous rice balls, egg yolk crisps, etc. The production method is also very simple, as long as the red beans are soaked for 8 hours in advance, then put them in the rice cooker to cook, and after cooking, they are directly put in a non-stick pan and stir-fried, and they are fried for half an hour, adding honey and cooking oil in the process.

2. Fresh meat filling.

Fresh meat stuffed zongzi is a famous traditional snack in the Jiangnan area, with exquisite materials and fine production. The taste is pure, Sixiu **, so it has enjoyed a good reputation for a long time, and is well-known in Jiangsu, Zhejiang, Guangdong, Shanghai 3 provinces and 1 city. Use 60g of lean pork hind leg to cut into 3 small rectangles of "two fine and one fat" according to the horizontal fiber, add an appropriate amount of refined salt, sugar, and soju, and rub it repeatedly to make the condiment fully enter the meat.

3. Chestnut filling.

Chestnut stuffed zongzi is also a kind of zongzi that is often eaten, and the production method is also very simple, as long as the fresh chestnuts are shelled, and then steamed together with other ingredients.

4. Date filling.

As long as the glutinous rice and black rice are mixed and mixed into mixed rice, the mixed rice is put first, 1 candied date is put in the middle, and finally the mixed rice is put in to wrap.

5. Pork and mushroom scallop filling.

As long as the pork and mushroom scallop stuffed zongzi are poured into the glutinous rice and mixed well, the glutinous rice is put first, 1 piece of pork is put in the middle, then covered with a layer of glutinous rice, then the scallops, dried shrimp and mushroom slices are put in, and finally the glutinous rice is put in to wrap.

6. Purple sweet potato stuffed rice dumplings.

Purple sweet potato stuffed dumplings are made of sago, glutinous rice flour, and purple potato filling, wrapped in zongzi, crystal clear, and also have a festive atmosphere.

There are many types of zongzi fillings.

Common zongzi fillings are: alkaline water, dates, jujube paste, peanuts, mung beans, bacon, fresh meat, pork belly, bean paste, lotus seeds, eight treasures, ham, mushrooms, egg yolks, lotus paste, pickled cabbage, red beans, chestnuts, longan, assorted mixes, taro, purple potatoes, etc.

China has a vast territory, and the eating habits of each place are different, so the taste of zongzi in the north and south is also different. In the south, especially in Guangdong, the taste of zongzi is basically salty, and there are many kinds of zongzi fillings, such as pork belly stuffed meat dumplings, egg yolk salted dumplings, ham, mushroom dumplings, etc., which are very rich. In contrast, the taste of northern zongzi is just the opposite, and they are basically sweet zongzi.

The filling of the northern zongzi is also extremely simple, the ingredients are not as rich as the salty zongzi in the south, and the filling for making the zongzi is only glutinous rice, red dates, and red beans are enough, and it is very simple to make.

Teach everyone to make zongzi (super detailed method), and make it yourself with a sense of achievement.

Ingredients] Zongzi raw materials]:

3 cups glutinous rice, 3 cups of multigrains, 2 cups peeled yellow peas, 2 tablespoons of soy sauce, 1 teaspoon of sugar, 1 tablespoon of salad oil, 1 large handful of rice dumpling leaves, salt to taste, water to taste.

Ingredients for beef filling]: 1 2 pounds of beef (about 272 grams), 2 tablespoons of soy sauce, 1 2 teaspoons of sugar, 1 8 teaspoons of five-spice powder, 1 teaspoon of cooking wine, 1 2 teaspoons of ginger powder, salt to taste.

Method] 1Soak the grains in water overnight, change the water several times in the middle, and then add glutinous rice to soak for more than 2 hours.

2.Soak the dumpling leaves overnight, but also change the water several times, and brush the leaves with a small soft brush.

3.Yellow peas are soaked in water alone for 1 hour. Add yellow peas to the rice dumplings, and boil them out, and the texture is very similar to chestnuts.

4.Cut the beef into small pieces, mix with soy sauce, sugar, five-spice powder, cooking wine, ginger powder and salt, grasp well, seal, and put in the refrigerator to marinate for more than 4 hours.

5.Started to wrap zongzi, at this time there is nothing to free up your hands to shoot, anyway, everyone will wrap zongzi, roll up the zongzi leaves, put 2 tablespoons of rice, then put 1 tablespoon of peas, put a piece of meat, and then put 1 tablespoon of rice to cover, just wrap it into zongzi.

6.Put the zongzi in a large cooking pot, add water to cover the zongzi, cover it, turn it to low heat after boiling, and cook slowly for about two and a half hours. Because the grains in it are harder, it is better to take a little longer.

Get some pork belly, shiitake mushrooms, chestnuts. It's delicious.

There are several kinds of them, such as red dates, which can be put directly in and wrapped inside. You can salt the meat first, and use soy sauce to make the color look good. The bean paste can be cooked, mashed into a paste, put some sugar, and wrap it directly in it.

Use glutinous rice with red dates and you're good to go.

How to make zongzi? Fold a triangle, put in the filling, rice, use your index finger to hook a triangle and fold it in half, pull it out and tighten it.