How to make pork dumplings delicious, the practice and ingredients of pork dumplings

How to make pork dumplings:

Ingredients: 1 kg of glutinous rice, 200 grams of pork hind leg meat, 250 grams of zongzi leaves; 25 grams of malenis leaves;

Excipients: 10ml light soy sauce, 8ml dark soy sauce, 50 grams of salt, 20 grams of sugar, 50 grams of Sichuan pepper, a little soybean oil;

Production steps: 1. If it is a dried dumpling leaf, soak it overnight in advance and blanch it with hot water before wrapping. If it is a fresh dumpling leaf, it can be used directly, or it can be blanched first.

2. Wash the rice 3 4 times, soak it in water for 4 5 hours after washing, and crush it with your hands.

3. Bring the oil to a boil, pour in the peppercorns and fry them. Roll out and mix well with salt. Wear the pork with bamboo skewers into dense small eyes (to penetrate), sprinkle salt and pepper on the surface and eye meat, marinate for 2 days and then remove it into a semi-dry state, wash it with water, and cut it into 80 small slices for later use.

4. Take 1 2 dumpling leaves and arrange them together, roll them into a conical tube, put in 15 grams of glutinous rice, add two pieces of salted meat, and then put in 15 grams of glutinous rice, wrap them into a diamond shape with four corners, and bundle them with lotus leaves;

5. Put the wrapped zongzi into the pot, add cold water, and spread over the zongzi. Bring to a boil over a flash heat, cook for 1 hour, and simmer over low heat for 1 and a half hours until cooked. Characteristics: glutinous, salty and palatable.

Ingredients: Pork front rump tip, glutinous rice The ratio of meat and rice is about 3:5 (that is, 3 catties of meat, 5 catties of rice), soy sauce, salt, sugar, chicken essence, cooking wine.

Preparation: Zongye leaves: If it is fresh Zongye washed, fry the root (with two small sharp tips) a little, boil water, put the Zongye in and cook for a few minutes; If it is a dry dumpling leaf, soak it for a day, soak the dumpling leaves softly, cut off the roots and treat them like fresh.

Rice: Wash the rice quickly, and try not to let the rice draught. Dry the rice with the dill and let it sit for a while (the rice will eat a little water). Add soy sauce and salt (slightly more soy sauce).

Meat: Remove the skin, separate the fat and lean meat, and cut it into pieces about 3 to 4 cm square, with a ratio of 1:2.

Pour cooking wine, soy sauce, salt and a little sugar into the meat, chicken essence. A little more wine is delicious, and a little less soy sauce. Rub the meat with your hands until it foams white, indicating that the flavor has completely absorbed the meat.

Here's how to wrap the dumplings:

Zongye leaves are clearly divided into the front and back (the side of the hair is the back, you can see the leaf diameter to distinguish, and the diameter is the reverse side of the bulging outward), the front is facing inward, and the pillow is wrapped. It's hard to describe. Tie it tightly with cotton or straw rope.

Whether the zongzi are delicious or not has a lot to do with whether they are tightly tied or not. Each zongzi must be put with fatty meat, otherwise it will not be delicious.

Cook zongzi: a large pot, it must be deep enough. Put the zongzi in, add water, the water should not be cooked over high heat of the zongzi, 3 hours, if it is as big as the zongzi I gave the T version of the package last time, and then 1 hour on medium heat will be about the same. No matter how big the zongzi is, you have to keep it on low heat for 2 to 3 hours.

Do not stop the fire in the middle of boiling zongzi, and be sure to keep the water boiling.

I don't need to talk about eating zongzi, right?

btw, if you find that the zongzi is weak, you can add salt and soy sauce to the water in which the zongzi are cooked, and the taste can be obtained after boiling for a while.

If you want to make delicious zongzi, the selection of materials must be excellent. Rice should be made of round glutinous rice (commonly known as large wine rice), which is sticky, soft in the mouth, and has a faint aftersweet taste. The meat must be pork hind leg meat, fat and half.

Before making, soak the dumpling leaves in clean water for a whole day, and then use them until the dumpling leaves are full of water, flexible and easy to fold. Cut the meat into small pieces of two centimeters square and put it in a basin, add an appropriate amount of monosodium glutamate, then completely submerge the meat with soy sauce, marinate for 3 to 4 hours, until the meat pieces curl up and release the water. Depending on the taste, you can add various condiments such as spicy and curry when marinating.

Wash the glutinous rice and mix it with a little soy sauce to taste, and then you can wrap it in the dumpling leaves with the meat. In order to reduce the use of materials and firework, many zongzi sold on the market are soaked in water for several hours or even a day, and then wrapped after swelling, so that although the cost is saved, the rice will become loose and not sticky after cooking, which affects the taste.

After wrapping the rice dumplings, boil the water over high heat first, and then cook over medium heat for about 4 hours. During the cooking process, you should pay attention to adding boiling water at any time, keep the water level submerging the zongzi, and turn it at least once to swap the upper and lower zongzi.

In addition, if the dumpling leaves are used urgently, they can be boiled in water for twenty or thirty minutes, and the effect is the same as soaking for a day.

The main thing is to choose meat, it is best to use pork belly to make meat brown, and the feeling of being oily but not greasy in the mouth is really refreshing.

Submerge the rice dumplings and turn them at least once to swap the upper and lower rice dumplings.

It's my mom's forte. First, soak the washed glutinous rice for 2 hours. Then separate the lean and fatty meats, cut them into small pieces, mix well with light soy sauce, salt and sugar and marinate for two hours.

Finally, I started to wrap the zongzi, the zongzi leaves were rolled up and put in a small half of glutinous rice, then two pieces of lean meat and one fatty meat were put in, and finally the top was covered with glutinous rice and wrapped. Then at least cook.

Three or four hours. The cooked meat dumplings are very delicious.

The practice of lard zongzi is to soak the glutinous rice first, then marinate the fresh pork belly, and wrap the pork zongzi, the most important thing is that the meat should be fresh and the taste of the marinade should be good.

Preparation and ingredients of pork zongzi. The ingredients for pork dumplings are: Under the pork belly.

Or the lean meat of the previous dynasty. Cut the lean meat or pork belly into slightly larger pieces. Use cooking wine with light soy sauce, oyster sauce, and thirteen spices.

Flavor for more than two hours. Put some rice on the bun, then put the prepared pieces of meat, and cover with a layer of rice.

First, cut the pork into small pieces and marinate it, then put the glutinous rice with a little light soy sauce.

Preparation of pork zongzi:Ingredients: glutinous rice suitable for liquid air, appropriate amount of pork belly, appropriate amount of cooking wine, appropriate amount of salt, appropriate amount of soy sauce, appropriate amount of thirteen spices.

Excipients: Appropriate amount of Zhuhou sauce.

Wash the glutinous rice, soak it for two hours in advance, drain it and set aside.

Slice the pork belly, add salt, light soy sauce, cooking wine, dark soy sauce, thirteen spices, and pillar sauce and mix evenly and marinate.

After draining the glutinous rice, add salt and dark soy sauce to flavor and color.

Blanch the reed leaves and let them cool.

Take two leaves and fold them into a funnel, I like this long shape.

Pay attention to the bottom of the funnel, preferably with a part of it stacked so that it doesn't leak.

Put half the rice in the leaf funnel and top with the marinated meat.

Cover with another layer of rice and cover the leaves on top.

The thumb and index finger of the left hand are combined with the right hand to pinch both sides, cover the leaves and seal the other end, and fold the extra leaves on one side, which is the case in the picture. The technique is different, and some friends take the leaves upside down, and finally close their mouths away from themselves.

Then tie a string around the waist of the zongzi.

Put the wrapped zongzi in the pressure cooker, start a hoof tendon or bean program, don't rush to open it after the program, and open the pot after a few hours of heat preservation is more beautiful and noisy.

The ingredients and recipes for pork dumplings are as follows:

Ingredients: 500 grams of glutinous rice, appropriate amount of light soy sauce, 1 tablespoon of oyster spine with oil, appropriate amount of pork belly, appropriate amount of light soy sauce, appropriate amount of oyster sauce, appropriate amount of zongzi leaves, etc.

1. Soak the glutinous rice for half a day, then add light soy sauce and oyster sauce and marinate for one hour.

2. Cut the pork belly into strips, marinate with sugar and oyster sauce and light soy sauce for about 1 hour.

3. After washing the dumpling leaves, cut off the stems at both ends of the dumpling leaves, and fold them in double pairs to form a small conical groove.

4. Put the pickled rice into half of the dumpling leaves, poke it a few times with chopsticks, and stuff it tightly.

5. After adding the meat strips, cover them with zongzi leaves, press them tightly, press them tightly with your hands, fold the zongzi leaves on them and roll them up, and then wrap them with cotton threads.

6. Add water to cover the rice dumplings, boil them in a pressure cooker, and then press them on low heat for about 1 hour.

The preparation and ingredients of pork zongzi are as follows:

Ingredients Tools: 1500 grams of glutinous rice, zongzi leaves, 300 grams of pork, 1 section of green onion, 5 grams of ginger, 10 ml of dark soy sauce, 1 gram of five-spice powder, appropriate amount of salt, appropriate amount of zongzi leaves, pressure cooker.

1. First deal with the dumpling leaves, soak the dried dumpling leaves first to soften, cook on high heat for 10 minutes, wash and set aside.

2. The fat and thin of the pig's hind legs are separated, the fat pieces are a little excited, the pieces of lean meat are larger, add green onions, ginger shreds, salt, five-spice powder, dark soy sauce and mix well, marinate for half an hour.

3. Soak the glutinous rice for two hours in advance, drain the water, and add an appropriate amount of salt, dark soy sauce and five-spice powder to taste.

4. Fold the dumpling leaves into a funnel shape, put in some glutinous rice, then put in a piece of fat and a piece of lean meat, and then fill it with glutinous rice, about 9 minutes full.

5. Take the dumpling leaf in your left hand, put it at the tiger's mouth, gently pat the dumpling leaf with your right hand, and then make the glutinous rice firm. Then press the top zongzi leaves down.

6. Press down the leaves on the top whole, and all the glutinous rice will be covered.

7. Sort out the tail of the zongzi leaves, fold the excess, and wrap the whole zongzi.

8. You can wrap the yarn around the reputation, and finally tie the thread up.

9. The wrapped four-cornered dumplings look very good. Four-cornered dumplings look more satuated than triangle dumplings, and the lead leaks are a little fuller.

10. All are done, put into the pressure cooker, select the function of the bean hoof, add the water that can not be used to cook the zongzi, and simmer for a while. If it's a steamer, it's about two hours to cook. The meat dumplings must be cooked to the extent that the fat is all boiled to be delicious, fat but not greasy, fragrant but not oily, especially delicious.

There are seven steps.

1.High-quality round grain glutinous rice, wash it with clean water, and soak it in cold water again for 8 hours. Late loss and slip on the soaked glutinous rice, wrap zongzi in the morning, the time is just right, and the glutinous rice is also soaked through. If the glutinous rice is soaked for a short time, it will affect the taste of the zongzi.

2.Wash the lean pork, cut it into pieces with the ingredients mentioned in the recipe, and marinate it in the refrigerator at a constant temperature for one night, which tastes very good.

4.Brush the zongzi leaves with clean water, and then boil the pot, the leaves will be soft, so that it is easier to wrap the zongzi.

5.First, fold the two soft zongzi leaves. Add an appropriate amount of glutinous rice, don't add too much. Especially for novices, add less glutinous rice, which will make it easier to wrap tightly.

7.Put it in a large steamer, press the zongzi with a cage drawer, and cook on low heat for about 1 hour, pay attention not to cook the dry pot, set a time, and look at it from time to time.