How to wrap meat dumplings tips, how to adjust meat stuffing dumplings

Search on the top to know how to wrap meat-stuffed rice dumplings.

How to wrap meat dumplings requires the detailed process as follows:

Before wrapping zongzi, wash the glutinous rice, peanuts and red beans; And soak peanuts and red beans in water, and soak them before they are easy to cook.

Then rinse the picked dumpling leaves and palm leaves, drain the water, hang the palm leaves in the appropriate position, and tie them firmly. When picking dumpling leaves, choose the wider the better, and the longer the palm leaves, the better it is to tie.

Sprinkle the glutinous rice with a little baking soda (because it is a salty rice dumpling, so add a small amount of salt), then pour peanuts and red beans into the glutinous rice and stir well.

After the above preparations are done, you can start packing; Take out a dumpling leaf and roll it in laterally and slightly at an angle; Then roll the back of the dumpling leaves.

Get one of these pointed cylindrical shapes; Then use a spoon to take an appropriate amount of mixed peanut and red bean glutinous rice into the dumpling leaf tube, and use bamboo chopsticks to stick tightly.

After filling and pressing the glutinous rice tightly, press the right dumpling leaf to the left with your hand; Then pinch the left side of the dumpling leaf tightly with your hand and press it into the right.

Then take the zongzi right, and press the excess zongzi leaves back with your hands; Pull another palm leaf out of the bottom of the rice dumpling.

Pull the pulled out palm leaf from bottom to top, and pass through the original palm leaf, then press and hold the palm leaf with your thumb to make it not move, and then pull out the palm leaf through it, and then pull it downward, and tighten it like an arrow.

In the case of tightening the palm leaves, turn the zongzi upside down, and then wrap the palm leaves around the zongzi, press from the original palm leaves, and then wear them out.

After wearing out and tightening, and then from the original palm leaves to tighten once, you can tie the zongzi tightly, and then hang it on the palm leaves, so that the zongzi is wrapped.

After the zongzi is wrapped, you can first trim some of the untidy extra pieces and fine leaves with scissors, and then put them in a pressure cooker, add an appropriate amount of water, and the water should not be too much, otherwise the flavor of the zongzi will be light, and it will be edible when cooked.

The deliciousness of minced meat mainly lies in the choice of meat, the seasoning of the meat, and the ingredients of the meat. Hail surplus

1. The choice of meat: pork belly or leg meat is the most suitable, don't use pure lean meat to close the group, the meat dumplings cooked with a little fat taste better, the fat and lean ratio of meat is 1 to 2, and cut into meat pieces about 2 to 3 cm square.

2. Seasoning of meat: one does not need to be fried, directly uses light soy sauce and monosodium glutamate.

Sugar, cooking wine, pepper.

After grasping well with the source state rolling meat pieces, the code taste, because there is no need to fry, so pay attention to grasping evenly, to catch the meat pieces and foam at the white foam, only to indicate that the taste is eaten in the meat, the second method is to fry, the meat pieces into the pot slightly fried, after adding seasonings, cook for a few minutes, let it taste.

3. Ingredients for meat: generally mung beans, broad beans, peanuts, mushrooms, ham, etc., mung beans, broad beans, peanuts If conditions permit, after washing and draining the water, you can use cooking wine, light soy sauce to taste slightly, and shiitake mushrooms are flavored with meat pieces, ham, it is best to use thin strips cut into half centimeters, and wrap them in zongzi together with meat.

1.Wash 400 grams of zongzi leaves, put them in a pot, add water and boil them until soft, drain them, and set aside.

2.Wash the glutinous rice, drain it and set aside.

3.Put the dates in a bowl, steam until soft, remove the pits, remove the pits while hot, wash the raisins and drain.

4.Take 3 zongzi leaves, the hair surface is opposite, first put in 1 3 glutinous rice, add dates and a little raisins, then put in 2 3 glutinous rice wrapped into a triangular zongzi, and tie it tightly with a rope.

5.Put the wrapped rice dumplings into the pot, add water and cook over high heat for about 2 hours, and then simmer over low heat for about 3 hours, then they are ready to eat.

Ingredients: 500 grams of glutinous rice, 150 grams of jujubes, 40 zongzi leaves.

Method:1Wash the glutinous rice, soak for 12 hours, drain and set aside. Soak the dumpling leaves for 1 hour.

2.Wash and pit the red dates and soak them in water until soft.

3.The two zongzi leaves are staggered, the front end is folded into a bag, and 7 points full of rice and dates are packed, wrapped and tied with strings.

4.Put water in a deep pot and bring to a boil, put the rice dumplings in the pot and cook over medium heat for 2 hours until they are cooked and rotten. When eating, it is better to add some honey according to your preference.

1.Choose 7 10 cm wide Futian dumpling leaves, put them in a pot of boiling water and cook them for 3 5 minutes to make them soft, pick them up and wash them with water, and drain them.

2.Put the glutinous rice into a basket, wash it with water, let it stand for about 15 minutes, drain the water, pour the rice into a wooden basin, add 20 grams of sugar, 15 grams of salt and 50 grams of soy sauce and mix well.

3.Peel the pork leg meat, cut it into rectangular pieces (each piece weighs about 20 grams) according to the horizontal fiber, put it in a large basin, add 7 grams of sugar, 10 grams of salt, monosodium glutamate, and white wine, rub it repeatedly, and the materials used penetrate into the meat until it is foaming at the mouth.

4.Take 2 zongzi leaves in the left hand, the hair side is facing down, the width is 1 5 overlapping, the right hand holds another 1 zongzi leaf, the smooth side is facing up, about 1 3 phases are stacked at the tail of the left hand zongzi leaf to connect the zongzi leaves, turn around at 2 5 places in the total length, and the two sides are stacked about 3 cm into a funnel shape.

5.Hold the zongzi leaves in the left hand, put 40 grams of glutinous rice in the right hand, 3 small pieces of meat (two thin and one fat) put horizontally on the rice in the order of thin, fat and thin, and then cover 60 grams of glutinous rice, spread flat, turn the zongzi leaves that grow out, cover the rice, wrap it into a short and strong rectangular pillow shape, fold it with a rope to eighty percent tight, and wrap it one by one according to this method.

6.Put water in the pot to boil, and then put the wrapped zongzi into the pot, the water surface should be about 3 5 cm higher than the zongzi, use bamboo racks and stones to put on the zongzi and compact, cook for 2 hours with a strong fire, and then cook for 1 hour with low heat to cook.

Material. This amount is about fifty capsules:

1kg of lean pork, 15 shiitake mushrooms, 2 cans of shiitake mushroom meat sauce, 2kg of glutinous rice, 50g of small shrimp, 350g of peanuts, 18 salted egg yolks, 2 tablespoons of minced garlic, appropriate amount of five-spice powder, appropriate amount of salt, a little monosodium glutamate, zongzi leaves, straw rope.

Method. 1. Wash the dumpling leaves and straw rope, put them in a pot and boil for a while, then drain them and set aside.

2. Soak the glutinous rice overnight and drain before use.

3. Cut the lean meat into small cubes, soak the mushrooms and cut into shreds.

4. Steam the peanuts in a pressure cooker (about 15 minutes) and mix with five-spice powder.

5. After steaming, cut the salted egg yolk into small pieces (you can use the whole piece for the thickness of the cost).

6. Pour an appropriate amount of oil into the pot, stir-fry the minced garlic, pour in the glutinous rice and fry for a while, put salt, five-spice powder and monosodium glutamate, adjust the saltiness you like (do not be too salty, because the wrapping is salty), and put it in a basin for later use.

7. Pour some oil into the pot, add diced meat and stir-fry, add shiitake mushrooms and mushroom meat sauce, and fry until even.

8. After preparation, you can wrap it according to your preferred shape (you like the amount of meat filling to make your own adjustment).

9. After wrapping, put it in the pressure pot and steam for 40 minutes.

The marinating method of wrapping zongzi meat filling is as follows:Ingredients Tools: 500g of meat, 10g of soy sauce, 8g of rice wine Zhaoxiao sedan chair, 5g of sugar, 2g of monosodium glutamate, container.

1. Take the meat out of the refrigerator and thaw it for later use.

2. After the meat is thawed, cut it into small pieces.

3. Pour in the rice wine first, mix it well, and remove the smell.

4. Put the soy sauce, sugar and monosodium glutamate in and mix well.

5. The clan restaurant pickles for about half an hour to an hour, and it can be used to wrap zongzi.