Wrapping meat brown is how to deal with glutinous rice How to wrap meat brown in detail

Raw materials: the tip of the pork rump, 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 a fresh zongzi leaf, fry the root (with two small tips) a little, boil water, put the zongzi leaf in and cook for a few minutes; If it is a dry dumpling leaf, soak it for a day, soak the dumpling leaf softly, cut off the roots and treat it as fresh as the rice: wash the rice quickly, try not to let the rice draught.

Dry the rice with the radish 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 for the number of fat and lean meats. 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. Boiled zongzi:

A large cauldron must be deep enough. Put the zongzi in, add water, the water should not be over the zongzi boil over high heat, 3 hours If the zongzi is as big as the last time I gave the T version of the package, it will be about the same for 1 hour on medium heat. 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. If you find that the zongzi is weak, you can add salt and soy sauce to the water in which the zongzi is cooked, and the taste can be absorbed after boiling for a while.

Ingredients: Round glutinous as appropriate. 300 grams of pork belly. 1 3 tablespoons salt. Appropriate amount of dumpling leaves and aquatic weed rope. 1 3 bowls of soy sauce. Rice wine. A small amount of monosodium glutamate.

Preparation: Cut the pork into 5 cm strips. with soy sauce.

Rice wine. MSG is soaked overnight, and the glutinous rice is mixed with salt in the sauce that has soaked the meat. Leave for 10 minutes and then mix until even, and the 2 dumpling leaves are facing each other on their backs.

Fold into a right-angled spoon shape from 1 4 leaf pedicles. Take about 2 tablespoons of rice and spread it in a leaf spoon. Strips of meat are placed straight inside.

Cover with another 2 tablespoons of rice and cover with meat strips. The hand holding the leaf spoon should be kept open. With the action of the other hand, fold the remaining part of the dumpling leaf from the end of the rice to cover it, and fold the corners on both sides at the fold.

The body of the rice dumpling is held by the hand of the leaf. Pinch and fold the cover leaf with one hand, and tie the folded leaf tightly with a straw rope. Then wrap the whole dumpling body, wrap all the dumplings and put them in a large pot.

Add cold water to a boil over high heat, then switch to medium-low heat and continue to cook for 4 hours. Remove heat and simmer for 1 hour.

Ingredients: duck eggs, salt, flour.

1. Pour the salt and flour into a bowl and stir well. (The ratio of salt to flour is one to one, and the amount of flour can also be slightly more, so that the salted egg yolk will not be very salty.) )

2. Pour out half of the salt powder (salt and flour for short), and use your fingers to buckle small holes in the salt powder.

3. Filter out the egg whites in the duck eggs.

4. Put the egg yolk into the small hole of salt powder that you just deducted.

5. Sprinkle the salt powder poured out in advance on the surface of the egg yolk and cover the egg yolk. Fresh duck eggs are needed here, otherwise the finished salted egg yolk will not look good.

6. You can leave it overnight and take it out the next day.

7. Break off the salt powder on the surface and wash off the salt powder on the surface of the salted egg yolk with water.

8. This salted egg yolk is ready, and the color is dark orange-red.

Hello, egg yolk is processed that kind of hard, large supermarkets or vegetable markets should have sold. If you want to make it yourself, it is recommended to cook the salted duck eggs, take out the egg yolk, and then wrap them in the rice dumplings. Hope it helps.

To put salt, otherwise it will not taste, the following is the method:

Ingredients: Appropriate amount of zongzi leaves, 200g of pork, 4 salted egg yolks, 500g of glutinous rice, appropriate amount of light soy sauce, appropriate amount of dark soy sauce, appropriate amount of five-spice powder, appropriate amount of cooking wine, appropriate amount of salt, appropriate amount of oil.

Production steps: 1. Soak the glutinous rice in water for 1-2 hours in advance after washing.

2. Stir the soaked glutinous rice with an appropriate amount of salt, light soy sauce and dark soy sauce, and let it taste for 1 hour.

3. Cut the pork into small pieces, add an appropriate amount of salt, oil, light soy sauce, five-spice powder, and cooking wine to marinate to taste.

4. Add 5-6 drops of cooking wine to remove the salted egg yolk.

5. Put water and zongzi leaves in the pot to boil, and you can also add a few drops of oil to prevent the glutinous rice from sticking to the zongzi leaves after cooking.

6. After washing, the zongzi leaves are dried and rolled into a funnel shape.

7. Add glutinous rice, salted egg yolk and pork pieces.

8. Tie the zongzi tightly with hemp rope to form a triangle, and finally put it in a pot and boil over high heat.

9. Finished product drawing.

Hello, don't put salt in the glutinous rice of the meat dumplings, just put salt in the pork trap.

Pork trap method: Cut the pork into long strips, add light soy sauce, dark soy sauce, five-spice powder, salt, ginger and shallots, and marinate for more than three hours.

Meat dumplings should be salted, otherwise they will taste bad.

1. Generally speaking, the most common white zongzi do not need to be seasoned, they are made directly with glutinous rice, and can be dipped in sugar, honey and other seasonings to eat after cooking, or you can eat the original flavor directly. The texture of glutinous rice dumplings is sticky, and it won't feel monotonous even if it is not seasoned.

2. If you are wrapping sweet zongzi, you can add ingredients such as golden dates, raisins, and red bean paste to the glutinous rice, these ingredients themselves are very sweet, and they are also very sweet to eat directly after steaming.

3. If it is wrapped in meat dumplings, glutinous rice needs to be seasoned, generally speaking, 1kg of rice can be put into 10g of salt, 2 tablespoons of soy sauce, 20g of oyster sauce (or fish sauce), and then wrapped in meat filling. If you use bacon or braised meat, glutinous rice can not be seasoned, because bacon and braised meat are relatively heavy in taste, and it is good to eat with white glutinous rice. If the taste is heavy, you can use braised meat gravy to flavor the glutinous rice, and the taste is also good.

Isn't zongzi rice to be fried? The rice dumplings have to be soaked in water for about three hours, otherwise the boiled rice will swell and deform the dumpling leaves. You have to put oil, fry rice, add seasonings, and the meat dumplings in southern Fujian like to add some soy sauce and alkali.

The meat is generally large, even the white meat with the belt, and I like to add soaked dried shiitake mushrooms, which have to be marinated with seasonings in advance. As for the taste, you can rub the spatula with your fingers and lick it when you fry it, and the personal taste is different. Hokkien meat dumplings are more famous, and they also like to add a salted egg yolk, and those who do not have a salted egg yolk will also stuff a quail egg.

A pound of glutinous rice plus grams of salt.

Raw materials: round grain glutinous rice, dark soy sauce, salt, zongzi leaves, cotton thread.

Filling: 500g pork belly, 4 slices of ginger, 2 tbsp dark soy sauce, 1 tbsp light soy sauce, 1 tbsp cooking wine, 1 tsp salt, 1 tsp sugar, 1 2 tsp black pepper.

Method: 1. Preparation:

1. Wash the pork belly and cut it into 3 cm cubes.

2. Put 4 slices of ginger, 2 tablespoons dark soy sauce, 1 tablespoon light soy sauce, 1 tablespoon cooking wine, 1 teaspoon salt, 1 teaspoon sugar, 1 2 teaspoons black pepper into the pork belly, mix evenly, cover with plastic wrap, and put in the refrigerator for 8 hours (you can take out and stir again halfway to make it flavorful).

3. Wash the round-grain glutinous rice.

4. Put 2 tablespoons of dark soy sauce and 1 teaspoon of salt into the glutinous rice, mix well, add cold water and soak for more than 4 hours.

5. Rinse the fresh dumpling leaves.

6. Boil the water in the pot over high heat, put the zongzi leaves in batches and cook for 3 minutes (use chopsticks to completely press the zongzi leaves in hot water when cooking).

7. Soak the boiled dumpling leaves in cold water immediately to cool and soak (this can keep the color of the dumpling leaves green).

8. Cut off the induration of the root of the dumpling leaves.

Second, wrap zongzi.

9. Drain the soaked glutinous rice, pour the seasoning sauce from the marinated meat pieces into the glutinous rice and mix well. Take three zongzi leaves and stack them, smooth and facing up, roll them into a funnel shape from the root of the zongzi leaves, put a spoonful of rice, and then put a piece of meat.

10. Put rice to fill the gap until the rice is flush with the edge of the funnel, and compact it with a spoon.

11. Turn down the excess dumpling leaves on the upper part to cover the glutinous rice and press tightly.

12. Press both sides down with your left hand to wrap the top of the funnel, and use your right hand to make sharp corners at the front end.

13. Wrap the front end overlapping dumpling leaves to the back.

14. Wrap back around the front side and press tightly.

15. Pinch one end of the cotton thread in your hand to fix it, and wrap the other end around the zongzi to tie the zongzi tightly.

16. Cut off the last excess dumpling leaves, and the dumplings will be wrapped.

3. Cook zongzi.

17. Wrap all the rice dumplings in turn.

18. Put the zongzi into a large boiling pot, put enough cold water, boil over high heat, turn to low heat and cook for an hour (don't rush to take out the zongzi after turning off the fire, it is better to continue to simmer for an hour).

Tips: 1. You can use dried zongzi leaves or fresh zongzi to wrap zongzi, and the dried zongzi leaves should be soaked soft first, and the color of the zongzi wrapped in fresh zongzi leaves is more beautiful and the taste is more fragrant.

2. The pork needed for the package should not be too thin, it is best to use fat and thin pork belly, so that the dumplings are more oily and fragrant.

3. When wrapping, you need to season the glutinous rice in advance, because the final zongzi should be boiled in a large amount of water, which is easy to dilute the saltiness, so you can use a little more soy sauce and salt when soaking, and add more when seasoning the meat.

4. After the soaked glutinous rice is drained, you can put the extra juice from the marinated pork into it and mix well, so that the zongzi taste better.

5. Use natural cotton thread to wrap zongzi, and do not use toxic threads such as plastic bags.

6. Zongzi leaves have positive and negative sides, the front side is relatively smooth, and there is a longitudinal slightly hard stem in the middle of the reverse side.

7. The amount of water used to cook zongzi should be wide, if you find that you consume more water halfway, you can add boiling water to the pot and continue to boil.

Ingredients: 1000 grams of glutinous rice, 600 grams of pork leg meat, seasoning: 50 grams of soy sauce, 27 grams of sugar, 25 grams of salt, 5 grams of liquor, 1 gram of monosodium glutamate.

Method 1Choose 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, remove them 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 full of white foam;

4.Take 2 zongzi leaves in the left hand, the hair side is facing down, the width is 1 5 overlapping, the right hand takes 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 of the total length, and the two sides are stacked about 3 cm into a funnel-shaped;

5.Hold the dumpling 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) are placed horizontally on the rice in the order of thin, fat and thin, and then cover 60 grams of glutinous rice, flattened, turn the zongzi leaves that grow out, cover the rice, wrap them into a short and sturdy rectangular pillow shape, fold them with a rope until they are eighty percent tight, and wrap them 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.

There are tutorials on the Internet, so it's good to get them on scale