Xiangxi cured zongzi wrapping method 30, Hunan zongzi practice and wrapping method

1. Zongye leaves need to be soaked in warm water overnight, and Jiangmi should be soaked for 4-6 hours. After the dumpling leaves are soaked, wash them with cool water. Choose Zongye leaves as wide as possible, dates should also choose better varieties of pitting, brown rope should be cotton strong, not too fine and slippery to affect the speed of the package.

Boil in an electric pressure cooker for 2 hours and soak overnight, and in a steamer, simmer for more than 3 hours, and it is best to soak for a few hours. 、

2. Roll the dumpling leaves: take a dumpling leaf, start to roll it up from the middle bury, be sure to hide the middle stem in the back, do not leak out, and prevent the time of the final rope from cracking.

3. Hold 2 teaspoons of rice and prick it with chopsticks to make the tip full.

4. Fill another 1 teaspoon of rice and press it with the back of the spoon.

5. Take a date and check whether the core is clean, if it is not clean, you need to break it and remove the core.

6. Say important things three times: flatten into the dates, flatten into the dates, flatten into the dates, flatten into the dates, otherwise the Jiangmi that enters the dates is not ripe, it is vulgar and slippery!

7. Cover the dates with rice again, don't overfill.

8. Press it tightly with the back of the spoon, and then press it with your thumb, if the amount of rice is too much, put out the excess rice.

9. Three-step capping method.

10. The previous cover picture after getting it done.

11. Tie the rope: leave a long head, then wrap it around the neck for two weeks, and press it over the two feet, and finally tie a slipknot.

Materials. Bacon. Block. Glutinous rice.

Gram. Zongye leaves. Slice. Dark soy sauce.

Spoon. Light soy sauce. Spoon. Oyster sauce.

Spoon. Steps to prepare bacon dumplings.

Step 1: First of all, buy the dumpling leaves, wash them, boil them, and set them aside after cold water.

Step 2 Soak the glutinous rice for two hours, cut the bacon into pieces and soak it in water to soak off some of the salty taste, the bacon is salty, soak it for a while, don't eat fat, you can only pick lean meat, it is also very fragrant. Some people in my family like to eat bacon with fat and lean, so put some fat and lean.

Step 3: Prepare the seasoning and put it in the glutinous rice, stir the appropriate amount of oyster sauce with the rice, remove the bacon and drain the water, and then you can open the package.

Step 4 wrapped dumplings in a cold water pot, first boil on high heat for about 30 minutes, change to low heat for about an hour and a half, the whole process is about two hours, halfway to see if the water is not enough, add some boiling water, keep the zongzi in the water, don't burn dry.

Step 5 After cooking, stuff it in the pot for an hour, take it out of the pot and eat, the salty and fragrant bacon is all into the glutinous rice, it is really delicious!

The ingredients of Guangxi zongzi are peeled mung beans, spine lack of pork belly, glutinous rice, peanuts, flower skin beans, black sesame seeds, salt, oyster sauce, and southern milk, and the method is as follows

Ingredients: peeled mung beans, pork belly, glutinous rice, peanuts, peanuts, black sesame seeds, salt, oyster sauce, southern milk, rice dumpling leaves, water.

Tools: pots, kitchen knives, cutting boards, pots, spatula, spoons, cotton thread, scissors.

1. Soak the dumpling leaves in water to soften, and then clean them.

2. Buy the pork belly and cut it into pieces, and stir well with fried sesame powder, southern milk, oyster sauce and salt.

3. Clean the glutinous rice twice and soak it in a closed field beam for one night, put it in a pot and fry it with peanuts and beans until fragrant.

4. Roll two leaves into a triangular shape with overlapping leaves.

5. Put a spoonful, glutinous rice and peanuts, put two pieces of pork belly, and add a spoonful of peeled mung beans.

6. Fold the lid in half, the thumb and index finger of the left hand help fold out the triangle shape, and then tie it tightly from the middle with a thread, and the zongzi is ready.

There are various kinds of zongzi in Fujian, and the following is how to cook meat zongzi:

Ingredients: 80 dumpling leaves, 20 grams of oil, 4 spoons of dark soy sauce, 2 spoons of liquor, 4 pounds of glutinous rice, 10 grams of salt, 3 pounds of pork belly, 12 spoons of light soy sauce, 1 kg of shrimp, 5 taels of scallops, 1 kg of shiitake mushrooms, 40 quail eggs, 1 hanging of shallots, chicken essence.

Method: 1. Stir-fry the oil, add salt, light soy sauce, dark soy sauce (hold out the fried material with oil) Fujian zongzi.

2. Stir-fry the shallots, don't lose the Fujian zongzi when you put it out, and keep the fried rice Fujian zongzi.

3. Stir-fried shrimp, conpoy Fujian zongzi add mushrooms to the stove to sell the brother to build zongzi.

4. Add soaked glutinous rice, salt, light soy sauce, dark soy sauce, chicken essence Fujian zongzi out of the pot Fujian zongzi.

5. Two leaves wrap triangle dumplings, pork belly, quail eggs in the process of wrapping a zongzi add a piece of pork belly and quail eggs. I forgot to shoot in the process, and I hung 10 of them, which is more convenient. Turn on the pressure cooker on high heat and cook on low heat for half an hour.

Packing method: 1. Prepare the required ingredients, the meat needs to be marinated first, put oil in the pot, add sugar to fry the sugar color, and then stir-fry the meat pieces, add soy sauce and water, star anise, cinnamon, and cook for 20 minutes.

2. Wash and drain the soaked glutinous rice, stir-fry in the pot, after the lard melts, add the shallots, fry until golden, pour in the glutinous rice, add the previous marinade, and stir-fry vigorously.

3. Fold the three layers of zongzi leaves into a funnel shape, respectively fill eggs, mushrooms, dried shrimp, lotus seeds and meat, add glutinous rice, seal it, boil it with the broth made of pork bones, and put the zongzi in it and cook for two hours.

Glutinous rice, bacon, seasonings. 1.Glutinous rice, which is an indispensable ingredient for making zongzi.

2.Bacon, making bacon zongzi bacon is of course one of the necessities.

3.Zongzi leaves, which are mainly used to wrap zongzi, use zongzi leaves to wrap bacon and glutinous rice to make zongzi.

4.Seasonings, spices can adjust the taste of zongzi, and the more commonly used ones are light soy sauce, dark soy sauce, cooking wine, green onions, ginger slices, etc.

5.Straw rope, the role of this exciting hall is mainly to tie the zongzi, which is convenient for cooking the zongzi at the end.

The bacon is made of fresh pork belly with skin, divided into pieces, marinated with salt and a small amount of sodium nitrite or sodium nitrate, black pepper, cloves, bay leaves, fennel and other spices, and then air-dried or smoked, which has the effects of appetizing and dispelling cold and eliminating appetite.