How to make chicken dumplings and ingredients?

It's about the same as pork. The practice is different in each place.

Start soaking zongzi leaves and glutinous rice a few days in advance, and the glutinous rice should not be soaked for less than four days, and the water should be changed frequently in the middle to avoid becoming sour.

The chicken breast I use at home, this is my own taste, and some like chicken thighs, which are chewy and chewy. It's up to you. Cut the meat into prismatic pieces, it's okay to be a little bigger, it will taste good. The key is in the marinade of meat.

Oil, seasoning soy sauce, salt, soybean oil (to be hot, otherwise there will be the taste of raw soybean oil), green onions, ginger, garlic, cooking wine, together with the meat, stir well, seal with plastic wrap, put in the refrigerator to keep fresh for a few hours, more than two hours. This will absorb the flavor well. After taking it out, the taste will be strong and indescribable.

The pork marinated in this way is also very delicious when used for grilling skewers! You can give it a try.

Finally, start to wrap, the tighter the wrapping of the zongzi, the better, the looser the less delicious, if the loose water enters will mix with the saltiness of the meat, affecting the taste, so be sure to be a little tighter. Cook in the pot for no less than 70 minutes, soak in the residual temperature for a few hours after cooking, and then eat when it is warm.

First of all, you have to choose some good glutinous rice in the supermarket, weigh about three catties or so, and then put the glutinous rice in water, the water is not over the glutinous rice, about a knuckle of the little finger.

After soaking for more than three hours, this will make the glutinous rice steamed well, and it will be softer and more glutinous, sweet and delicious in the future.

Then you need to prepare these ingredients such as chicken during this time.

Choose some parts of the chicken that are more plump, such as thighs and chicken breasts. This part of the chicken will taste better, if you don't like to eat chicken skin, then it is recommended that you remove the skin from the outside of the chicken.

After that, cut the chicken into your desired size and wash it with water. Then with salt, pinch the chicken once, wash the chicken again, and add an appropriate amount of cooking wine.

Add some pepper, starch, egg whites and mix these well. Seal the bowl with plastic wrap and refrigerate for 2 to 3 hours.

Then remove the chicken and wash it with water. Add cooking wine, ginger, soy sauce, star anise, marinate and leave overnight.

When wrapping the dumplings the next day, just put them in.

The method of chicken zongzi is not complicated, we can prepare the ingredients first, follow the steps below.

The first step is to prepare a freshly washed local chicken, pour an appropriate amount of soy sauce into a pot with local chicken, add an appropriate amount of green onions, ginger and garlic, stir well, and marinate for 3 to 4 hours. The purpose of this is to add the salty flavor of soy sauce to the chicken to enhance the texture of the chicken.

The second step is to prepare two fresh lotus leaves and wash the lotus leaves. Then put the marinated chicken into the lotus leaf, wrap it tightly, put it in the pressure cooker, add an appropriate amount of water, soy sauce, green onion, ginger, garlic and other seasonings to the pressure cooker for steaming, and cook until crispy.

The third step is to remove the cooked chicken from the bones, or you can tear the chicken into strips and set it aside for later use.

Step 4: Prepare fresh rice, wash it with clean water, and set it aside for later use.

Step 5: Prepare fresh reed leaves.

At this point, all the raw materials are ready. Now you can make zongzi.

Ingredients: appropriate amount of sandwich meat, appropriate amount of dumpling leaves, appropriate amount of 6 kg of glutinous rice; Excipients: 10g salt, 3 tablespoons dark soy sauce, 8 tablespoons light soy sauce, 1 tablespoon sugar, 2 tablespoons oyster sauce, 3 tablespoons cooking wine.

1. After washing the appropriate amount of zongzi leaves, soak them in boiling water and boil them, then pick them up for later use, and use bamboo shells to tie the zongzi, so they also cook it together, sterilize it, and then tear it into lines.

2. Wash and cut 3 catties of sandwich meat in advance and drain the water, add 6 grams of salt, 6 tablespoons of light soy sauce, 3 tablespoons of dark soy sauce, 3 tablespoons of cooking wine, 2 tablespoons of oyster sauce, mix well and marinate overnight (the temperature is high to refrigerate), wash the glutinous rice and drain the water.

3. Pour the glutinous rice into a basin, add 4 grams of salt and a tablespoon of sugar and mix well, then pour the sauce in the marinated meat into the glutinous rice and mix well.

4. Take 3 dumpling leaves and fold them into a funnel shape.

5. Add one-third of the glutinous rice and add the meat in the middle.

6. Then add glutinous rice to fill it, push the zongzi leaves forward, fold them into a triangular shape in the middle, and then wrap the zongzi leaves along the corners, and then wrap the zongzi leaves back and forth along the corners on both sides.

7. Then use the bamboo shell - bite the head with your teeth and grasp it back and forth.

There are 3 steps to make chicken dumplings. 1.Prepare the ingredients:

Chicken thighs, glutinous rice, salted egg yolks, shiitake mushrooms. Remove the chicken thighs, cut them into small pieces, leave some chicken skin separately, and boil the oil for a while. Add light soy sauce, pepper, green onion and ginger to the diced chicken thighs.

Grasp well with your hands, wrap in plastic wrap and refrigerate to taste.

2.Soak mushrooms in water, glutinous rice in water, dry zongzi leaves in water, rice soak for 3 6 hours. Drain the water.

3.Put oil in the pot, put the chicken skin, green onion and ginger in the hot oil and stir-fry until fragrant, remove the dregs, pour in the glutinous rice, release the raw soy sauce and oyster sauce, do not need to fry it, stir it several times, and let it cool. Salted egg yolk spray some liquor, the zongzi is put in the order of a layer of glutinous rice, mushrooms, chicken, egg yolk, and a layer of glutinous rice, and then cooked over high heat, we can use it.

When you taste it, you can smell the fragrance of palm leaves, and the chicken dumplings are ready.

The Dragon Boat Festival is coming, and the customs in many places are to start making zongzi several days in advance, and the customs and habits of making zongzi in each place are different and have their own characteristics. Let's take a look at how salty and fragrant chicken dumplings are made, and you must remember to do it after watching it.

Ingredients for salty and fragrant chicken dumplings:

800 grams of chicken, 600 grams of glutinous rice, 400 grams of potatoes, 80 grams of dried shrimp, 1 tablespoon of minced garlic, half a tablespoon of light soy sauce, green onions, salt, chicken essence, cornstarch, appropriate amount of zongzi leaves, appropriate amount of zongzi rope.

How to make salty and fragrant chicken dumplings:

1. Chop the chicken bucket belt, potatoes and shallots, add salt, garlic, chicken essence, corn starch and other seasonings and mix well.

2. Wash the glutinous rice and soak it in water for half an hour. Heat the reeds in a hot pot, stir-fry with green onions, ginger and garlic until fragrant, add glutinous rice and light soy sauce, and stir-fry evenly.

3. Use 2 dumpling leaves, fold them into a leaky shape, put in 1 tablespoon of fried glutinous rice, add the evenly dressed filling in method 1, and then add 1 tablespoon of glutinous rice on top.

4. Tie the zongzi rope and put it in a high-pressure cooker and cook for 30 minutes, then you can eat it hot. If it is an ordinary pot, it must be boiled for about 2 hours.

The steps to make meat dumplings are as follows:

Ingredients: 2000 grams of glutinous rice, 700 grams of peeled mung beans, 20 salted egg yolks, 500 grams of pork belly, 750 grams of rice dumpling leaves (fresh), appropriate amount of water weed rope, 3 tsp salt, 2 tbsp peanut oil, 1 tbsp soy sauce, 1 tsp five-spice powder, 1 tsp peanut oil, etc.

2. Cut the pork belly into small pieces, add 1 teaspoon of salt, 1 teaspoon of five-spice powder, 1 teaspoon of peanut oil, 1 large of soy sauce and mix well. Cut the salted egg yolk in half and set aside, peel the mung beans and wash them for later use. Wash the fresh palm leaves with water, boil the palm leaves in the pot, put the palm leaves in the pot and cook for 5 minutes, and use chopsticks to completely press the palm leaves into the water when cooking.

After the palm leaves are cooked, remove them and soak them in cold water for later use.

3. Take two palm leaves, put the smooth side upwards, and stack the two palm leaves horizontally together. Holding the two ends of the palm leaf in both hands, it is bent from the middle of the palm leaf into a funnel-shaped, and the bottom of the funnel is closed. Put a spoonful of glutinous rice in the leaky pants and put an appropriate amount of mung beans in the upper limb of the glutinous rice.

4. Put salted egg yolk and pork belly on top of the mung beans. Then top the pork belly with sticky rice. Cover the excess part of the funnel-shaped palm leaf with the glutinous rice forward, press it tightly, and wrap the top of the "funnel" downwards on both sides, with the front end overlapping longitudinally.

5. Fold the overlapping parts to one side and grasp tightly. Tie the brown seeds tightly with a straw rope. Place the rice dumplings in a pressure cooker and pour in the water that has submerged the rice dumplings. Bring to a boil on high heat, turn to medium heat for 40 minutes, and wait for the pressure cooker gas to drain away.

Summary. Ingredients: three catties of glutinous rice, one and a half catties of pork belly, dumpling leaves, cotton thread.

Ingredients: three catties of glutinous rice, one and a half catties of pork belly, dumpling leaves, cotton thread.

1. The pork belly should be cut one day in advance and marinated in soy sauce, salt and monosodium glutamate for one night. 2. Scoop glutinous rice, drain the water, and marinate with soy sauce, salt and monosodium glutamate for two or three hours. 3. Rinse the dumpling leaves with clean water and drain them.

4. The laughing family Zongye has two sides, one of the tendons protruding below is the front of the loss, and the front should be towards themselves. 5. Fold the tails of the two dumpling leaves together and face them towards themselves. 6. Bend your hands inwards towards yourself.

7. Add glutinous rice. 8. Add a piece of meat. 9. Empty Put glutinous rice on top of the meat.

10. Cover the rice dumplings with the leaves facing up. 11. Bend the extra leaves towards the edge. 12. Tie up the zongzi with cotton thread.

13. Put the wrapped zongzi into a large pot, fill it with water, boil over medium-high heat, cook for one and a half hours on medium heat, then turn it over, fill it with water, cook for another hour and a half, turn off the heat and simmer the zongzi, let it cool and take it out.

The main ingredients of meat dumplings are meat and glutinous rice, and the ingredients are an appropriate amount of soy sauce, sugar, salt, cooking wine, monosodium glutamate, etc. The method is: first wash the glutinous rice and meat, mix all the seasonings and meat, and make a sauce suitable for your taste, then take the zongzi leaves and fold them into a funnel shape, alternately put in the glutinous rice and meat until the funnel is filled, and finally fold the remaining zongzi leaves, tie the zongzi tightly with a thick rope, and the meat zongzi is ready.

Material preparation: Ingredients: glutinous rice, appropriate amount of pork belly. Seasoning: soy sauce, sugar, 25 grams of salt, cooking wine, monosodium glutamate.

First mix the seasoning and meat to make a sauce that suits your taste, then prepare the dumpling leaves and dumpling rope, then wash the glutinous rice, drain it and set aside, put the sauce and glutinous rice together and stir well, let it sit for 30 minutes.

Wrapping zongzi: take two zongzi leaves on top of each other, fold them into a funnel shape, add glutinous rice first, add to 1 3 o'clock put some meat, then cover with glutinous rice, until filled, and finally wrap the remaining zongzi leaves upward, tie the zongzi tightly with a rope until all the zongzi are bundled.

Cook zongzi: Put the zongzi in the pot, add rock to sell hot water to cover the zongzi, boil over high heat until cooked, and simmer for a period of time after cooking.