Can pork zongzi be cooked with date zongzi

Pork zongzi and date zongzi can be cooked together, but pay attention to the correctness of the ingredient list and production steps. The following is a list of ingredients and how to make the two types of zongzi::

List of ingredients for pork zongzi: 1000 grams of glutinous rice, 500 grams of pork belly, 50 slices of zongzi leaves, 2 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, appropriate amount of salt, appropriate amount of minced ginger, appropriate amount of minced green onion.

Production Steps:1Wash the glutinous rice, soak it in water for three to five hours, drain and set aside.

2.Cut the pork belly into pieces, add an appropriate amount of light soy sauce, dark soy sauce, salt, minced ginger and minced green onion and marinate for half an hour.

3.Wash the leaves and set aside, if you are using fresh leaves, soak them in clean water for one to two days.

4.Take a dumpling leaf, fold the tip of the leaf inward into a funnel shape, add a spoonful of glutinous rice and a piece of pork belly, and cover with a layer of glutinous rice.

5.Fold the dumpling leaves upwards to cover the glutinous rice, and fold a part of the zongzi leaves that grow down to fix them.

6.Tie the rice dumplings tightly with cotton thread.

7.Put the wrapped zongzi into the pot, add water or bone broth, bring to a boil over high heat, turn to medium heat and cook for an hour and a half.

List of ingredients for candied date zongzi: 1000 grams of glutinous rice, appropriate amount of candied dates, and 50 zongzi leaves.

Production Steps:1Wash the glutinous rice, soak it in water for three to five hours, drain and set aside.

2.Wash the leaves and set aside, if you are using fresh leaves, soak them in clean water for one to two days.

3.Take a dumpling leaf, fold the tip of the leaf inward into a funnel shape, add a spoonful of glutinous rice and a candied date, and cover with a layer of glutinous rice.

4.Fold the dumpling leaves upwards to cover the glutinous rice, and fold a part of the zongzi leaves that grow down to fix them.

5.Tie the rice dumplings tightly with cotton thread.

6.Put the wrapped zongzi into the pot, add water or bone broth, bring to a boil over high heat, turn to medium heat and cook for an hour and a half.

When making pork zongzi and date zongzi, you need to pay attention to the correctness of the ingredient list and production steps. If you want a mix of the two flavors, you can try cooking pork dumplings and date dumplings together, but you need to pay attention to their respective flavors and doneness.

Yes, but it may smell skilled.

You can press the rice button or the bean tendon button directly.

Date dumplings. Taste: Savory fragrance.

Process: Boiled. The ingredients for making date zongzi:

Ingredients: 1000 grams of glutinous rice.

Excipients: 50 grams of raisins, 100 grams of dates.

Characteristics of date zongzi:

This rice dumpling has a pleasant taste and is rich in nutrients.

Teach you how to make candied date dumplings and how to make them delicious.

1.Wash 400 grams of hail orange leaves from zongzi leaves, put them in a pot and add water to boil until soft, drain 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 press the button to boil. In about 30 minutes, the source dough can be out of the pot.

Ingredients: 2 and a half catties of glutinous rice, 40 zongzi leaves, 40 wrapping zongzi ropes, and an appropriate amount of dates.

Step 1) Wash the glutinous rice and soak it in water overnight;

2) Soak the leaves and rope for an hour in advance;

3) Wash the dates twice;

4) Put rice and then two dates in a zongzi leaf, and finally put some rice to wrap it, wrap the leaves, and tie it with a rope;

5) Put water, cover the rice dumplings, boil the pot on high heat, turn to low heat and cook for 3 hours;

6 ) You can eat it after 3 hours, and you can eat it hot! It is very strong to eat cold.

Ingredients: 500 grams of glutinous rice, appropriate amount of dates, appropriate amount of dumpling leaves, 8 10 threads.

Steps: 1) Soak glutinous rice for 12 hours in advance;

2) Put the dumpling leaves in the pot and boil, then remove them for later use;

3) Dates ready;

4) Cut the rope for later use;

5) Take a leaf and fold it into a cone;

6) Add a small amount of glutinous rice;

7) Put in the dates;

8) One layer of rice and one jujube until full;

9) Flip the top leaf down;

10) Tight edge wrapping;

11) Wrap the rope;

12) Tie it tightly;

13) Follow the steps to do it all;

14) Put it in a pot and add the water that has not covered the rice dumplings;

15) Close the lid;

16) Bring to a boil on high heat, change to low heat and cook for 90 minutes;

17) A delicious dish of date dumplings is ready.

Tips The time of cooking zongzi is related to the size of the zongzi, and the large ones should be cooked for a while.

Tips: It is best to boil quick-frozen zongzi in a bent way, rinse them well, and boil them for about 15 minutes after the water is boiled. Because there are ice crystals in the quick-frozen zongzi, if it is steamed, the water vapor is not easy to penetrate in, and the heating time will be greatly extended.

Cooking date zongzi can be done by following these steps:

Soak the zongzi leaves and straw rope in advance to soften them.

Prepare glutinous rice and dates, wash the glutinous rice, soak in water for 3-4 hours, or put it in the refrigerator overnight, which can make the glutinous rice fuller.

Take two zongzi leaves, fold the first leaf into a bucket shape, add glutinous rice and dates, add an appropriate amount of glutinous rice, don't add too much, about 8 points full.

Cover the second zongzi leaf, and if you can't cover it, you can tie it with a straw rope.

Put it in a pot, add enough water, turn to low heat and boil for 3-4 hours, the specific time depends on the size and quantity of zongzi. The sedan is high.

After cooking, take out the zongzi and put it on a plate, you can peel off the leaves and see that the glutinous rice has become transparent, indicating that it has been cooked.

It should be noted that the time to cook zongzi should be determined according to the size and quantity of zongzi, and do not overcook, otherwise it will affect the taste and nutritional value of zongzi. At the same time, when wrapping zongzi, pay attention to folding tightly to avoid leaking rice.

Ingredients: 1000 grams of glutinous rice, 24 dates, and an appropriate amount of dumpling leaves.

Steps: Wash the glutinous rice, soak it in water overnight, and soak it for at least four hours if you are in a hurry;

It is best to choose seedless dates, which are safe and trouble-free to eat;

Wash the dumplings and boil them in water for five minutes;

Start wrapping zongzi, put a date on a layer of glutinous rice;

Then fill the hole with glutinous rice;

Put it in a pressure cooker after wrapping;

Add water to cover the zongzi, simmer over low heat, and cook for 40 minutes after steaming;

Don't take the zongzi out of the pot immediately after cooking, simmer for a few hours, the taste will be better, and it will become softer and glutinous.

Ingredients. 2 and a half catties of glutinous rice, 40 zongzi leaves, 40 zongzi ropes, and an appropriate amount of dates.

Steps: Wash the glutinous rice and soak it in water overnight;

Soak the leaves and rope for an hour in advance;

The dates are washed twice;

Put rice in a zongzi leaf first, then put two dates, and finally put some rice to wrap it, wrap the leaves, and tie it with a rope;

Put water, just don't go over the zongzi, boil the pot on high heat, turn to low heat and cook for 3 hours;

You can eat it after three hours, and you can eat it hot! It is very strong to eat cold.

The preparation and ingredients of the date dumplings are as follows:Material tools: glutinous rice, dates, peanuts, dumpling leaves, cotton old slag shirts.

1. Soak glutinous rice and peanuts for 3 hours respectively.

2. After washing the dumpling leaves, put them in a pot of boiling water and cook them for three minutes.

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

4. Put two or three peanuts, add some glutinous rice, put a date, and then fill it with glutinous rice.

5. Fold the dumpling leaves, spare them from the tip of the funnel, insert a dumpling leaf at the bottom, fold the tail tips of the original two dumpling leaves on the third dumpling leaf, wrap the third dumpling leaf tightly with the homeopathic wrapping tight, and tie it tightly with cotton thread.

Meat dumplings and sweet dumplings can be cooked together, but it is not recommended to cook them together because there may be a cross-flavored situation.

It is best not to live together with meat dumplings and sweet dumplings, if they are not very tightly wrapped, it is easy to string flavors, meat dumplings have a sweet taste, and sweet dumplings have the taste of meat dumplings, which affects the taste. Therefore, it is best to cook separately, if it is too troublesome, if you want to heat the meat dumplings and sweet dumplings together, it is best to use the steaming method of picking the omen key, which is a heating method that is not easy to string flavors.

Tips for cooking zongzi:

1. Soak the wrapped zongzi before putting it into the pot.

When wrapping zongzi, the glutinous rice is drained in advance, and it is relatively dry when wrapping, if it is cooked directly, although it can also be cooked, the taste will be a little dry, not soft and glutinous enough.

2. Cook the zongzi for enough time.

Sweet rice dumplings are cooked for at least 2 hours, while meat rice dumplings are cooked for at least 3 hours, which is the time when using a regular pot. If using a pressure cooker, cook for 1 hour.

3. Soak the cooked zongzi.

After cooking, don't eat it right away, soak it in hot water for a while, wait for it to cool naturally, or soak it in cold water after taking it out. After soaking, the taste of zongzi will be softer and glutinous, and the flavor of zongzi will be stronger.

Meat dumplings and sweet dumplings can be cooked together. Not only sweet dumplings and meat dumplings can be cooked together, but sweet dumplings and salty dumplings can also be cooked together, salty dumplings and meat dumplings can also be cooked together, and a variety of different flavors of dumplings can be cooked in the same pot It will not have an effect. However, the cooking time of different flavors of zongzi may be different.

For the pork belly in the meat dumplings to be cooked, it takes a little longer. The lotus paste and dates in the sweet dumplings themselves are ready-to-eat, and the cooking time is relatively short.

Precautions for cooking zongzi:1. The water surface is higher than the zongzi: it should be noted that when cooking the zongzi, the water must be full of about 2 inches above the zongzi, because the zongzi will expand when heated, if the water surface is not high enough, the zongzi is easy to rise above the water surface, so that the part above the water surface will not be cooked.

2. Don't rush to collapse into the cracked rock: after boiling the zongzi, don't rush the zongzi out of the pot, you can continue to heat the zongzi with the residual temperature in the pot, and you can take out the source circle after heating for about half an hour, so that the cooked zongzi will taste softer, and you can ensure that the zongzi are fully cooked.

The above content refers to Encyclopedia - Zongzi.