Seasoning of dumpling stuffing: Fresh pork should be mixed and kneaded repeatedly with a little monosodium glutamate, sugar, wine, salt and soy sauce until the seasoning penetrates into the pork, and then packaged.
Binding of Zongzi: Do not bind the dumplings with bean paste too tightly to prevent rice grains from squeezing into the bean paste. If it is not cooked thoroughly, it will be caught. Bacon jiaozi If you use fat pork, don't tie it tightly, and the tightness is moderate. If you use lean meat, tie it tightly, because the lean meat will shrink after cooking, and the fat juice of dumplings will leak into the water, which will not keep the dumplings fat and waxy.
Cooking of Zongzi: Boil with water before cooking Zongzi. Soak the surface of zongzi with water, and then cook it with strong fire for about 3 hours. Do not add raw water in the process of cooking zongzi. It should be noted that Goushui Zongzi cannot be cooked with other Zongzi. Take it out when it's cooked.
Open the leaves of zongzi when eating. Zongzi is fragrant and fragrant. Oil but not greasy, waxy but not sticky, salty and sweet, fragrant and tender.
Several methods of zongzi
1. Desktop Zongzi
Ingredients: long glutinous rice, pork, mushrooms, salted egg yolk, soy sauce, sugar, spiced powder, salt, Zongye, Zongsheng.
Practice: Wash glutinous rice and soak for 3 hours. Cut pork into strips about 4 cm long and 2 cm wide; After the mushrooms are soaked soft, the stems are removed and cut into strips; Marinate pork and mushrooms with soy sauce, spiced powder, salt, sugar and other seasonings for 2 hours; Cut salted egg yolk into half and set aside.
Wash zongzi leaves and zongzi rope, take two zongzi leaves, fold one third of them into a funnel shape, scoop half of glutinous rice into the funnel, add stuffing such as pork, mushrooms and salted egg yolk, and then fill in glutinous rice. Then fold the extra leaves back to cover the funnel, wrap them, tie them tightly around the waist with a rope, put them in a pot, cover them with water, and cook them for 2 hours on medium heat. When cooked, they can be eaten.
2. Mung beans, duck eggs and zongzi
750 grams of glutinous rice, 750 grams of mung beans, 25 grams of peanuts, and 5 cooked salted duck eggs. Chop egg yolk, mix with glutinous rice, mung bean and peanut, and make stuffing. Fold the soaked zongzi shell leaves into barrels, fill them with appropriate stuffing, put them in a pot and soak them in cold water. After boiling 1 hour, simmer 1 hour.
3. Dried tangerine peel beef jiaozi
Soaked glutinous rice and mung bean1000g each, beef and dried tangerine peel100g each, 50g minced pork, chopped green onion, Jiang Mo and salt. Stir-fry chopped green onion with lard, add beef, dried tangerine peel and minced meat in turn, stir-fry for half a minute, and then pour sesame oil as filling. When wrapping, put the mixed glutinous rice and mung beans in first, put the stuffing in the middle, and then cook according to the above method.
4. Baiguo Zongzi
750g of glutinous rice, 25g of green plum, 25g of pineapple meat and wax gourd strips, 50g of watermelon kernel, walnut kernel, raisin, HongLing15g and 300g of white sugar. First, the green plum, pineapple meat and wax gourd strips are boiled with white sugar, drained, and then marinated with white sugar for 24 hours, which is the filling. Jiaozi wrapped into a square bottom, boiled for 50 minutes, and simmered for 4 minutes.
5. Healthy vegetarian jiaozi
Ingredients: 3 bowls of Sambo rice (cooked), cotton rope 1 m, dried radish 1/2 cups, 6 mushrooms (medium size), pink leaves 12 tablets (large), 6 chestnuts, boiled peanuts 1/2 cups, and 60g plain egg yolk.
Seasoning:
1, black pepper 1/8 teaspoons, sugar 1/8 teaspoons, sesame oil 1/4 teaspoons and soy sauce 1/4 teaspoons.
2. A little salt, white pepper and vegetarian oyster sauce.
Exercise:
1. Boil zongzi leaves in hot water for 8 minutes, then wash and dry the water for later use.
2. Soak the dried radish in water for 10 minute, then chop it up and squeeze out the water; Soak mushrooms in soft cubes; Soak chestnuts in water for 2 hours and steam chestnuts with mushrooms (about 15~20 minutes).
3. Stir-fry the shredded radish, diced mushrooms and seasoning (1) for later use.
4. Add seasoning (2) into the cooked Sambo rice and mix well.
5. Roll two overlapping zongzi leaves into a sharp bucket shape, then put them into 2 tablespoons of Sambo rice in the method (4), then add 1 tablespoon of chopped dried radish, diced mushrooms, chestnuts, plain egg yolk and plain meat floss, then add 1 tablespoon of Sambo rice, press slightly, wrap them into zongzi shape, and tie them tightly with cotton rope.
6. Steam in a steamer for 10 minute.
Fish-flavored Lotus Leaf jiaozi
Ingredients: Sambo rice 1 cup, glutinous rice 1/2 cup, 80g fish, 20g dried radish, 2 shiitake mushrooms, 5g dried shrimp and 3 slices ginger.
Seasoning: 2 tablespoons soy sauce, 65438+ 0 tablespoons rice wine.
Exercise:
1. Mix the soaked Sambo rice with glutinous rice, add 1/2 cup of water, and steam in an electric cooker (not an electric cooker, add 1/2 cup of water to the outer cooker); Soak the lotus leaves in water for later use.
2. Wash and slice the fish; Cleaning radish dry powder, and draining; Soak mushrooms in water until they are soft; Wash the shrimp for later use.
3. Heat the pan, stir-fry the shrimps in oil, stir-fry the mushrooms until fragrant, and take them out for later use.
4. Heat the pan, add oil and stir-fry ginger slices, then add fish fillets and seasonings and cook on low heat 10 1 min.
5. Spread the lotus leaf on a small steamer, add Sambo glutinous rice, then add the materials in methods (3) and (4), add Sambo glutinous rice, wrap the lotus leaf, and steam in an electric cooker (add 1/2 glass of water to the outer cooker).