How to wrap zongzi?

Ingredients: glutinous rice (new rice is the best), stuffing, salt, roasted seaweed slices (rectangular).

Production steps:

1. Wash your hands and get wet, then put the weight of a bowl of rice in the palm of your left hand and flatten it slightly, with the prepared stuffing in the middle.

2. Wrap the rice in the middle and make it into a ball.

3. The left hand is slightly bent into a mountain shape, and the rice ball is slightly pressed into a triangle. Then turn the rice ball over several times.

4. Gently press the left and right sides with your fingers to make them round, put the molded rice balls on the plate, and then wet your hands with a little salt.

5. Reshape the rice balls and let the salt in your hands melt into rice balls.

6. Put the cooked rice balls into seaweed and gently press them to make the seaweed stick to the rice balls. Then, lift the seaweed on both sides and wrap it in triangular rice balls.

Production time: you can make 1 piece every 5 minutes when you are skilled.

Send some zt to the master:

1. Selection of zongzi leaves: Most zongzi produced in Guangzhou are made of bamboo leaves, and the ones with smooth, soft and tough surfaces are better. Shantou people usually wrap zongzi with bamboo leaves. Zongzi has the fragrance of bamboo leaves, but it should be cooked until soft.

In Shanghai and other places, the leaves collected from Huangshan Mountain in Anhui Province in dog days every year have a special fragrance, commonly known as "Huizhou Fu Ruo".

2. 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.

3. Tied dumplings: Do not tie 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. Not in the process of cooking zongzi.

4. Add raw water. 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.

Pork brown

Ingredients: appropriate amount of round glutinous rice, 300g of pork belly, 3 tablespoons of salt1,appropriate amount of rice leaves and water grass rope, 3 bowls of soy sauce1/,and a small amount of rice wine and monosodium glutamate.

Practice: pork is cut into 5cm strips and soaked in soy sauce, rice wine and monosodium glutamate overnight; Mixing glutinous rice with salt into the sauce soaked with meat, standing for 10 minute, and stirring evenly; The two leaves of Zongzi are opposite, and they are folded into a right-angled spoon shape from the leaf pedicle at 1/4. Take about 2 spoons of rice and spread it in the spoon. Put the meat strips straight in, and then spread 2 spoons of rice to cover the meat strips. The hand holding the spoon should keep the beginning and cooperate with the action of the other hand. Fold the remaining rice leaves of rice noodles and fold the corners at both sides of the fold. The body of zongzi is held by all hands holding leaves, and the leaf cover is pinched off by the middle hand; Wrap the broken leaves tightly with a straw rope and then wrap the whole body; After all the jiaozi is wrapped, put it in a large pot, put it in cold water and boil it with high fire, then continue to cook for 4 hours with medium and low fire, and simmer with low fire 1 hour.

Main nutrients: protein 80g, fat170g, sugar 463g, sodium 3930mg, cholesterol 2 10/0mg, and calories 3790 calories.

Simple minced meat jiaozi

1. Soak glutinous rice for 2 hours.

2.

Stir-fried mushrooms, dried shrimps and red onions. Stir-fry shredded pork in the inner pot. Stir-fried with glutinous rice. Add a little soy sauce, sesame oil, pepper, sugar and oyster sauce to taste until the rice is half cooked.

3. Wash the leaves of Zongzi, wrap the ingredients in 2, and add fried pork belly, egg yolk and lotus seeds according to personal preference.

4. Put about 3 cups of water in the outer pot of the rice cooker, and steam the zongzi in the flooded inner pot.

Remarks:

1. This is a simple method, just use a rice cooker. Of course, it is most convenient to buy and eat. Homemade food tastes different.

2. In the second step, if water is directly added for steaming, the ratio of oily rice water to glutinous rice is about 1 2.

3. If the package is not jiaozi, in fact, as long as it is Yue? ] direct input.

Jiaozi with mung bean and duck eggs (this is delicious)

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.

Salted chicken zongzi

Ingredients: 600g of glutinous rice, 800g of chicken, 400g of potato, 80g of dried shrimp, garlic 1 tablespoon, half a tablespoon of soy sauce, onion, salt, chicken essence, a little raw flour, appropriate amount of zongzi leaves and zongzi rope.

Practice: 1. Chop chicken, potatoes and onions, add salt, garlic, chicken essence and corn flour and mix well.

2. Wash the glutinous rice and soak it for half an hour. Heat a wok, add onion, ginger and garlic until fragrant, add glutinous rice and soy sauce and stir well.

3. Fold two leaves of zongzi into a leaky shape, put in 1 tablespoon of fried glutinous rice, put in 1 evenly wrapped stuffing, and then put in 1 tablespoon of glutinous rice.

4. Tie the zongzi with zongzi rope, cook it in the pressure cooker for 30 minutes, and then eat it while it is hot. If it is an ordinary pot, it must be boiled for about 2 hours.

Eight treasures zongzi method

500g of reed leaves, glutinous rice1000g, 50g of jujube, 50g of coix seed, 50g of red beans, 50g of mung beans, 50g of shrimps, 0g of melon strips100g, 75g of kumquat and 50g of green plums.

1. Blanch the reed leaves with boiling water and let them cool for later use. Wash glutinous rice and soak it in cold water for 24 hours.

2. Soak jujube, coix seed, adzuki bean and mung bean in water; Stir-fried shrimps, seasoning and cutting into sections; Slice melon strips, kumquat and green plum.

3. Mix the glutinous rice with the processed ingredients, wrap them with reed leaves, and put them in water to boil 1 hour.

Authentic golden Guangdong style steamed dumplings

Ingredients: 1, glutinous rice 500g, dried Lentinus edodes 1, 4 lotus seeds, dried shrimps 10g, 50g mung bean kernels, 2 chestnuts, dried lotus leaves 1, 6 dried bamboo leaves and 2 grasses.

2. Salted egg yolk 1, a little pepper, 30 grams of taro, and about 100 grams of ribs and fat meat; Spiced powder, scallion oil, monosodium glutamate.

Practice: 1. Soak the materials in 1 in water for at least 2.5 hours, and then marinate with pepper, scallion oil, monosodium glutamate and salt. Cut the taro and fry it. Put it aside.

2. Cut the fat into pieces and marinate it with spiced powder for about 30 minutes. Chop the ribs and marinate them with black vinegar, soy sauce, salt, monosodium glutamate and flour.

3. Tear the lotus leaves in pairs, with the rough side facing down, spread 3 bamboo leaves and put half glutinous rice. Then add mushrooms, lotus seeds, shrimp skin, chestnuts, salted egg yolk, fat meat, ribs, taro and mung bean kernels. Put the other half of glutinous rice and cover the other three bamboo leaves.

4. Hold the lotus leaf in half on the left and right, then fold it back and forth and wrap it into a quadrilateral, and tie it tightly with alkali grass. 5. Cook jiaozi in water for four hours before serving.

Tips:

Whether zongzi is delicious or not depends on the stuffing, but it is also important to choose good zongzi leaves. It is best to choose leaves that are tough, soft, not easy to break and beautiful in color. Leaves need to be soaked in water first, which can restore toughness and be easily wrapped.

Jiaxing's zongzi

Materials:

Jiangmi (glutinous rice)

Reed leaf

Exercise: (for your reference)

1. Soak glutinous rice one day in advance.

2. It is best to buy pork belly. After cooking, oil will be added to glutinous rice, which will be particularly delicious, and the taste of meat cooked for a long time is called firewood.

3. Wash the meat and cut it into small pieces, then add soy sauce, spiced powder, garlic powder, cooking wine, sugar and salt and marinate for two hours.

4. When making zongzi, putting meat is different from putting dates. When you put the meat, you must wrap it with glutinous rice so that the taste of the meat will not leak out.

Oil and aroma will be absorbed by glutinous rice, so that meat and rice are mixed, and rice and meat are intertwined, with endless aftertaste.

It takes at least 2 hours to cook zongzi. ...

Method for making taro meat stuffing jiaozi

Materials:

2 cups of glutinous rice, 4 taro, 3 cups of plum bean 1/(black-eyed beas in American stores can be used), 3 cups of red bean 1/,a little pepper, sesame oil1teaspoon, a little onion (chopped), garlic1petal (chopped) and an appropriate amount of oil.

Stuffing:

Cantonese sausage 1 piece of equal amount of bacon, a pinch of shrimp and a mushroom.

Seasoning:

A small amount of spiced powder, gutter oil 1 teaspoon, a small amount of pepper, sesame oil 1 teaspoon, soy sauce 1 teaspoon, wine 1 teaspoon, half a teaspoon of oil, a little salt 1 little sugar.

Exercise:

Wash glutinous rice and beans and soak for half an hour. Peel taro, wash, dice and oil. Heat oil in the pot, saute shallots and garlic, pour in ingredients and saute. Shake the meat (add 1 teaspoon corn starch), dried shrimps, mushrooms and seasonings. Then wrap it like brown rice and cook it for 2 hours.

It is really delicious. This amount can pack 10 small pillow jiaozi. It can hold about 0- 15 triangular zongzi.

Pork jiaozi:

① raw materials: 2.5kg of glutinous rice, 5kg of fresh pork1.5kg (half fat and half thin), 20g of wine, 50g of soy sauce1.50g, 70g of salt, a little monosodium glutamate and a proper amount of zongzi leaves. ② Practice: Wash the glutinous rice first, add sugar, salt and soy sauce and mix well. Then cut the pork into rectangular pieces and mix well with the rest of the ingredients. Then roll the leaves into a funnel shape, put 40 grams of glutinous rice, put a piece of fat meat and a piece of lean meat on it, and then cover about 30 grams of glutinous rice, flatten it and wrap it. Finally, put the wrapped zongzi in water and cook it for 1 hour, and then cook it with warm fire for about 1 hour. Keep adding water during cooking, keep the original water level, and then take it out of the pot.

General manager Sarah shayang

Materials:

600g glutinous rice /4 fragrant leaves/1 instant material with yellow pear /3 tablespoons onion/13 tablespoons garlic/3 tablespoons Brandt oil/half a tablespoon soy sauce/appropriate rice leaves/appropriate rice rope/

Stuffing:

800g chicken, 400g potato, 3 slices onion/80g shrimp, 2 tablespoons spicy fried rice/1 teaspoon chicken essence /3 teaspoons raw flour/1 teaspoon mala Tang.

Exercise:

Chop chicken, potatoes and onions, add other fillings and stir well. Wash the glutinous rice, soak it in clear water for half an hour, cut the fragrant leaves into 6 cm long and chop the onion and garlic. Heat a pan, add brandy oil, saute onion and garlic, add glutinous rice and turmeric, cook and light soy sauce, and stir well.

Fold 2 zongzi leaves into a leaky shape, add 1 tablespoon of fried glutinous rice, add stuffing and fragrant leaves, and then add 1 tablespoon of glutinous rice on top.

Tie the zongzi with zongzi rope, cook it in a pressure cooker for 30 minutes, and then eat it while it is hot. * Ordinary cooking takes 2 hours.

Penang Niangye Zongzi

Materials:

Glutinous rice 600g pork 250g minced chicken/shrimp 65438+ onion 050g/65438+ sugar wax gourd 020g/65438+ garlic 2 teaspoons/peanuts 4 tablespoons/sesame 3 tablespoons/fragrant leaves 4 pieces/zongsheng/zongye right amount.

Seasoning:

2 tablespoons coriander seed powder/1 tablespoon pepper/1 teaspoon chicken essence /2 teaspoons ginger powder/14 tablespoons soy sauce/half a tablespoon sugar/1 teaspoon salt/1teaspoon turmeric/half a glass of water/4 tablespoons red.

Exercise:

Wash the glutinous rice, soak it in clear water for 2 hours, drain the water, add 4 tablespoons of oil and 2 teaspoons of salt, and stir well. Heat 4 tablespoons in the pan, stir-fry shallots and garlic, add pork, shrimp, sugar, wax gourd and seasoning, and stir-fry until cold.

Fold the leaves into barrels, add glutinous rice and stuffing, and wrap them tightly with rope. Boil zongzi in boiling water for about 2 hours, then take it out and eat it.

Chenpi 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.

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.

Jiaozi, curry beef

[Raw material/seasoning]

(1) American tendon meat 600g

600 grams of glutinous rice

(2) 1/2 cups of diced bamboo shoots

65438 mushrooms +0/2 cup

Peanut 1/2 cups

4 tablespoons shrimp

(3) 20 zongzi leaves

Cotton thread 10

(1) 1 tablespoon curry powder

A little salt

(2) 1 tbsp curry powder

Proper amount of salt

Crispy red onion

[production process]

(1) Wash the glutinous rice, soak it in clear water for 2-3 hours, and then steam it for later use.

(2) Cut beef tenderloin into 12 pieces, cut beef into two pieces, and mix in seasoning (1). The rest is boiled (or steamed).

(3) Heat 4 tablespoons of oil in a wok, add steamed glutinous rice, add 1 cup of beef soup cooked by method (2), and stir-fry the glutinous rice until it is half cooked.

(4) stir-fry the material (2) and raw diced beef in another oil pan, then add the seasoning (2) and stir-fry evenly, and then add the glutinous rice prepared by the method (3) and stir-fry evenly for later use.

(5) Fold every two zongzi leaves in half, and put 1 spoon first. (3) Stir-fried glutinous rice stuffing, add 1 piece of cooked beef, then fill the glutinous rice stuffing, wrap it with cotton thread, and put it into steamed Huai vulture. 0 minutes is enough.

Taiwan Province province northern rou steamed bun

[Raw material/seasoning]

Long glutinous rice 2 Jin

Pork belly 2 Jin

20 salted duck egg yolks

About 20 mushrooms.

About 20 chestnuts.

Shrimp 2 Liang

Two red onions.

2 ~ 3 cups of water

60-80 zongzi leaves

3 ~ 5 tablespoons soy sauce

A little salt

Spiced powder, pepper, right amount.

[production process]

(1) Long glutinous rice is washed, soaked for half an hour, and drained for later use.

(2) Take an oil pan, saute the red onion, add shrimp, mushrooms, pork belly and chestnuts, stir fry together, then add seasoning and 2-3 cups of water, and stew for 20 minutes.

(3) Picking out the marinated pork belly, mushrooms and chestnuts for later use, and frying the rice with the remaining marinade until it is half cooked.

(4) Take two leaves of Zongzi, overlap them back to back, fold them into triangular spoons, put them into 1 spoon of rice, add pork belly, mushrooms and salted duck egg yolk, cover them with 1 spoon of rice, wrap them into triangular cones, tie them tightly with cotton ropes, and steam them in a steamer.

How to wrap all kinds of zongzi on Dragon Boat Festival;

Different places, different eating habits, Zongzi formed a North-South flavor. Among them, the more famous zongzi are:

Beijing Zongzi is a representative variety of northern Zongzi. Beijing Zongzi is a big, trapezoid or triangle. At present, most products on the market are glutinous rice balls. In rural areas, people are still used to eating zongzi. Beijing Zongzi is sticky, tough, fragrant and unique. Most of them are filled with red dates and bean paste, and a few are filled with preserved fruit.

Guangdong Zongzi is a representative variety of southern Zongzi. Contrary to Beijing Zongzi, Guangdong Zongzi is small in size, unique in appearance, square in front and sharp in back, like an awl. There are many varieties, besides fresh meat dumplings and bean paste dumplings, there are egg yolk dumplings made of salted egg yolk, and there are assorted dumplings with diced chicken, diced duck, roasted meat, mushrooms and mung beans, which have better flavor.

Some wrapping methods of zongzi:

It's Dragon Boat Festival again, and every family has to eat zongzi. Smell wormwood leaves in midsummer and wrap zongzi in Dragon Boat Festival. Although there are quick-frozen zongzi in the supermarket now, I always feel that something is missing when I eat it. I'll make my own jiaozi, and it's up to me to decide what taste I want. Maybe a generation of famous zongzi was born in your hand.

1. Pretreatment of raw materials 1. Brewing of glutinous rice, mung bean and peanut;

After cleaning the pure glutinous rice, soak it in water at 60℃ for 5 hours, or soak it in cold water 12 hours.

After elutriating mung beans, soak them in boiling water for 3.5 hours, or soak them in cold water for 12 hours, and then peel them, the best effect is obtained.

Soak peanuts in boiling water for 3 hours, or soak them in cold water for 5 hours and then peel them.

2. Production method of onion ginger oil: Add chopped green onion, Jiang Mo and a little salt into 25g lard and fry until golden brown. After the fragrance comes out, pick up the minced onion and ginger to get onion and ginger oil.

3. Glutinous rice green bean paste: Mix the soaked glutinous rice and green bean paste according to the ratio of 3: 1, add a certain amount of alkali (3 kg of glutinous rice, alkali 10g), and then add onion and ginger oil to make glutinous rice green bean paste.

4. Production method of dried tangerine peel bacon:

Ingredients: pork belly, 250g sugar, a little salt, onion 1 tablespoon, 20 pieces of dried tangerine peel, 2 pieces of shredded ginger and a little cooking wine.

Method: Wash the meat, cut it into finger-thick strips, mix sugar, salt and cooking wine, rub on the strips, then add shredded onion, shredded ginger and shredded tangerine peel and mix well. Picking up shredded onion and ginger after curing 10 hour.

5. Method of making sufu bacon:

Ingredients: pork belly, 250g sugar, onion 1 spoon, shredded ginger, a little cooking wine.

Method: Cut the meat into strips the thickness of fingers, mix sugar, cooking wine, onion and shredded ginger, rub on the strips, marinate for 10 hour, pick up the onion and ginger, crush them with sufu, mix in the fragrance of the marinated strips, and marinate for 1 hour.

6. Production method of dried tangerine peel beef:

Ingredients: 500g of beef tendon, 2 tablespoons of sugar, onion 100g, pepper powder 1 root, cooking wine 1 teaspoon, 30 slices of fennel (wrapped in gauze), 2 slices of dried tangerine peel and a little baking soda.

Method: Cut the cleaned beef into strips the thickness of fingers, evenly rub them with baking soda, put them into appropriate boiling water, then add sugar, onion, cooking wine, pepper powder and fennel in turn, cook for a while, then add soy sauce, and cook until it is eight-cooked.

7. How to make bacon:

Ingredients: pork belly 500g sweet noodle sauce 250g cooking wine with a little onion 1 ginger 15g plastic rope wool paper (enough paper).

Method: Wash the meat and cut it into strips about 33 cm long, 3.3 cm wide and 3.3 cm thick. Mix the cooking wine, chopped green onion and Jiang Mo into the sweet noodle sauce. Soak the meat strips in the sweet noodle sauce for 2 hours. Wrap each piece of meat tightly with enough paper, tie it with rope and hang it in the shade to dry, about 10 days.

8. How to make sausages:

Ingredients: pork fat and lean meat 1 kg cooking wine, half a sausage spoon, sugar, 3 tablespoons refined salt 1 tablespoon onion, 2 ginger, 25g casing, 3 pieces like dried tangerine peel, which can be pickled with shredded dried tangerine peel or monosodium glutamate.

Methods: Pork was cut into cubes 1 cm square, and marinated with the above seasoning for 10 hour. Soak the casing in 50℃ water for 5 ~ 6 hours until it is soft, and then pour the water into the intestine for later use. Pour diced meat (dried tangerine peel, shredded onion and ginger) into the casing with a funnel, cut it into sections while pouring, and hang it in the shade to dry in the shade for about 1 week.

9.* Method of barbecue:

Ingredients: 500g of spiced pork, 65438+ 0 tablespoon of cooking wine, 50g of white sugar, shredded onion and fresh ginger, and 0/00g of high-grade soy sauce/kloc.

Production: Cut the pork into strips with a width of 3.3 cm, a length of 6.7 cm and a thickness of 2.7 cm, marinate with the above seasoning for 24 hours, fry the strips with slow fire until they are 70% cooked, and dice them for later use.

10. Preparation method of red bean sauce:

Put the cooked beans in a small bamboo sieve, and put a pot of water under the sieve. Rub the beans with your hands at the bottom of the sieve, sieve the bean paste into the basin, pour the bean paste water into the bag wrapped with bean cloth, and squeeze out the water to form the bean paste.

1 1. Specific wrapping methods of various zongzi:

Ingredients for ham jiaozi: prepared glutinous rice and mung bean paste 750g diced ham 50g mushroom or mushroom 25g minced pork 50g refined starch 1 0g sesame oil 5g lard 25g chopped green onion, Jiang Mo, refined salt1tablespoon sugar, bamboo leaves and Ma Lian.

Method: Stir-fry chopped green onion and Jiang Mo with lard. After removing chopped green onion and ginger powder, add diced ham, minced meat, diced mushrooms, white sugar and salt in turn, stir-fry for 30 seconds, thicken and pour sesame oil as stuffing.

Take two soaked leaves of Zongzi, fold them into a bucket shape, fill them with glutinous rice and green beans, put the stuffing in the middle of glutinous rice, cover them with glutinous rice, wrap them into a pyramid shape with a pentagonal square bottom, tie them tightly, put them in a steamer, code them tightly, put cold water on them, and pass the Zongzi. After boiling for 65,438+0 hours, simmer for 30 minutes. If using a pressure cooker, cook for 25 minutes and simmer for 5 minutes.

If there are no bamboo leaves, reed leaves will do. Three reed leaves on each side, folded into a bucket.

Ingredients: 750g of fermented glutinous rice and mung bean paste, 50g of peanut petals, 250g of dried tangerine peel and bacon strips, bamboo leaves and Ma Lian.

Method: The wrapping method and cooking time are the same as those of ham dumplings, except that the stuffing is changed to dried tangerine peel and bacon strips.

The raw materials, making method and cooking time of jiaozi with preserved bean curd and bacon are the same as those of jiaozi with ham, except that the stuffing is beef with dried tangerine peel.

Salted duck egg zongzi Ingredients: 750g of glutinous rice and green bean paste, 25g of peanut petals, 5 pieces of cooked salted duck eggs and bamboo leaves, and Ma Lian.

Making method: The wrapping method is the same as that of ham jiaozi. Wrap it, put it in a steamer 1 hour, and simmer for 10 minute.

Ingredients of bacon zongzi: 750g of glutinous rice and mung bean paste, 25g of peanuts, 250g of diced bacon, 2 tablespoons of sugar, bamboo leaves and Ma Lian.

Method: The wrapping method and cooking time are the same as those of ham zongzi, except that the stuffing is changed into bacon.

The materials, stuffing and cooking time of sausage zongzi are the same as those of ham zongzi, but the stuffing is changed into sausage diced.

* Materials of braised pork dumplings: 750g of prepared glutinous rice green bean paste * 250g of diced meat, 25g of mushrooms or diced mushrooms, 25g of lard, 25g of sugar, refined starch 1 spoon, sesame oil 10g, 5g of martini and 50g of sliced onion and ginger.

Method: Stir-fry onion and ginger slices with lard until fragrant, remove onion and ginger, add diced meat, diced mushrooms, diced horseshoe, white sugar and appropriate amount of soy sauce marinated with roasted meat in turn, stir-fry for 30 seconds, thicken, and pour in oil as dumpling stuffing. Fold two bamboo leaves into barrels, fill them with glutinous rice and mung bean paste, put the stuffing into glutinous rice and mung bean paste, wrap them into a pyramid with a square bottom, tie them tightly, put cold water in the pot and mix them with zongzi, cook them for 1 hour, and then cook them with slow fire for 30 minutes. If using a pressure cooker, cook for 25 minutes and simmer for 5 minutes.

Ingredients: 750g of glutinous rice mung bean paste, 25g of peanut petals, 75g of fresh fat oyster (mussel), 75g of minced meat, 25g of tender shredded bamboo shoots 1 00g, refined starch, chopped green onion1spoon, Jiang Mo, white pepper, a little lard (or vegetable oil), refined salt and appropriate amount of sugar.

Method: Stir-fry minced pork with lard, add oyster, chopped green onion, Jiang Mo, white sugar and refined salt, stir-fry for 1 min, add white pepper, stir-fry and thicken as dumpling stuffing.

The wrapping method and cooking time are the same as those of roasted dumplings. Dry oysters should be boiled in cold water for about 3 hours.

The above nine kinds of salty zongzi can be dipped in red soy sauce when eating.

Chengsha Zongzi Ingredients: 1 kg brewed glutinous rice, 500 grams of sugar, 250 grams of lard, 250 grams of refined salt, and appropriate amount of osmanthus.

Method: stir-fry the bean paste with lard, add sugar (mung bean paste with white sugar, black bean paste with local brown sugar, also called board sugar), and put some sweet-scented osmanthus after cooking. Fold two reed leaves into barrels, fill them with glutinous rice and bean paste, cover them with glutinous rice, wrap them into a pentagonal pyramid, tie them tightly, put them in a pot, code them tightly, and pour cold water on them, preferably without wrapping jiaozi. Boil for 50 minutes and simmer for 4 minutes.

Ingredients: 750g of glutinous rice, 50g of black and white sesame seeds (broken by 2/3), 0g of lard 1 00g, 250g of sugar, a little salt, 50g of osmanthus fragrans, refined starch1tablespoon, bamboo leaves and Ma Lian.

Method: Mix sugar, salt, black and white sesame seeds evenly, add lard (remove silk from lard), pour wet starch while mixing, and finally add osmanthus, and mix well to make stuffing.

The wrapping and cooking time is the same as that of sand dumplings.

Ingredients of Ginkgo Zongzi: 750g of glutinous rice, 25g of green plums, 25g of pineapple meat and wax gourd strips, 300g of sugar, 0/5g of walnut kernel/kloc-,raisins and HongLing.

Method: First, cook the green plum, pineapple meat and wax gourd strips with white sugar, drain the water, then marinate with white sugar for 24 hours, and wrap the above materials with glutinous rice. The wrapping method and cooking time are the same as those of jiaozi.

skill

Knowledge of tea bag zongzi

Eating white zongzi without any stuffing can be accompanied by drinking rose tea. It has a faint fragrance and can regulate blood circulation, which is very pleasant.

Light green tea and mint tea can promote glucose metabolism and prevent excessive sugar from staying in the body. Both kinds of tea are cool and suitable for hot and sweet dumplings. If you eat especially sweet zongzi, such as jujube paste and bean paste, you can drink these two kinds of tea.

If you eat zongzi with special oil, such as fresh meat, ham, sausage and so on. The tea with it is Pu 'er tea and chrysanthemum tea. They can remove greasy taste, especially Pu 'er tea, which is the best choice because of its sweet and cold taste and good degreasing effect. Chrysanthemum tea can reduce the anger of eating zongzi. Salty and sweet zongzi, such as salt and pepper, egg yolk, etc., can be paired with oolong tea, because oolong tea is semi-fermented and has a warm aesthetic feeling, which can set off the long-lasting salty and sweet taste.