How to make jiaozi with minced meat?

Question 1: jiaozi 1 What about cook the meat? get ready Clean the fresh meat the night before, marinate it with soy sauce and cooking wine, a little white pepper and a little oil consumption, and store it in the refrigerator. I don't like pork belly, it's too oily and greasy! I've always used plum head meat, that is, shoulder blade meat, which is moderately fat and thin.

The longest curing time of this kind of meat is three days. In other words, the limit is that you can prepare and taste three days in advance. The taste and taste of zongzi made that day are much worse.

Then, the night before, 2 Jin of glutinous rice was washed and soaked in clear water. Jiaozi made from glutinous rice overnight will not be too tight, which is also the taste I want. If you really want a strong jiaozi, shorten the soaking time to no less than 6 hours.

4. On the day of production, dry the glutinous rice in the sun, usually in a hollow container 1 hour. The seasoning formula of 2 kg glutinous rice is: 1+2+3, 1 tablespoon salt +2 tablespoons soy sauce +3 tablespoons vegetable oil. Use soy sauce here, never use soy sauce. Because soy sauce is more colorful and not so salty and sweet, salt is just right for this amount.

5. Come on, so that glutinous rice doesn't stick to palm leaves, which also makes up for the lack of fat and oil in scapular meat. Mix glutinous rice with seasoning, and delicious zongzi are basically waving to you ~ ~

6. Generally, if you buy dried palm leaves, soaking them in cold water overnight is the best way to keep the fragrance of palm leaves clean. When there is no big container or time, boil the water in the cauldron, put down the sun-dried palm leaves and boil the water 1 minute to 2 minutes to rinse it clean. This diagram demonstrates the method of boiling water.

7. Then there is the Eight Immortals crossing the sea to make dumplings ~ ~ I only know this most common corner. Don't water zongzi after wrapping it, regardless of whether it is in an ordinary pot or a pressure cooker. When I took a picture, the light was wrong. I picked up some pots, so I saw that there was not enough water. In fact, zongzi shouldn't have a corner above the water.

8. Cooking time. After the pressure cooker is started, keep the medium heat and spray air for 30 to 40 minutes, then turn off the heat and stew until it is completely cool. After boiling water in an ordinary pot, turn to low heat and keep the water boiling for 2.5 to 3 hours.

Question 2: How can we make delicious jiaozi with minced meat?

Ingredients: 2500g of glutinous rice, pork leg1000g.

Accessories: salt, sugar, cooking wine, soy sauce, ginger, star anise, cinnamon, cotton thread and reed leaves 900g.

Steps:

1. Wash reed leaves, boil them in boiling water for 5 minutes, and take them out.

2. Wash and cut the meat into large pieces, and marinate it with salt, sugar, cooking wine, soy sauce, ginger slices, star anise and cinnamon for one night.

3. Wash the glutinous rice, soak it in clear water for 2 hours, drain the water, and mix in seasonings such as salt, sugar and soy sauce.

4. Pack jiaozi.

5. Put the zongzi into the pressure cooker, add water for 8 minutes, and boil it on high fire.

6. Low heat for 2.5-3 hours.

Question 3: How to make the simplest meat stuffing in jiaozi? Jiaozi's method and preparation of meat stuffing: a, 5 Jin of fragrant glutinous rice, soak glutinous rice in warm water (neither too cold nor too hot, the water temperature is acceptable to the touch) for 2 or 3 hours (scraping 1 twice during the period to let the rice soak better), and drain the water with a small dustpan or filter basket. B, 2 kg peeled mung beans, soaked in the same warm water for the same time, drained. C, 2 Jin of semi-fat lean meat (the zongzi cooked with lean meat is not smooth enough), cut the meat into strips with a width of 2cm, a thickness of 1cm and a length of 10- 15cm, and add a little salt, monosodium glutamate (chicken essence), cooking wine, ginger slices and 1 spoon. D, put the zongzi leaves in water and cook for 10 minute, then take out cold water and wash and drain the excess at both ends of the scissors. E, cut a number of cotton threads, each about 20cm long. Put a towel on your leg (knee) in case you get wet. F, take two leaves of Zongzi (with opposite sides), with one end and one tail overlapping in the opposite direction (incomplete), put them into a small bowl of rice (125g), draw a word gently in the middle of the rice with your index finger, put in 1, put in 2 spoonfuls of mung beans, then put in meat strips, put the same mung beans on the meat strips, and cover with/kloc-. G, the right hand first folds the outer end of the zongzi leaf inward and backward, wraps one end, and finishes the other end. Before tying zongzi from one end to the other, tie it in the middle once to prevent deformation. The rope should not be too tight (boiled) or too loose (flooded), just pull it lightly. H, put them into the pot one by one, then pour cold water on the zongzi for about 1cm, ignite ... After the water is boiled for 15 minutes, change the positions of the upper and lower zongzi in the pot, and then cook them with slow fire for 1 hour. Preparation and practice of jujube zongzi: knowing the practice of meat zongzi, it is not difficult to sweet jujube zongzi. The biggest difference: jujube is soaked in warm water, seeded and cut into beans, and then mixed with dried glutinous rice. As for seasoning, you can add some sugar if you like sweet.

Question 4: How to make the ingredients of jiaozi's meat stuffing jiaozi's raw materials: glutinous rice, pork, mushrooms, salted eggs;

Ingredients of jiaozi meat stuffing: soy sauce, sesame oil, pepper oil, salt, beef powder, ginger juice, garlic juice, yellow wine, etc.

Jiaozi's practice of meat stuffing:

1, pork (I like being thin, so I bought a small tenderloin, and I can buy other parts if I like being fat and thin), and add soy sauce, sesame oil, pepper oil, salt, beef powder, ginger juice, garlic juice and yellow wine for 2 hours (during this period, I am processing red beans and red dates);

2, glutinous rice soaked for more than half a day, salted with salt, soy sauce, soy sauce, the same time as cured meat;

3. The curing method of glutinous rice;

4. Wash the leaves of Zongzi, take two pieces, with the head and tail overlapping (one piece of Zongzi is too small);

7. Add braised pork, soaked mushrooms and fresh duck eggs;

8. Put some glutinous rice into it for compaction (not too much, leaving some distance between the rice edge and the leaf edge);

9. Fold one side and press it on the rice;

10, press the other side down from the side;

1 1, press the last part down;

12. Receive the redundant leaves of the zongzi below, so that the top of the zongzi presents a triangle;

13, just tie it with a rope.

14. After SAIC, put the wrapped zongzi in a pressure cooker for 20 minutes.

Tips:

1, when purchasing glutinous rice, it is appropriate to choose low hardness, high viscosity, low swelling, milky white and opaque color.

2. Do not wash pork with hot water before cooking, because pork contains a myoglobin substance, which is easily dissolved in water above 15 degrees Celsius. If you soak in hot water, you will lose a lot of nutrients and taste bad.

Question 5: How to make meat stuffing jiaozi:

Ingredients: pig's front buttock tip, glutinous rice, the ratio of meat to rice is about 3: 5 (that is, 3 kg of meat and 5 kg of rice), and appropriate amount of soy sauce, salt, sugar, chicken essence and cooking wine.

1, ready:

Jiaozi leaves: If they are fresh, wash them, cut off the roots (with two small sharp ones), boil water, and put the leaves in for 3-5 minutes. If it is dry, soak the leaves for a day, cut the roots and treat them as fresh.

Rice: Wash the rice quickly and try not to let the rice get into the water. Dry the rice with reeds and leave it for a while (rice will eat a little water). Add soy sauce and salt (a little more soy sauce).

Meat: peeled, divided into fat and lean meat, and cut into pieces about 3~4cm square. The ratio of fat meat to lean meat is 1: 2. Pour cooking wine, soy sauce, salt and a little sugar into the meat and chicken essence. More wine tastes good, but less soy sauce. Rub your hands until the meat bubbles, indicating that the taste has been completely eaten into the meat.

2. How to wrap zongzi:

The leaves of Zongzi are obviously divided into two sides (the hairy side is the reverse side, which can be distinguished by the diameter of the leaves, and the protruding side is the reverse side), and the front side is inward, and the pillow-shaped Zongzi is wrapped. It's hard to describe. Tie with cotton thread or straw rope. Whether zongzi is delicious or not has a lot to do with the tightness of the system. Every zongzi should be put with fat, otherwise it won't taste good.

3. The steps of cooking zongzi:

A cauldron must be deep enough. Put the zongzi in, add water, and the water won't cover the zongzi. Bring the fire to a boil, then simmer for 3 hours. Generally, zongzi, no matter how big it is, is cooked for 2-3 hours with low fire.

Question 6: How to make the simplest meat stuffing in jiaozi? Jiaozi's method and preparation of meat stuffing: a, 5 Jin of fragrant glutinous rice, soak glutinous rice in warm water (neither too cold nor too hot, the water temperature is acceptable to the touch) for 2 or 3 hours (scraping 1 twice during the period to let the rice soak better), and drain the water with a small dustpan or filter basket. B, 2 kg peeled mung beans, soaked in the same warm water for the same time, drained. C, 2 Jin of semi-fat lean meat (the zongzi cooked with lean meat is not smooth enough), cut the meat into strips with a width of 2cm, a thickness of 1cm and a length of 10- 15cm, and add a little salt, monosodium glutamate (chicken essence), cooking wine, ginger slices and 1 spoon. D, put the zongzi leaves in water and cook for 10 minute, then take out cold water and wash and drain the excess at both ends of the scissors. E, cut a number of cotton threads, each about 20cm long. Put a towel on your leg (knee) in case you get wet. F, take two leaves of Zongzi (with opposite sides), with one end and one tail overlapping in the opposite direction (incomplete), put them into a small bowl of rice (125g), draw a word gently in the middle of the rice with your index finger, put in 1, put in 2 spoonfuls of mung beans, then put in meat strips, put the same mung beans on the meat strips, and cover with/kloc-. G, the right hand first folds the outer end of the zongzi leaf inward and backward, wraps one end, and finishes the other end. Before tying zongzi from one end to the other, tie it in the middle once to prevent deformation. The rope should not be too tight (boiled) or too loose (flooded), just pull it lightly. H, put them into the pot one by one, then pour cold water on the zongzi for about 1cm, ignite ... After the water is boiled for 15 minutes, change the positions of the upper and lower zongzi in the pot, and then cook them with slow fire for 1 hour. Preparation and practice of jujube zongzi: knowing the practice of meat zongzi, it is not difficult to sweet jujube zongzi. The biggest difference: jujube is soaked in warm water, seeded and cut into beans, and then mixed with dried glutinous rice. As for seasoning, you can add some sugar if you like sweet.

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Question 7: Details of making meat stuffing jiaozi, and how to make meat stuffing. Nervous (short for jittery) ... fresh meat zongzi

Ingredients: fresh meat, soy sauce, cooking wine, pepper oil, oil, 2 kg glutinous rice, salt, soy sauce and plain oil.

Exercise 1. get ready Clean the fresh meat the night before, marinate it with soy sauce and cooking wine, a little white pepper and a little oil consumption, and store it in the refrigerator. I don't like pork belly, it's too oily and greasy! I've always used plum head meat, that is, shoulder blade meat, which is moderately fat and thin.

The longest curing time of this kind of meat is three days. In other words, the limit is that you can prepare and taste three days in advance. The taste and taste of zongzi made that day are much worse.

Then, the night before, 2 Jin of glutinous rice was washed and soaked in clear water. Jiaozi made from glutinous rice overnight will not be too tight, which is also the taste I want. If you really want a strong jiaozi, shorten the soaking time to no less than 6 hours.

4. On the day of production, dry the glutinous rice in the sun, usually in a hollow container 1 hour. The seasoning formula of 2 kg glutinous rice is: 1+2+3, 1 tablespoon salt +2 tablespoons soy sauce +3 tablespoons vegetable oil. Use soy sauce here, never use soy sauce. Because soy sauce is more colorful and not so salty and sweet, salt is just right for this amount.

5. Come on, so that glutinous rice doesn't stick to palm leaves, which also makes up for the lack of fat and oil in scapular meat. Mix glutinous rice with seasoning, and delicious zongzi are basically waving to you ~ ~

6. Generally, if you buy dried palm leaves, soaking them in cold water overnight is the best way to keep the fragrance of palm leaves clean. When there is no big container or time, boil the water in the cauldron, put down the sun-dried palm leaves and boil the water 1 minute to 2 minutes to rinse it clean. This diagram demonstrates the method of boiling water.

7. Then there is the Eight Immortals crossing the sea to make dumplings ~ ~ I only know this most common corner. Don't water zongzi after wrapping it, regardless of whether it is in an ordinary pot or a pressure cooker. When I took a picture, the light was wrong. I picked up some pots, so I saw that there was not enough water. In fact, zongzi shouldn't have a corner above the water.

8. Cooking time. After the pressure cooker is started, keep the medium heat and spray air for 30 to 40 minutes, then turn off the heat and stew until it is completely cool. After boiling water in an ordinary pot, turn to low heat and keep the water boiling for 2.5 to 3 hours.

Jiaxing fresh meat zongzi

Materials: glutinous rice 1200g, fat and lean pork 1200g,

Seasoning: salt 10g, soy sauce 80g, monosodium glutamate 4g, sugar 6g, liquor 10g.

Exercise 1. Put the glutinous rice into a basket, wash it, let it stand in water for 15 minutes, drain the water, then pour the rice into a wooden basin, add sugar, salt and a little red soy sauce in turn, and mix well.

2. Wash 400 grams of zongzi leaves, put them in a pot, boil them in water, and drain them.

3. Wash the pork, cut it into thin pieces according to the horizontal line, put it in the pot, add the white wine, monosodium glutamate, the remaining red soy sauce and refined salt, and stir until it bubbles.

4. Take three leaves of Zongzi with opposite hairs, first add 1/3 glutinous rice, add fat meat and lean meat pieces, then add 2/3 glutinous rice to wrap it into a triangular Zongzi, and tie it tightly with wet Malan to get the Zongzi.

5. Put the wrapped zongzi into the pot, add water and cook it for about 2 hours with high fire, then simmer it for about 3 hours with low fire, and you can eat it.

Traditional sweet dumplings

Ingredients: glutinous rice 1000g, semi-lean pork 300g, salt13 teaspoons, zongzi leaves and water hyacinth, soy sauce 20g, rice wine 15g and monosodium glutamate.

Exercise 1. Pork is cut into 4cm strips and soaked in soy sauce, rice wine and monosodium glutamate overnight.

2. Mix glutinous rice with water and salt in the sauce soaked with meat, soak for 25 minutes and drain.

3. Boil the leaves for 5 minutes, take them out and dry them. 2 hair outward, folded into a funnel; First take about 2 spoonfuls of rice and spread it in the leaf half, and press out a ditch with a spoon; Then put the meat strips directly in, and then spread 2 spoonfuls of glutinous rice to cover the meat strips; Tie the broken leaves with straw rope and serve.

4. Raw jiaozi is best cooked with boiling water, first cooked thoroughly with strong fire, and then simmered for 2-3 hours.

Mushroom Pork jiaozi

Ingredients: 900g of glutinous rice, 700g of peeled mung beans, 400g of pork belly, 300g of peeled peanuts, 2 dried shrimps, 8 mushrooms, 6-8 salted egg yolks, appropriate amount of soy sauce, sugar, salt, allspice powder and cooking wine, and appropriate amount of zongzi leaves and brown rope.

Exercise 1. Mung beans should be soaked one day earlier; Pork belly is cut into small pieces and pickled with salt, sugar, spiced powder, soy sauce and cooking wine one day in advance; Soak glutinous rice for 5 or 6 hours in advance, filter off the water, and mix well with a little crude oil and salt for later use; Cook zongzi leaves and dry them; The mushroom is pedicled and cut into strips.

2. Then spread a zongzi leaf on the table in turn ... >>

Question 8: The practice of Minnan meat dumplings and how to make the ingredients of Minnan meat dumplings.

condiments

Reed leaf

2500 grams

polished glutinous rice

2500 grams

pork belly

1000g

Eggs (of hens)

20

condiments

Chopped green onions

Proper amount

salt

Proper amount

Eight angles

Yoshishi

Halogen bag

1 package

oil

Proper amount

monosodium glutamate

Proper amount

soybean

Proper amount

step

1. After the eggs are cooked, cut them in half, and my mother-in-law also cut them in half. Generally, jiaozi sold abroad is cut into four and a half pieces;

2. After the pork belly is cut into pieces, stir-fry it with the auxiliary materials in the recipe for later use;

3. Stir-fry chopped green onion after the oil is heated, drain chopped green onion, mix chopped green onion oil into raw glutinous rice, and take it out for later use;

4. The leaves are also cooked;

5. The alkyl leaves are rolled into a pocket.

6. Add appropriate amount of glutinous rice

7. Add the fried pork belly;

8. Add eggs;

9. Fill with appropriate amount of glutinous rice;

10. Compacting the stuffing by hand,

1 1. Press the leaves with your fingers, and the leaves will press the rice, so it is not easy to leak the stuffing;

12. Start scrolling. Jiaozi should be wrapped in four corners.

13. Roll to the end of the leaf;

14. The rope made of this palm leaf in southern Fujian is nailed to the wood;

15. Put away the zongzi above;

16. The tighter the tie, the better; A rope usually binds two zongzi;

17.

18.

19. The wrapped zongzi can be eaten after being cooked in the pot;

skill

1, Minnan meat dumplings usually contain at least three ingredients, usually with shredded squid and mushrooms, both of which are raw. Dried squid should be shredded after soaking, and mushrooms should be soaked for later use.

2. Glutinous rice must be mixed with scallion oil before use.

: )

Question 9: How to make traditional family meat stuffing in jiaozi?

Pork elbow (peeled) 1 Noemie 1000g

Fresh zongzi leaves 1 bag (more than 40 pieces) with 3 tablespoons soy sauce.

2 tablespoons of soy sauce sugar 1 tablespoon

Oyster sauce 1 tbsp cooking wine 2 tbsp.

3 tbsp sesame oil, pepper noodles, ginger powder, thirteen spices powder.

(Home Edition) Steps of Making Meat Dumplings

1. Wash rice and soak for 2 hours. After the water leaks out, add some soy sauce, soy sauce, chicken powder and salt to make it salty.

2. The leaves of Zongzi were washed, and I cooked them in hot water, without dyeing, and they tasted delicious.

3. Pour the seasoning in the ingredient list into the cut elbow meat, and finally marinate it with three spoonfuls of sesame oil for more than 4 hours.

4. Use two leaves for each zongzi. I am also looking for a video of Youku making zongzi. I understand it at first sight, but practice makes perfect. So, I won't write it here. Watching videos is easier to learn.

5. Wrap it and put it in a pot, then pour in water. Zongzi should be submerged in water, boiled on high fire for 20 minutes, and then simmered for an hour and a half. Then turn off the fire and simmer in the pot until you want to eat.

6. Take out the inedible food, seal and refrigerate it, or freeze it. When eating again, boil it in water 10 minutes or reheat it in the microwave oven.