Zhejiang Jiaxing zongzi 4 kinds of delicious practices

From the filling point of view, the north more wrapped in small jujube Beijing date palm; the south has bean paste, fresh meat, eight treasures, ham, egg yolk and other fillings, which is represented by Zhejiang Jiaxing zongzi. Do you like to eat Jiaxing zongzi? Next I recommend you 4 delicious ways of Zhejiang Jiaxing zongzi.

Zhejiang Jiaxing zongzi delicious practice a

Materials

(6 zongzi) raw materials: glutinous rice 300g, Ruo bamboo leaves 12 pieces, cotton rope

Practice

1, if you are using dry Ruo bamboo leaves, you need to one day in advance of the bamboo leaves soaked in water, overnight after the leaves back to soften, washed! To be used

2, the glutinous rice washed, soaked in water for more than 2 hours, drained water to be used

3, take two pieces of Ruo bamboo leaves, the petiole will be cut off, the blade dry, hairy surface opposite each other folded together, so that the two sides of the petiole a little bit more out

4, in the side of the blade close to the 1/3, roll out a cone-shaped angle, the sharp corners at the overlap of the leaf blade, so that the outer leaf blade of the petiole on the outermost side

4, in close proximity to the leaf blade, roll out a conical angle, the tip of the leaf overlap, so that the outer leaf blade The petiole of the outer leaf is on the outermost side

5. Fill the corner with glutinous rice, and gently flatten the rice surface when it is almost full

6. Cover the outer leaf and fold it back to press down on the two corners below, and fix it with the index finger and thumb of the hand holding the tapered corner below

7. Fold the leaf under the cover from the center, and then fold it over to the side, naturally curving it into the shape of a rice dumpling

8.

8, take a section of cotton rope, in the rice dumplings around the waist of the two rounds after the live knot, to be just folded over the two corners are fixed

9, the excess rice dumplings cut off the leaves, a rice dumplings on the completion of the

10, all the rice dumplings wrapped up, put into a large pot of cold water, covered with a slightly smaller than the caliber of the pot lid or a heavy weight, and then covered with a lid

11, large heat After boiling, turn to low heat and cook for about 45 minutes

Tips

1, pack the rice dumplings to hold hands tightly, but do not press the rice too tightly, the glutinous rice will expand after cooking

2, bundled rice dumplings, pay attention to the folded corners of the fixed to prevent leakage of rice

3, the time of the rice dumplings should be based on the size of the dumplings to adjust the size of the rice dumplings, if it is the larger meat dumplings, you need to boil 1-2 hours

3, the time of the dumplings should be adjusted according to the size of the dumplings.

The delicious way to make zongzi in Jiaxing, Zhejiang

Ingredients

800 grams of spare ribs, a number of zongzi, green onions, ginger, garlic, chili peppers, pepper, star anise, salt, soya sauce, sugar, cooking wine, balsamic vinegar

Practice

1. Wash and blanch spare ribs, and then drain the water

2. Prepare all the ingredients, star anise one to two, pepper about a dozen grains into the seasoning box

3. Put a spoonful of oil in the pot

4. Add two spoons of sugar

5. Open a small fire and slowly simmering, do not move it

6. Sugar began to dissolve into syrup, you can stir a little bit, and continue to simmer

7. The syrup color is more and more The color of the syrup is getting deeper and deeper, to amber color, when you start to get small bubbles, the sugar color is simmering well. This step should be careful not to boil too much

8. quickly into the ribs stir fry

9. so that the ribs evenly coated with sugar

10. put onions, ginger, garlic and chili pepper continue to stir fry

11. stir fry until the ribs caramelized, cooking a small amount of wine, a few drops of balsamic vinegar, add the appropriate amount of soy sauce

12. stir fry evenly, add the appropriate amount of boiling water until not over Add the seasoning box and simmer for about 45 minutes

13. Heat up a non-stick frying pan and put in a little oil

14. Put in the dumplings one by one

15. Keep the heat low throughout and fry the dumplings until they are golden brown on all sides, and then remove them from the pan and set them aside

16. After 45 minutes, look at the pork chop broth and see that only about one third of the broth is left

17. The dumplings

18. Continue to simmer on low heat for about 15 minutes. Mixed together to be used;

2. Zongzhi leaves two overlap, rolled up into a bucket, filled with glutinous rice and red beans, wrapped with cotton thread tied;

3. After the water rolled into the packaged rice dumplings, the water should be immersed in rice dumplings surface, to be the water to re-roll up to cook for about 3 hours to cook;

Zhejiang Jiaxing rice dumplings tasty practice four

Ingredients

Glutinous rice, pork, salt, rice dumpling leaves, rope, soy sauce, cooking wine, monosodium glutamate (MSG)

Method

1. Glutinous rice half a day to soak and wash, pork cut into pieces and soaked with cooking wine, salt, chicken broth, soy sauce.

2. After that, soak the glutinous rice with the sauce of the soaked pork.

3. Wrap the dumpling leaves into dumplings, press them tightly and tie them with a rope.

4. Cook them thoroughly in a pot.