How can I make a delicious jiaozi?

Ingredients: pig's front buttock tip, the ratio of glutinous rice meat to rice is about 3: 5 (that is, 3 kg of meat and 5 kg of rice), soy sauce.

Salt, sugar, chicken essence, cooking wine

Preparatory work:

Zongye: If the fresh Zongye is washed, stir-fry the root (with two small tips) a little, boil the water and put the Zongye in.

Just go in and cook for 3 or 5 minutes; If the leaves are dry, soak them for a day, then soak them until they are soft, cut off 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 radish and leave it for a while (the rice will eat a little)

Water). Add soy sauce and salt (a little more soy sauce).

Meat: Peel, separate fat meat from lean meat, and cut into pieces about 3 to 4 cm 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.

Here are the glutinous rice balls: the leaves of glutinous rice balls are obviously divided into front and back (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.

Pack pillows and jiaozi. It's hard to describe. Tie with cotton thread or straw rope. Whether zongzi is delicious or not depends on the tightness of the tie.

This is very important. Every zongzi must be put with fat, otherwise it won't taste good.

Boil zongzi:

The cauldron must be deep enough. Put the zongzi in, add water, and the water won't cover the zongzi.

Cook for 3 hours on high fire.

If the zongzi is as big as the T version I packed last time, it will take 1 hour to catch fire. No matter how big the zongzi is, it must be small.

2 ~ 3 hours.

Never stop the fire while cooking zongzi. Keep the water on.

I don't need to tell you to eat zongzi, do I?

Btw, if you find that zongzi is weak, you can add salt and soy sauce to the water where zongzi is cooked, and it will taste after cooking for a while.

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 of chicken, 400g of potatoes and 3 slices of onion/80g of shrimp, 2 spoonfuls of spicy fried rice/1 teaspoon of chicken essence /3 teaspoons of raw flour/1 teaspoon of 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.

Taro jiaozi

Materials:

450g glutinous rice /550g taro/150g plum bean/1 taro rice/1 teaspoon pepper/1 teaspoon sesame oil /2 tablespoons onion (chopped)/1 tablespoon garlic (chopped)/appropriate amount of bamboo leaves/red.

Stuffing:

Chicken and pork 600g millet 100g/ shrimp skin 50g mushrooms 20 pieces/salted egg yolk 10.

Seasoning:

Spiced powder 1 teaspoon/oil 1 teaspoon/pepper 1 teaspoon/sesame oil 1 teaspoon/soy sauce 1 teaspoon/wine 1 teaspoon/half teaspoon of sun-dried oil/half teaspoon of chicken essence/half teaspoon of sugar/salt.

Exercise:

Wash glutinous rice and plum beans and soak them in water for half an hour. Peel taro, wash, dice and oil. Heat oil in the pan, saute shallots and garlic, pour in material A and saute.

Shake pork and chicken (add 2 teaspoons of cornmeal), millet, dried shrimps, mushrooms and seasonings.

Fold the leaves of Zongzi into a tube shape, add the fried glutinous rice, add the stuffing, cover the rice, fold it into a triangle, tie it with Zongzi, put it in an air pressure pot and cook it in boiling water for 30 minutes. * Ordinary cooking takes 2 hours.

Golden Guangdong style steamed dumplings

Steamed dumplings are the most delicious

In the field of zongzi, steaming zongzi is the most important. Not only are the fillings varied, but their sizes are much larger than other kinds of zongzi, and the cooking time is relatively more time-consuming. Steamed dumplings are rich in fillings, including rice, roast duck, mushrooms, dried shrimps, mung beans and chestnuts. And wrapped in lotus leaves and bamboo leaves. Just one steamed dumpling can feed several people. The delicious stuffing of Zongzi is the essence, but the unique bamboo fragrance of Zongzi leaves can also add points to the delicious taste of Zongzi, so 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. The bought leaves need to be soaked in water first, so that they can recover their toughness and be easily wrapped. When history changed in dynasties, even Zongzi had more creativity with the changes of the times, such as filling with high-grade ingredients such as abalone and shark's fin, creating a new look of Zongzi and having the status of a noble new favorite.

material

1. 1 piece of dried lotus leaf, 3 pieces of dried bamboo leaf, 2 pieces of dried alkali grass, 5 pieces of dried glutinous rice, 1 piece of dried Lentinus edodes, 4 pieces of dried lotus seeds, 2 pieces of dried shrimp (7.5g), 1 piece of dried mung bean kernel (37.5g) and 2 pieces of dried chestnuts.

2. Salted egg yolk 1, a little pepper, taro 7 (26.25g), ribs 10, fried chicken 7, fat meat 5, roasted pigeon 8, abalone snail 7, shark fin 2, scallop 2, allspice powder, scallion oil, monosodium glutamate and salt.

The way of doing things

1. Soak the material (1) in water until it is triggered, in which the pointed glutinous rice is soaked for at least two and a half hours, then drain the water and pickle it with pepper, scallion oil, monosodium glutamate and salt. Cut the taro and fry it. Put it aside.

2. Cut the fried chicken and fat into pieces and marinate with spiced powder for about 30 minutes. Chop the ribs and marinate them with black vinegar, soy sauce, salt, monosodium glutamate and flour. Tear the lotus leaves in pairs, put three bamboo leaves into half of glutinous rice, mushrooms, lotus seeds, shrimp skins, chestnuts, salted egg yolk roast duck, roasted meat, fried chicken, fat meat, abalone snails, shark's fin, scallops, roasted pigeons, mung bean kernels and the remaining half of glutinous rice, fold them tightly in left and right, then fold them back and forth to form a quadrilateral, and tie them tightly with alkali grass.

Before serving, put the zongzi in water and cook it for four hours.

Demonstration method of steaming zongzi

1. Spread three bamboo leaves, with the thick side of the lotus leaf facing down.

2. put glutinous rice.

3. Add other fillers.

4. Cover the other three bamboo leaves.

5. Fold the left and right sides of the lotus leaf in half.

6. Finally, wrap it with alkali grass and tie it tightly.

When cooking zongzi, it is necessary to control the time and temperature so as not to cause the glutinous rice to be immature or too rotten.