How to modulate the dumpling filling is delicious five kinds of Dragon Boat Festival do not miss the delicious dumpling filling

Introduction: the flavor of the zongzi is not limited to a single sweet and salty taste, but according to your preferences to choose any material to pack zongzi, for example, the South will put meat, salted eggs, green beans, etc., and the North will choose red dates, red beans, and so on. So, in the end, how to make dumpling filling is delicious? What do you like to eat zongzi filling? The following for you to recommend five kinds of Dragon Boat Festival do not miss the delicious dumpling filling.

How to make dumplings filling is delicious Five kinds of Dragon Boat Festival do not miss the delicious dumplings filling

The common dumplings filling: alkaline water, jujube, date, peanuts, mung bean, bacon, fresh meat, pork, bean paste, lotus seed, eight treasures, ham, mushrooms, egg yolk, lotus seed paste, snow peas, red beans, chestnuts, cinnamon, assorted, taro, purple potatoes and so on.

Creative fillings for dumplings include: grapes, peach, shredded pork with fish flavor, chocolate, abalone, pineapple, squash, hundred fruits, green plums and so on.

Recommended modulation:

1, meat dumplings: the tip of the front buttocks of the pig, glutinous rice meat and rice ratio is about 3:5 (that is, 3 pounds of meat, 5 pounds of rice like), soy sauce, salt, sugar, chicken essence, cooking wine. Practice: Amoy rice, use ro to control the rice dry, a little bit of time (the rice will eat into a little bit of water). Add soy sauce, salt (soy sauce a little more); remove the skin, fat and lean meat separately, cut into about 3 to 4cm square pieces of meat, fat and lean meat pieces of the ratio of 1:2 more appropriate. Into the meat pour wine, soy sauce, salt and a little sugar, chicken essence. A little more wine is good, a little less soy sauce. Rub with your hands until the meat is white foam, indicating that the flavor has been completely eaten into the meat.

2, egg yolk rice dumplings: glutinous rice, fresh pork, salted egg yolk, rice dumpling leaves, oyster sauce, soy sauce, soy sauce, Meiji chicken powder, Meiji fresh flavor sauce, ginger, five spice powder. Pork cut into small pieces, marinate with salt, cooking wine, soy sauce, sugar, oyster sauce and other seasonings, put in the refrigerator for a day (I marinated overnight plus one morning), mushrooms washed, cut into small pieces, and marinate with pork; salted egg yolks add a small half a cup of white wine, on the steaming pot steamer for 15 minutes, steamed and cooled, each cut in half.

3, alkaline water dumplings: glutinous rice, alkaline water, raw oil. You need to soak the glutinous rice in lye water for one night, and the glutinous rice is slightly yellow after soaking. Modulation of the glutinous rice, wash clean, drain the water, put a container, pour on the lye one or two mixed (a catty block of alkali, with a catty of water into lye), to be lye absorbed by the rice grains, and then poured into the raw oil mixed (must be the first to put the lye, and then put the raw oil. Otherwise, the alkaline water is not easy to be absorbed by the rice grains, rice dumplings taste mouth is not glutinous).

4, mung bean duck egg dumplings: glutinous rice, mung beans 750 grams, 25 grams of peanut rice, cooked salted duck egg yolk 5. Chopped egg yolks and glutinous rice, mung beans, peanuts mixed into the filling. Take soaked rice dumpling shell leaves folded into a bucket, filled with the appropriate amount of filling, wrapped into the pot with cold water submerged rice dumplings, boil 1 hour, change the fire to cook for 1 hour.

5, Chenpi beef dumplings: soaked glutinous rice, mung beans 1000 grams each, beef, Chenpi 100 grams each, 50 grams of ground pork, minced green onions, ginger, salt. With lard will be fried yellow onion, in turn into the beef, peel, minced pork fried for half a minute, drizzled with sesame oil that is into the filling. When the package is first filled with well-mixed glutinous rice, mung beans, the filling sandwiched in the center, and then cooked in the above manner.