The practice of jiaozi with minced meat

Lead: Dumpling originated in Quanzhou, Fujian, South Fujian and Southeast Asia in Taiwan Province Province, and is a traditional food of Dragon Boat Festival. Let me introduce the practice of jiaozi with minced meat for your reference.

Jiaozi's method of stuffing meat 1

Ingredients: a small jar of glutinous rice

Accessories: peanuts, red beans, zongye, 20 slices of ham and 300g of pork belly.

Seasoning: 5g of salt, 4g of cooking wine, half a spoonful of soy sauce, half a spoonful of soy sauce, one spoonful of white sugar, one spoonful of spiced powder, one spoonful of pepper powder, a little.

Jiaozi's practice of meat stuffing:

1. Wash the soaked leaves, put them in a cauldron for about 10 minutes, and cook the cotton thread together for disinfection.

2. Wash and soak the glutinous rice for two hours, then drain it and mix with a little oil and salt for later use.

3. soak red beans and peanuts for more than six hours, add glutinous rice and mix well.

4. Cut off both ends of leaves and prepare all utensils.

5. Slice the pork belly with soy sauce, soy sauce, cooking wine, sugar, pepper powder and a small amount of spiced powder, marinate it one night in advance, wash the ham, cook for 20 minutes to remove excess salty oil and cut it into large pieces.

6. Take the leaves of Zongzi, roll them up, put glutinous rice first, then pork belly and ham, then fill them with glutinous rice, and wrap the Zongzi in the way and shape you like (the photo taken last year, the wrapping process is not detailed).

7. After all the bags are wrapped, put them in a large pot, add enough cold water, don't wrap zongzi, cover a layer of grates (the kind in the middle compartment of the steamer), press a plate, cover it and boil it, then turn to low heat for about 3 hours.

The practice of jiaozi with minced meat II

Production materials: glutinous rice (1KG), pork belly, mung bean, peanut, zongzi leaf and brown rope (the main materials are shown in the following figure).

Making seasoning: salt, sugar, Shaoxing wine, soy sauce, soy sauce, oyster sauce, spiced powder.

manufacturing process

1. Soak mung beans overnight in advance, and soak glutinous rice for about 2 hours after washing; Soak peanuts for 2 minutes in advance after elutriation; Put the soaked mung beans, peanuts and glutinous rice into a large basin after controlling the water.

2. Add salt, sugar, soy sauce, allspice powder and 1 tbsp vegetable oil, mix well and marinate for about 1 min;

3. Soak the dried zongzi leaves overnight in advance, wipe them along the front and back sides of the grain with a soft rag, and scrub the zongzi rope clean. Add a teaspoon of salt to the boiling water pot, put the zongzi leaves and zongzi rope into the pot and cook for about 2-3 minutes, then take them out and soak them in cold water for later use. If there are too many leaves, you'd better cook them in batches. )

4. Marinate pork belly pieces overnight in advance, and marinate seasonings: salt, sugar, Shaoxing wine, soy sauce, soy sauce, oyster sauce and spiced powder. Take two zongzi leaves, place them inward smoothly, nest them into a funnel shape, and brew zongzi stuffing with glutinous rice, pork belly and glutinous rice in turn; Fold the reserved zongzi leaves back to cover the stuffing, fold and wrap them into four-corner zongzi, and tie them with zongzi leaf ropes;

5. According to this method, the raw embryos of zongzi are made one by one; Put the raw embryo of zongzi into a pressure cooker, and add clear water, which must cover the zongzi, so as not to drown some fillings;

6. Buckle a flat-bottomed plate on the surface of zongzi to prevent it from floating and deforming during cooking. Put the pot on the stove fire, then turn the stove fire to medium fire, continue to cook for about 45 minutes, then turn off the fire and take it out after the pressure cooker cools naturally.

The practice of jiaozi with minced meat 3

Ingredients: glutinous rice, pork belly, soy sauce, soy sauce, sugar, white wine and salt.

Exercise:

1 Pork belly is cut into cubes about 1 inch, and appropriate amount of soy sauce, soy sauce, sugar, salt and white wine are added, so that it is delicious, and the salty and sweet taste is adjusted according to your own taste.

Rub the meat with seasoning by hand and taste it. It is best to marinate one day in advance.

3 meters elutriation, try not to let the rice draft,

Drain the water in the rice. I filtered it twice with a sieve. Put the rice in the basin, stop for a while, and let the rice eat the excess water.

Add appropriate amount of soy sauce, sugar and liquor, and a little salt to 5m. You can put more soy sauce and mix it well according to your own taste. The soy sauce at the wife's banquet is delicious and fragrant. You can also use ordinary soy sauce.

6 Wash the leaves, cut a little scissors from the roots, boil the water, add the leaves and cook until soft; Soak for a while until the leaves of zongzi are soft.

7 two zongzi leaves overlap,

8 roll into a cone

Add glutinous rice and meat, and put fat in every zongzi, otherwise it won't taste good.

10 finally fill in glutinous rice. Press it,

1 1 Fold the upper leaves to cover the rice, nest the long leaves into corners, and tie jiaozi tightly with cotton thread. Wrap tightly; As long as it is strong and does not leak.

12 wrapped rice dumplings

13 Put the wrapped meat stuffing jiaozi into the pot and add water. Don't let the water be boiled by the fire in jiaozi. It's best to put something heavy on it and boil it for 3 hours with slow fire. Never turn off the fire when cooking jiaozi. Be sure to keep the water boiling. You can boil eggs together if you like. They smell good.

14 cooked zongzi, a big pot.

15 cooked jiaozi incense.