How to wrap jiaozi? Five delicious zongzi don't miss the Dragon Boat Festival.

Lead: The taste of Zongzi is not limited to a single sweet and salty taste. You can choose any material to wrap Zongzi according to your own preferences, such as meat, salted eggs and mung beans in the south, and red dates and red beans in the north. So, how to make zongzi stuffing is delicious? What kind of jiaozi do you like? Here are five kinds of delicious dumpling stuffing that you can't miss during the Dragon Boat Festival.

How to wrap jiaozi? Five delicious zongzi don't miss the Dragon Boat Festival.

Zongzi stuffing

Common zongzi fillings are: alkaline water, candied dates, jujube paste, peanuts, mung beans, bacon, fresh meat, pork belly, bean paste, lotus seeds, eight treasures, ham, mushrooms, egg yolk, lotus seeds, cold dishes, red beans, chestnuts, longan, assorted vegetables, taro and purple potatoes.

Creative zongzi fillings include: grapes, peaches, shredded pork with fish flavor, chocolate, abalone, pineapple, pickled mustard tuber, ginkgo and green plum.

Recommended modulation:

1, meat stuffing jiaozi: the front buttock tip of the pig, 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 and cooking wine. Practice: Taomi, dry the rice with radish and leave it for a while (rice will eat a little water). Add soy sauce and salt (slightly more soy sauce); Remove the skin, separate the fat meat from the lean meat, and cut into pieces about 3 to 4 cm square. The ratio of fat meat to lean meat is 1:2.

Suitable. 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.

Zongzi stuffing

2. Egg yolk zongzi: glutinous rice, fresh pork belly, salted egg yolk, zongye, oyster sauce, light soy sauce, fresh chicken powder, fresh sauce, Jiang Mo and spiced powder. Cut the pork belly into small pieces, marinate it with salt, cooking wine, soy sauce, sugar, oyster sauce and other seasonings, put it in the refrigerator for a day (I marinated it all night and all morning), wash the mushrooms, cut them into small pieces and marinate them with the pork belly; Add half a cup of white wine to salted egg yolk, steam in a steamer 15 minutes, steam and cool, and cut in half.

3. Alkaline water jiaozi: glutinous rice, alkaline water and crude oil. It is necessary to soak glutinous rice in alkaline water for one night, and the soaked glutinous rice is slightly yellow. When preparing, wash the glutinous rice, drain the water, put it into a container, and pour one or two pieces of alkaline water and mix well (one kilogram of alkaline is converted into alkaline water by one kilogram of water). After the alkaline water is absorbed by the rice grains, pour in the raw oil and mix well (the alkaline water must be put first and the oil must be released). Otherwise, alkaline water is not easily absorbed by rice grains, and zongzi is not waxy to eat.

4, mung bean duck egg dumplings: 750 grams of glutinous rice and mung beans, 25 grams of peanuts, and 5 cooked salted duck eggs. Chop egg yolk, mix with glutinous rice, mung bean and peanut, and make stuffing. Fold the soaked zongzi shell leaves into barrels, fill them with appropriate stuffing, put them in a pot and soak them in cold water. After boiling 1 hour, simmer 1 hour.

5. Dried beef with dried tangerine peel jiaozi: 1000g soaked glutinous rice and mung beans, 100g beef and dried tangerine peel, 50g minced meat, chopped green onion, Jiang Mo and salt. Stir-fry chopped green onion with lard, add beef, dried tangerine peel and minced meat in turn, stir-fry for half a minute, and then pour sesame oil as filling. When wrapping, put the mixed glutinous rice and mung beans in first, put the stuffing in the middle, and then cook according to the above method.

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