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How to make delicious meat dumplings on the Dragon Boat Festival? Super delicious three kinds of mea

The Dragon Boat Festival is coming soon. Every family has to eat Zongzi on the Dragon Boat Festival, which is one of the most important customs of the Dragon Boat Festival. As we all know, the South likes to eat salty zongzi and the North likes to eat sweet Zongzi on the Dragon Boat Festival. So how to make meat dumplings for the Dragon Boat Festival? The taste of zongzi has a lot to do with the ingredients. This article brings you three super delicious meat zongzi ingredients. Let's learn together.

2019 meat zongzi practices and ingredients are super delicious. How to make meat zongzi stuffing delicious

Bacon zongzi ingredients

Salted meat zongzi is made of streaky pork, glutinous rice and mung bean. Salted meat zongzi is a traditional snack of the Han nationality, which is popular on the Dragon Boat Festival. The outer Zong leaves are brushed with a large amount of water. The glutinous rice tastes soft and tender. The inner filling is made of the selected streaky meat. After the pickling process, it is cooked in water with raw rice and mung bean bags. Salted meat zongzi smells tulip, greasy and palatable. It is a dessert with unique taste.

Practice of meat zongzi

Method 1: Bacon zongzi

Ingredients:

Ingredients: 1000g glutinous rice, 10g baking soda, 400g streaky pork, 1 Zongye

Accessories: 12g salt, 1tbsp soy sauce, 3tbsp soy sauce, 1tbsp oyster sauce, 1tbsp sesame oil, 1tbsp black pepper, 2tbsp cooking wine, 1tbsp five spice powder, appropriate amount of water and cotton thread

Practice / steps

1. Prepare ingredients: glutinous rice, peeled pork, Zongye, baking soda.

2. Wash twice with clean water, decant the water, add fresh water to soak the glutinous rice for more than 3cm, and soak the glutinous rice overnight.

3. Cut streaky pork into small pieces.

4. Put the sliced pork into the container and add the seasoning (all the ingredients except water and cotton thread in the auxiliary materials are added, and only 2G salt is added).

5. Grasp well and marinate one night in advance. Put it in the refrigerator in hot weather.

6. Brush the Zong leaves one by one with a small brush, release them into the water and cook for 5 minutes, and remove them for use.

7. Drain the soaked glutinous rice for use.

8. Put baking soda into a bowl and add a little water to dissolve it into soda.

9. Pour the drained glutinous rice back into the rice soaking basin, and add soda water and 10g salt.

10. Mix well and let stand for half an hour.

11. Take a piece of rice dumpling leaf and roll it into a cone shape (if the leaf is narrow, use two pieces to overlap and stagger a little to increase the leaf width). Pay attention to close the tip to prevent rice leakage.

12. Spoon 1 tablespoon of glutinous rice into the conical tube with a spoon and poke a bucket with chopsticks.

13. Add a piece of cured bacon.

14. Cover it with another layer of glutinous rice. It can be full at nine minutes.

15. Hold the cone at the tiger's mouth on your left hand, flatten the upper layer of glutinous rice with your right hand, then fold down the excess leaves and wrap the rice, then pinch down both sides of the leaves with your hand, fold the end of the Zong leaves to one side, and then tie cotton thread.

16. Put the wrapped zongzi into the electric pressure cooker, add water parallel to the zongzi or submerge the zongzi for about 1 cm.

17. Close the lid, press the hoof tendon key after turning on the power supply (the system automatically displays the time of 40 minutes) to start cooking zongzi. After hearing the drip prompt sound from the pressure cooker, it indicates that the time has come and the zongzi has been cooked. You can cut off the power supply, continue to simmer for half an hour, then open the cover and take it out, or simmer for a few hours until the zongzi is cool.

Method 2: salted meat and egg yolk zongzi

Ingredients: glutinous rice, Zongye, streaky pork, salted egg yolk, dried scallops, shrimp, chestnuts, sausage, red beans, stripped mung beans, peanuts

Practice / steps

1. In fact, there are many preparations for making zongzi. First, soak the zongzi leaves. The water should completely cover the zongzi leaves and soak them for at least 5 hours.

2. After soaking the zongzi leaves, scrub them slowly one by one.

3. Boil a large pot of water, put the cleaned zongzi leaves in and cook them for a few minutes, then pick them up and rinse them again. Then drain the water for standby.

4. The next step is to prepare all kinds of fillings! Soak the raw glutinous rice in water for at least three hours, then cut the pork belly into small pieces, marinate it with salt, cut the sausage into small pieces, and remove the shell of cooked chestnuts. Mix red beans, dressed mung beans, peanuts and soaked raw glutinous rice, stir well, and season with a little salt.

5. There are many ways to make zongzi. This is one of them. You can refer to it.

6. First fold two pieces of zongzi leaves into an angle, put a spoon of glutinous rice filling, and then put other filling.

7. Cover with a tablespoon of glutinous rice filling.

8. Surround the outermost layer with a piece of zongzi leaf, fold it up, and then tie it tightly with a rope. Boil a large pot of water, put the wrapped zongzi in and cook over medium and low heat for about 4-5 hours. The water should keep rolling, and the water must keep covering the surface of zongzi. Add boiled water in time on the way. Remember that it is boiled water. If it is often warm water, it will prolong the time of cooking zongzi!

9. After cooking, pick it up and drain it. When it's cool, you can peel off the zongzi and eat it!

Salted meat zongzi belongs to high calorie food, and glutinous rice belongs to food that is not easy to digest. It is not suitable to eat too much at one time. It is best not to exceed three in a day to avoid gaining weight!

Method 3: Cantonese fresh meat zongzi

Ingredients: 1500g glutinous rice, 600g pork belly, 30 mushrooms, 30 or 15 salted egg yolks, 30 dried scallops, 300g peeled mung beans and 4 pieces of nanru.

Practice / steps

1. Preparation materials: About 50g rice dumplings, 20g pork belly with five flowers, 10g peeled mung beans, 1 piece of Dongdong mushroom, 1 yaozhu, 1 or half salted egg yolk.

① Cut the pork belly into two finger thick rectangles, mix well with nanru, salt, sugar, soy sauce and sesame oil, and marinate it for one night. ② The Zongye I bought is very large, so one piece is done. Cook Zong leaves and straw ropes in a large pot of water for 10-15 minutes, then brush them one by one with clean water, and then dry them. Be very careful when washing. You'd better wear gloves. The leaves are very sharp. ③ Wash the glutinous rice slightly, then soak it in water for half a day, take it out and dry the water, and then marinate it with a little salt, sugar and oil for 2 hours. ④ Rinse dried scallops slightly and soak them in water for 2 hours (do not pour the soaked water, which can be used to make soup or noodles). ⑤ Wash the mushrooms slightly, cut off the stems and soak them in water for 2 hours (the soaked water can also be used for other purposes). ⑥ Peel the mung beans, wash them slightly and soak them for an hour.

2. Prepare for unpacking

A piece of rice dumpling leaves, folded into a funnel shape, put 2 tablespoons of rice, then put a Yao Zhu, a tablespoon of mung beans, a piece of streaky pork, winter mushrooms, salted egg yolk, and then two tablespoons of glutinous rice. Just cover the stuffing, then close the leaves on both sides, fold the upper leaves down, and then tie a straw rope.

3. After wrapping, you can cook it. It takes 5 hours for an ordinary pot and 40 minutes for a pressure cooker. When boiling, the water should not exceed zongzi. The pressure cooker can't be too full of water, so I can only cook about 6-8 at a time. The dumplings that haven't been boiled should be soaked in water, or they will be killed.

Cooking skills

1. The glutinous rice should be soaked and expanded for about 10 hours in advance

2. The meat shall be pickled in advance for at least 2 hours

3. After scooping a spoonful of glutinous rice into the Zongye, poke it with chopsticks and compact it slightly, so that the wrapped zongzi are more compact and beautiful

4. If you can't eat all the prepared zongzi at one time, you can put them in the freezer and heat them in the steamer when you eat them.

6. If you cook zongzi in an ordinary pot, the time should be appropriately extended, about 4 hours

7. There are various ways to wrap zongzi. You can wrap long brown, four corner brown, triangle zongzi, tower zongzi, cone zongzi, etc. according to your preferences. The key is not to dew rice

8. The pressure cooker can only be filled with water for 8 minutes. If the zongzi can't be boiled in one pot, it can be boiled in two pots. 1000 grams of rice, I wrapped 24 zongzi and just cooked a pot.