Jiaxing fresh meat dumplings (very detailed process chart)(jia xing xian rou zong fei chang xiang xi de guo cheng tu )

Jiaxing fresh meat dumplings (very detailed process chart)

Introduction:

"The Dragon Boat Festival is coming. Friends who can't make zongzi, come on, make zongzi with me. I will tell you in detail how to make Jiaxing fresh meat dumplings. It's not difficult to make zongzi. It's much easier than making baozi. But if you want to have a good taste like Jiaxing zongzi, there are a few tips. Today's zongzi can also be regarded as authentic Jiaxing zongzi: the glutinous rice is from Jiaxing, and the pork bought in the supermarket is also from Jiaxing. "

Production steps:

Step 1: immerse the streaky pork in the rice water. I soaked it for 2-3 hours.

Step 2: wash and chop

Step 3: add wine

Step 4: add soy sauce. If you like, you can add salt.

Step 5: mix well. It's hot. I put the box in the refrigerator.

Step 6: put the rice dumpling leaves into the pot and cook thoroughly. Generally, cook for about half an hour. Don't be lazy. Boiled rice dumplings are soft and hard to break.

Step 7: wash the glutinous rice and let it swell

Step 8: prepare the rice seasoning: soy sauce, appropriate amount

Step 9: prepare the rice mixture: salt, 1 scoop

Step 10: take out the rice dumpling leaves from the pot, rinse them and put them in a proper place

Step 11: prepare the rice mixture: sugar, with 2 teaspoons

Step 12: mix rice: add salt, soy sauce and marinated meat to the glutinous rice and mix well

The thirteenth step: prepare the seasoning for mixing rice: baijiu. This Baijiu is a little late, which can make the wine gas exudes slowly.

Step 14: gear up

Fifteenth step: add Baijiu to a rice, stir evenly.

Step 16: start making zongzi: generally take two zongzi leaves, the big and small heads are overlapped, and roll them into funnel shape

Step 17: first add a spoonful of rice, then add soy sauce

Step 18: add rice and cover it

Step 19: cover the rice dumpling leaf with the left hand on the rice dumpling with the right hand

Step 20: fold down the remaining leaves and wrap them. Don't let go of your left hand.

Step 21: take the thread with your right hand to wrap the rice dumplings for several circles, knot and cut. One zongzi is good.

Step 22: the wrapped rice dumplings, one by one immediately into the water pot, let the glutinous rice inside continue to expand

Step 23: after the whole package is finished, pour the remaining marinade into the pot,

Step 24: add water to rice dumplings and turn on the rice cooker

Step 25: press the "cook" button to start cooking until it suddenly rolls

Step 26: press the "keep warm" button and let it simmer all night

Step 27: the advantage of making zongzi in the evening is: take it out the next morning and eat it

Step 28: after removing the leaves, taste them while they are hot

Step 29: fragrant, fresh, waxy~

Materials required:

Streaky pork: 6 Liang

Glutinous rice: 3 small bowls

Cooking wine: 1 teaspoon

Old style: 2 teaspoons

Soy sauce: moderate

Salt: right amount

Sugar: a little

Baijiu: one spoonful

Note: one of the tips is to make the rice dumplings sticky and soft, just like cooking in a firewood stove. Use an electric cooker instead of a pressure cooker. Second, put the rice dumpling leaves into the pot and cook for about half an hour. Boiled rice dumpling leaves are soft and easy to break. The trick is to make Baijiu zongzi with a high concentration of liquor before making rice dumplings. Three, it can make the dumplings delicious but not bad. Other tips: do not use tie rope to tie dumplings, toxic.

Production difficulty: simple

Process: boiling

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Jia Xing Xian Rou Zong Fei Chang Xiang Xi De Guo Cheng Tu