How to make zongzi in Dongguan Jiajia Food Store?

Materials Fresh Meat jiaozi Raw materials: fine flower meat, salt, sugar, soy sauce, soju, peanut oil and glutinous rice.

Red bean paste jiaozi's raw materials: sweet red bean paste, glutinous rice, red beans, glutinous water and peanut oil.

working methods

Fresh meat jiaozi

1. Pickling of the meat inside: It is best to marinate the flower meat with seasoning for one night and reuse it the next day, which will be more delicious.

2, glutinous rice does not need to be soaked, washed and drained and then used directly. The glutinous rice wrapped in zongzi needs to be seasoned in advance, otherwise the cooked zongzi will be too weak.

3. Seasoning of glutinous rice: Add salt to the washed glutinous rice and mix well, then add proper amount of peanut oil and mix well, so that the fresh meat dumplings will be fragrant and smooth.

Red bean paste zongzi This is a sweet zongzi that is very popular with friends this year.

1. Pickling of glutinous rice: stir the washed glutinous rice evenly with water (the approximate weight is hard to say, it is enough that the glutinous rice turns pale yellow after stirring).

2. After adding the blanched water, add the rice for 5- 10 minute, let the glutinous rice fully absorb the blanched water, then add the oil and mix well, and finally add the washed red beans and mix well to serve.

Cooking zongzi: Cooking zongzi is a time-consuming thing. It takes three hours to cook zongzi after the water is boiled. What needs special reminder is that the water for cooking zongzi must cover the surface of zongzi, otherwise it will pinch zongzi. As for the question of boiled rice dumplings in cold water or boiled rice dumplings, it seems that both are advocated. My practice has been neglected. Zongzi will constantly absorb water during the cooking process. If there is little water, you can add some boiling water in the middle.

skill

Precautions for wrapping zongzi: Don't press the sticky rice too hard when wrapping. You need to leave room for the glutinous rice to absorb water and expand during cooking, but the rope needs to be tied tightly, otherwise the zongzi will spread out and become a pot of porridge. Pay special attention not to press too hard when wrapping jiaozi with bean paste, so that glutinous rice will be stuffed into the bean paste. Glutinous rice trapped in bean paste often hardens after cooking because it can't absorb enough water, which affects the taste.