The leaves of zongzi also need to be cleaned in advance, boiled for 5 to 8 minutes, and cleaned with cold water after cooking. If possible, put it in the refrigerator 12 hours, so that the leaves of zongzi are not easy to crack. Next, Yuhong will explain in detail each filling and making method of these five kinds of zongzi.
The first kind: red mung bean zongzi.
Manufacturing materials: 400g of glutinous rice, adzuki bean 100g, mung bean 100g, several pieces of zongzi leaves, and 2 bundles of zongzi ropes.
Operating steps:
1, it has been said that glutinous rice has been soaked. Wash red beans and mung beans and pick out the bad ones. It needs to be soaked five hours in advance. Zongzi leaves are also cooked in advance. Put 400 grams of glutinous rice, red beans and mung beans into a bowl and mix well.
This filling has been adjusted according to your favorite taste. Take two zongzi leaves. The zongzi I bought today is also relatively small. Put the lower segment of two zongzi leaves, point your hands at yourself, and fold your right hand back into a funnel shape. Put glutinous rice on the funnel-shaped zongzi leaves with a spoon, fill it slightly, and compact it with a spoon. Then fold back the root of the leaf, and fold the excess part to the side. Just tie the bag with a rope and tie it firmly, and a zongzi will be wrapped.
The second kind: jiaozi with minced meat.
Ingredients: 350g glutinous rice, chicken breast 150g, 5ml soy sauce, 3ml oyster sauce, soy sauce 1m, 0.5g pepper, chicken essence 1g, and 0.5g salt.
Production process:
1. Clean the chicken breast, cut off the fascia of the chicken breast, dice it, put it in a bowl, add the above seasonings, stir well and marinate for half an hour, so that jiaozi wrapped in the marinated chicken breast is particularly fragrant.
2, also take out two leaves of Zongzi, roll them into a tube and put a spoonful of glutinous rice, a piece of chicken breast, a layer of glutinous rice and a piece of chicken breast. Parents who like meat can put a few more pieces. Like the first wrapping method, fold the excess part of the root and tie it tightly with a rope.
The third kind: jujube zongzi.
Making materials: 350g of glutinous rice and 0/00g of jujube/kloc.
manufacturing process
1, soak jujube in water for one hour to make jujube very full. Soaking the folds of jujube is beneficial to cleaning, and then washing to control moisture.
2. Take two pieces of zongzi, fold a bucket in the middle, and put a layer of glutinous rice 1 jujube and a layer of glutinous rice 1 jujube. Fold the root down, then fold it again, and then tie it with Ma Lian rope.
The fourth kind: black rice zongzi.
Production materials:
Glutinous rice 350g, black rice 150g.
Operation process:
1, clean the black rice, soak most of the black rice five hours in advance, and the grain pigment will fade. Just clean it up
2. Stir glutinous rice and black rice evenly, and take 2 zongzi leaves, which is the same as the above wrapping method. Turn back the roots, fold the excess, and tie them with ropes.
The fifth kind: raisin zongzi.
Making materials: glutinous rice 350g, raisin 100g.
Production process:
1, washed raisins and mixed with glutinous rice evenly. Parents can also layer raisins with glutinous rice.
2. Take two zongzi leaves and fold the small heads of the zongzi leaves into a tube shape. Add glutinous rice and raisins and turn back the roots. The extra one is to fold a zongzi and tie it with a rope.
All the zongzi are ready. Now it's time to steam. Dear friends, remember, don't let the water pass over the zongzi, and boil and steam for 40 minutes. Zongzi can be steamed for an hour if it is big. My zongzi is smaller. Now it's time to cook. Opening the leaves of zongzi is really colorful. There are red dates, black rice and green mung beans. It tastes different, especially delicious. Five-stuffing zongzi is ready. Make one for your favorite parents.
Tips for zongzi:
1, it is best to soak the glutinous rice for more than 12 hours in advance, so that the glutinous rice can be soaked well.
2. The leaves of glutinous rice balls should be cooked, otherwise the leaves of glutinous rice balls will crack easily.
3. Red mung beans and black rice should also be soaked in advance, and the meat dumplings should be marinated in advance. The marinated meat dumplings are delicious wrapped in meat.