Do you know how to make some common zongzi at home? Meat dumplings 1, the production method of meat dumplings is as follows: make meat dumplings into small pieces of mutton, and then marinate them with seasoning for 20min minutes. Soak dry glutinous rice in warm water for 50 minutes, then wrap it with zongzi leaves, add a piece of fried raw pork and cover it tightly in the middle.

The wrapped zongzi is usually boiled in firewood for 3 to 4 hours. I use a pressure cooker, so 40 minutes is enough. Jiaozi with minced meat tastes like raw pork. Glutinous rice absorbs vegetable oil from animal oil and tastes better. For people who must lose weight, it is not recommended to eat pork dumplings instead of meat dumplings, so there is more oil left.

Red bean glutinous rice balls 1, red bean glutinous rice balls method First, soak red beans and glutinous rice in warm water for about an hour. See how long glutinous rice and small red beans are soaked, and scald the leaves of zongzi with hot water for ten minutes. Can play the role of sterilization and disinfection.

After soaking red beans and glutinous rice, add a little edible soda ash, mix well and weigh. After wrapping the zongzi, put it into an electric pressure cooker, add the water that has not eaten the zongzi, cover the lid and press the button of boiling beans to cook for 40 minutes. 2. The taste of red bean dumplings

Red beans and glutinous rice are very sweet to eat, and it is easy for a good friend who loves sweets to choose. Red beans and glutinous rice will taste better with some dates or dates. Red beans and glutinous rice dumplings may not be eaten more, because after all, red beans are easy to flatulence when eaten too much, and glutinous rice is not easy to digest.

The way to eat salty zongzi and alkaline zongzi is to soak dry glutinous rice flour in warm water for 40 minutes. Soak a lot of zongzi, add edible soda ash and mix well. Jiaozi is wrapped and put in the pressure cooker for 40 minutes, or the firewood is boiled for four hours and simmered for about 20 minutes.

When eating alkaline zongzi, be sure to dip in some white sugar or pure honey to eat it, so that it has an odor, because it saves water and has no taste. Summary: I personally prefer to eat this kind of red bean zongzi. I think the meat dumplings are a little greasy and alkaline, and the taste is too light.

What are the leaves of jiaozi? There are many kinds of leaves for making zongzi, such as reed leaves, spring bamboo shoots leaves, and it feels good to make zongzi with corn leaves. Is zongzi suitable for long glutinous rice or round glutinous rice?

There are two kinds of round glutinous rice and long glutinous rice in the morning, and two kinds of glutinous rice. The nutritional value and color of glutinous rice are similar. Long glutinous rice is softer than round glutinous rice. The taste is more sticky. So I personally think that long glutinous rice is more suitable for making zongzi.