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Fried seafood with zongzi, how to cook seafood with zongzi, zongzi

1. Prepare peas and boil them in boiling water, remove them and cool them in cold water, then drain. Blanch the shrimps in boiling water and remove them.

2. Soak the glutinous rice in water for about 2 hours, then drain and set aside. Soak the glutinous rice for enough time, so that the glutinous rice can fully absorb water, and the cooked zongzi will be more full. Cut seafood such as shrimp, fish and crab meat into small pieces and dice shiitake mushrooms. Add the right amount of cooking oil to the pan and stir-fry the spring onions, ginger and garlic.

3. The right amount of Salted Duck Egg yellow, Reed leaves, grass rope, dried shrimp, dried scallops, tender dried bamboo shoots, wild dried mushrooms, peanuts, ginger, Hua Diao wine, light soy sauce, old smoked, thirteen incense, salt, elbow meat, oyster sauce, fish sauce, onion, glutinous rice.

4. Red beans, seafood meat dumplings 1 pork leg meat wash, cut into small pieces and set aside. Add light soy sauce, soy sauce, salt, sugar and satay powder and mix well and marinate overnight. (3) soak the red beans one night in advance. Wash Lentinus edodes, dried shrimps and oysters, soak for one hour, drain and set aside. In a hot oil pan, pour the pickled meat and gravy. Stir-fry until the meat turns white and the juice does not splash (that is, the water is removed). Soak the glutinous rice half an hour in advance, drain and set aside.

5, seafood salted egg yolk roast meat dumplings, wash and arrange the leaves, set aside. After washing, drain the glutinous rice and mix it with salt, white alkali and light soy sauce. I don't understand why white alkali should be added. According to the elders, it is said that it is to make the rice dumplings more Q-elastic; seasoning according to their own taste, do not worry about being too salty, rice dumplings will lose part of their salty taste in the process of boiling water. The salted egg removes the egg white and the fascia attached to the surface of the egg yolk and soaks it in liquor to remove the odor.

How to make zongzi is the best?

Step 10: the leaves of zongzi are folded from top to bottom and folded into triangles. The practice of zongzi step 111 is tied with cotton thread. The practice of zongzi step 121 wrapped zongzi. Step 131 put zongzi into the pressure cooker without passing the water of zongzi, press a basin of water on it, cover the pot, boil the pressure valve and turn to low heat for 45 minutes.

2. Prepare the pot, put brown sugar and red bean paste into the pot and add a spoonful of lard to stir-fry in the pan. It is best to keep stir-frying to prevent sticking or burning. Then stir-fry the red soy milk until it is as sticky as flour and can be kneaded into a ball. Pack zongzi: point the smooth side of two zongzi leaves to yourself, then cross the leaves and fold them into a cone.

3, package zongzi): take bean paste sweet stuffing as an example, in order to facilitate the package, bean paste stuffing can be cut into pieces first. Pick two large and small Ruo leaves, the smooth leaves facing up, and the leaflets stacked on top of the big leaves. Make the two leaves into a funnel, with a layer of glutinous rice in the middle. Put a piece of bean paste and spread a layer of glutinous rice (the top layer of glutinous rice can not seep into the bean paste, otherwise it will not be cooked), bean paste dumplings can not be squeezed too hard.

4, zongzi practice fresh zongzi buy back to wash zongye into the pot, salt water boil for 15 minutes, in order to increase the toughness of zongye and wash zongye zongye to dry, need to dry both sides of glutinous rice need to be soaked one night in advance, soak until the hand is sticky and then break up jujube zongzi: required materials jujube, red jujube fresh meat zongzi: required materials fresh meat

5. Boil the water in the pot, then put the wrapped rice dumplings into the pot, the water surface should be about 3 cm higher than the rice dumplings, compacted with bamboo racks and stones on the rice dumplings, boil for 2 hours, then cook over low heat for 1 hour.

Zongzi Stuffed with Red Bean Paste's family practice of red jujube how to make a good meal?

Zongzi Stuffed with Red Bean Paste's practice step 77 roll down the upper leaves Zongzi Stuffed with Red Bean Paste's practice step 88 wrapped with a rope, different shapes, can be wrapped is the purpose, this shape is unique, ha ha Zongzi Stuffed with Red Bean Paste's practice step 99 wrapped zongzi, put a pressure cooker, after the fire steam boiled for 1 hour, natural cooling.

Practice: glutinous rice and red dates are soaked one night in advance and can be used the next day. Or soak more than four hours in advance. Wash zongye and Ma Lian in a pot, add 1 tablespoon of salt and boil with the right amount of water. It is not easy to break when in use. Take one or two brown leaves, press end to end, cut off the hard part of the head with scissors and fold it into a funnel shape.

Add enough water to the cauldron, and the amount of water should be able to cover zongzi completely. Put the wrapped zongzi in a pot and turn to low heat after boiling for about 2-3 hours. After cooking, remove, cool slightly and serve. Tips for improving the taste: mix some chopped red dates, chestnuts or dates with glutinous rice to increase the flavor of zongzi. Bean paste stuffing should not be too wet, otherwise it will affect the overall taste of zongzi.

How to make zongzi delicious? the common practice of jujube zongzi

Put the water in the high-pressure cooker and add the water to the rice dumplings. Put a large bowl on the top of the pot curtain and buckle it to prevent the rice dumplings from boiling. Cover the valve for 30 minutes after boiling the pot.

The first step is to prepare the ingredients, rinse the glutinous rice and soak in cold water for 2 hours. The second step is to wash the rice dumplings and scald them with boiling water. Step three, jujube. The fourth step is to prepare the material, and the fifth step is to take one or two zongye according to the size of the zongye. The sixth step is to fold a triangle. Step 7: put a spoonful of rice. The eighth step is to add jujube.

The practice of jujube zongzi is to wash glutinous rice and soak in cold water for 3-4 hours in advance. Generally soak at noon and dry zongye in the evening. Soak in advance. If it is wet, omit this step. After soaking the rice dumplings, boil the disinfected glutinous rice in the pot, control the dry water and add the sugar to stir well. If you don't like sweetness, you can skip it.

Red bean 50g jujube zongzi steps to prepare raw materials, glutinous rice and red beans soaked in water for 5 hours in advance.

Wash the glutinous rice and put it in water for use. Wash the rice dumplings and scald them with boiling water. Wash the dates with water several times. Take two or three leaves and choose them according to the size of the leaves. Pick up your head and roll it in. Put in half a meter, then put the jujube and then put the rice and compact the rice by hand. The zongye folds from top to bottom and folds into triangles. Tie it with cotton thread and make it strong.