What kind of traps can be wrapped in zongzi?

The common ones are bean paste or jujubes.

Now there are a lot of tricks, there are meat fillings and everything, and there are abalone.

However, it is still delicious with traditional bean paste and dates.

Zongzi is wrapped in basket leaves. The leaves are grasses, bamboo subfamilies, and leaves of the genus Bamboo. The pole is meters high and millimeters in diameter; The internodes are about 25 cm long and can reach 32 cm in length. The sheath is long in the internodes, and the upper part is loose to hold the pole.

Zongzi is one of the traditional festival foods of the Chinese nation. As one of the traditional foods with the deepest historical and cultural accumulation in China, zongzi has spread far and wide. The custom of eating rice dumplings during the Dragon Boat Festival has been prevalent in the Central Side Country for thousands of years, and has spread to North Korea, Japan and Southeast Asian countries.

Teach you the simplest and most delicious way to make zongzi.

Teach everyone to make zongzi (super detailed method), and make it yourself with a sense of achievement.

Teach you to make glutinous rice dumplings at home during the Dragon Boat Festival.

Soak the glutinous rice for two hours, marinate the pork belly, wrap the glutinous rice and pork belly in zongzi leaves, and cook for 1 hour in a pressure cooker.

Prepare all the ingredients first, put glutinous rice in the dumpling leaves first, put a layer of glutinous rice in the ingredients, and wrap it up.

How to wrap the raw materials of meat dumplings: the tip of the pork front buttocks, the ratio of glutinous rice meat to rice is about 3:5 (that is, 3 catties of meat, 5 catties of rice), soy sauce, salt, sugar, chicken essence, cooking wine.

1. Preparation: Zongye: If it is a fresh Zongye leaf, wash it, cut off the root (with two small sharp tips) a little, boil water, put the Zongye in it and cook for a minute; If it is a dry dumpling leaf, soak it for a day, soak the dumpling leaves softly, cut off the roots and treat them like fresh.

Rice: Wash the rice quickly, and try not to let the rice draught. Dry the rice with the dill and let it sit for a while (the rice will eat a little water).

Add soy sauce and salt (slightly more soy sauce). Meat: Remove the skin, separate the fat and lean meat, and cut into pieces about 3 to 4 cm square, with a ratio of 1:

2 is more suitable. Pour cooking wine, soy sauce, salt and a little sugar into the meat, chicken essence. A little more wine is delicious, and a little less soy sauce.

Rub the meat with your hands until it foams white, indicating that the flavor has completely absorbed the meat.

2. The method of wrapping zongzi: the zongzi leaves are clearly divided into the front and back (the hairy side is the back, you can see the leaf diameter to distinguish, and the diameter is the reverse side of the bulging outward), the front is facing inward, and the pillow is wrapped. It's hard to describe.

Tie it tightly with cotton or straw rope. Whether the zongzi are delicious or not has a lot to do with whether they are tightly tied or not. Each zongzi must be put with fatty meat, otherwise it will not be delicious.

How to cook meat dumplings in a big pot, it must be deep enough. Put the rice dumplings in it, add water, and the water should not cover the rice dumplings. Bring to a boil over high heat and simmer for another 3 hours.

Generally, even larger rice dumplings are boiled over low heat for 2 to 3 hours.

Note: Do not stop the fire in the middle of cooking zongzi, and be sure to keep the water boiling. If you find that the zongzi are weak, you can add salt and soy sauce to the water in which the zongzi are cooked, and the flavor can enter after boiling for a while.

The first point of production is the selection of raw materials. The shop selects glutinous rice with a soft texture and bright shine, and the ingredients are a mixture of farmhouse pork, prawns, shiitake mushrooms, braised eggs, lotus seeds, and even palm leaves, which must be cooked in broth. The second is the mastery of the heat, including the time of frying rice and cutting must be very accurate.

After more than an hour of slow boiling, the meat dumplings are ready to be served. Unraveling the palm leaves, the golden polygonal zongzi are shiny, and a natural fragrance comes to the nose, which makes people suddenly increase their appetite. Dip it in peanut butter and garlic and put it in your mouth, and the aroma of the rice dumplings fills your mouth with the heat, making people have an endless aftertaste.

Zongzi is one of the traditional Chinese festival delicacies, which are usually made by wrapping meat, beans and other ingredients in glutinous rice. However, many people always feel that the wrapping is not tight enough when wrapping zongzi, and even some zongzi will fall apart when cooked. So, how to wrap the zongzi tightly?

First of all, choose glutinous rice that is suitable for wrapping zongzi. The glutinous rice needs to be soaked in advance to ensure that it can be glued together when wrapping zongzi. The soaking time of glutinous rice is generally 4 to 6 hours, which makes the glutinous rice softer.

Secondly, you need to pay attention to the shape and size of the filling before wrapping zongzi. The filling needs to be cut into strips, and the length of the strips should be about the same as the length of the zongzi leaves, so as to prevent the zongwuzhouzi from falling apart when cooking.

Finally, the method of wrapping zongzi is also very crucial. Open the dumpling leaves, put an appropriate amount of glutinous rice, then spread an appropriate amount of filling, and finally add a layer of glutinous rice. Wrap the dumpling leaves and fold the upper and lower ends into a triangle.

When wrapping zongzi, try to avoid leaving gaps in the zongzi leaves, so as to avoid the zongzi from breaking when cooking. If you still feel that the bag is not tight, you can use a string or short needle and thread to tie the seal of the zongzi tightly, so that even if it is cooked, it will not fall apart.

When wrapping, you need to prepare zongzi leaves, put Jiangmi in them, put a few red dates, and after choosing a clockwise way to wrap them, tie them up with rope.

Clean the dumpling leaves in advance, then stack the two dumpling leaves together, fold them back in half, then put in glutinous rice and filling, then fold them in half, and tie them up with a rope.

Zongzi must be wrapped with zongzi leaves, you can find two zongzi leaves wrapped together, which is full of the zongzi stuffing we have prepared, and then take the zongzi leaves to wrap this zongzi filling into a triangular shape, so that it is wrapped, in fact, it is very simple.

Hello The leaves used to wrap zongzi mainly include basket leaves, mushroom leaves, hiiragi leaves, hoop leaves, reed leaves, etc.

1.This kind of leaf is used by Guangzhou people to wrap zongzi, and this is also the case in Shanghai. 2.

Bamboo leaves, Shantou area wrapping zongzi more with this, zongzi has the fragrance of bamboo leaves. 3.Reed leaves are most used in the northern region, because there are fewer of the above two species of plants in the north, but there are more reeds in the countryside.

Hope it helps you and I wish you a great day

Just follow the steps below.

1. There are many choices of zongzi leaves, generally there are basket leaves, zongba leaves, bamboo leaves, etc., their common characteristics are that the leaves are relatively large, easy to operate. When purchasing, you should choose according to your personal preference.

2. The dumpling leaves must be cleaned before use, drained slightly, take one leaf or two leaves on top of each other, and straighten the leaves with both hands.

3Fold the leaf at one end to the middle, and press the ring finger of the left hand on the bottom 1 cm of the leaf, it is best to press this place with your fingers to facilitate the next operation.

4. With the right hand, gently fold the other end of the leaf from the middle to make the leaves on both sides overlap together, and then shape it with your hand, the action should be gentle, and the leaves must not be broken.

After 5 folds, there will be a triangular round barrel, and there will be overlap in the place where you just pressed with your fingers, which is the best practice, so that the wrapped zongzi will not leak rice.

6Hold the middle of the triangular vertebral bucket in your hand, put the glutinous rice filling into it, and put a little glutinous rice on top.

7Fold the top leaf down, and use the leaf to gently press the glutinous rice inside, fold the corners of both sides to the middle, and finally bend the leaf to the left and press it with your hand.

8. Tie the zongzi tightly with the zongzi rope, be sure to tie it tightly, the zongzi will absorb water when cooking, and the surging becomes very large, if it is not tied tightly, the rope is easy to fall off, resulting in rice leakage.

Zongzi is a must-have delicacy for the Dragon Boat Festival, and there are many types. Judging from the filling, there are jujube dumplings wrapped in small jujubes in the north; In the south, there are zongzi with various fillings such as fresh meat, ham, and egg yolk. Judging from the shape of zongzi, there are triangular zongzi, four-corner zongzi, long zongzi, horn zongzi and so on.

The shape and taste of the rice dumplings that are preferred in each place are slightly different.

Making zongzi at home is actually very simple, and it can also be said to be a skilled job, as long as you wrap it a few more times, it will look better and better. Below, I will introduce you to three kinds of zongzi wrapping method, you may wish to collect it, during the Dragon Boat Festival, you can wrap some at home, which is more delicious than buying. Usually, you can also wrap some rice dumplings and store them in the refrigerator, which is also very good for breakfast.

How to make it.

Step 1: Prepare the ingredients. 600 grams of glutinous rice, 150 grams of jujubes, an appropriate amount of zongzi leaves, and an appropriate amount of cotton thread. (It is best to choose round-grained glutinous rice, which makes the taste more sticky and waxy.) ）

Step 2: Wash and soak the glutinous rice overnight, then drain and set aside.

Step 3: Clean the dumpling leaves one by one, then put them in a hot pot and cook for 15 minutes. (The boiled dumpling leaves will be more flexible and not easy to break when wrapping.)

Also, I use fresh dumpling leaves. If you are using dried dumpling leaves, be sure to soak them in advance until they are soft before cooking. ）

Step 4: Soak the jujube for 1-2 hours in advance, then drain the water for later use.

Step 15: Wrap the rice dumplings and put them in the pot to cook. (It is recommended to put cold water into the pot to boil jujube dumplings, soak the water over the zongzi noodles, turn to medium heat and cook for 2 hours, then turn off the heat and simmer for 30 minutes to 1 hour.)

Do not add raw water during the cooking process. In addition, if it is more troublesome to cook in a regular pot, you can use a pressure cooker to press for 20-30 minutes, and then simmer for a little longer. ）

First, pour the glutinous rice into clean water and soak it clean.

Cut off the tip of the dumpling leaf with scissors.

Roll the dumpling leaves into a circle, put in the glutinous rice and red dates, roll down the top of the dumpling leaves and wrap the glutinous rice completely.

Wrap the rice dumplings around the rice dumplings with a thread and tie them a few times.

First, the origin of zongzi.

The Dragon Boat Festival is coming soon, you can eat zongzi again, all kinds of flavors, sweet and delicious, you can have no understanding of the origin of zongzi when you leave a fragrant mouth.

1."Lu Manman (long) its cultivation is far away, I will go up and down and seek" Yes, the well-known story of Qu Yuan is the origin of zongzi. In 340 B.C., Qu Yuan, a patriotic poet and a doctor of the Chu State, faced the pain of losing his country, and on May 5, he threw a big stone into the Luo River with a big stone in his arms.

After Qu Yuan's death, the people of the state of Chu were extremely sad and flocked to the Miluo River to pay tribute to Qu Yuan. The fishermen rowed their boats and fished his real body up and down the river. A fisherman took out the rice balls, eggs and other food prepared for Qu Yuan, and threw them into the river "plop, plop", saying that when the fish, lobsters and crabs were full, they would not bite Qu Yuan's body.

When people saw it, they followed suit. An old doctor brought a jar of realgar wine and poured it into the river, saying that he wanted to stun the dragon and water beast with medicine, so as not to hurt Qu Yuan. Later, because they were afraid that the rice balls would be eaten by the dragon, people came up with the idea of wrapping rice with neem leaves, wrapping colored silk on the outside, and developing into brown seeds.

2.In order to express the reverence and nostalgia for Qu Yuan, every day, people use bamboo tubes to pack rice and throw them into the river to pay respects, which is the origin of China's zongzi - "tube zongzi". Zi - the origin of "tube dumplings".

3.But Qu Yuan's story is just a legend, in fact, eating rice dumplings on the Dragon Boat Festival is another traditional custom of the Chinese. Zongzi, also known as "horn millet", "tube zongzi".

It has a long history and many patterns. 4.According to records, as early as the Spring and Autumn Period, the corn was wrapped with mushroom leaves (callus white leaves) to form a cow's horn, which was called "horned millet"; Rice packed in a bamboo tube is sealed and baked, called "tube dumplings".

At the end of the Eastern Han Dynasty, soak millet rice in grass and wood ash water, because the water contains alkali, wrap millet rice with mushroom leaves into a quadrangular shape, cooked, and call Guangdong alkaline water dumplings.

5.Han Dynasty good jujube Xu Shen's "Shuo Wen Jie Zi". The word "zong" is originally "rice dumplings", and "Shuo Wen Xin Attached Rice Department" is called "rice dumplings, reed leaves wrapped in rice."

From the m, the sound of the grasshopper. "Saying Wen Kuo": "Silk, collect your feet."

Righteousness is the convergence of legs and claws when the bird flies. "Gathering Rhymes and Sending Rhymes": "Glutinous rice and horned millet also."

Or make rice dumplings. ”6.In the Jin Dynasty, zongzi was officially designated as the food of the Dragon Boat Festival.

At this time, in addition to glutinous rice, the raw materials for wrapping zongzi are also added with traditional Chinese medicine nootropic kernels, and the cooked zongzi is called "nootropic zongzi". The rice is adulterated with poultry and animal meat, chestnut, red dates, red beans, etc., and the varieties increase. Zongzi is also used as a gift for socializing.

7.Since the Northern and Southern Dynasties, the folk began to have the saying that zongzi originated from the people's sacrifice to Qu Yuan.

Second, the practice of zongzi.

The practice of zongzi is different in the north and south.

1.Northern zongzi: a zongzi filled with dried fruits such as beans and jujubes, wrapped in reed leaves (narrow zongzi leaves).

It should be cooked. Method: First spread two layers of zongzi leaves at the bottom of the pot, then stack the zongzi layer by layer, and spread another layer of zongzi leaves on top.

Bring to a boil over high heat, reduce heat to low and cook for two hours. Turn off the heat and simmer until the pan is cold.

2.Southern (meat) zongzi: a zongzi with bacon, ham, seafood and other meats as fillings, wrapped in wide zongzi leaves.

It should be steamed. Method: Steam in a pot for one hour, or a pressure cooker for half an hour.

Leave to cool. (Note: Long glutinous rice is generally used for wrapping meat dumplings, which must be soaked thoroughly in advance).

Zongzi is made of zongzi leaves, glutinous rice, meat, red beans, according to personal preferences to wrap meat zongzi, red bean zongzi, white rice zongzi, the main ingredient of zongzi is zongzi leaves and glutinous rice.