Zhenfeng fat lady zongzi I want to eat the zongzi of my hometown! Why can t I find it online?

It's very simple, but the dumpling leaves at home are long, not as short as the dumpling leaves wrapped in the mainland. The purchased zongzi leaves are boiled in hot water, washed, and glutinous rice are also washed, and the ingredients are put according to your taste, such as mung beans, red beans or peanuts or others, and the most important thing is pork belly. It's hard to say the process of wrapping, but it has to be wrapped into four corners.

What about the adults? They always don't compete to eat, they always pick a few good zongzi and share them with their neighbors, and invite everyone to taste them. Other people will give us a few dumplings when they wrap them, and they eat each other's zongzi, so everyone can eat the different flavors of each family.

The rice dumplings in my hometown are so delicious! I love the rice dumplings of my hometown!

Jinyun baked cakes are really delicious......I'm sure many people have heard this song! That is "Jinyun Baked Cake" sung by Jinyun singer Base Xiaohu. Baked cakes are one of our big snacks in Jinyun.

In our small town, there is a stall of baked cakes almost every few tens of meters. The production method of baked cakes is relatively simple, after first mixing the noodles, take a small ball and press it into a round thin slice, then put on the meat filling, use five fingers to collect the dough around it, then use a rolling pin to round it, and then smear a layer of sugar oil on the surface, sprinkle a few sesame seeds, and finally stick it in a special cake bucket and bake it for three or five minutes, and a fragrant baked cake is done. Don't be in a hurry to eat the baked cakes, but first look at the cake posture, the round cake is white and yellow; After smelling the fragrance of the cake, there is a hint of sweetness in the fragrance, which makes people salivate; When you take a bite at the end, the aroma of moldy dried vegetables, meat, green onions and hot air will come out at the same time, and the fragrance will immediately envelop you and intoxicate you.

The flavor of the pancakes is delicious, and it is even more pleasant if you pair it with a steaming bowl of wontons. Wontons, like baked cakes, are also a flavor snack in our Jinyun. The recipe for wontons is not simple, it depends on your dexterity.

First of all, fill the paper-thin wonton skin with a little bit of meat, pinch it with your hands, chopsticks a little, and then wrap it, and a wonton is ready. If you want to eat a bowl of delicious wontons, when to put them in the pot is very important, you must wait for the water in the pot to boil when the wontons are boiling, and the wontons will float up after ten seconds, like white flowers blooming on the water. The clever Jinyun people add seaweed, dried shrimp, shallots, etc. to the soup, and the taste is simply beautiful.

In addition to wontons and baked cakes, our Jinyun also has hemp duck, soil noodles, tea and other specialties, which are famous in the ocean with the efforts of smart and simple Jinyun people. If you have the opportunity to come to Jinyun, you must remember to taste it!

Zongzi (festive.

bai food) du

Zongzi is also known as "horn millet", "tube zongzi", zhi is steamed from glutinous rice wrapped in zongzi leaves, and is one of the traditional festival foods of the Chinese dictatorship. Zongzi appeared as early as the Spring and Autumn Period, and was originally used to worship ancestors and gods. In the Jin Dynasty, zongzi became the food of the Dragon Boat Festival. [1]

Folklore has it that eating zongzi is to commemorate Qu Yuan. As one of the traditional foods with the deepest historical and cultural accumulation in China, zongzi has also spread far and wide. Japan, Vietnam, Singapore, Malaysia, Myanmar and other places where Chinese live also have the custom of eating zongzi.

The legend of zongzi is passed down to commemorate Qu Yuan, who threw himself into the river, and is the traditional food with the deepest cultural accumulation in Chinese history. There are many kinds of zongzi, and from the perspective of filling, there are Beijing jujube dumplings wrapped with small jujubes in the north; In the south, there are a variety of fillings such as bean paste, fresh meat, eight treasures, ham, egg yolk, etc., among which Zhejiang Jiaxing zongzi is the representative. The custom of eating zongzi, for thousands of years, every year on the fifth day of the fifth lunar month, the Chinese people have to soak glutinous rice, wash zongzi leaves, wrap zongzi, in 2012, zongzi was selected as one of the series of foods in the second episode of the documentary "The Story of Staple Food" in the documentary "A Bite of China".

The method of zongzi is: 1500 grams of glutinous rice, auxiliary materials: 200 grams of pork filling, 200 grams of dried dates, 200 grams of bacon, and 200 grams of dates. Method: Buy fresh dumpling leaves and wash them.

Step 2 Put the dumpling leaves into the pot and boil in salted water for 15 minutes, in order to increase the toughness of the dumpling leaves and wash the dumpling leaves, step 3:

To dry the dumpling leaves, you need to dry both sides, step 4:

Glutinous rice needs to be soaked overnight in advance, and soaked until it is sticky and crushed.

Step 5 Jujube Jujube Rice Dumplings: Required Materials: Jujubes and Red Dates.

Step 6 Fresh Meat Dumplings: Fresh meat as the required material. Fresh meat needs to be marinated with light soy sauce 20 minutes in advance, step 7:

Alkaline water bacon dumplings: Prepare 2 grams of alkaline water, dissolve in water and stir with glutinous rice. Cut the bacon into cubes and set aside, step 8: Wrap the rice dumplings and wait for them to be served.

Step 9 three flavors of zongzi, I divide two pots, small dates and candied dates zongzi into the pressure cooker, after the fire is gasped, turn on low heat for 2 hours; Fresh meat and alkaline water dumplings into the steamer divided into two drawers, hot water on the pot, 3 hours.

During the Dragon Boat Festival, there are customs of making and eating zongzi in my hometown. It is to commemorate the patriotic poet Qu Yuan.