How to eat zongzi, how to make zongzi and ingredients

The Dragon Boat Festival is approaching, and many families have more zongzi, which they buy, their parents give, and their friends give ......With so many zongzi, it is inevitable that people will be worried, how can they finish eating? In fact, in addition to the usual boiled and steamed eating, there are many fancy ways to eat zongzi, so it's better to try it.

Zongzi porridge. Zongzi is used to make porridge, have you ever tried it? The main raw material of zongzi is glutinous rice, which is soft and glutinous and sweet, and it is also good to boil porridge.

The specific method is to peel a few zongzi and cut them into small pieces, put them in a pot and add water to simmer over low heat, and put in an appropriate amount of red dates, wolfberries, etc. according to preferences. After cooking, there is a pot of fragrant porridge.

Generally speaking, sweet zongzi are suitable for making sweet porridge, such as red date porridge, and mung beans can also be added to make a hot sweet porridge. And salty zongzi can be made into vegetable salty porridge by adding some dish ingredients.

Ice powder cold dumplings. Ice powder cold dumplings are recommended by some netizens to eat zongzi. In the hot summer, people often eat some cold snacks to relieve heat and relieve heat, and ice powder, an Internet celebrity snack from Sichuan, is one of them.

However, don't eat the ice powder you bought back, and add zongzi to make it more delicious. The specific method is to steam the sweet rice dumplings, cut them into small pieces and put them in the refrigerator to cool, and then take them out and put them in the ice powder. The combination of zongzi and ice powder, the coolness of the entrance and the sweetness that penetrates into the lips and teeth make people want to stop.

Yogurt dumplings and fruit fishing.

The peculiar combination of yogurt, zongzi and fruit collides with a different kind of deliciousness. Its method is also relatively simple, cut the cooked and cooled zongzi into small pieces, and cut dragon fruit, mango pieces or any fruit you like into a bowl, pour in an appropriate amount of plain yogurt, and finally put cherry garnish, a zongzi dessert is born.

Cheese meat floss dumplings.

With a little effort, zongzi can also be turned into baked goods, such as this cheese meat floss dumpling ball, which is perfect for cheese control. Simply peel off the original rice dumplings, knead them into a flat shape, wrap them in cheese, coat them with meat floss, and bake them in the oven for 3-4 minutes. The fragrant cheese meat floss dumpling balls, did you impress you?

Spicy fried rice dumplings. Spicy fried brown can be said to be one of the heavy ways to eat zongzi, the overall spicy degree is comparable to spicy chicken, and the method is somewhat similar to spicy chicken. First, cut the zongzi into strips, fry them in an oil pan until golden brown on both sides, remove them and set aside; Prepare three or four times the amount of dried chili peppers, a little green onion, ginger and garlic for zongzi, and stir-fry for 1-2 minutes; Pour in the fried rice dumplings and stir-fry for a few minutes; Finally, add a little light soy sauce, salt, sugar, and white sesame seeds and stir-fry to taste.

Hot pot shabu-shabu dumplings.

Speaking of ** pot, it is the favorite delicacy of thousands of gluttons, the so-called "everything can be shabu", and zongzi is naturally indispensable. Whether you're eating hot pot at home or out, you might as well try shabu zongzi. Of course, it is better to use shabu-shabu.

Hot and spicy zongzi with small ingredients and dry dishes, before you eat it, it will make people swallow saliva, don't you try such sweet and spicy zongzi?

1. Cool the water dumplings after cooking, put them in the refrigerator for about 4-5 hours, and then take them out and dip them in sugar to eat, which has a unique flavor. 2. Take out the sweet dumplings or clear water dumplings and thaw them, disassemble the dumpling leaves and cut them into irregular pieces; Sprinkle with sugar and breadcrumbs, fry in a pan until golden brown and serve. 3. Take out the meat dumplings and thaw them, remove the dumpling leaves and cut them into pieces, add sugar to the hot oil in the pot, and fry the caramel color; Then add the vinegar to boil, pour in the zongzi pieces and stir-fry evenly, and wait until the zongzi are evenly coated with sugar.

What are the ways to eat zongzi.

What are the ways to eat zongzi.

Zongzi, steamed by wrapping glutinous rice in zongzi leaves, is one of the traditional festival foods of the Chinese nation. Zongzi appeared long before the Spring and Autumn Period, and was originally used to worship ancestors and gods. Folklore has it that eating zongzi is to commemorate Qu Yuan, and legend has it that zongzi is passed down to pay tribute to Qu Yuan who threw himself into the river.

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 mung beans, pork belly, bean paste, eight treasures, ham, mushrooms, egg yolks and other fillings, among which Guangdong salted meat dumplings and Zhejiang Jiaxing dumplings are representatives.

What are the ways to eat zongzi.

Generally speaking, zongzi are cooked in a pot under cold water, and they can be peeled and eaten directly after cooking. In addition to the above ways to eat. You can also defrost the meat dumplings and cut them into pieces, put them in a pot and fry them with oil, and crush the cucumbers and cut them into small pieces; Add sugar, salt, vinegar, sesame paste, chili pepper, Sichuan pepper and other ingredients to the bowl, put the cucumber and zongzi on a plate together, and finally pour the seasoning sauce on top and stir well.

Zongzi steamed and eaten:

This is a relatively common way to eat zongzi, which can ensure the original taste of zongzi to the greatest extent. The amount of water should be just over the zongzi, put the zongzi on the steaming rack and steam, heat to boiling and keep for about 10-15 minutes.

Zongzi is boiled and eaten.

First boil the water, then submerge the rice dumplings in boiling water and boil for about 15-20 minutes.

Microwave the rice dumplings.

It is very suitable for students who are more "lazy", first wet the zongzi with water, then put the zongzi into a special container for the microwave oven, and finally turn on the medium heat of the microwave oven (750 watts) It takes about 3-5 minutes to cook.

Rice dumplings are fried and eaten.

Add an appropriate amount of cooking oil, heat it, then put the sliced zongzi into the pot, and slowly fry the zongzi on both sides over medium-low heat until golden brown, the zongzi made by this method will be particularly fragrant.

Recommended dipping sauce for eating zongzi:

Sweet rice dumplings dipped in: white sugar, sweet and more layered.

Salted rice dumplings to dip: barbecue chili powder (sea pepper powder), soy sauce, sand tea sauce.

Of course, you can also experience the original taste of zongzi without dipping in anything!

The ingredients for making zongzi are as follows:Tools Ingredients: glutinous rice, zongzi leaves, fillers (such as red beans, bean paste, meat), thread, water, pot.

1. First of all, you need to prepare all the materials, including glutinous rice, zongzi leaves, fillers (such as red beans, bean paste, meat and other acacia fibers), thread, etc.

2. Clean the soaked soft dumpling leaves with water to remove impurities and soil on the dumpling leaves.

3. Fold the cleaned dumpling leaves into a funnel shape, put in an appropriate amount of glutinous rice and the stuff you choose, then wrap it with another dumpling leaf, and tie the seal tightly with a thread.

4. Put the wrapped zongzi into the pot, add enough water, boil and turn to low heat and cook slowly, the cooking time depends on the size of the zongzi and the type of filling.

5. Take out the boiled zongzi and let it cool, and then eat it after it is completely cooled.

Ingredients to prepare for making zongzi: Zen glutinous rice, jujubes, peanuts, oats, straw rope, bamboo leaves. The preparation of making zongzi is as follows:

The first noisy step: the Zongye and straw rope bought are sun-dried, so you need to deal with it first, if you soak it in cold water, it will take at least two days to become soft, then you only need to put the Zongye and straw rope into the pot and cook for about an hour, it can quickly become soft, and the Zongye cooked at high temperature is cleaner. Boiling leaves can be removed by passing them in cold water and then rinsing them several times with clean water.

After washing, every two leaves are stacked together and placed neatly, and a large board is pressed on the surface, and pressed for about an hour, so that the zongzi leaves are soft and flat, and the shape of the zongzi is also good-looking. Step 2: Wash the glutinous rice and oats, add an appropriate amount of water and soak for an hour, so that the glutinous rice is easier to cook, and there will be no pinching problems.

Step 3: All the ingredients are ready, the most critical thing is here, start to wrap the zongzi, and look carefully. Take two zongzi leaves and roll them into a funnel shape, don't think that the triangle zongzi is very simple, it looks like everyone will do it, and the actual operation will definitely master the skills, otherwise leaking rice is the norm.

Step 4: After adding rice, put two dates or a few peanuts, generally a zongzi is basically one or two rice. The point is that the packed rice must leave a gap of a flat finger, which is done to leave room for the rice to expand after preheating, if there is no certain gap, it will break the zongzi leaves, and the zongzi will be incomplete, which will directly lead to failure.

Don't worry too much about putting too little glutinous rice, so that the zongzi is not full and not delicious, just add it according to the ratio I said, to ensure that it is full and will not leak. Step 5: Fold the above zongzi leaves, be sure to wrap them tightly, and finally wrap them tightly with straw rope, and a zongzi will be baked.

This is a complete triangular zongzi, the wrapped zongzi is neatly placed in the pot, stacked layer by layer, poured into the water that has not been over the zongzi, and the amount of water must not be over the zongzi. I put a bowl of water and a stone garlic pounder on the surface of the zongzi, which is done to prevent the water from boiling and breaking up the rope and causing the rice to leak out. After the heat boils, turn to medium-low heat and simmer for about 3 hours, remember to add water halfway through to avoid boiling the pot dry.

The fragrant zongzi is out of the pot, there is no leakage of rice, this big pot can be eaten for several days, the house is full of the fragrance of zongzi, and I am so hungry that I drool.

Summary. Ingredients to prepare for making zongzi: glutinous rice, jujubes, peanuts, oats, straw rope, bamboo leaves.

Ingredients to prepare for making zongzi: glutinous rice, jujubes, peanuts, oats, straw rope, bamboo leaves.

Steps:1Wash and soak the glutinous rice for three hours in advance, remove the water for 15 minutes.

Recipe: Class A sweet glutinous rice and Class B salty rice are mixed evenly and set aside. 2.Soak the dumpling leaves for 3-4 hours or overnight, wash them and cook them in a pot until soft.

3.Soak the mushrooms and slice them. 4.

The salted egg yolk is soaked in oil overnight, or the white wine oven is baked at 180 degrees and slightly oily. 5.Cut the pork belly into slices of moderate thickness, add green onion and ginger, sugar, pepper, five-spice powder, 15 grams of oyster sauce, 3 grams of dark soy sauce, and 15 grams of light soy sauce and marinate for half an hour.

6.Jinhua ham is washed and sliced, put a little Huadiao wine, and steam for 10 minutes. Steps:

2. Marinate to taste! Sweet glutinous rice with red dates, honey red beans, salty glutinous rice with egg yolk, meat, shiitake mushrooms, chestnut kernels. Steps:

3. Start wrapping zongzi, cut off the hard stems of the two zongzi leaves, staggered superimposed the head and tail manuscript brigades, the smooth side is facing inward, the nest is a funnel-shaped, fill the glutinous rice, filling, nine points full, pinch the upper edge of the zongzi leaves with the thumb and index finger, fold the long tail end, wrap the glutinous rice tightly, tie it tightly with a cotton rope, be sure to tie it tightly, but do not break the zongzi leaves. Steps: 4 The pressure cooker is the fastest and most convenient to cook zongzi, the electric pressure cooker boils for one hour and suffocates for one hour, and the gas pressure Sun Hongli pot is steaming for 40 minutes and stuffy for one hour.

Cook in a regular pot for at least three hours! Cook thoroughly anyway.

The above is a detailed explanation of the recipe and ingredients of zongzi.

Summary. The ingredients used to make zongzi are: zongzi leaves, glutinous rice, and different raw materials used for different fillings, such as pork, dates, red dates, bean paste egg yolk, etc. The ingredients of the zongzi should be as fresh as possible, which will make the zongzi taste more delicious.

The ingredients used to make the zongzi stove are: zongzi leaves, glutinous rice, and different raw materials used in different fillings, such as pork, dates, red dates, bean paste egg yolk and so on. The ingredients of the zongzi should be as fresh as possible, which will make the zongzi taste more delicious.

How to make zongzi: 1. Pour the glutinous rice into cold water and soak it thoroughly, and put the zongzi leaves into the water to scrub and drain; 2. Scoop up the glutinous rice and drain the water, choose two large closed dumpling leaves to stack together, and roll up the dumpling leaves in a double judgment state to resist the cracking, which is conical; 3. Put in one-third of the glutinous rice, then put in the filling, and finally put one-third of the glutinous rice; 4. Fold the top dumpling leaves to wrap the glutinous rice, and fold the dumpling leaves in other directions inward; 5. Tie the rice dumplings tightly with cotton thread.

Due to the different eating habits in various places, zongzi has formed a north-south flavor; In terms of taste, there are two categories of zongzi: salty and sweet. For thousands of years, on the Dragon Boat Festival on the fifth day of the fifth lunar month, every year on the fifth day of the fifth lunar month, the Chinese people have to soak glutinous rice, wash zongzi leaves, and wrap zongzi. Before wrapping zongzi in Qinqin, its raw material, glutinous rice, must be fully soaked so that it tastes softer and more delicious.

In addition, it is best to choose dried zongzi leaves, and the wrapped zongzi taste better.