-
Anonymous users2024-02-061: First of all, we must prepare the zongzi leaves, the zongzi leaves of the old Beijing zongzi are generally reed leaves, and they are called zongzi leaves when used to wrap zongzi. In the past, the zongzi leaves were picked by the old people themselves, but now there are no reeds around Beijing, and this zongzi leaves can only be bought in the supermarket.
Many people think that the greener and brighter the zongzi leaves, the better, but in fact, the greener and brighter the zongzi leaves may be dyed with pigments, and the normal zongzi leaves should be yellow-green and slightly old; The rice dumplings wrapped in normal zongzi leaves have the fragrance of zongzi leaves rather than other strange smells; If the water is pale yellow after boiling the zongzi, it means that the zongzi leaves are fine, otherwise, the zongzi should not be eaten. To bundle zongzi, maran grass is used, which is a specialty of Beijing. In the past, maran grass grew in front of the house and behind the house, and it was cut and dried to be set aside.
Boil the dumpling leaves in boiling water and soak them in water with maran grass for later use.
2: Jiang rice and jujubes, which are typical raw materials for old Beijing zongzi, there are also glutinous rice and yellow rice, depending on the taste of each person. Personally, I still like Jiangmi, it's sticky and soft enough, and it tastes good in your mouth.
Wash the rice and soak it in clean water for half a day, wash the jujubes, control the moisture, and don't pick out the jujube cores. My mother said that the purpose of this is to have time to spit out the jujube kernels when eating zongzi, so that people can take a break and not eat too quickly, for fear of choking.
3: Officially start to wrap zongzi, the first step is to fold the half of the zongzi leaf close to the tip of the leaf into a triangular pocket, leaving it until the length of the petiole of the zongzi is almost half the length of the whole leaf. Press the folded tip of the leaf with your thumb upwards with your palms up, and hold the remaining four fingers under the leaves.
4: In the second step, put a jujube at the bottom of the triangle pocket to block the tip tightly. Then take a handful of rice and put it in the triangle pocket, so that it is advisable to reach half of the whole pocket.
5: Put a jujube again, put two jujubes to four jujubes in a zongzi, depending on the size of the zongzi, but it is recommended to wrap small zongzi, one is good cooked, the other is good-looking, the third is delicious, and you can spit out the jujube core twice.
6: Fill in the rice again, and cover the dates you just put in without being higher than the edge of the triangle pocket. In order to make the zongzi delicious, you can press Jiangmi with your fingers, isn't there still the words "suppress my eldest apprentice, suppress my second apprentice" in the cross talk "Big Bodyguard"?
After pressing the rice, the zongzi will be more porcelain and more elastic.
7: Fold the part of the zongzi leaf back to cover the triangular pocket, if it is left correctly, you can cover the other part of the zongzi while covering the mouth of the zongzi. Wrap tightly and don't leave loopholes, otherwise the zongzi will be deformed as soon as it is cooked.
8: Tie the zongzi tightly with maran grass, and cut off the excess zongzi leaves and maran grass with scissors, so that it will not prick your hands and be very beautiful.
9: The wrapped zongzi are put together, and they are already tempting before they are cooked. Put water in the pot and boil the fire, put the zongzi in, the yard is neatly compacted, the water surface should not pass the zongzi, depending on the size of the zongzi, the cooking time depends on the size of the zongzi, like the zongzi we wrapped, boil for two hours.
Here's the process!!
And then you're writing some legends about sticking wicker! For example, it can drive away evil spirits or something.
-
Anonymous users2024-02-05It can also be said that the fingers are constantly moving around, and they are overwhelmed. It made me delirious, and the world was spinning.
When it comes to the Dragon Boat Festival in my country, why do you want to wrap zongzi to eat? In fact, our ancestors learned to cook food with fire very early, wrap food in the leaves of large-leaved plants and simmer in the fire or throw them into boiling water to cook and peel the leaves and eat, it was a widespread food custom, it usually occurs in the south where large-leaf plants are widely distributed, and the rice and water are stored in the newly cut bamboo tube, and the barbecue is cooked on the fire, which belongs to the ancient method of making food for the southern rice people, and there is the May Festival, which is also called "the summer solstice festival food dumplings, and the surrounding places are called horn millet, and people take Hsinchu as the tube dumplings". The northern horn millet has been collectively called zongzi with the southern tube zongzi, they were once the sacrificial items of the Dragon Boat Festival, and were used to commemorate Qu Yuan during the Northern and Southern Dynasties. >>>More