What should be wrapped in the zongzi to be delicious, and what materials should be put in the zongzi

About the material, the root.

Bai According to the combination of traditional and modern, I personally recommend: zhi dao pork belly marinated in five-spice powder, mung beans, salted inside.

Egg yolk, chestnuts, mushrooms, roast duck, scallops.

As for the wrapping method, it is difficult to describe it through a textual description, generally speaking, it is to roll the bamboo leaves into a cone, and then put a number of pre-soaked glutinous rice in, and then embed the above materials into the glutinous rice, and then put another layer of glutinous rice. Finally, wrap the tail and you're done, the last step is simple, but the actual operation requires a lot of skill. I hope that LZ will realize the true meaning as soon as possible in practice.

Glutinous rice, bean paste, dates, egg yolks, meat.

Don't you need to put some pure salty rice in the soaked rice?

Zongzi is generally wrapped with reed leaves or reed leaves. In the northern region, reed leaves are mostly used as the material for wrapping zongzi, while in the southern region, reed leaves are mainly used. Other materials that can be used as zongzi leaves include cinnamon bamboo leaves, plantain leaves, moon peach leaves, zongba leaves, lotus leaves, bamboo shoot shells and so on.

In many areas of the country, large bamboo shoot shells (such as Nanzhu) are used as zongzi leaves. Only the smooth side of the bamboo shoot shell can be used to wrap zongzi, and because the bamboo shoot shell is not a bright fresh leaf, its fragrance is also quite different from other zongzi leaves.

Zongye Lu is a little-known Zongye material, mainly distributed in a small part of Yunnan and Guangxi, and it is not inferior to other Zongye plants in terms of fragrance, size and flexibility.

Soon it will be the national festival of eating zongzi, and the filling of zongzi is different in each region, so the taste of zongzi is also different. So what is delicious about bread in zongzi? What can be wrapped in a rice dumpling?

What can be wrapped in a rice dumpling?

According to the different eating habits of various places, the taste of zongzi is also very different, the northern zongzi are mainly candied dates, bean paste and peanut sweet filling, while the southern zongzi are mostly salty meat dumplings, and their ingredients are not the same, there are salted egg yolks, shrimp and shiitake mushrooms, etc., but the main body is fixed, either glutinous rice or ginger rice.

There are many accessories for wrapping zongzi: fruits include red beans, red dates, mung beans, peanuts, lilies, lotus seeds, chestnuts or fresh fruits; Meats include ham, fresh meat, etc. Anyway, anything you can think of can be added to it. Here are some of the ingredients used to make zongzi::

1. Glutinous rice: The nutritional value of glutinous rice and rice is basically the same, rich in starch and vitamin B, but glutinous rice has higher viscosity and is more difficult to digest. However, a small amount of glutinous rice can nourish the internal organs and warm the stomach, which is suitable for people with cold bottoms, and eating too much will hinder digestion and blood flow.

2. Peanuts: contain protein, vitamin B and vitamin E, but high oil content, and it is easy to become obese if you eat more.

3. Mung beans and red beans: Mung beans and red beans contain high protein, starch, mineral iron, phosphorus, zinc, magnesium, calcium and potassium, but no fat. Mung beans clear heat, detoxify and cool the blood, eat more too cold, red beans help the spleen, stomach and digestion.

4. Salted egg yolk: the nutritional value is quite high, rich in protein and vitamin B2; Its cholesterol content is quite high, estimated to contain about 280 to 300 mg of cholesterol. Although salted egg yolk can reduce fire, it is a pickled food, and the salt content is too high, which will affect heart function, so it is not suitable to eat more.