Which bread is used for zongzi leaves, and what kind of wrap is used for zongzi

Back. Preparation materials: 1000g glutinous rice, appropriate amount of mung beans, appropriate amount of zongzi leaves, appropriate amount of hemp rope, appropriate amount of zongzi sauce, appropriate amount of thirteen spices, appropriate amount of salt, appropriate amount of fatty meat, appropriate amount of light soy sauce, appropriate amount of oyster sauce.

1. Cut the fatty meat into long strips two fingers wide, then put on the dumpling sauce, thirteen spices, light soy sauce and oyster sauce, mix evenly and marinate for two days.

2. After the fresh dumpling leaves are washed, soak them in boiling water, compact them with heavy objects, and remove them to dry the water after the water is cool.

3. Soak the mung beans in water.

4. Gently rub the swollen mung beans and remove the skin with a bamboo sieve.

5. Drain the washed mung beans.

6. Wash the glutinous rice.

7. Cut off the petioles of the dried dumpling leaves.

8. Take an appropriate amount of zongzi leaves, and place them in a staggered manner with the back of the leaves facing up and the head and tail.

9. Put an appropriate amount of glutinous rice in the middle of the leaves.

10. Take an appropriate amount of mung beans and put them in the middle of glutinous rice.

11. Put the fat strips in the middle of the mung beans.

12. Take mung beans and cover the fat strips.

13. Finally, pour glutinous rice and cover the mung beans.

14. Tie tightly with hemp rope.

15. Put the petiole of the zongzi at the bottom of the cauldron, put the wrapped zongzi into the pot, fill it with water, and keep the water boiling after the fire boils.

16. Check the change of water level in the pot at any time halfway, and replenish water as appropriate.

17. Depending on the size of the zongzi, it generally takes about five or six hours, and it can be boiled until the glutinous rice is sticky.

Zongzi uses the inside of the zongzi leaves, because it is relatively astringent to the outside, Jiangmi is placed inside, and it is easy to stick to the zongzi leaves. On the contrary, if you use a smooth front, the emi is easy to overflow.

The materials for wrapping zongzi are as follows: banana leaves (such as Yunnan, Guangxi, Hunan); broad-leaved bamboo leaves (e.g., Jiangxi, Zhejiang, Fujian); Phragmites reed leaves (e.g. Jiangsu, Zhejiang, Shandong, Anhui); bamboo shoot shells (e.g. Zhejiang, Fujian, Hunan); Lotus leaf (e.g. Shandong, Henan).

The leaves of the rice dumplings are next to the 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.

Wrapping zongzi palm leaves with the front, the following introduces the use of palm leaves and the wrapping method of zongzi:

Ingredients: a bowl of sago, blueberry jam, rice dumpling leaves, sugar to taste.

Production steps: 1. The dumpling leaves are boiled in hot water and soaked in cold water, and the sago is moistened with water, as shown in the figure below.

2. Fold the dumpling leaves face up in half, as shown in the figure below.

3. Fold into a small cone.

4. Fill in the sago halfway, as shown in the figure below.

5. Add a spoonful of blueberry jam as shown below.

6. Add another layer of sago, and fold the right side of the dumpling leaf to the right, as shown in the figure below.

7. Fold the left side to the left and use up the dumpling leaves, as shown in the figure below.

8. Tie it with a brown rope, as shown in the figure below.

Clams are a relatively common food in life, it has more practices, various ways to eat, delicious taste, high nutritional value, and is deeply liked by people, and many people like to eat clams. Clams can generally be kept in water, and can live for more than 12 hours in tap water, and can live for about two days at most.

Use the inside of the bread, that is, use a smooth loaf of glutinous rice.

After buying the dumpling leaves, you should first soak them in clean water for a day, and then put them in salt water to boil for five minutes after the dumpling leaves are soaked, so that the treatment can make the dumpling leaves more resilient and not easy to break, and then rinse some zongzi leaves with clean water, and cut off the stems at both ends of it with scissors, and you can wrap the zongzi after drying the water.

Zongzi leaves are the leaves that can be used to wrap zongzi, it actually does not refer to the leaves of a certain plant, and the leaves suitable for wrapping zongzi can be widely called zongzi leaves.

Zongzi leaves include basket leaves, reed leaves, lotus leaves, bamboo leaves, Kan leaves, mistletoe leaves, plantain leaves, Hiiragi leaves, coconut leaves, pineapple leaves, linden leaves, etc., these leaves generally have a fragrant smell themselves, and the zongzi wrapped up is also with herbaceous aroma once it withers.

The zongzi leaves used in various regions are different, and they are generally selected to plant a wide range of plants in the local area, such as reed leaves are generally used in the northern zongzi, because reeds are more distributed in the northeast, Inner Mongolia, and Baiyangdian areas.

The dumpling leaves used in the south are mainly basket leaves, but Hainan will also use coconut leaves and pineapple leaves to wrap zongzi, and some areas of Yunnan and Fujian also have the habit of wrapping zongzi with banana leaves, which are usually directly wrapped into a square zongzi.

Guangdong will use bamboo leaves and lotus leaves to wrap zongzi, but the leaves of lotus leaves are relatively soft, and the requirements for techniques are very high, but the aroma of lotus leaves is also irreplaceable by other zongzi leaves.

1. Pick two dumpling leaves and let the smooth side of the leaves face up. Concave the leaves by hand one-third of the way from the petiole into a funnel shape, and the bottom of the funnel must be tight, otherwise it will leak rice.

2. Add an appropriate amount of glutinous rice to one-half of the funnel, and press it with a spoon to make the bottom more full.

3. Add a piece of marinated pork belly and press it slightly with a spoon.

4. Add the glutinous rice again and compact it with a spoon so that it is flush with the mouth of the funnel. Don't add too little, so as not to look shriveled; You can't add too much, so as not to fall apart during the cooking process.

5. Press down the upper end of the dumpling leaf and cover the funnel surface. Gently press down the dumpling leaves on both sides with your hands and wrap them tightly. After that, the tip of the leaf is folded to one side.

6. Tie the zongzi with a rope. The whole process has to be pressed by hand, and if you are not careful, the glutinous rice will leak out.

Zongye is generally made of reed leaves and hoop leaves, and there are two kinds of fresh leaves and dried leaves, so the treatment methods are not the same.

Because the fresh dumpling leaves have just been picked, they have plenty of moisture, soft texture and emerald green color; The dried leaves have been dehydrated or dried, and there is no water in the dumpling leaves, and the texture is relatively hard. No matter what kind of zongzi leaves, you can't wrap zongzi directly, otherwise there will be cracking and rice leakage, especially dry zongzi leaves.

1. Soak in water, the dumpling leaves need to be soaked in clean water for two hours, so that the dumpling leaves can fully absorb the water, and the texture will be softer and avoid breaking. When soaking, a little salt can be added, which can quickly soak the water into the dumpling leaves, sterilize and disinfect at the same time, and increase the toughness of the dumpling leaves. After soaking, rinse repeatedly with clean water and drain the water.

2. Boil the dumpling leaves.

After cleaning the dumpling leaves, they also need to be boiled again. However, when boiling zongzi leaves, salt and edible alkali should be added, which can make the zongzi leaves quickly cook soft and have better toughness. It is important to note that:

Zongye should not be pot under cold water, otherwise it will be easy to turn yellow and the texture will become rough. With salt and edible alkali, the boiled zongzi leaves are more green in color and more fragrant.

3. Soak in cold water again, and the boiled zongzi leaves cannot be wrapped immediately, but need to be soaked in cold water again. The main purpose is to improve the toughness of the dumpling leaves, soak them in cold water for about 1 hour.

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.

The leaves of the zongzi are called zongzi leaves, and in most areas of the south, the zongzi leaves are collected from natural bamboo leaves.

The leaves of the dumplings are called the dumplings, it comes from different regions to the cave and the source is not the same, in most areas of the south, the dumplings are collected from the natural bamboo leaves, this leaf has a natural aroma, and the toughness is good, and the cooking resistance is particularly strong. In northern China, zongzi leaves are mostly made by collecting reed leaves, and in Shanghai and Fujian, zongye are sometimes made from lotus leaves.

Zongye antiseptic sterilization is one of the important effects of zongzi leaves, it contains a variety of natural antibacterial ingredients, usually use it to wrap zongzi, can play a certain antiseptic role, even in the hot summer, can also ensure that zongzi do not deteriorate as much as possible.

Zongzi leaves contain natural aromatic substances and some volatile oils of Donal's disorderly seeds, usually use it to wrap zongzi, can play an important role in enhancing the flavor and fragrance, with them wrapped out of zongzi has a faint leaf aroma, people will smell after a feeling of entering nature.