What are the materials and practices of zongzi? Ingredients for making rice dumplings

The main materials for wrapping zongzi are zongzi leaves, glutinous rice, fillings and cotton threads. Zongzi leaves are one of the indispensable materials for making zongzi, and there are many varieties of zongzi leaves, which are generally made of reed leaves and hoop leaves. Zongye contains a large amount of chlorophyll and a variety of amino acids that are beneficial to the human body, which can not only be used to wrap zongzi, but also used to package other foods and table decorations.

In the south, it is mainly composed of hoop leaves, and in the north, it is dominated by reed leaves. 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.

In the Jin Dynasty, zongzi became the food of the Dragon Boat Festival. The main ingredients of zongzi are glutinous rice, fillings, and koji leaves (or hiiragi leaves), among others. 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 zongzi and sweet zongzi.

The second largest raw material for making zongzi is glutinous rice. It is best to choose high-quality round glutinous rice for glutinous rice, which tastes softer and more glutinous and refreshing. Then there is the filling, due to the difference between the north and the south, there are two factions of sweet zongzi and salty zongzi.

Its fillings mainly include jujubes, mung beans, pork belly, bean paste, eight treasures, ham, mushrooms, egg yolks and other fillings.

Zongye and glutinous rice and red dates, soak the glutinous rice overnight, wrap the rice with zongzi leaves, put red dates in it, and then wrap it with thread. Just cook it.

Materials and methods for wrapping zongzi:Ingredients: Zongye, glutinous rice, pork leg meat, Zongye, cooking wine, dark soy sauce, ginger, star anise, cinnamon, etc. Method:

1. Prepare raw materials. Purple potatoes are steamed and ground into a puree in advance, and glutinous rice is soaked for about 5 hours in advance.

2. Coat the surface of the salted egg yolk with purple potato puree.

3. Put the zongzi leaves in a pot and boil.

4. Cut off the two ends of the zongzi leaves with scissors, and the narrower zongzi leaves need to be wrapped together with two pieces; Wrap the zongzi leaves from one end of the leaf tip into a funnel shape, fill a part of glutinous rice, add an appropriate amount of jujube and raisins, put in the purple potato salted egg yolk ball, and then fill in glutinous rice, jujubes, and raisins.

5. Fill and press tightly, and then wrap the zongzi leaves from one end to fully cover one corner.

6. The other corner is also wrapped, and the remaining length of the zongzi leaf is wound along the two corners, fully wrapped, forming a triangle.

7. Wrap it with a thread; Put it in a pressure cooker, cover the rice dumplings with water, cook for about an hour, and then change to medium-low heat after the water boils. You can also cook in an electric pressure cooker, or in an ordinary pot, and it is recommended to cook for about two hours if you cook in an ordinary pot.

The materials for wrapping zongzi are: 1. Glutinous rice, it is best to choose round glutinous rice. 2. Zongzi leaves, generally bamboo leaves, reed leaves and bamboo leaves.

3. The bandaged rope is generally aquatic grass or cotton thread. 4. Fillings, commonly used fillings are red beans, pork, peanut kernels, red dates, sesame seeds, chestnuts, shiitake mushrooms, ham, etc. 5. Auxiliary materials, including five-spice powder, salt, edible oil, soy sauce, sugar, etc.

There are two kinds of glutinous rice, one is long glutinous rice, which is indica glutinous, with slender rice grains, pink and white color, opaque and strong viscosity. There is another kind of round glutinous rice, which belongs to japonica glutinous, the shape is round and short, white and opaque, the taste is sweet and greasy, and the viscosity is slightly inferior to that of long glutinous rice, which is suitable for making zongzi, wine, glutinous rice balls, rice and so on.

There are many varieties of zongzi leaves, generally made of reed leaves, hoop leaves, etc., which are indispensable materials for making zongzi, the south is generally dominated by hoop leaves, and the north is mainly reed leaves.

The specific steps of wrapping zongzi:

1. Soak the dumpling leaves in cold water for 30 minutes in advance to absorb water, and then boil them in boiling water for a few minutes to remove the green smell.

3. After washing the glutinous rice, soak it in water for a few hours.

4. Take a dumpling leaf, fold it into a funnel shape, and then add an appropriate amount of glutinous rice, and add red dates or egg yolks to each one. Then top with some more glutinous rice until it fills up.

5. After wrapping, tie it up with rope, and if you are afraid of boiling it apart, you can wrap a few more ropes.

6. After wrapping all of them, put them in a pot, add cold water, and the amount of water will not exceed the zongzi. Bring to a boil over high heat, then reduce the heat to low and simmer for 2 hours.

The materials and steps for making zongzi are introduced as follows:Ingredients: 1. Glutinous rice, bacon, mung beans, small red beans, light soy sauce, brown sugar, and salt.

2. Zongzi leaves, palm leaves (can be replaced by cotton rope).

Method: 1. Tear off the stems on each leaf of the palm cotyledons, boil them in boiling water for a few minutes, then remove them and tear them into thin strips for rope; Wash and drain the dumpling leaves, glutinous rice, small red beans and mung beans, and cut the bacon into small pieces. Put the light soy sauce, small red beans, mung beans, bacon and salt into the glutinous rice and mix well.

2. Take a dumpling leaf, roll it into a funnel shape, put in glutinous rice, plug it with chopsticks, cover the right dumpling leaf tightly to the left with your right hand, press it tightly with your left thumb, and then cover the back dumpling leaf with your right hand, and then press it tightly with your left thumb, pinch the top of the zongzi with the thumb and index finger of the right hand in an inverted "eight" shape to make it an inverted triangle, copy the tip of the leaf to the right with your right hand, then hold it tightly with your left hand, take a palm leaf, bite one end with your teeth, and grasp the other end with your right hand. Wrap back from the top surface of the zongzi, stretch the palm of the left hand when winding, the palm leaf rope sticks to the palm of the hand through about half of the back of the zongzi, winds around the top of the zongzi, and then wraps around the left hand to press the palm leaf rope without moving, binds it with the right hand with one hand, prunes the palm leaf rope that grows out, and wraps it into a triangular zongzi.

3. Put them in a pressure cooker over medium heat, then change to low heat and cook for more than an hour and a half, turn off the heat and let them stuff inside.

4. Take out the zongzi after the pressure cooker cools.

The fillings of zongzi are:

1. The salted meat dumplings are triangular, in addition to adding glutinous rice, they will also add pork belly, dried shrimp, peanuts, scallops and other ingredients, which taste delicious and have a unique flavor.

2. Steamed zongzi, mainly made of winter leaves, the filling is mainly glutinous rice, and mung beans, pork and other ingredients will be added.

3. Rice dumplings, authentic water dumplings are just added with some water when stirring glutinous rice, and finally wrapped in winter leaves. The boiled rice grains are tightly adhered to each other, not loose at all, they look golden and transparent, and they are not greasy to eat. When you eat it, you can eat it with honey and white sugar, and it tastes great.

4. Mung bean duck egg dumplings are made of glutinous rice, mung beans, peanuts, etc. After wrapping the zongzi, put them in a pot and cook them to cool before eating.

5. Nut osmanthus zongzi is mainly made of glutinous rice, sesame, lard, osmanthus and other ingredients. The method of wrapping nut osmanthus dumplings is relatively simple, and it tastes full of fragrance after cooking.

The meaning of zongzi:

The Dragon Boat Festival eats zongzi to commemorate Qu Yuan, because when Qu Yuan saw that the country was about to die, he threw himself into the Luojiang River on May 5 and died. In order to find his body, the common people rowed boats to salvage it.

And sprinkle the rice into the river, let the fish and shrimp eat rice, and do not let Qu Yuan's corpse be eaten, so there is the Dragon Boat Festival, there is a dragon boat race, and there is the custom of eating zongzi, which has been passed down from generation to generation, and gradually developed into a special food for the Dragon Boat Festival in China, which has continued to this day.

The basic ingredients of zongzi are glutinous rice, zongzi leaves, cotton thread, and soy sauce. There are many kinds of fillings for zongzi, and each place has its own unique method, and the common fillings are red dates, red beans, pork, chicken feet, shiitake mushrooms, mung beans, etc., as well as various sweet and flavored accessories.

The practice of red bean zongzi is to wash the glutinous rice, soak it in cold water for 24 hours, wash the red beans, soak it in cold water for 12 hours, wrap the zongzi, put the wrapped zongzi into the pot, the water volume is not over the zongzi, use the electric pressure cooker, select the (bean hoof tendon) key.

The practice of red dates and red bean zongzi is to wash the glutinous rice with water, mix a little edible alkali, clean the zongzi leaves, take two pieces and roll them into sharp corners, put the mixed glutinous and red beans, put 1 red date, wrap it into your favorite shape, tie it tightly with thread, put it in a pot and add water, and high pressure for 2 to 3 hours.

The ingredients for making zongzi are as follows: zongzi leaves, glutinous rice, various beans, salted egg yolks, and dates.

1. Zongye leaves. When making zongzi, zongzi leaves must be indispensable. Fresh zongzi leaves have a certain toughness after soaking in warm water, and good zongzi leaves are full of fragrance after steaming, which also adds a bit of deliciousness to zongzi.

2. Glutinous rice. Glutinous rice is the key ingredient for making zongzi, it is sticky, and it can give zongzi a solid taste.

3. All kinds of beans.

When wrapping zongzi, you can prepare some beans, such as common red beans, mung beans, eyebrow beans, black beans, kidney beans, etc., which can be wrapped in zongzi, so these beans can be prepared and soaked in advance, so that it is easier to steam and steam soft.

4. Salted egg yolk.

Salted egg yolk is also a very popular ingredient recently, whether it is placed in **, it is particularly delicious. Therefore, when wrapping zongzi, you can prepare a special salted egg yolk and put it in, and the salted egg yolk zongzi that comes out of this way is also particularly delicious, and the egg yolk will flow oil after cooking, which is particularly fragrant.

5. Jujubes. For example, northerners like to eat sweet zongzi, such as candied date zongzi, and red jujube zongzi are very popular. Therefore, the gods can prepare some dates and red dates, and then add red dates or dates to the glutinous rice, which is also particularly delicious.

The materials and steps for making zongzi are as follows:

Ingredients: pork belly, green onion and ginger, cooking wine, light soy sauce, dark soy sauce, oyster sauce, five-spice powder, sugar, salt, sealed bag, glutinous rice, zongzi leaves, salted egg yolk, liquor, edible oil, thread, etc.

1. Peel and cut the pork belly, a little green onion and ginger, 2 spoons of cooking wine, 2 spoons of light soy sauce, 1 spoon of dark soy sauce, 1 spoon of oyster sauce, 1 spoon of five-spice powder, 1 spoon of sugar, a little salt, grasp and mix evenly and put it in a sealed bag to refrigerate and marinate for more than 4 hours.

2. Soak the glutinous rice for 5 hours in advance, wash and cut off the stems after soaking the dumpling leaves, and soak the salted egg yolk in white wine cooking oil for 30 minutes.

3. Control the moisture of the soaked glutinous rice, 1 tablespoon of dark soy sauce, 1 tablespoon of light soy sauce, appropriate amount of salt, mix well and marinate for 30 minutes.

4. Wrap the zongzi and take the surface of the texture of the zongzi leaf opposite each other, roll it into a cone, put a layer of glutinous rice, a piece of pork belly, a salted egg yolk, and a layer of glutinous rice in turn, fold the zongzi leaves on both sides to the middle to cover the glutinous rice, and then pull down the top zongzi leaves to wrap the corners, fold the excess leaves under the lid, and then tie them tightly with thread.

5. Put enough water in the pot and put the zongzi on high heat to boil, change to medium heat and cook for 90 minutes, and simmer for 3 hours after cooking.