Zongzi is a traditional food to be eaten during the Dragon Boat Festival, and what are the wrapping

It's almost the Dragon Boat Festival, eating zongzi is a custom of the Dragon Boat Festival, and the wrapping method of zongzi is also diverse. There are also options that are wrapped in a pillow shape. If you want to wrap it well, you can put the reed leaves in a container to wrap it, which is both convenient and good-looking.

1. After washing the dumpling leaves, lay them flat on the table.

2. Fold the dumpling leaves in half and press them by hand; Fold the two ends of the dumpling leaves to the middle and press them by hand to form a long envelope.

3. Put the glutinous rice into the folded dumpling leaf envelope, don't overfill it.

4. Fold the seal of the dumpling leaf down and press it by hand.

5. Tie the zongzi firmly with a rope.

The bread and date filling in the zongzi are the most delicious, because the zongzi with the date filling is very sweet, and the taste is also very good before Huibo, and I like to eat the zongzi with the date filling.

I think the best taste of the date filling in the zongzi, because it can enhance the taste of the zongzi, I personally prefer to eat candied dates, very sweet, but not greasy.

Glutinous rice and beans are more delicious. This kind of rice dumplings taste very good, and it is perfect for dessert after cooking.

I like to eat the rice dumplings with dates and ginger rice the most, such zongzi are particularly delicious, and I have liked to eat them since I was a child.

Every year to the Dragon Boat Festival, every year I get used to making zongzi at home (although I believe that Shiran can usually wrap it), and there is always a sense of ceremony. Especially families with small children are looking forward to working with their children. In the process of making zongzi, you can tell your children the origin of the Dragon Boat Festival and discuss the customs of the Dragon Boat Festival together.

Come, take a look at the dumplings we wrapped. Five kilograms of glutinous rice, an appropriate amount of jujubes, an appropriate amount of dumpling leaves, an appropriate amount of bean paste, and the order of preparation.

<> skills of the Dragon Boat Festival to get. Soak the glutinous rice. If you wrap it in the morning, soak glutinous rice dumpling leaves before going to bed at night; If you wrap it in the evening, it will only bubble up early.

<> skills of the Dragon Boat Festival to get. Wash the leaves and soak them as soon as possible. Cooking a pot in cold water is also fine.

The skills of the Dragon Boat Festival should get jujube soaking.

<> skills of the Dragon Boat Festival to get. Prepare all the materials and wrap up the skills of the Dragon Boat Festival to get. Cut the hard stem at the bottom of the zongzi leaf, rotate the wide end upwards into a figure number, add glutinous rice, dates, red beans, wrap the glutinous rice, and I wrap the rope without wrapping the rope, so in the end, tie the front end of the zongzi leaf tightly with the knot of the string as shown in the picture, and use a sharp thing such as a kebab to stuff it into the glutinous rice of the zongzi body.

It's sturdy and effortless. After squeezing in, it is like this, or that.

From the front, it's good, a close-up of the bag, put it in the pot to fully solidify, add eggs, zongzi eggs without water, boil over high heat, cook over low heat for another 1 hour, turn off the heat and steam for half an hour. Specifically, according to the number of zongzi, the pot is taken out, the zongzi are soft and glutinous, the egg dumplings are full of fragrance and patan oak, and the taste of egg whites is the power of Q. Three catties of glutinous rice wrapped thirty zongzi.

Zongye can tell the seller to pack a few catties of rice, and the seller can give you almost the right Zongye. You can wrap up other favorite things, but please feel free to use them. Wrap it up.

Nutritional effect of glutinous rice. Glutinous rice is sweet, warm, and enters the spleen, stomach, and lung meridiansIt has the effect of replenishing qi, strengthening the spleen and stomach, and stopping sweating next to the dust. Nourishing and Strong:

It has the functions of replenishing deficiency, replenishing blood, strengthening the spleen and warming the stomach, and stopping sweatingRelieve the cold of the spleen and stomach: It is suitable for sweat deficiency, shortness of breath and weakness, pregnancy abdominal distension caused by nausea, loss of appetite, diarrhea and qi deficiency caused by cold spleen and stomach.

Relieves symptoms of frequent urination. Glutinous rice has the effect of astringency, and has a good therapeutic effect on frequent urination and sweat. To make the food delicious, there is skill.

It is necessary to prepare glutinous rice, fillings, purple qi and bright rice, millet, mung beans, zongzi leaves and cotton threads, glutinous rice is best to choose some high-quality round glutinous rice, and the taste is more soft and glutinous. , Bamboo leaves, northern reed leaves, fresh leaves, made of zongzi fragrant. You can also make some meat dumplings according to your personal preference.

Glutinous rice, red dates, sweet dates, zongzi leaves, rope, these are all needed, so that you can wrap the perfect zongzi.

First of all, you need to prepare fresh zongzi leaves. And choose the ingredients you like to eat. Generally, northerners have to prepare some glutinous rice hidden state, stove grip source millet, yellow rice, red date skin search.

Black sesame seeds. Dates. bean paste and other materials.

The rice dumplings made in this way are very delicious, and they are fragrant and sweet.

The materials needed to wrap zongzi are glutinous rice, millet, dates, red dates, zongzi leaves, and cotton threads.

Eating rice dumplings during the Dragon Boat Festival is one of the festival customs.

Zong, that is, "Zongzi", commonly known as "Zongzi", belongs to one of the "Zongzi". "籺" is used to worship the gods and ancestors during the New Year's festival, there are many varieties, different festivals will do different kinds of sacrifices, it is an ancient custom to worship gods and ancestors. The main ingredients of rice dumplings are rice, fillings, and koji leaves (or hiiragi leaves).

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 custom of eating rice dumplings during the Dragon Boat Festival has been prevalent in China for thousands of years and has become the Chinese nation.

One of the most influential and widespread folk food customs, and spread to Korea, Japan and Southeast Asia.

Nations. Dragon Boat Festival dumplings are a traditional custom that is very popular in China. The main ingredients of rice dumplings are rice, fillings, and koji leaves (or hiiragi leaves). The "plant leaves" used to wrap zongzi are collectively referred to as zongzi leaves. The traditional form of zongzi is triangular in shape.

It is generally named according to the inner gourd. The types of zongzi are divided into two categories: salty zongzi and sweet zongzi; From the filling of zongzi, salty zongzi have meat zongzi, salted meat egg yolk zongzi, mushroom zongzi, abalone zongzi, lotus seed zongzi, etc., sweet zongzi have fruit zongzi, bean paste zongzi, jujube zongzi, taro zongzi, etc.; In addition to these, there are also some areas where people love to eat alkaline water dumplings and white rice dumplings. Most of the northern zongzi are simple white rice, red beans, and dates, dipped in sugar.

In the south, zongzi are rich in flavor, fresh meat, fresh meat, ham, clams, egg yolk, limb bean paste, pork ribs, dates, lotus paste, etc., can be turned into delicious in zongzi. The shape mostly reflects regional characteristics.

Suzhou zongzi: Suzhou zongzi is a long and thin quadrangular shape, with fresh meat, jujube paste, bean paste, and lard.

Varieties such as sand inclusion have the characteristics of exquisite ingredients and fine production.

Guangdong zongzi: a representative variety of southern zongzi, Guangdong zongzi has a unique appearance, buried and slippery front square, and a sharp angle is raised at the back, like an awl. In addition to fresh meat dumplings, ham dumplings, clam dumplings, and bean paste dumplings, there are also egg yolk dumplings made with salted egg yolks.

Hainan zongzi: Hainan zongzi is wrapped into a square cone shape by plantain leaves, weighing about half a kilogram, there are salted egg yolks, barbecued pork, bacon, braised chicken wings in glutinous rice, etc., hot zongzi peeled off, first there is the fragrance of plantain and glutinous rice, and then there is the strong fragrance of meat and eggs.

Minnan zongzi: roast meat dumplings and alkali dumplings are well-known at home and abroad. Roast pork dumplings are exquisitely made, glutinous rice must be selected high-quality, pork is selected in three layers, first marinated to be fragrant and rotten, plus mushrooms, dried shrimp, lotus seeds and braised broth, sugar, etc., dipped in a variety of ingredients when eating, sweet and tender.

Sichuan zongzi: Sichuan people love spicy, so zongzi also has sweet and spicy points, bend to pretend to be Sichuan's spicy zongzi, its preparation method is to soak glutinous rice and red beans for 5 to 6 hours, pour out the water, put in pepper powder, Sichuan salt, monosodium glutamate.

and a little bacon, wrapped into about 60 grams of four-cornered dumplings with zongzi leaves.

Beijing zongzi: a representative variety of northern zongzi, Beijing zongzi is larger, oblique quadrangular or triangular. At present, most of the best on the market are glutinous rice dumplings.

In the countryside, it is still customary to eat rhubarb rice dumplings. Sticky and fragrant, with a unique flavor, Beijing zongzi are mostly filled with red dates and bean paste, and a few are also filled with preserved fruits.

1. Eating rice dumplings during the Dragon Boat Festival is a traditional custom of the Chinese people. Zongzi, also known as "horn millet", "tube zongzi". It has a long history and many patterns.

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".

2. At the end of the Eastern Han Dynasty, the millet was soaked in grass and wood ash water, because the water contained alkali, the millet was wrapped in mushroom leaves into a quadrangular shape, cooked, and became Guangdong alkaline water dumplings. 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 people of the time around the "Yueyang Wind and Soil" recorded that the gods carried: "It is customary to wrap millet in mushroom leaves and cook it, and it is ripe, and it is eaten from May 5 to the summer solstice, a dumpling, and a millet." "During the Northern and Southern Dynasties, miscellaneous rice dumplings appeared.

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. In the Tang Dynasty, the rice used in zongzi was "white as jade", and its shape appeared conical and diamond-shaped.

In Japanese literature, it is recorded that there are "Tang zongzi".

3. In the Song Dynasty, there were already "candied fruits containing reed dumplings", that is, fruits were put into zongzi. The poet Su Dongpo has the verse "When I see bayberry in the zongzi". At this time, there were also advertisements made of blind zongzi piled up into pavilions, wooden carts, cattle and horses, indicating that it was very fashionable to eat zongzi in the Song Dynasty.

In the Yuan and Ming dynasties, the wrapping material of zongzi has changed from mushroom leaves to hoop leaves, and later there were zongzi wrapped in reed leaves, and the additional materials have appeared bean paste, pork, pine nut kernels, jujubes, walnuts and so on, and the varieties are more colorful.

According to research, zongzi appeared as early as before the Spring and Autumn Period, and was originally used to worship ancestors and gods; In the Jin Dynasty, zongzi became the festival 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".

There are many kinds of zongzi, and from the perspective of the filling, there are Beijing jujube dumplings with small jujube in the north; In the south, there are mung beans, pork belly, bean paste, eight treasures, stuffy ham, mushrooms, egg yolks and other fillings, among which Guangdong salted meat dumplings and Zhejiang Jiaxing dumplings are representatives. In 2012, zongzi was selected as one of the series of delicacies in the second episode of the documentary "A Bite of China".

During the Dragon Boat Festival, zongzi should be eaten, which contains protein, carbohydrates, B vitamins, vitamin E, calcium, phosphorus and other nutrients, which are rich in nutrition. Zongzi made of yellow rice has higher nutritional value.

Zongzi has meat filling, jujube trapping, and egg yolk, which can not only enhance people's food, but also maintain health, the main ingredient of zongzi is glutinous rice, but people in the process of processing, it is easy to destroy the nutrients inside, so it is recommended to add some millet or sorghum to supplement the lost nutrients, but also enhance the taste. Jujube can replenish blood gas, and egg yolk is also rich in cholesterol.

Zongzi contains protein, carbohydrates, vitamins, fat, dietary fiber and other nutrients.

The nutrients contained in the zongzi are very high, and it has particularly high-quality protein, as well as minerals, vitamins and dietary fiber, so it is particularly good for the human body, and if you eat more, you can supplement the nutrients needed in the human body, and the rice in the zongzi is also coarse grain, so it is particularly good for the human body.

1. 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 mixed with poultry and animal meat, chestnut, red dates, red orange beans, etc., and the varieties increase.

2. Zongzi, which is steamed from glutinous rice wrapped in zongzi leaves, is one of the traditional festival foods of the Han nationality in China. As one of the traditional foods with the deepest historical and cultural accumulation in China, zongzi has spread far and wide. The custom of eating rice dumplings during the Dragon Boat Festival has been prevalent in China for thousands of years, and has spread to Korea, Japan and Southeast Asian countries.