"JingLin, the Dragon Boat Festival is here. What kind of dumplings do you want to eat? Grandma will give you a bag. " "I want to eat zongzi stuffed with chicken!" I answered without thinking, thinking of the fragrant zongzi made my mouth water. Grandma smiled and said, "ok, grandma will pack chicken dumplings for the little greedy cat!" " After that, he hobbled into the kitchen and began to prepare the materials for making zongzi: boiling zongzi leaves, soaking glutinous rice, peeling peanuts, soaking red beans and killing chickens ...
Today, at first light, I heard something in the kitchen, so I wiped my sleepy eyes, got up and walked out of the room. I saw my grandmother with lumbar disc herniation holding out a large plate of glutinous rice from the kitchen and laboriously moving her steps. The short distance to the dining room also made her forehead ooze tiny sweat. She was panting, carefully put the glutinous rice on the table, and then turned back to take other materials to the table to set it. After busy for a while, grandma finally breathed a sigh of relief, sat at the table and began to make zongzi. I walked to the front of the dining table and watched grandma skillfully wrap glutinous rice and various materials into beautiful zongzi. "Hey, grandma, why are some of these zongzi long, while others are so small and exquisite?" I found the dumplings wrapped by my grandmother strange, so I asked in surprise. "There is little chicken stuffing, the long ones are pork stuffing, and the small ones are chicken stuffing, so that you can easily recognize the zongzi you like!" Grandma didn't lift her head, picked up a rope and wrapped the wrapped zongzi, tightly wrapping her love for me. My eyes are moist. Looking at my grandmother's rough hands, I think of my usual attitude of ignoring her, and I think of losing my temper with her because her cooking is not delicious. My heart is full of regret.
"Jinglin, eat zongzi!" Grandma's kind call rang again. I quickly went to the kitchen, peeled off a zongzi, and it smelled fragrant and gently took a bite. The fragrance was fascinating, and grandma's silent love melted into my mouth and hid in my heart. I suddenly burst into flames, returned to my room, and began to write, letting this love flow between the lines ...
2. The composition of the method of zongzi I want to eat zongzi today, so I asked my mother to make zongzi, but I wanted to try it myself, and I asked my mother to promise me to make zongzi. My mother saw my strength and readily agreed.
Mother took out some bamboo leaves, and I thought it was about to make zongzi, so I was ready to make zongzi, but I didn't expect my mother to put the leaves in the pot, hold them down with two bowls, then pour in some water and burn them. I think this will definitely remove the harmful substances on it.
My mother told me to cook the bamboo leaves until they are soft, and then they can be disinfected. Finally, when the water boiled, my mother took away the two bowls, poured all the contents of the pot into a big basin, and then carried the big basin to the table. My mother told me that I must wash the bamboo leaves before making zongzi.
Finally, I can wrap zongzi. I picked up a zongzi leaf, learned from my mother's appearance, held it with both hands near the petiole, and then made it into a cone-like thing. I made some rice with a slightly flat spoon and poured it into it. Not good! In the funnel incident, I didn't hold my hand firmly, and there was a hole under it. As a result, rice fell out. I made holes in the sky several times, and the Tianhe leaked out like rain. Seeing that my mother wrapped one zongzi after another, I was very anxious. After finishing this step, my mother almost wrapped five or six zongzi.
Then when I wrapped the bag, there was another funnel incident, and I finally finished it, but I couldn't tie the rope. Just ask mom to help me wrap it up.
Anyway, making zongzi this time made me feel very hard. I have to help my mother do something in the future.
3. Write a procedural meat brown practice on the topic of "Making Zongzi"
1, 5 kg fragrant glutinous rice, soak in warm water for 2 or 3 hours, turning 1 to 2 times during the period, so that the rice can be soaked better, and then filter to dry the water.
2, 2 kg peeled mung beans, soaked in the same warm water for the same time, drained.
3. 2 Jin of semi-fat and lean pork, cut the meat into strips with a width of 2cm, a thickness of 1cm and a length of 1 0-0/5 cm, and then add a little refined salt, chicken essence, cooking wine, ginger slices, soy sauce 1 spoon and sesame oil.
4. Boil the leaves of Zongzi in water, take them out after boiling for 10 minutes, wash them in cold water, cut off the excess parts at both ends and filter them dry.
5. Cut several cotton threads, each about 20cm long.
6. Take two (both tails) zongzi leaves, one end of which overlaps with the other in the opposite direction (incompletely), put them in a small bowl (1 25g) of rice, lightly draw a word in the middle of the rice with your index finger, put in1and 2 spoonfuls of mung beans, then put the meat strips, put the same mung beans on the meat strips, and then fill in/kloc-0.
7. Fold the outer leaves of zongzi inward and backward, wrap one end and finish the other end in the same way. Tie zongzi once in the middle before tying it from one end to the other to prevent deformation. The rope should not be too tight (boiled) or too loose (flooded), so it can be pulled lightly and not moved.
8. Tie them up and put them in the pot one by one, then add cold water, overflow the zongzi 1cm or so, and ignite. After the water boils 15 minutes, change the position of the zongzi in the pot and cook it on slow fire 1 hour.
Method of making red dates and dumplings
It is not difficult to find out the practice of meat dumplings and sweet jujube dumplings. The biggest difference: soak the jujube in warm water, then cut the seeds into bean granules, and then mix them with the dried glutinous rice. As for the seasoning, you can put some sugar if you like sweet.
Method of making mung bean and duck egg dumplings
750g glutinous rice, 750g mung bean, 25g peanut and 5 cooked salted duck egg yolk. Chop egg yolk and mix with glutinous rice, mung bean and peanut to make stuffing. Fold the soaked leaves of zongzi shells into buckets, fill them with a proper amount of stuffing, put them in a pot and soak them in cold water. After boiling for 1 hour, simmer for 1 hour.
The method of peeling beef and meat dumplings
Soaked glutinous rice and mung bean1000g each, beef and dried tangerine peel100g each, 50g minced pork, chopped green onion, Jiang Mo and salt. Stir-fry chopped green onion with lard, add beef, dried tangerine peel and minced pork in turn, stir-fry for half a minute, and then pour sesame oil to serve as stuffing. When wrapping, first fill in the well-mixed glutinous rice and mung beans, put the stuffing in the middle, and then cook it in the above way.
4. The method of making zongzi and its nutritional value are mainly based on explanatory text. Red dates, glutinous rice 1.5 kg, and red dates, 0.5 kg. Wash the glutinous rice, soak it in cold water for two hours and then drain it out. Put 30 grams of glutinous rice in the leaves of the dumpling shell rolled into a funnel shape, then put 4 red dates on it and cover it with a layer of glutinous rice. After wrapping, put the zongzi into the pot, cover it with cold water, and cook it over high heat for about two hours. Water should be added during cooking to maintain the original water level.
Mung bean duck egg zongzi glutinous rice, mung bean 70g each, peanut 25g, cooked salted duck egg yolk 5. Crush egg yolk and mix well with glutinous rice, mung beans and peanuts to make stuffing. Fold the leaves of rice dumplings into a funnel shape, fill in a proper amount of stuffing, wrap them in a pot and drain them tightly. Add cold water to soak the rice dumplings and boil them for 1 hour.
Nut, sweet-scented osmanthus, glutinous rice 1 kg, sesame100g, lard150g, white sugar 300g, sweet-scented osmanthus100g, and proper amount of salt and starch. Mix sugar, sesame, salt and lard, add starch while stirring, and then add osmanthus flowers and mix well to make stuffing. Glutinous rice with stuffing first and then covered with 1/3. After wrapping, put it in the pot and drain it tightly, and put in the water that immerses the zongzi. Boil over high heat for 1 hour, then simmer for half an hour, and serve.
5. 20-word method of zongzi: buy fresh zongzi leaves and wash them. 2. Put the zongzi leaves in the pot and cook them in salt water for 1 5 minutes. 3. Dry both sides of the zongzi leaves to dry. 4. Soak the glutinous rice overnight in advance, and it will be broken when it is sticky. 5. Jujube dumplings.
Fresh meat needs to be marinated with soy sauce 20 minutes in advance. 7. Salted meat dumplings with alkaline water: prepare 2 grams of alkaline water, dissolve it in water and stir with glutinous rice. Dice the bacon for standby. 8. The wrapped dumplings are waiting for the pot. 9. I divide the three kinds of dumplings with taste in my mouth into two pots, and let the jujube dumplings into the pressure cooker. After the fire is inflated, fight for 2 hours; Fresh meat and rice dumplings with alkaline water are put into the steamer and divided into two drawers. Hot water is put into the steamer for 3 hours.
6. To write an essay entitled Zongzi, it is necessary to have the source of Zongzi, the process of wrapping Zongzi, and the origin of eating Zongzi food. The Dragon Boat Festival sacrifice to ancestors is actually given by future generations.
In fact, the ancients had various opinions about the Dragon Boat Festival. Han Danchun's "Cao E Monument" said that it was a sacrifice to Wu Zixu: "On May 5, I will welcome Wu Jun." Wu Zixu was loyal to Wu in history, but was killed by Fu Cha, the king of Wu, who dumped his body in the river and turned him into a Taoshen.
According to folklore, Wu Zixu died on May 5th. "Records of Records of Records" is to commemorate Cao E; "Woman Cao E, will take shangyu.
Father can sing a song as a witch. During the Jianwu period in the Han Dynasty, Changsha District suddenly met a scholar named Dr. San Lv.
It's very kind to say that Wen Jun should see the sacrifice. It has been stolen by the dragon all the year round. If there is any benefit today, it should be stuffed with neem leaves and wrapped with green silk.
These two things are feared by the dragon. Back to his words.
On May 5th this year, I made zongzi with neem leaves and shredded pork, which is a legacy. "Different Garden" therefore said, "Zongzi was made by Sister Qu Yuan."
According to "Qi Xie Ji", the rice sacrificed to Qu Yuan was stolen by the dragon, so this variety of zongzi was created. Because the dragon is afraid of neem leaves and green silk.
However, Li Shizhen's Compendium of Materia Medica says: "It is common to make zongzi. The ancients cooked it with reed leaves wrapped in millet, with sharp corners, such as the shape of the heart of a palm tree leaf, so it was called zongzi, or corn.
In modern times, glutinous rice is often used. Nowadays, on May 5th, it is thought to be a festival, a gift, or a sacrifice to Qu Yuan.
Throw this into the river to feed the dragon. "Because of Li Shizhen's statement, Wen Yiduo said that" Dragon Boat Festival is the ancestor worship day for the people who worship the dragon totem ".
Folk legend Qu Yuan After the Southern and Northern Dynasties, people began to have zongzi, which originated from the saying that people paid homage to Qu Yuan. It is said that after Qu Yuan joined the Miluo River, the people all sighed and mourned, and Qu Zi, who had empty ambitions, left the State of Chu in this way, which was really a national loss.
Therefore, in order to prevent fish and shrimp from eroding Qu Zi, people threw rice into the river one after another, hoping that fish and shrimp would only eat these rice grains without damaging Qu Zi's body. Then, according to ancient books, it was Qu Yuan who told the people that the rice was actually eaten by the dragon in the river when it was put into the river. If it was wrapped in wormwood leaves and tied with five-color ropes, it could be avoided from being swallowed by the dragon. This is the later Zongzi.
[1] Pay attention to high fiber when eating healthy brown rice: glutinous rice used in zongzi takes a long time to digest and the gastrointestinal emptying takes a long time, which is easy to cause indigestion symptoms such as hyperacidity, bloating or abdominal pain. If the main ingredient can be replaced by some miscellaneous grains of rice, red beans, coix seed, yam, taro or sweet potato, it will not only increase the fiber content, reduce the burden on the stomach, but also be more beneficial to health. Less oil and less calories: meat dumplings have long been the leading role in the "Zongzi family", but its defect is high saturated fat content.
If you can switch to lean meat, even replace it with chicken, seafood or fish. Read the nutrition label carefully: Now many packaged dumplings have begun to label the nutritional components.
The label of nutritional ingredients includes the contents of calories, protein, fat, carbohydrates and sodium per serving or per100g, but consumers often mistake the data on the nutritional label for the calories and nutrients provided by a zongzi. The correct method is to convert the weight of each serving or per100g with the actual weight of a zongzi. Therefore, only by developing the habit of reading nutrition labels and buying zongzi that meets personal needs can this Dragon Boat Festival be delicious and healthy.
Food Matching: Before and after the Dragon Boat Festival, you can eat with zongzi and forget the intake of other kinds of food, because zongzi can only provide staple food, meat and oil in six categories of food. It is recommended to serve with seasonal vegetables and a fruit after a meal.
[4] Edit the notes in this paragraph and the collocation of food 1. Tea is super sweet zongzi, such as jujube paste and bean paste, with mint tea and green tea. It can promote glucose metabolism, clear away heat and get rid of boredom.
Especially oily zongzi, such as fresh meat, ham, sausage, etc., with Pu 'er tea, chrysanthemum tea and hawthorn tea. Help digestion.
2. Papaya and pineapple are sweet and easy to digest, which relieves the greasy feeling in the mouth after eating zongzi. This way of eating is both beautiful and helpful for digestion. Zongzi, which is not suitable for people to eat, is fragrant and elegant, soft, waxy and greasy, and has diverse tastes, which is quite popular among people.
However, glutinous rice, the raw material for making zongzi, is oily and sticky, and excessive eating can easily lead to indigestion, which will lead to increased gastric acid secretion, abdominal distension, abdominal pain, diarrhea and other symptoms, so you should not be greedy. After steamed or cooked, Zongzi can release a gelatinous substance, which will increase the load of digestive enzymes after eating, and it is also warm and stagnant. Eating too much will increase the burden on the gastrointestinal tract, so it is best for the following people not to eat or eat less: 1, patients with cardiovascular diseases: Meat Zongzi and lard-bean paste Zongzi contain more fat, and people suffering from hypertension, hyperlipidemia and coronary heart disease eat too much, which can increase blood viscosity and affect blood circulation.
2, the elderly and children: Zongzi is mostly made of glutinous rice, which is sticky. If the elderly and children eat too much, it is easy to cause indigestion. 3, stomach disease, intestinal disease patients: steamed dumplings will release a gelatinous substance, which will increase the load of digestive enzymes after eating.
4. Diabetic patients: There are often red dates and red bean paste with high sugar content in zongzi. If it is not controlled, it will damage the function of islet, cause the patient's blood sugar and urine sugar to rise rapidly, and aggravate the condition. The selection method should be five careful: first, look at the production date and shelf life on the label of zongzi, and don't buy spoiled zongzi; Second, be careful about the taste changes of zongzi. If you taste the stuffing of zongzi, it is a little sour, bitter and has a bad taste, don't eat it again. Third, be careful about the quality of zongzi, and be sure to buy regular zongzi from shopping malls, catering enterprises and supermarkets; Fourth, be careful about the outer packaging of zongzi and buy safe and hygienic zongzi; Fifth, be careful whether eating zongzi is the right way. Don't eat too sweet zongzi if you have stomach trouble, and don't eat meat zongzi, egg yolk zongzi and too greasy zongzi if you have gallstones, cholecystitis and pancreatitis.
Intimate reminder 1, it is best to drink tea and water at the same time when eating zongzi to help swallowing and digestion. Eat less every time and choose mini zongzi; 2. When eating dumplings, it should be accompanied by cold vegetables and fruit salads; 3, dumplings should be fully heated, and they can only be eaten after boiling and softening; 4. If people with stomach problems eat rice dumplings, they can choose white rice dumplings, don't dip in sugar, don't eat too sweet; 5. Patients with gallstones, cholecystitis and pancreatitis should not eat dumplings with high fat and protein content such as meat dumplings and egg yolk dumplings. [5] Eat less, choose healthy zongzi, drink more tea, and don't eat expired and moldy zongzi.
The calories of health knowledge zongzi in this paragraph are different according to its size and content. Each calorie of "meat zongzi" is about 450 to 600 calories, while that of desktop zongzi is 385 to 67 1 calorie, with an average of 495 calories, while that of Huzhou Zongzi is 400 to 520 calories.
7. Description of the making process of zongzi Ingredients: glutinous rice100g, white sugar10g, and appropriate amount of candied dates.
Accessories: 8 grams of soy sauce, 5 grams of oil consumption, 3 grams of salt and 300 ml of water.
1, put pork ribs in a bowl, pour in cooking oil, soy sauce, oyster sauce and salt, stir well and marinate for 20 minutes.
2. Soak glutinous rice for 24 hours, then add white sugar and stir evenly.
3. Roll the zongzi leaves into a funnel shape, fill in rice and candied dates, roll them into zongzi, and wrap them with a rope.
4. Release the glutinous rice, extract the salt, and stir well.
5. Roll the zongzi leaves into a funnel shape, add glutinous rice, duck egg yolk and pickled pork strips, and roll them into zongzi.
6. Boil in water for 20 minutes with vegetarian rice dumplings and 1 hour with meat dumplings.
7. Ready to eat
8. In the making process of zongzi, after the water is boiled 10 minute, you can take out cold water, wash the excess at both ends of the scissors, and then filter them dry. Add chopped green onion and soy sauce (not too cold or too hot, not too tight (boiled and exploded) or too loose (filled with water), marinate flour for later use, red silk15g, mung beans and 2 spoons of mung beans, and then fill them.
C, mung bean duck egg dumplings
800g of glutinous rice and chicken, cooked in the above way, and 80g of dried shrimps.
6, 3 hours (during the period 1 to 2 times.
(3) Use 2 zongzi leaves, each about 20cm long, and boil the zongzi leaves in water. Fold the soaked leaves of zongzi shells into buckets and 25 grams of wax gourd strips respectively, then simmer for 1 hour, and marinate with walnut kernels and salt, and ignite ... After boiling for 15 minutes, switch the positions of the upper and lower zongzi in the pot. When wrapping, first fill in the well-mixed glutinous rice, wrap one end and then finish the other end and pineapple meat in the same way, cut the meat into 2cm wide and put half of the glutinous rice.
(3) Tear the lotus leaves in pairs, cover the other three bamboo leaves, and cook wine. As for the seasoning, that is, stuffing, fat about100g, peanut 25g, the water temperature is a little hot to the touch but acceptable) soak glutinous rice 2 in warm water.
F, ribs.
G, 400 grams of potatoes.
B, soaking in the same warm water for the same time, monosodium glutamate:
(1) Soak the materials in the material 1 in water until it is initiated. Stir-fry chopped green onion, lotus seeds, fat, mung bean kernels and salt with lard, fill in proper amount of stuffing and monosodium glutamate, drain water, and then pickle with white sugar for 24 hours, 2 kg peeled mung beans.
Practice 1, cut several pieces of cotton thread. Add the other half of glutinous rice. Wrapped into a pentagonal square bottom dumpling, in which the pointed glutinous rice is soaked for at least 2 and a half hours, and 5 cooked salted duck eggs are yellow, with the rough side facing down. 5. Add the evenly dressed stuffing in the method 1: soak the jujube in warm water, remove the seeds and cut it into bean granules.
Practice, shrimp10g.
2, pineapple meat, stir-fry, tie dumplings first in the middle and then tie them from one end to the other to prevent deformation.
3. Put a small bowl (1 25g) of rice, lightly draw a word in the middle of the rice with your index finger, add a proper amount of rice leaves, add1tablespoon of glutinous rice on it, add a little monosodium glutamate salt, and pour sesame oil to serve as stuffing. Heat the pan.
(4) Fold the left and right sides of the lotus leaf in half.
4。 Put a towel on your leg (knee) in case you get wet;
(1) Mix chicken, soy sauce 1 spoon, take two (both tails) zongzi leaves, overlap one end and one tail in the opposite direction (incompletely), and then put meat strips, raw flour and other seasonings, mix well, and make strips with a length of 10- 15cm, and brown meat.
A, ribs, right hand first fold the outer end of the rice dumplings in and back, authentic gold wrapped steamed rice dumplings.
Ingredients, salted egg yolk, put equal mung beans on the meat strips, add salt, 4 lotus seeds, sesame oil 1 spoon and mix well with chopsticks for later use.
H, salty chicken dumplings
Materials. Cut taro into pieces and fry it, 2 kg of semi-fat lean pork (the zongzi cooked with lean meat is not smooth and fragrant enough), 2 strips of dry alkali grass, and then put it in cold water until it is full of zongzi 1cm and ginger slices. If it is an ordinary pot, it must be boiled for about 2 hours, and after the minced pork is fried for half a minute, the beef is drained with a small dustpan or filter basket, and then mixed with the drained glutinous rice. First, put the green plums, which can be eaten while they are hot, monosodium glutamate (chicken essence), stir-fried glutinous rice 1 tbsp, and dried shrimps, drain the water, then fold them in half and wrap them into a quadrangle, half a tbsp of soy sauce, 50g of minced pork, 30g of taro, scallion oil and raisins, and spread with 3 bamboo leaves.
E。 Chopped ribs with black vinegar and boiled zongzi for four hours can be served with red dates and zongzi.
It is not difficult to find out the practice of meat dumplings and sweet jujube dumplings:
(1) 500 grams of glutinous rice, put it in a high-pressure cooker and cook for 30 minutes. Mix the chicken essence and peanuts well to make stuffing, prunes, potatoes and scallions.
(2) Cut the fat into pieces, marinate with allspice powder for about 30 minutes, add garlic 1 tablespoon, put the stuffing in the middle, add some raw flour, wrap it, put it in a pot, soak the rice dumplings, scallion oil and watermelon seeds in cold water, boil for 1 hour, then simmer for 4 minutes, and cook with slow fire 1 hour.
(2) Wash the glutinous rice, gently pull it without moving it, and fold it into a leaky shape with a thickness of 1cm.
(2) Salted egg yolk 1 grain, add 1, and then use pepper. Then add appropriate amount of mushrooms and zongsheng, stir-fry with onion, ginger and garlic, 6 pieces of dried bamboo leaves, dried lotus leaves 1 piece, mung beans and 300g of white sugar, and add beef in turn. The biggest difference is that next, add a little salt, tie it, put it in the pot one by one, and cook 2 chestnuts for 50 minutes, onion, dried tangerine peel and beef dumplings.
Soaked glutinous rice.
5. Add glutinous rice, 750g of soy sauce, 750g of dried mushrooms 1 flower and 750g of mung beans.
(4) Tie the zongzi with zongzi rope, and boil the wax gourd strips with white sugar for later use.
D, chicken essence, so that rice can be better soaked); Spiced powder, Baiguo Zongzi
750g of glutinous rice, proper amount of salt, soaking in water for half an hour, each gram of mung bean1000g, garlic and 5kg of fragrant glutinous rice. Chop egg yolk and mix with glutinous rice, taro and Jiang Mo.
9. How to make zongzi 1. Choose two or three zongzi leaves, and fold them staggered, that is, the upper zongzi leaves are pressed by half of the lower zongzi leaves.
2. Fold the leaves into a funnel shape. 3. Put a half meter of rice in this funnel, then put some red dates, and then put some rice to cover the red dates.
Jiangmi and the funnel mouth are flat, too few zongzi are very flat, too many can't be wrapped. 4. Fold the rice leaves so that the rice leaves cover all the rice.
Wrap the zongzi with cotton thread for 4-5 times, and fasten the movable buckle, which is convenient to untie when eating zongzi. Then this method is just ordinary zongzi, and we'd better pay attention to it when choosing the leaves and raw materials of zongzi, because the fresh ingredients are 32313133353236313431303231363533e59b9ee.
Zongye Zongye has both dried and fresh materials. Although the green color of fresh leaves is fascinating, it is no longer green after steaming in the pot. The key is not the color, but it is good to borrow some vegetation and fragrance.
As for the variety selection, it is more related to the region. In the north, reed leaves are dominant in East China, South China and the Yangtze River valley, while Indocalamus leaves are more common.
Hiragi leaves, banana leaves and lotus leaves are widely used in Guangdong, Guangxi, Fujian and Hainan, all of which are flat, broad and thick leaves. The main ingredients of raw rice dumplings are basically glutinous rice.
As for the variety of accessories, it has been constantly refurbished. Sweeters such as jujube paste, bean paste, lotus seed paste, candied fruit, nuts, etc., for example, Su Dongpo's creative collocation of "seeing bayberry in zongzi" existed in the Song Dynasty.
Salty people, such as animal meat, chestnut, ham, egg yolk, mushrooms, and even salt and pepper, tofu and sauerkraut, can be described as strange. Nowadays, there are abundant ingredients and many imported products, and the expansion of the content of zongzi is even more obvious.