Dajing and Yandang dry powders are just ordinary dry powders. It is a test of Friedvermicelli people's "Kung Fu" to stir-fry ordinary dry powder to such an unusual taste, because this process can be said to be basically achieved by shaking.
When frying, boil the water first, soak the dry powder in hot water for a while, scoop it up immediately, and put it in an open bamboo container to soften it for later use (soaking it in cold water is ok, but you must master the degree of dry powder). Then put a piece of lard in a hot iron pot, pour the dry powder strips into the iron pot after the lard melts, hold chopsticks in one hand and a shovel for cooking in the other, and constantly pick up the dry powder strips to a height of 30-40 cm and shake them off, so that the dry powder strips are independent and do not stick together. In the process of "shaking", sprinkle some cooking wine and water from time to time. After about ten minutes, the dry powder strips were golden yellow and "quite independent". At this time, add scrambled eggs that have been fried in advance, as well as golden bamboo shoots (you can choose water bamboo instead of golden bamboo shoots in summer), celery, shredded lean meat, white shrimp, shrimp and other ingredients, and continue to shake off the dry powder. At this time, the fragrance is scattered, and the seasoning can be put out of the pot in three or five minutes.
Eating zongzi is a tradition in our country. Residents in Dajing and Yandang in the north of Yueqing like to eat zongzi, especially the sweet potato zongzi with unique local flavor.
They wrapped zongzi with green zongzi collected from deep mountains and palm leaves cut down. Zongzi has been soaked in water for several days. After soaking and washing zongzi and palm leaves, they should be boiled in a pot to remove the odor. Glutinous rice and ingredients should also be selected, soaked and washed. Aunt and sister-in-law have great skills in making zongzi, which is very technical. Zongzi should not be wrapped too tightly or too loosely. If it is too tight, it will be difficult to cook thoroughly, and the glutinous rice will look hard inside. If cooked for a long time, the corners will burst. If it is too loose, the zongzi will be boiled, so it is tender and not delicious. Mr. jiaozi is also very particular about tying a special knot. It's hard to untie this knot. The more you cook it, the tighter it gets, or the rope will come apart when you cook it. Wrap it and put it in a big pot, fill it with water, burn it with a big stump or hard wood, cook it with strong fire first, and then simmer it with slow fire. Take a look at the lid every once in a while. If the water is boiled less, add water to the pot. The family sat around the fire, watching the New Year and cooking zongzi. It's late at night, the zongzi is cooked, and the children are already asleep. Zongzi has many shapes and kinds. Ordinary zongzi has four corners, and some zongzi are thick and long, like a pillow, commonly known as "pillow zongzi". In addition, there is a small horn jiaozi for children to play with. In addition to all the white dumplings wrapped in glutinous rice, there are meat dumplings, bean dumplings, red jujube dumplings, ham dumplings and so on. There is also a kind of zongzi with unique flavor, and its making method is also very distinctive. That is, the rice straw is burned to ashes, and the water is poured to get the gray juice. After clarification, glutinous rice is mixed to make zongzi, which is sallow in color and delicious for a long time. In fact, this is a homemade "alkaline zongzi".
It is rare for farmers to wrap zongzi with glutinous rice. They often mix a lot of broad beans, cowpeas and red beans into glutinous rice to make bean bags, and more often, they mix a lot of fresh sweet potatoes to make a unique sweet potato jiaozi.
In the sweet potato harvest season, choose a big sweet potato with smooth skin and no scar, and hide it in the kitchen ash hall or woodshed, and some places hide it in the mud pit of Chaoyangling on the mountain. Take it out, wash it, peel it, shred it, chop it into fine grains the size of rice grains, mix a small amount of washed glutinous rice, pick up two big zongzi and wrap it. Sweet potato jiaozi is particularly large, it will shrink after being cooked, and it is rich in water and does not stick to hands, so it is particularly difficult to wrap. Fresh sweet potatoes have been saccharified for a long time, so the sweet potato jiaozi is soft, waxy and sweet, and tastes delicious.
Sweet potato zongzi is actually a festival for poor families in rural areas in the past. Later, despite the continuous improvement of living standards, sweet potato jiaozi was still a traditional food in this area.
Zongzi is usually eaten during the Spring Festival, not during the Dragon Boat Festival.