Eating zongzi on the Dragon Boat Festival gives you a panoramic view of local specialties. Because of the different eating habits in different places, zongzi has formed a north-south flavor, with more dates in the north. There are many kinds of fillings in the south, such as bean paste, fresh meat, ham and egg yolk. Among them, there are the following famous zongzi, and Shandong Zongzi has the largest generation.
The Method of Making Zongzi-Beijing Zongzi
On the fifth day of May, Bao jiaozi rowed a dragon boat to commemorate Qu Yuan. Zongzi wrapped with leaves, reed leaves or bamboo leaves are triangular, axe-shaped, angular or pillow-shaped "I am Ye, and you are Mi. I was born to take care of you. The heat wave is rolling, you and I are in harmony, and life is sweet. " Zongzi has deep feelings, and Zongzi always cares about feelings.
The practice of Beijing zongzi
Beijing Zongzi is a big, trapezoid or triangle. At present, most products on the market are glutinous rice balls. In rural areas, people are still used to eating zongzi. Beijing Zongzi is sticky, tough, fragrant and unique. Most of them are filled with red dates and bean paste, and a few are filled with preserved fruit.
Beijing Zongzi is a representative variety of northern Zongzi. Beijing Zongzi is a big, trapezoid or triangle. At present, most products on the market are glutinous rice balls. In rural areas, people are still used to eating zongzi. Beijing Zongzi is sticky, tough, fragrant and unique. Most of them are filled with red dates and bean paste, and a few are filled with preserved fruit.
The practice of Beijing jujube zongzi;
Cleaning glutinous rice and soaking in cold water for 2 hours; Wash jujube for later use. First, the leaves of Zongzi are cooked, then washed, with the smooth side facing inward, taken out and washed in cold water, and 250 grams of lotus root is soaked in water and ground into a thin paste; Fold reed leaves into a conical barrel, put in the soaked glutinous rice, put in three or four dates, then put in the glutinous rice, wrap the barrel mouth tightly, and tie it tightly with Ma Lian grass; Put zongzi in a cold water pot, cover it and cook it over high fire.
The Method of Making Zongzi —— Hainan Zongzi
The practice of Hainan zongzi
Hainan zongzi is made of banana leaves and wrapped into a square cone, weighing about half a kilogram. There are salted egg yolk, barbecued pork, bacon, braised chicken wings and so on. In glutinous rice. After peeling, there is the smell of bananas and glutinous rice first, and then the smell of meat and eggs. The fragrance is strong or weak, and the taste and meat are ready-made, which makes people's appetite open.
Hainan zongzi is different from the northern zongzi. It is wrapped in banana leaves into a square cone and weighs about half a kilogram. There are salted egg yolk, barbecued pork, bacon, braised chicken wings and so on. In glutinous rice. After peeling, there is the smell of bananas and glutinous rice first, and then the smell of meat and eggs. The fragrance is strong or weak, and the taste and meat are ready-made, which makes people's appetite open. Hainan Zongzi is the most famous in Ding 'an Zongzi, Danzhou Loki Zongzi and Chengmai Ruixi Zongzi.
Practice of Anding Zongzi in Hainan
The appearance is different from that of zongzi in the mainland. Generally, Hainan zongzi is a square cone, and rice is pure white glutinous rice. The fillings are mostly diced trotters, fresh and thin fat, salted egg yolk, shrimp, barbecued ham and braised chicken wings, as well as wine, shrimp, refined salt, soy sauce, ginger juice, garlic, spiced powder, mushrooms, gourds, peppers and orange juice.
The practice of Dingan Zongzi is complicated, and the procedure is just like that, which is not sloppy at all.
1. Soak each palm leaf for two days in advance, thoroughly cook it, dry it, and wipe it clean one by one.
2. Wash the iron drum again, soak the glutinous rice for half a day until it is soft, wash it with a dustpan and drain it, and mix well with a little salt.
3. The meat stuffing that has been marinated is golden brown, and the whole pot of salted egg yolk is round-headed and orange-yellow and smooth.
4. When wrapping jiaozi, spread out three or four brown leaves, thinly put a layer of rice and a layer of meat, and circulate for three or four times, with salted egg yolk in the middle. Fold one side of the palm leaf in half with both hands, seal the barrel mouth, cut the excess palm leaf back along the outline of zongzi, and tie it tightly around the waist with a small hemp rope, which is in the shape of a porcelain cone. The tying rope is very skillful, and the force should be even. If the rope is tied too loosely, the rice stuffing will leak easily, and if the rope is tied too tightly, the zongzi will be twisted into a melon-cracked jujube shape, and its appearance will be ugly.
5. Cooking zongzi is very particular about the heat, and the firewood under the stove is burning and the flames are burning. When the water boils, the aroma of rice leaves and glutinous rice overflows and spreads around. The length of cooking time determines the rich and mellow taste of zongzi. After adding firewood and fire for more than ten hours in a row and adding water according to the leaves, the cooked zongzi is full of fragrance.
The practice of making zongzi-the practice of Jiaxing Zongzi
Practice of Jiaxing Zongzi
Zhejiang Jiaxing Zongzi has a long history and is famous all over the country. Jiaxing Zongzi is rectangular, with fresh meat, bean paste, eight treasures, chicken Zongzi and other varieties. Jiaxing Zongzi is known as "the king of Jiangnan Zongzi". Its zongzi is unique in material selection, production and cooking. Rice should be top-grade white glutinous rice, and meat should be pig hind legs. After the zongzi is cooked, the fat oil penetrates into the rice, which is delicious, fat and not greasy.
Materials for making Jiaxing Zongzi:
Materials: glutinous rice1000g, pork leg 600g.
Seasoning: 50 grams of soy sauce, 27 grams of sugar, 25 grams of salt, 5 grams of white wine, monosodium glutamate 1 gram.
Features of Jiaxing Zongzi:
Beautiful and unique appearance, fragrant and moist, crisp and tender meat, fat and delicious but not greasy.
Teach you how to make Jiaxing zongzi, and how to make Jiaxing zongzi delicious.
1. Select 7 ~ 10 cm wide leaves of Futian Zongzi, put them in a boiling water pot for 3 ~ 5 minutes to soften them, take them out, wash them with clear water, and drain the water;
2. Put the glutinous rice into the basket, rinse it with clear water, let the basket stand for about 15 minutes, drain the water, pour the rice into a wooden basin, add 20g of sugar,15g of salt and 50g of soy sauce and mix well;
3. Peel the pork leg, cut it into rectangular small pieces (each piece weighs about 20g) according to the transverse fibers, put it in a big pot, add 7 grams of sugar, salt 10g, monosodium glutamate and white wine, rub it repeatedly, and use materials to penetrate into the meat until it bubbles;
4. Take 2 zongzi leaves in your left hand, with hairy face down and overlapping width of 65,438+0/5, and take 65,438+0 zongzi leaves in your right hand, with smooth face up. About 65,438+0/3 overlapped at the tail of the left zongzi leaf to extend the zongzi leaf, and folded at 2/5 of the total length, with both sides overlapping about 3 cm to form a funnel shape;
5. Hold the rice leaves in your left hand, put 40 grams of glutinous rice in your right hand, put 3 small pieces of meat (two thin and one fat) horizontally on the rice in the order of thinness, fatness and thinness, then cover 60 grams of glutinous rice, smooth it, turn the grown rice leaves over, cover the rice, wrap it into a short-angled rectangular pillow shape, wrap it with a rope until it is 80% tight, and wrap it one by one according to this method;
6. Boil the water in the pot, then put the wrapped zongzi into the pot, the water level should be about 3 ~ 5cm higher than the zongzi, put the bamboo frame and stones on the zongzi for compaction, cook it with high fire for 2 hours, and then cook it with low fire 1 hour.
Tips for Jiaxing Zongzi:
1. The main ingredients, ingredients and seasonings used can make 10 fresh meat jiaozi;
2. Need to use 30 zongzi leaves (bamboo poles), about 100g, and tie 10 rope;
3. It is best to choose Futian bamboo pole made in Anhui. Before use, it must be boiled with boiling water until it becomes soft and washed, otherwise it will not be easy to break.
4. Pork should be separated from fat and thin, mixed with seasoning repeatedly, and tasted;
5. Pay attention to the balance around jiaozi. Both ends are about the same size. The rope can't be tied, and it is appropriate to be 80% tight;
6. When cooking zongzi, be sure to immerse water in it to make it evenly heated. When cooking with strong fire, add boiling water several times and skim off the oil slick. Keep a proper amount of water to prevent jiaozi from being cooked. After the ceasefire, zongzi can be cooked, so don't stew it for too long.
The Method of Making Zongzi-Shandong Yellow Rice Zongzi
Making zongzi: the practice of Shandong zongzi
Among the many varieties of zongzi, the earliest one to promote Shandong yellow rice zongzi should be the largest and oldest one in the generation. Zongzi wrapped in glutinous rice in Huang Chengcheng is sticky with red dates. This product has a unique flavor. When eating, white sugar can be added according to diners' habits to increase sweetness.
Detailed explanation of the practice of Shandong snack yellow rice zongzi
Region: Shandong snacks
Technology: boiling, stewing and stewing.
Production materials of yellow rice zongzi: 500g of yellow rice, 250g of red dates and 250g of dried palm leaves.
Characteristics of yellow rice dumplings:
Yellow rice is sticky and sticky, and red dates are sweet and fragrant. If you don't feel sweet enough when eating, you can also dip it in white sugar.
Teach you how to make dumplings, how to make dumplings.
1. Wash the yellow glutinous rice and soak it in water. Palm leaves are thoroughly soaked in warm water and washed, and also soaked in clear water. Wash red dates.
2. Take 2-3 palm leaves, flatten them, fold them into a funnel shape from the middle (don't leak rice at the tip of the bottom), add 2-3 red dates and 50g yellow glutinous rice, tightly wrap the top of the palm leaves into a quadrilateral, and then tie them tightly with fine hemp rope. Package 10 as described above.
3. Put the wrapped zongzi into the pot, soak it in water, boil the water with strong fire, and cook it with slow fire for about 2 hours until it is cooked.
The main points of the yellow rice dumplings: the dumplings should not be too dense or too thin. Put a grate on the jiaozi and press it with a heavy object (or stone) to prevent it from moving and being damaged when cooking.
The practice of Guangdong zongzi
Making zongzi: the practice of Guangdong zongzi
Contrary to Beijing Zongzi, Guangdong Zongzi is a representative variety of southern Zongzi. It is small in size, unique in appearance, square in front and sharp in back, like an awl. There are many varieties, except fresh meat dumplings, red bean paste dumplings, egg yolk dumplings made of salted egg yolk, and assorted dumplings with diced chicken, diced duck, barbecued pork, mushrooms and mung beans, which have better flavor.
Guangdong Zongzi is a Cantonese cuisine menu, and its main raw materials are glutinous rice, mung beans, pork belly, chestnut and zongzi leaves. Boiling process, simple production; If you have made this cookbook, whether you succeed or fail temporarily, China Food Network welcomes your comments on this cookbook and also welcomes you to share your experience.
How to make Guangdong zongzi? Let's have a look.
The practice of Guangdong Zongzi:
1. Wash the glutinous rice and soak it in water for half a day, which will make it more sticky. Pick up, drip water, add peanut oil/salt and mix well;
2. Cut the pork into thick slices and marinate it with cooking wine/soy sauce/salt for two hours (pork is fat and thin, and the fat half of zongzi is almost melted after cooking. Spread it on mung beans to eat, fat but not greasy, because with fat, the thin half will not be too firewood)
3. Peel mung beans and mix well with peanut oil/salt;
4. Soak mushrooms and shrimps in an oil pan;
5. Peel the salted egg yolk and cut it into small pieces;
6. Wash palm leaves and palm ropes for later use.
7. Fold 2-3 zongzi leaves in half, fold them into a funnel shape at 1/3, hold them in your left hand, and put glutinous rice/mung bean/mushrooms/dried shrimps/mung bean/glutinous rice in your right hand in turn, then pat them a few times to make all the materials tighter and denser, break off the short one of zongzi leaves, wrap the body of zongzi, and then fold off the long one and wrap it into a cone shape.
8. Take a rope, press one end of the rope on the zongzi with your left thumb, and wind the rope with your right hand. Each triangle is wound twice in turn, and then wound back until the zongzi is tied tightly, and tied tightly with the one end pressed with your left hand. You're screwed..
9. Put the zongzi into the pot and soak the surface of the zongzi. Boil until the water boils, turn off the heat slightly and continue to cook until the water is almost dry. It is appropriate to feel soft and elastic when you press your hand on zongzi.
The practice of Sichuan zongzi
The practice of Sichuan zongzi
Sichuan spicy zongzi has become one of the famous snacks in Sichuan because of its exquisite production, complex technology and unique taste. Its preparation method is to soak glutinous rice and red beans for 5-6 hours, pour off the water, add pepper powder, Sichuan salt, monosodium glutamate and a little bacon, and wrap 60 grams of leaves into a square jiaozi. Cooked and eaten, it is spicy and palatable, and has a unique flavor.
Sichuanese like spicy food, so zongzi can be divided into sweet and spicy. Sichuan spicy zongzi has become one of the famous snacks in Sichuan in the past dynasties because of its exquisite production, complex technology and unique taste. Its preparation method is to soak glutinous rice and red beans for 5-6 hours, pour off the water, add pepper powder, Sichuan salt, monosodium glutamate and a little bacon, and wrap 60 grams of leaves into a square jiaozi. Cooked and eaten, it is spicy and palatable, and has a unique flavor.
1. Glutinous rice, zongye, skewers (dumplings are sold in supermarkets), shelled mung beans and quick-frozen chestnuts.
2. Soak rice, mung beans and zongye respectively after going home, and soak all zongye in cold water.
3. Soak rice and mung beans for one day and drain.
4. Rinse the leaves and drain the water.
5. Step of wrapping zongzi: Take two soaked zongzi leaves, fold them into a bucket shape, put glutinous rice green beans in it, put the stuffing in the middle of glutinous rice, cover with glutinous rice, and wrap them into a pentagonal bottom cone. 6. Tie it tightly, put it in a steamer, code it tightly, and put cold water. After boiling for 65,438+0 hours, simmer for 30 minutes. If using a pressure cooker, cook for 25 minutes and simmer for 5 minutes. If there are no bamboo leaves, reed leaves will do. Three reed leaves on each side, folded into a bucket. It's wrapped. About the size of a fist. Next, cook zongzi, add cold water, boil it on high fire, and then simmer it on low fire. Let the zongzi stay inside and cool naturally.
Practice of Zongzi in Taiwan Province Province
Practice of Zongzi in Taiwan Province Province
There are many kinds of zongzi in Taiwan Province Province, including rice zongzi, mung bean zongzi, barbecued pork dumplings, eight treasures zongzi and roasted meat zongzi. Roasted meat is the most popular in jiaozi, including pork, scallops, taro, dried clams and duck eggs. And become a traditional snack that can be seen all year round.
In addition, there are jiaozi with its own characteristics, such as jiaozi with sauerkraut in Guizhou, jiaozi with honey cold salad in Xi 'an, jiaozi with salted eggs in northern Jiangsu, jiaozi with salt in Shanghai and jiaozi with ham in Yunnan.
First of all, barbecued pork buns
Ingredients: chopped green onion (minced) 1 bowl of mashed garlic 1 spoon of barbecued pork 500 g bacon 250 g salted duck egg yolk 12 salt 2 spoons of monosodium glutamate 2 spoons of pepper 1 spoon of spiced powder 1 spoon of soy sauce, half bowl of salad oil and half bowl of glutinous rice/kloc-0.
Production method: 1. Stir-fry chopped green onion, then add garlic paste, barbecued pork and diced bacon, stir-fry for 1 min, then add salt, monosodium glutamate, pepper, allspice powder, soy sauce and salad oil and mix well.
2. The leaves of Zongzi are connected from beginning to end, folded into a barrel shape, and soaked glutinous rice, mixed stuffing and half egg yolk are put in it, wrapped into a square, tied tightly, put in a pot and steamed for 30 minutes with high fire, and then steamed for 30 minutes with low fire. Dip it in sweet noodle sauce when eating.
Second, mung bean jiaozi
Raw material formula glutinous rice 1.5kg mung bean 500g pork belly 150g shrimp 25g red onion 100g chicken half lard 25g.
Production method: 1. Soak glutinous rice 1 day and night, soak mung beans for 4 hours.
2. Pork belly and chicken (boneless) are diced and onions are chopped.
3. Heat the wok, add lard when it is hot, add 50g onion when the oil is hot, stir-fry for several times, add appropriate amount of water, and stir-fry until it is 80% cooked.
4. Steam mung beans with water 10 minute. When the beans are ripe, take them out of the pot and prepare them.
5. Add lard when the wok is hot, diced meat and diced chicken when the oil is hot, stir-fry for a few times, then add onion and shrimp, remove from the fire, add glutinous rice and mung beans, and stir-fry into stuffing.
6. Fold the leaves into the bucket, fill them with stuffing, wrap them when they are 90% full, and steam for 30 minutes.
Three. Hakka Babao zongzi
Raw material formula glutinous rice 2.5 kg peanut or soybean 250 g pork belly 500 g lean pork 250 g shrimp 50 g radish diced 300 g dried squid 300 g mushroom 200 g onion 250 g salted duck eggs 20 (or chestnuts 40) soy sauce, sesame oil, refined salt, monosodium glutamate and lard.
Production method 1. Soak dried squid and glutinous rice with water the night before.
2. Stir-fry chopped green onion with lard, add squid, water-soaked mushrooms and diced radish, stir-fry several times, pour diced pork belly and pork lean meat, remove from the fire, add refined salt, monosodium glutamate, soy sauce and shrimps, mix well, then add sesame oil, sprinkle with chopped peanuts and mix with glutinous rice to get the dumpling stuffing.
When wrapping, each zongzi is filled with stuffing and half a salted duck egg. After binding, steam with high fire 1 hour and then steam with low fire for 30 minutes.
More ways to wrap jiaozi-the way to wrap jiaozi with candied dates.
1. Wash 400g of zongzi leaves, put them in a pot, add water to boil until soft, and drain the water for later use. 2. Wash and drain the glutinous rice for later use. 3. Put the candied dates in a bowl, steam them until soft, take them out, remove them while they are hot, and wash and drain the raisins. 4. Take 3 leaves of Zongzi with opposite hairs. First, add 1/3 glutinous rice, add candied dates and a little raisins, then add 2/3 glutinous rice to make triangular zongzi, and tie it tightly with a rope. 5. Put the wrapped zongzi into the pot, add water and cook it for about 2 hours with high fire, then simmer it for about 3 hours with low fire, and you can eat it.
The practice of wrapping zongzi
Method for making fish-flavored lotus leaf jiaozi
Ingredients: Sambo rice 1 cup, glutinous rice 12 cup, 80g fish, 20g dried radish, 2 mushrooms, 5g shrimp skin and 3 slices ginger.
Seasoning: 2 tablespoons soy sauce, 65438+ 0 tablespoons rice wine.
Practice: 1. Mix the soaked Sambo rice with glutinous rice, add 12 cup of water, and steam in a rice cooker (for non-rice cookers, add 12 cup of water in the outer cooker); Soak lotus leaves in water for later use; 2. Wash and slice the fish; Cleaning radish dry powder, and draining; Soak mushrooms in water until they are soft; Wash shrimps for later use; 3. Heat the pan, add oil and fry the shrimps and mushrooms, and take them out for later use; 4. Heat the pan, add the oil, fish fillets and seasonings and cook over low heat 10 1 min; 5. Spread a lotus leaf in a small steamer, add the cooked Sambo glutinous rice, add the materials of methods (3) and (4), add Sambo glutinous rice, wrap the lotus leaf, and steam in an electric rice cooker (add 12 glass of water to the outer pot).
Jiaozi's method of salted chicken
Ingredients: 600g glutinous rice, 800g chicken, 400g potato, 80g shrimp, 1 tbsp garlic, half a tbsp soy sauce,