Top ten zongzi genre of Miluo zongzi key words: the legendary origin of the zongzi, the heart of the zongzi leaves
Hunan Miluo legend is the origin of the zongzi, traditionally more varieties of sophisticated production and known in the world. For Miluo people, wrapping zongzi is a big deal. In the local area, after breakfast on the first day of May, we have to start wrapping zongzi. All the steps of the zongzi are done by hand, the mountain picking zongzi leaves, home-grown glutinous rice, home-smoked bacon, and then finally their own hands will be turned into a triangular or quadrangular zongzi.
The Miluo dumplings with filling is very "random", filling nothing to put, or depending on the mood to put some bacon or dates inside. Miluo's dumplings, the mind is never in the filling, but in the filling wrapped in the layer of dumpling leaves. Every Dragon Boat Festival eve, the village will be together on the mountain to pick rice dumplings. This dumpling leaf is very delicate, the lower layer of the leaf is very wide, but has not been tender enough, only the upper layer of wide and tender green leaves are suitable for wrapping dumplings.
Packing Miluo rice dumplings is not difficult at first glance, the rice dumpling leaves from the center of the folded into a bucket, but can not leave holes, so as to avoid rice leakage. When filling the leaves with rice, press firmly. When you tie it with a thin rope, you can't let the leaves fall loose, or the rice dumplings will fall apart very easily when you cook them, so it's still very much a matter of experience.
The Miluo zongzi legend is the origin of the later zongzi. In 278 B.C., the capital city of Chu Ying was breached, the founder of Chinese romantic poetry, the great patriotic poet Qu Yuan threw himself into the Miluo River. In order to commemorate Qu Yuan, the folk have the custom of eating zongzi and rowing dragon boats, from which the Dragon Boat Festival also came.
Traditional Miluo rice dumplings pointed, to the original flavor of the dumplings, cooked and peeled off the leaves of the dumplings dipped in sugar to eat, a unique flavor. Later, there are skilled pastry chef according to the local characteristics of Miluo, the creation of Hunan lotus dumplings, mixed grain dumplings, red bean dumplings, mainly sweet dumplings, as well as bacon dumplings, egg yolk meat dumplings, mainly salty dumplings, so that the rich taste of Miluo rice dumplings gradually more varieties, exquisite production and fame.
The Miluo rice dumplings, the Miluo bacon rice dumplings and the hibiscus rice dumplings are all popular in Hunan. The "Nutritious Alkaline Rice Dumpling" is a traditional Hunan rice dumpling made from seasonal glutinous rice from Anhui Province and mixed with a little edible alkali. The dumplings are naturally alkaline and very healthy to eat. There is no filling in the alkaline rice dumplings, so they can be dipped in sugar according to local Hunan custom or in soy sauce according to northern custom.
The Miluo bacon dumplings are made of pre-seasoned glutinous rice wrapped in specially smoked pork forelegs. Each zongzi is made with bacon in a ratio of 1:2 fat to lean, and the secret smoking method gives the zongzi a particularly strong flavor.
The Hibiscus Xianglian Rice Dumplings contain 3 Xianglian from Xiangtan, Hunan Province, which are dried and processed to add a fresh flavor to the dumplings.
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