Food recommendation 1, methods of cooking zongzi 2, practices and materials of southern zongzi 3, The practice and ingredients of authentic zongzi 4. The practice and ingredients of Guangdong zongzi 5.
Raw materials: purple rice, gingko, scallop, abalone, chestnut, mushrooms, pork belly, salted egg yolk, shrimp, white glutinous rice, meat sauce and peanuts. ?
Practice:?
In the first step, the processing methods of chestnut, mushrooms, pork belly, salted egg yolk, shrimp, white glutinous rice, meat sauce and peanuts are the same as those of the ancient meat dumplings. It takes about 6 hours for purple rice to soak in hot water. After soaking, stir-fry the purple rice with slow fire to make it fragrant, but don't stir it too soft. Yaozhu and Ginkgo also need to be cooked in advance. It is best to use dried abalone, which should be soaked in water 7 days in advance. ?
Step 2: Mix 60% white glutinous rice and 40% purple rice, add other raw materials, wrap them in Taiwan Province bamboo leaves into four corners, and put them in water for one and a half hours. ?
How to make zongzi on Dragon Boat Festival? Taro dumplings?
Ingredients: glutinous rice 450g taro 550g plum bean 1 50g taro rice instant cooking material 1 wrapped pepper 1 teaspoon sesame oil 1 teaspoon onion seed (chopped) 2 tablespoons garlic (chopped)1tablespoon zongye right amount of red eagle oil?
Stuffing: chicken and pork cut into pieces, 600g of millet100g of shrimp, 50g of mushrooms and 20 salted egg yolks10g?
Seasoning: allspice powder 1 teaspoon, oyster sauce 1 teaspoon, pepper 1 teaspoon, sesame oil 1 teaspoon, soy sauce 1 teaspoon, wine 1 teaspoon, half a teaspoon of sun-dried oil, half a teaspoon of chicken essence and sugar. ?
Practice: Wash glutinous rice and eyebrow beans and soak them in water for half an hour. Peel taro, wash, dice and oil. Heat oil in a pot, saute onion and garlic, pour in material A, and saute until fragrant. Shake the pork and chicken (add 2 teaspoons of cornflour), millet, dried shrimp, mushrooms and seasoning. Fold the rice leaves into a tube shape, add the fried glutinous rice, add the stuffing, cover the rice, fold it into a triangle, tie it with a rice rope, and put it in an air pressure cooker with boiling water for 30 minutes to heat it for 2 hours. ?
Ingredients: pig's front buttock tip, glutinous rice?
Meat and rice. The ratio is about 3: 5 (that is, 3 kg of meat and 5 kg of rice). Soy sauce, salt, sugar, chicken essence and cooking wine?
How to make zongzi on Dragon Boat Festival? Table dumplings?
Ingredients: long glutinous rice, pork, mushrooms, salted egg yolk, soy sauce, sugar, spiced powder, salt, zongye, zongsheng.
Practice: Wash the glutinous rice and soak it for 3 hours. Cut pork into strips about 4 cm long and 2 cm wide; After the mushrooms are soaked soft, the stems are removed and cut into strips; Marinate pork and mushrooms with soy sauce, spiced powder, salt, sugar and other seasonings for 2 hours; Cut salted egg yolk into half and set aside. ?
Wash the zongzi leaves and zongzi ropes, take two zongzi leaves, fold them into a funnel shape at one third, scoop half of glutinous rice into the funnel, add stuffing such as pork, mushrooms and salted egg yolk, and then fill them with glutinous rice. Then fold the extra zongzi leaves back to cover the funnel, wrap them, tie them tightly at the waist of the zongzi with ropes, put them into a pot, cover the zongzi with water, and cook them for 2 hours with medium heat, and then they can be eaten when cooked.
How to make zongzi on Dragon Boat Festival? Fish-flavored lotus leaf dumplings?
Ingredients: Sambo rice 1 cup, glutinous rice 1/2 cup, 80g of fish, 20g of dried radish, 2 mushrooms, 5g of dried shrimp and 3 slices of ginger. ?
Seasoning: 2 tbsp soy sauce, rice wine 1 tbsp. ?
Practice:?
1, mix the soaked Sambo rice with glutinous rice, add water 1/2 cups, and steam in an electric cooker (non-electronic cooker, add water 1/2 in the outer cooker); Is the lotus leaf soaked in water?
Use. ?
2. Wash and slice the fish; Wash the dried radish powder and drain the water; Soak mushrooms in water until soft; Wash the shrimps for later use. ?
3, the pot is hot, add oil and stir-fry the shrimp, add mushrooms and stir-fry until fragrant, and then take it out for later use. ?
4. Heat the pan, add oil and stir-fry the ginger slices, then add fish fillets and seasonings and cook on low heat 100 minutes. ?
5. Cover a small steamer with lotus leaves, add the cooked rice with Sambo glutinous rice, then add the materials of methods (3) and (4), add the rice with Sambo glutinous rice, wrap the lotus leaves, and steam in an electric rice cooker (add 1/2 cups of water to the outer pot). ?
How to make zongzi on Dragon Boat Festival? Wudou zongzi?
Ingredients: 360 grams of white glutinous rice, 60 grams of red beans, 60 grams of mung beans, 60 grams of eyebrow beans, 60 grams of peanuts, 80 grams of corn and 24 pieces of zongzi leaves. ?
Practice:?
1. Wash glutinous rice, red beans, mung beans and peanuts respectively and soak them in cold water for 2 hours, and wash plum beans and soak them in cold water 1 hour;
2. Drain water, mix glutinous rice, red beans, mung beans, peanuts, plum beans and corn, and add sugar to taste; ?
3. Wash the leaves, soak them in hot water for 2 hours, and then dry them. ?
4. Take out 2 zongzi leaves, cross-fold them and fold them into the top of a triangle, add a proper amount of glutinous rice mixture, and fold the head and tail. Wrap the other two leaves on both sides, and wrap them with string after folding, that is, five bean dumplings. ?
5. Steam in the cage for 20 minutes and serve.
How to make zongzi on Dragon Boat Festival? Hainan five-color zongzi?
The making method of five-color zongzi is simple. First, stir-fry the glutinous rice with lard or peanut oil until it smells fragrant, then take it out and put it into five boxes respectively. Then a box of leaf juice of wild plants is used to dye one color, which is red, yellow, blue, black and White King respectively. Add salted game, such as mountain pork, yellow meat, venison, etc. or poultry meat. Then wrap it with leaves or banana leaves, one kind of glutinous rice of each color, and then tie it with hemp rope. The form of zongzi is cylindrical, and its size is arbitrary. When cooking zongzi, water should be immersed in it. If it is cooked in multiple pots, there should be five colors of zongzi in each pot, which means auspiciousness. After cooking for about two hours, zongzi can be taken out and eaten when it has a strong fragrance. ?
Eating five-color zongzi can be divided into hot and cold. The five-color zongzi, which has just come out of the hot pot, overflows with fragrance and makes your mouth water. When you take a bite out of the leaves, you only feel soft and sticky, and your tongue is sweet and smooth, and your mouth is full of fragrance, which makes you want to eat. Cold zongzi gradually hardens, which can give people a mellow taste when eaten slowly. After eating, there is still a aftertaste in the mouth that can't be swallowed and spit for a long time.