Various styles of rice dumplings

Domestic: Due to different eating habits in various places, rice dumplings have formed a northern and southern flavor. Among the more famous rice dumplings are:

Beijing rice dumplings

The representative variety of northern rice dumplings, Beijing rice dumplings are larger in size and are oblique square or triangular in shape. At present, most of the products on the market are glutinous rice dumplings. In rural areas, it is still customary to eat rhubarb rice dumplings. Sticky, tough and fragrant, with a unique flavor, Beijing rice dumplings are mostly filled with red dates and bean paste, and a few also use preserved fruit as filling.

Cantonese rice dumplings

The representative variety of southern rice dumplings, Guangdong rice dumplings are the opposite of Beijing rice dumplings. They are smaller in size and unique in shape, with a square front and a sharp corner at the back, like an awl. There are many varieties, in addition to fresh meat rice dumplings and bean paste rice dumplings, there are also egg yolk rice dumplings made with salted egg yolk, as well as assorted rice dumplings with fillings such as diced chicken, duck meat, barbecued pork, mushrooms, and mung beans, which have a better flavor.

Sichuan Zongzi

Sichuan people are addicted to spicy food, so Zongzi can also be divided into sweet and spicy. Sichuan’s spicy Zongzi, due to its exquisite production and complicated craftsmanship, has a unique taste, so it has become Sichuan’s eternal food. One of the popular snacks. The preparation method is to first soak the glutinous rice and red beans for 5 to 6 hours, pour out the water, add pepper powder, Sichuan salt, MSG and a little bacon, and wrap it with rice dumpling leaves into four-cornered rice dumplings of about 60 grams each. Eat it after cooking. It is spicy and delicious, with a unique flavor.

Suzhou Zongzi

Suzhou Zongzi is a long and thin square shape, with fresh meat, jujube paste, bean paste, lard and sand and other varieties. It has the characteristics of exquisite ingredients and fine production. For example, to make zongzi with lard and sand, use the best red adzuki beans. After cooking, peel and filter the sand. Then add multiple times of sugar and an appropriate amount of fat to make the filling. When wrapping, there is also a piece of fat meat in the filling. After cooking, Bright and sweet, oily and fragrant.

Jiaxing Zongzi

Zhejiang Jiaxing Zongzi has a long history and is famous in China. Jiaxing Zongzi is rectangular and comes in varieties such as fresh meat, bean paste, eight treasures, and chicken. Jiaxing’s Zongzi is best known as “Wufangzhai”, known as the “Jiangnan Zongzi King”. Its rice dumplings are unique in selecting ingredients, making and cooking. The rice should be high-quality white glutinous rice, and the meat should be selected from the hind legs of pigs. After the rice dumplings are cooked, the oil from the fat meat will seep into the rice, making it delicious, fat but not greasy. Many friends at home and abroad know the place name of Jiaxing, Zhejiang after tasting Jiaxing rice dumplings.

Hainan Zongzi

Hainan Zongzi is different from northern Zongzi. It is made of banana leaves and is wrapped in a square cone shape. It weighs about half a kilogram. The glutinous rice contains salted egg yolk, barbecued pork and bacon. , braised chicken wings, etc. When the hot rice dumplings are peeled off, there is the fragrance of plantain and glutinous rice first, and then the strong fragrance of meat and eggs. It has both strong and light aromas and a variety of meat and vegetable flavors, which will whet the appetite of the eaters.

Shandong rice dumplings

Among the many varieties of rice dumplings, the oldest and most qualified one is Shandong yellow rice rice dumplings. The glutinous rice dumplings are made of yellow sticky rice and filled with red dates. The product has a unique flavor. When eating, it can be served with white sugar to increase the sweetness according to the diners' habits.

Sichuan Zongzi wrapped with pickled mustard

Sichuan Fuling pickled mustard is world-famous, so using pickled mustard to wrap rice dumplings has become a unique specialty in our country.

Hunan rice dumplings are not spicy enough

Chili smoked fish rice dumplings in western Hunan. Due to the mountains, dense forests and high air humidity in the area, people like to use red peppers and smoked fish to make rice dumplings and eat them. After finishing a rice dumpling, you will be sweating all over.

Inner Mongolia Zongzi has a rich milky aroma

During the Dragon Boat Festival, herdsmen in Inner Mongolia mix glutinous rice with freshly squeezed milk to make rice dumplings. The rice dumplings are full of milky fragrance and are quite unique.

Qinghai rice dumplings wrapped with mutton

Farmers and herdsmen in Qinghai Province like to use fresh mutton to make rice dumplings, which are fat but not greasy and very delicious. This way of eating is more popular in northwest my country.

Raisins are used for Xinjiang rice dumplings

During the Dragon Boat Festival, Xinjiang people use high-quality raisins to make rice dumplings. The snow-white and shiny rice dumplings are like inlaid with countless emerald gems. The fruity food is fragrant.

Miluo Zongzi

It is said that Miluo Zongzi in Hunan is the birthplace of Zongzi. Miluo Zongzi has always been famous for its many varieties and exquisite production. During the International Dragon Boat Festival, dozens of traditional and newly developed rice dumplings are launched for the first time, and are packaged in exquisite vacuum plastic packaging and cans, which are sterile and hygienic and are deeply loved by consumers at home and abroad. Minnan Rice Dumplings Xiamen and Quanzhou’s roasted pork rice dumplings and alkaline rice dumplings are both famous at home and abroad. The roasted pork rice dumplings are made with exquisite craftsmanship. The glutinous rice must be of the highest quality. The pork must be three-layered and braised until it is fragrant and rotten. Mushrooms, dried shrimps, lotus seeds, braised broth, white sugar, etc. are added. When eaten, it is dipped in minced garlic and mustard. , red chili sauce, radish sour and other various seasonings, it is sweet, tender and smooth, oily and not greasy. In southern Fujian, "heat" and "burn" have the same meaning. The so-called "roasted meat rice dumplings" are rice dumplings that are meant to be eaten while they are hot. Eating them hot has more flavor.

Taiwanese rice dumplings

With a strong southern Fujian flavor, there are many varieties, including white rice rice dumplings, mung bean rice dumplings, barbecued pork rice dumplings, eight-treasure rice dumplings, and roasted pork rice dumplings. Roast pork rice dumplings are the most popular. Its "content" is rich and colorful, including pork, scallops, taro, dried clams, duck eggs, etc., and has become a traditional snack that can be seen all year round. Hsinchu’s “Chengjia Meat Rice Dumplings”, Changhua’s “Meat Rice Dumplings” and Tainan’s “Zaifahao Meat Rice Dumplings” are all famous. Babao Zong is also a representative variety. It has a variety of ingredients. Cut the pork leg, fat, chestnuts (or peanut kernels), dried radish, and squid into cubes respectively. Heat the pot, add minced onions first, and then add the above ingredients. Stir-fry it with wine, soy sauce and sesame oil, mix it with glutinous rice, wrap it and steam it until it's fragrant.

The famous singer Teresa Teng became very popular with her song "Roast Meat Zongzi" in Taiwanese, which shows the status of Taiwanese Zongzi in Taiwan's food culture.

In addition, famous rice dumplings include Guizhou’s “sauerkraut rice dumplings”, Xi’an’s “honey cold rice dumplings”, Xiamen’s “roasted pork rice dumplings”, northern Jiangsu’s “salted egg rice dumplings”, and Shanghai’s “salted rice dumplings”. Yunnan's "ham rice dumplings" and so on have their own characteristics.

Abroad: Eating rice dumplings during the Dragon Boat Festival is a traditional custom in China, but in some countries and regions around the world, there is also the custom of eating rice dumplings.

Vietnamese Zongzi

Vietnamese Zongzi are wrapped in banana leaves and come in round and square shapes. They believe that round rice dumplings represent heaven and square rice dumplings represent earth. The unity of heaven and earth brings good luck and good fortune. Eating rice dumplings during the Dragon Boat Festival can bring good weather and good harvests.

Zongzi in Myanmar

Burmese people love to eat zongzi, but it is not associated with the Dragon Boat Festival. Zongzi is made of glutinous rice and filled with ripe banana and coconut. This kind of rice dumplings has a fragrant and intoxicating aroma.

Cambodian rice dumplings

Cambodian rice dumplings are called "bag rice dumplings". They are not wrapped in plant leaves. Instead, a cloth bag is used to separate glutinous rice, red beans, red dates, etc. The bags are stuffed layer by layer, then tied tightly and steamed. When eating, peel off the cloth bag and cut it with a knife.

Thailand’s rice dumplings

The rice dumplings wrapped by Thais are as small as eggs. Because they are wrapped in green rice dumpling leaves, they turn light green when steamed and have a very refreshing taste.

Japanese rice dumplings

In Japan, people make rice dumplings not with glutinous rice, but with ground rice flour. The shape of the rice dumplings is also different from that in China. They are used to making rice dumplings with hammers. shaped rice dumplings.

North Korean rice dumplings

North Korean rice dumplings are called "wheel cakes". People boil fresh mugwort leaves, mash them, add them to rice noodles, and then shape them into wheel shapes. They taste delicious when eaten.

Philippine rice dumplings

Filipinos like to make long rice dumplings, and the flavor is different from the rice dumplings in Zhejiang, China. Zongzi is also an essential Christmas food for Filipinos.

Zongzi in Indonesia

Indonesians are very particular about the filling of rice dumplings. They often use fresh minced meat, mushrooms and green onions to make rice dumplings. It's smooth and delicious when eaten, and you won't get tired of it if you eat more.

Costa Rica’s rice dumplings

Costa Rica’s rice dumplings are made of specially processed sticky corn flour as the main raw material, with chicken, beef, carrots, potatoes, etc., and some are also watered Serve with beef gravy and wrap in fresh banana leaves into a flat square shape.

Mexican Zongzi

Mexicans also have the custom of eating Zongzi, which they call "Damale". The main ingredient is coarse-grained cornmeal, stuffed with sliced ??meat and chili peppers, and wrapped in corn leaves or banana leaves, giving it a unique flavor.

Peruvian Zongzi

Peruvian people eat Zongzi at Christmas. The whole family sits together to celebrate Christmas and eat Zongzi, even the married daughter. Rush back to your parents’ home and try the flavor of her parents’ rice dumplings again.

Ingredients: A certain amount of glutinous rice balls, 300 grams of pork belly, 1/3 spoon of salt, appropriate amount of rice dumpling leaves and waterweed rope, 1/3 bowl of soy sauce, a small amount of rice wine and MSG

Method: Cut the pork into 5 cm strips and soak them in soy sauce, rice wine and MSG overnight; mix the glutinous rice with the meat-soaked sauce and salt, let it sit for 10 minutes and then mix until evenly distributed; 2 rice dumpling leaves facing each other, back to back, Fold 1/4 of the leaf stem into a right-angled spoon shape, place about 2 tablespoons of rice in the leaf spoon, place the meat strips straight inside, then spread another 2 tablespoons of rice to cover the meat strips, keep the handle of the leaf spoon open and match Use the other hand to fold the remaining part of the rice dumpling leaf up from the end of the rice and fold the corners on both sides. The whole body of the rice dumpling is held by the hand holding the stipe, and the middle hand pinches and folds the cover leaf; use a straw rope to wrap the folded leaves tightly, and then wrap the whole body of the rice dumpling; wrap all the rice dumplings and put them in a large pot. , add cold water and bring to a boil over high heat, then switch to medium-low heat and continue to cook for 4 hours, turn off the heat and simmer for 1 hour.

Main nutrients: 80g protein, 170g fat, 463g carbohydrate, 3930mg sodium, 210mg cholesterol, 3790cal

Simple meat rice dumplings

1. Glutinous rice puffs Set aside for 2 hours

2.

Put shredded mushrooms, dried shrimps, shallots and shredded pork into the inner pot and stir-fry until fragrant. Stir-fry with glutinous rice. Add a little soy sauce, sesame oil and pepper. Season with flour, sugar, and oyster sauce until the rice is half cooked

3. Wash the rice dumpling leaves and wrap the ingredients in 2. You can add fried pork belly, egg yolk, and lotus seeds according to your personal preference

4. Pour about 3 cups of water into the outer pot of the rice cooker. Submerge the water in the inner pot and put the rice dumplings in to steam until cooked

Notes:

1. This is more It's simple to make, just use a rice cooker. Of course, it's most convenient to buy it and make it yourself. The taste will be different

2. If you add water directly to steam in step 2, the ratio of oily rice to water to glutinous rice will be about 1 Compare 2

3. If you can’t wrap it into a rice dumpling shape, you can actually just add the rice dumplings

Mung bean and duck egg rice dumplings (this one is delicious)

Glutinous rice, 750 grams each of mung beans, 25 grams of peanuts, and 5 cooked salted duck egg yolks. Chop the egg yolk and mix it with glutinous rice, mung beans and peanuts to make the filling. Take the soaked rice dumpling shell leaves and fold them into a bucket shape, fill them with an appropriate amount of fillings, wrap them up, put them into a pot and add cold water to submerge the rice dumplings. After boiling for 1 hour, reduce the heat to simmer for 1 hour.

Savory chicken rice dumplings

Ingredients: 600 grams of glutinous rice, 800 grams of chicken, 400 grams of potatoes, 80 grams of dried shrimps, 1 tablespoon of minced garlic, half a tablespoon of light soy sauce, green onions, Salt, chicken essence, some cornstarch, appropriate amount of rice dumpling leaves, appropriate amount of rice dumpling rope.

Method: 1. Chop the chicken, potatoes and green onions, add salt, garlic, chicken essence, cornstarch and other seasonings and mix well.

2. Wash the glutinous rice and soak it in water for half an hour. Heat the pot, sauté the onion, ginger and garlic until fragrant, add the glutinous rice and light soy sauce and stir-fry evenly.

3. Use 2 rice dumpling leaves, fold them into a leaky shape, add 1 tablespoon of fried glutinous rice, add the stuffing mixed in step 1, and then add 1 tablespoon of glutinous rice on top.

4. Tie the rice dumplings with the rice dumpling rope, put them into the pressure cooker and cook for 30 minutes, then serve them hot. If it is a regular pot, it needs to be cooked for about 2 hours.

Authentic gold medal Cantonese steamed rice dumplings

Ingredients: 1. 500 grams of glutinous rice, 1 dried shiitake mushroom, 4 lotus seeds, 10 grams of dried shrimps, 50 grams of mung beans, 2 chestnuts grains, 1 dried lotus leaf, 6 dried bamboo leaves, and 2 dried alkali grass.

2. 1 salted egg yolk, a little pepper, 30 grams of taro, ribs, about 100 grams of fat; five-spice powder, scallion oil, a little MSG and salt.

Method: 1. Soak the ingredients in Ingredient 1 in water until soft. Soak the glutinous rice for at least 2 and a half hours, then marinate with pepper, scallion oil, monosodium glutamate and salt. Cut the taro into cubes and fry, set aside.

2. Cut the fat into pieces and marinate with five-spice powder for about 30 minutes. Cut the ribs into pieces and marinate them with black vinegar, soy sauce, salt, MSG and flour and set aside.

3. Tear the lotus leaves in half, put the thick side down, lay 3 bamboo leaves, and put half of the glutinous rice. Then add shiitake mushrooms, lotus seeds, dried shrimps, chestnuts, salted egg yolk, fatty pork, ribs, taro, and mung bean kernels. Add the other half of the glutinous rice and cover with the other 3 bamboo leaves.

4. Fold the left and right sides of the lotus leaf in half, then fold it in half and wrap it into a square shape. Wrap it with alkali grass and tie it tightly. 5. Boil the rice dumplings in water for four hours before serving.

Warm reminder:

The deliciousness of rice dumplings depends on the filling, but choosing good rice dumpling leaves is also very important. It is best to choose rice dumpling leaves that are tough, soft, not easily broken, and have beautiful colors. The leaves need to be soaked in water to restore their toughness so that they can be easily wrapped.

Jiaxing Zongzi

Materials:

Jiangmi (glutinous rice)

Zongzi leaves

Method: (Everyone Reference)

1. Soak the glutinous rice one day in advance

2. It is best to buy pork belly for meat. After cooking, the fat will soak into the glutinous rice, which will make it extra special. It's delicious, and the meat tastes like firewood after being cooked for a long time

3. Wash the meat and cut it into small pieces, then add soy sauce, five-spice powder, garlic powder, cooking wine, sugar, and a little salt, and marinate for two hours.

4. When making rice dumplings, the meat is different from the dates. The meat must be wrapped in glutinous rice so that the flavor of the meat will not leak out.

The oil and aroma will be Being nourished by the glutinous rice, the meat is mixed with the fragrance of rice, and the rice is entangled with the fragrance of meat, making it an endless aftertaste.

5. It takes at least 2 hours to cook the rice dumplings...

How to make taro meat rice dumplings

Ingredients:

Glutinous rice 2 cups, 4 taros, 1/3 cup blackeye beans (you can use blackeye beans from American stores), 1/3 cup red beans, a little pepper, 1 teaspoon sesame oil, a little green onion (chopped), 1 clove garlic (chopped), appropriate amount of oil.

Stuffing:

1 Cantonese-style sausage, the same amount of salted pork cut into pieces, a handful of dried shrimps, and mushrooms.

Seasoning:

A small amount of five-spice powder, 1 teaspoon of oil, a small amount of pepper, 1 teaspoon of sesame oil, 1 teaspoon of light soy sauce, 1 teaspoon of wine, half a teaspoon of oil, and a pinch of salt , a little sugar.

Method:

Wash the glutinous rice and beans and soak them in water for half an hour. Peel taro, wash, cut into cubes, and coat with oil. Heat oil in a pot, sauté onion and garlic until fragrant, add ingredients, stir-fry until fragrant, set aside. Mix the meat (add 1 teaspoon cornstarch), dried shrimps, mushrooms and seasonings and mix well. Then wrap it like brown rice dumplings and cook for 2 hours.

It’s really delicious. These can make 10 small pillow rice dumplings. It can make about 0-15 triangular rice dumplings.

Pork rice dumplings:

①Ingredients: 2.5 kilograms of glutinous rice, 1.5 kilograms of fresh pork (half fat and lean), 25 grams of wine, 150 grams of soy sauce, 70 grams of salt, A little MSG and an appropriate amount of rice dumpling leaves. ②Method: Wash the glutinous rice first, add sugar, salt and soy sauce and mix well. Then cut the pork into rectangular pieces and mix well with the remaining ingredients. Then roll the rice dumpling leaves into a funnel shape, put in 40 grams of glutinous rice, add a piece of fat and lean meat, then cover with about 30 grams of glutinous rice, smooth it out, and wrap it up. Finally, put the wrapped rice dumplings into water and boil for 1 hour, then cook over warm fire for about 1 hour. During the cooking process, water should be added continuously to maintain the original water level. Once cooked, remove from the pot.

Orange peel beef rice dumplings

1000 grams each of soaked glutinous rice and mung beans, 100 grams each beef and tangerine peel, 50 grams minced pork, minced green onion, minced ginger, and appropriate amount of salt. Stir-fry the minced green onion with lard, add beef, tangerine peel, and minced pork in sequence and stir-fry for half a minute, then drizzle with sesame oil to make the filling. When wrapping, first fill in the mixed glutinous rice and mung beans, sandwich the fillings in the middle, and then cook as above.

100g Zongzi

750g glutinous rice, 25g each of green plums, pineapple meat, and winter melon strips, 15g each of watermelon seeds, walnut kernels, raisins, and red silk, 300 grams of white sugar gram. First, boil green plums, pineapple meat, and winter melon strips in white sugar, drain the water, and then marinate in white sugar for 24 hours to make the filling. Wrap into five-cornered square rice dumplings, cook for 50 minutes, remove from heat and simmer for 4 minutes.

Curry beef rice dumplings

[Raw materials/seasonings]

(1) 600 grams of American tendon meat

600 grams of glutinous rice

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(2) 1/2 cup diced bamboo shoots

1/2 cup diced shiitake mushrooms

1/2 cup peanuts

4 tablespoons dried shrimps

(3) 20 rice dumpling leaves

10 cotton threads

(1) 1 tablespoon curry powder

A little salt

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(2) 1 tablespoon curry powder

An appropriate amount of salt

An appropriate amount of crispy shallots

[Production process]

(1) Wash the glutinous rice, soak in water for 2 to 3 hours and then steam until cooked.

(2) Cut the tendon beef into 12 pieces, cut 2 pieces of beef into cubes, and mix in the seasoning (1). Add water and boil (or steam) the rest.

(3) Heat 4 tablespoons of oil in a wok, add steamed glutinous rice, add 1 cup of beef cooking broth from method (2), and fry the glutinous rice until half cooked.

(4) Stir-fry ingredients (2) and diced raw beef in a separate pan, add seasoning (2) and stir-fry evenly, then add the glutinous rice from step (3) and stir-fry evenly. spare.

(5) Fold every 2 rice dumpling leaves, first add 1 tablespoon of method (3) Mix the fried glutinous rice filling, then add 1 piece of cooked beef, and then add the glutinous rice Fill the stuffing, wrap it up and tie it with cotton thread, and put it in the steamer for 0 minutes.

Northern Taiwan Meat Zongzi

[Ingredients/Seasonings]

2 jins of long glutinous rice

2 jins of pork belly

20 salted duck egg yolks

About 20 mushrooms

About 20 chestnuts

2 taels of shrimp

2 taels of shallots< /p>

2 to 3 cups of water

60 to 80 rice dumpling leaves

3 to 5 tablespoons of soy sauce

A little salt

Appropriate amounts of five-spice powder and pepper

[Production process]

(1) Wash the long glutinous rice, soak it for half an hour, drain and set aside.

(2) Heat the oil in the pan, sauté the shallots until fragrant, add dried shrimps, mushrooms, pork belly and chestnuts and stir-fry together, then add seasonings and 2 to 3 cups of water and brine for 20 minutes.

(3) Pick out the marinated pork belly, mushrooms and chestnuts and set aside. Use the remaining marinade to fry the rice until half cooked.

(4) Take 2 rice dumpling leaves and overlap them back to back, then fold them into a triangular ladle shape, add 1 ladle of rice, add pork belly, shiitake mushrooms, salted duck egg yolk, and then cover with 1 ladle of rice to wrap it up. Triangular cone shape, tied with cotton rope, put in a steamer and steam for 1.5 to 2 hours until cooked.

Comprehensive list of how to make various kinds of rice dumplings during the Dragon Boat Festival. North and South flavors of rice dumplings:

Due to different eating habits in different places, rice dumplings have formed a North and South flavor. Among them, the more famous rice dumplings are:

Beijing Zongzi is a representative variety of northern rice dumplings. Beijing Zongzi is larger and has an oblique square or triangular shape. At present, most of the products on the market are glutinous rice dumplings. In rural areas, it is still customary to eat rhubarb rice dumplings. Sticky, tough and fragrant, with a unique flavor, Beijing rice dumplings are mostly filled with red dates and bean paste, and a few also use preserved fruit as filling.

The representative variety of southern rice dumplings, Guangdong rice dumplings are the opposite of Beijing rice dumplings. They are smaller in size and unique in shape, with a square front and a sharp corner at the back, like an awl. There are many varieties, in addition to fresh meat rice dumplings and bean paste rice dumplings, there are also egg yolk rice dumplings made with salted egg yolk, as well as assorted rice dumplings filled with diced chicken, duck meat, roasted pork, mushrooms, mung beans, etc., which have a better flavor.

Some ways to make rice dumplings:

It’s the Dragon Boat Festival again, and every household must eat rice dumplings. In midsummer, I smell the fragrance of mugwort leaves and make rice dumplings to celebrate the Dragon Boat Festival. Although there are quick-frozen rice dumplings in supermarkets now, I always feel that there is something missing when eating them. It is better to make rice dumplings by yourself. It is up to you to decide what flavor you want to eat. Maybe a generation of famous rice dumplings will be born in your hands.

1. Preprocessing of raw materials 1. Brewing of glutinous rice, mung beans and peanuts:

After washing the pure glutinous rice, soak it in 60℃ water for 5 hours, or use Soak in cold water for 12 hours.

After washing the mung beans, soak them in boiling water for 3.5 hours, or soak them in cold water for 12 hours and then peel them for the best effect.

Soak peanuts in boiling water for 3 hours, or soak in cold water for 5 hours and then peel.

2. How to make scallion and ginger oil: stir-fry minced scallions, minced ginger, and a little refined salt in 25 grams of lard until golden brown. After the aroma comes out, remove the minced scallions and ginger to make scallion and ginger oil.

3. Glutinous rice and mung bean paste: Mix the soaked glutinous rice and mung bean paste in a ratio of 3:1, then add some alkali (3 kg of glutinous rice, 10 g of alkali), and then mix in green onion and ginger. oil to make glutinous rice and mung bean paste.

4. How to make bacon with tangerine peel:

Ingredients: 250 grams of streaky pork, a little salt, 1 tablespoon green onion, appropriate amount of shredded ginger, 20 pieces of tangerine peel, shredded, a little cooking wine.

Preparation method: wash the meat, cut it into finger-thick strips, mix sugar, salt and cooking wine, rub it on the meat strips, then add shredded green onion, ginger and tangerine peel and mix well. . After pickling for 10 hours, remove the green onion and ginger shreds.

5. Preparation method of fermented bean curd and bacon:

Ingredients: 250 grams of pork belly, sugar, 1 tablespoon green onion knots, shredded ginger, a little cooking wine.

Preparation method: Cut the meat into finger-thick strips, mix sugar, cooking wine, green onion knots, and shredded ginger, rub it on the meat strips, marinate for 10 hours, remove the green onions and ginger, and add fermented bean curd. Crush it, mix in the seasonings for marinating the meat strips, and marinate for another 1 hour.

6. Method for making tangerine peel beef:

Ingredients: 500 grams of beef shank, 2 tablespoons of soy sauce, 100 grams of green onion, 1 teaspoon of cooking wine, a little fennel, 30 fennel ( Wrap it with gauze) Two slices of tangerine peel and a little baking soda

Preparation method: Cut the washed beef into finger-thick strips, rub it evenly with baking soda, put it into an appropriate amount of boiling water, and then put it in order Add sugar, green onions, cooking wine, Sichuan peppercorns, and cumin. Boil for a while, add soy sauce, and cook until medium cooked.

7. How to make bacon:

Ingredients: 500 grams of streaky pork, 250 grams of sweet noodle sauce, a little cooking wine, a little green onion, 1 root of ginger, 15 grams of plastic rope hair paper (window paper ).

Preparation method: Wash the meat and cut into strips about 33 cm long, 3.3 cm wide and 3.3 cm thick. Add the cooking wine, chopped green onion, and minced ginger to the sweet noodle sauce and mix well. Soak the meat strips in the sweet noodle sauce for 2 hours. Wrap each piece of meat tightly with window paper, tie it with rope, and hang it in a cool place to air-dry, which will take about 10 days.

8. How to make sausage:

Ingredients: 1 kilogram of fat and lean pig meat, half a spoon of cooking wine, 3 tablespoons of refined salt, 1 tablespoon of green onion, 2 roots of ginger, 25 grams of ginger, 3 casings If you like the taste of tangerine peel, you can add some shredded tangerine peel to pickle it, or add MSG.

Preparation method: Cut the pork into 1 cm cubes and marinate with the above seasonings for 10 hours. Soak the casings in 50°C water for 5 to 6 hours until soft, then pour water into the intestines and set aside. Use a funnel to pour the diced meat (remove shredded tangerine peel, green onion and ginger) into the casings, divide it into sections while filling, and hang it in a cool place to dry in the shade, which will take about 1 week.

9. *How to make roast pork:

Ingredients: 500 grams of lean and fat pork, five-spice powder, 1 tablespoon of cooking wine, half a tablespoon of white sugar, 50 grams of shredded green onions and a little fresh ginger , 100 grams of advanced soy sauce and appropriate amount of oil.

Preparation: Cut the pork into long strips 3.3 cm wide, 6.7 cm long, and 2.7 cm thick, marinate with the above seasonings for 24 hours, fry the meat strips over low heat until medium-cooked, and cut into pieces. Set aside.

10. How to make bean paste:

Put the boiled beans in a small bamboo sieve and put a small basin of water under the sieve. Knead the beans on the bottom of the sieve with your hands, sift the bean paste into the basin, pour the bean paste water into the bean bag cloth bag, squeeze out the water, and serve as bean paste.

11. Specific wrapping methods for various types of rice dumplings:

Ingredients for ham rice dumplings: prepared glutinous rice, mung bean wedges, 750 grams of diced ham, 50 grams of winter mushrooms or shiitake mushrooms, 25 grams of minced pork, 50 grams of refined starch, 10 grams of sesame oil, 5 grams of lard, 25 grams of minced green onion, minced ginger, appropriate amount of refined salt, 1 tablespoon of white sugar, bamboo leaves, and lotus root.

Preparation method: Use lard to fry the minced onion and ginger until yellow. After removing the minced onion and ginger, add diced ham, minced pork, diced mushrooms, white sugar and salt and stir-fry for 30 seconds, thicken and pour on sesame oil, serve as filling and set aside.

Take 2 soaked rice dumpling leaves, fold them into a bucket shape, fill them with glutinous rice and mung bean wedges, sandwich the filling in the middle of the glutinous rice, cover it with glutinous rice, wrap it into a pentagonal square bottom cone shape, and tie it tightly. Then put it in the steamer, tighten it tightly, put in cold water until the rice dumplings are covered. After cooking for 1 hour, reduce to simmer and simmer for 30 minutes. If using a pressure cooker, cook for 25 minutes, then remove from heat and simmer for another 5 minutes.

If there are no bamboo leaves, reed leaves will also work. There are three reed leaves on each side, folded into a bucket shape.

Ingredients for tangerine peel and bacon rice dumplings: 750g of soaked glutinous rice and mung bean wedges, 50g of peanut wedges, 250g of tangerine peel and bacon strips, bamboo leaves and horse lotus.

Preparation method: The wrapping method and cooking time are the same as ham rice dumplings, except that the filling is made of tangerine peel bacon strips.

The ingredients, preparation method, and cooking time of fermented bean curd and bacon rice dumplings are the same as those of ham meat rice dumplings, except that the filling is replaced with tangerine peel beef.

Ingredients for salted duck egg rice dumplings: prepared glutinous rice, 750 grams of mung bean wedges, 25 grams of peanut wedges, 5 cooked salted duck egg yolks, 5 bamboo leaves, and lotus root.

Preparation method: The wrapping method is the same as that of ham rice dumplings. Wrap it up, put it in the steamer and cook for 1 hour, then lower the heat and simmer for 10 minutes.

Ingredients for bacon rice dumplings: prepared glutinous rice, 750 grams of mung bean wedges, 25 grams of peanut wedges, 250 grams of diced bacon, 2 tablespoons of white sugar, bamboo leaves, and lotus root.

Preparation method: The wrapping method and cooking time are the same as those of ham rice dumplings, except that the filling is changed to bacon.

The ingredients, packaging, and cooking time of sausage rice dumplings are the same as those of ham rice dumplings, except that the filling is replaced with diced sausage.

*Ingredients for roasted pork rice dumplings: 750g of prepared glutinous rice and mung bean wedges*250g of diced roasted pork, 25g of diced winter mushrooms or shiitake mushrooms, 25g of lard, 25g of white sugar, 1 tablespoon of refined starch, 10g of sesame oil, 5g of horseradish. 50 grams of diced green onions and appropriate amount of ginger slices.

Preparation method: Use lard to sauté the onion knots and ginger slices until fragrant, remove the onion and ginger, then add diced roasted pork, diced mushrooms, diced water chestnuts, white sugar, and an appropriate amount of soy sauce for marinating the roasted pork. Stir-fry for 30 seconds to thicken the rice dumplings, drizzle with oil and serve as rice dumpling filling. Fold two bamboo leaves into a bucket shape, fill them with glutinous rice and mung bean wedges, sandwich the filling between the glutinous rice and mung bean wedges, wrap them into a pentagonal square bottom cone shape, tie them tightly, put them in a pot and seal them tightly, add cold water to the rice dumplings, and cook for 1 hour Finally, simmer for 30 minutes. If using a pressure cooker, cook for 25 minutes, then remove from heat and simmer for another 5 minutes.

Ingredients for small oyster rice dumplings: 750 grams of prepared glutinous rice and mung bean wedges, 25 grams of fresh and plump oysters (mussels), 75 grams of minced pork, 100 grams of tender shredded bamboo shoots, 25 grams of refined starch, 1 tablespoon of chopped green onion. , minced ginger, white pepper, a little lard (or vegetable oil), refined salt, and an appropriate amount of white sugar.

Preparation method: Stir-fry minced pork with lard. When fragrant, add oysters, chopped green onion, minced ginger, sugar, refined salt, stir-fry for 1 minute, add white pepper, stir-fry evenly, and thicken the sauce. Into rice dumpling filling.

The wrapping method and cooking time are the same as *roasted pork rice dumplings. Dried oysters must be soaked in cold water for about 3 hours.

The above 9 kinds of salty rice dumplings can be dipped in red soy sauce when eating.

Ingredients for Chengsha Zongzi: 1kg of soaked glutinous rice, 500g of mung bean paste or black bean paste, 250g of white sugar, 250g of lard, 250g of refined salt, appropriate amount of sugar and osmanthus.

Preparation method: Stir-fry the bean paste with lard until thoroughly stir-fried, add sugar (white sugar for mung bean paste, and native brown sugar for black bean paste, also called flat sugar). After taking it out of the pot, add some sweet-scented osmanthus. Fold two reed leaves into a bucket shape, fill it with glutinous rice and bean paste filling, cover it with glutinous rice, and wrap it into a pentagonal square-bottomed cone shape. After tying it tightly, put it in the pot and stack it tightly. Pour cold water until the rice dumplings are covered. Cook for 50 minutes, remove from heat and simmer for 4 minutes until cooked.

Ingredients for nut-osmanthus rice dumplings: 750 grams of glutinous rice, 50 grams each of black and white sesame seeds (2/3 broken), 100 grams of raw lard, 250 grams of white sugar, a little salt, 50 grams of sweet-scented osmanthus, 50 grams of refined starch, 1 tablespoon of bamboo leaves , Ma Lian.

Preparation method: Mix the white sugar, salt, and black and white sesame seeds evenly, stir into the raw lard (pick out the filaments in the lard), pour the wet starch while mixing, and finally add the sugar osmanthus. , mix well and serve as filling.

The wrapping and cooking time are the same as Chengsha Zongzi.

Ingredients for Baiguo Zongzi: 750 grams of glutinous rice, 25 grams each of green plums, pineapple meat, and winter melon strips. 15 grams each of watermelon seed kernels, walnut kernels, raisins, and red silk. 300 grams of white sugar.

Preparation method: Boil the green plums, pineapple flesh, and winter melon strips in white sugar, drain the water, then marinate in white sugar for 24 hours, and wrap them in glutinous rice with the above ingredients. The wrapping method and cooking time are the same as the nut-osmanthus rice dumplings.