The local customs in Jinhua include making zongzi on the Dragon Boat Festival and eating zongzi on the Mid-Autumn Festival. The wrapping method of Jinhua Zongzi is different from Jiaxing Zongzi. Jinhua Zongzi pays attention to the whole head and the whole angle, which is firm and firm, and feels more tenacious in taste.

Xianxianjia's zongzi has its own unique preparation method in ingredients. In all rice materials and fillings, no monosodium glutamate and no salt are added, only light soy sauce, white sugar, cooking wine and a little old soy sauce are used, so Xianxianjia's zongzi has a very soft taste and won't feel stiff.

The meat for dumplings is made of local local pork. The pork belly of male pigs is selected, cut into sections, mixed with soy sauce and cooking wine, wrapped with meat for dumplings, and then mixed with fried Jinhua dried vegetables.

The egg yolk and chestnut used for dumplings should be carefully selected.

The most distinctive zongzi of Xianxian's family is the miscellaneous grains and bean paste zongzi. First, the ingredients of rice are: two thirds of glutinous rice, and the other third is made up of red beans, peanuts, millet, sweet corn kernels and black rice.

The bean paste of Xianxian's family is made by hand according to the local practices of Jinhua people. The excellent local red beans are selected, soaked for one night, washed, drained, boiled in a pressure cooker, and mashed in a stone mortar. In order to save trouble, it can now be broken in a cooking machine, and then mixed with brown sugar according to the ratio of red beans to brown sugar of 1:1. The bean paste made in this way has a pure taste and is not tired of eating more.

The method of making zongzi is also very strict. There should be diamonds at the four corners, and the tying line is very tight, only exquisite, not quick.

Cooking zongzi is also a science. After years of exploration, a set of experience in cooking zongzi has been summed up. First, when the zongzi is put into the pot, add water. The water must submerge the zongzi, boil it on high fire, then cook it on high fire for three hours, and then simmer it for eight to ten hours. The zongzi cooked in this way has all the oil in the stuffing forced out of the soup, so you won't feel fat when you eat zongzi.

Jane friends, Xianxian sends delicious food every day. Have you got it?