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1. Origin of Dragon Boat Festival:

Dragon Boat Festival, also known as Duanwu, is one of the biggest traditional festivals in China. The meaning of "Duan" is the same as that of "Chu", and calling "Duan Wu" is just like calling "the fifth day"; The word "five" in Duanwu is also connected with "noon". According to the order of earthly branches, May is the "noon" month. Because noon is "the sun", Duanwu is also called "Duanyang". On May 5th, both the month and the day are five, so weighing five is also weighing noon.

In addition, there are many nicknames for the Dragon Boat Festival, such as Summer Festival, Yulan Festival, Daughter's Day, Mid-Day Festival, Dila Festival, Poet's Day and so on. The numerous nicknames of the Dragon Boat Festival indirectly illustrate the divergence of the origin of the Dragon Boat Festival custom. That's exactly what happened. There are at least four or five theories about the origin of the Dragon Boat Festival, such as: in memory of Qu Yuan; Wuyue's national totem sacrifice theory; From the three generations of summer solstice festival; Evil month and evil day drive away, and so on.

Up to now, the most influential view on the origin of the Dragon Boat Festival is in memory of Qu Yuan. In the field of folk culture, Chinese people associate the Dragon Boat Race and eating Zongzi with Qu Yuan. It is said that after Quyuan jumped into the river, the local people injured him and died, so they sailed to rescue him, because of the custom of racing; He also said that people often put food into the water to offer sacrifices to Qu Yuan, but most of them were eaten by the dragon. Later, due to Qu Yuan's suggestion, they used neem leaves to wrap rice, wrapped with colored silk, and made it look like zongzi later.

2. North-South flavor of Zongzi:

Zongzi has formed a North-South flavor due to different eating habits in different places. Among them, the more famous Zongzi are:

Beijing Zongzi is a representative variety of North Zongzi, and Beijing Zongzi is a big one with an oblique quadrangle or triangle. At present, most of the products on the market are glutinous rice dumplings. In rural areas, people are still used to eating rice dumplings. Sticky, tough, fragrant and unique, Beijing Zongzi is mostly filled with red dates and red bean paste, and a few of them also use preserved fruit as stuffing.

Guangdong Zongzi is the representative variety of South Zongzi. Contrary to Beijing Zongzi, Guangdong Zongzi is smaller, unique in appearance, square in front, and has a sharp horn protruding from the back like an awl. There are many varieties, besides fresh meat dumplings and red bean paste dumplings, there are 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.

3. Some ways to wrap zongzi:

It's the Dragon Boat Festival again, and every household has to eat zongzi. Smell the fragrance of wormwood leaves in midsummer and wrap zongzi for the Dragon Boat Festival. Although there are quick-frozen zongzi in the supermarket now, I always feel that there is something missing when I eat them. I still make my own dumplings, and it's up to me to decide what taste I want to eat. Maybe a generation of famous zongzi will be born in your hands.

1. Pre-processing of raw materials 1. Soaking glutinous rice, mung beans and peanuts:

After washing pure glutinous rice, soak it in water at 6℃ for 5 hours or in cold water for 12 hours.

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

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

2. Preparation method of onion and ginger oil: stir-fry minced onion, Jiang Mo and a little salt in 25g lard until golden brown, and then remove minced onion and ginger to get onion and ginger oil.

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

4. Preparation method of dried tangerine peel bacon:

Ingredients: pork belly 25g, sugar, a little salt, 1 tablespoon scallion, a proper amount of shredded ginger, 2 dried tangerines, 2 pieces of shredded cooking wine.

Method: Wash the meat, cut it into finger-thick strips, mix sugar, salt and cooking wine, rub it on the strips, then add shredded onion, shredded ginger and shredded tangerine peel and mix well. After pickling for 1 hours, remove shredded onion and ginger.

5. Method of making preserved bean curd bacon:

Ingredients: pork belly with 25g sugar, 1 tbsp onion, shredded ginger and a little cooking wine.

Method: Cut the meat into strips the thickness of fingers, mix the sugar, cooking wine, onion knots and shredded ginger, rub them on the strips, marinate for 1 hours, pick up the onions and ginger, crush them with sufu, mix in the flavor of the marinated strips, and marinate for 1 hour.

6. Method of making dried tangerine peel beef:

Ingredients: 5g of beef tendon, 2 tablespoons of sugar, 1g of onion, 1 root of pepper powder, 1 teaspoon of cooking wine, 3 pieces of fennel (wrapped in gauze). Method: Cut washed dried tangerine peel beef into strips the thickness of fingers, rub them evenly with baking soda, put them into appropriate boiling water, and then add sugar, onion and baking soda in turn.

7. Preparation method of bacon:

Ingredients: pork belly 5g sweet noodle sauce 25g cooking wine, a little onion, a ginger 15g and plastic rope wool paper (enough paper).

Method: Wash the meat and cut it into strips about 33 cm long, 3.3 cm wide and 3.3 cm thick. Mix the cooking wine, chopped green onion and Jiang Mo in the sweet noodle sauce. Soak the meat strips in the sweet noodle sauce for 2 hours. Wrap each piece of meat tightly with enough paper, tie it with a rope, and hang it in the shade to dry, about 1 days.

8. How to make sausage:

Ingredients: 1 kg of fat and lean pork, 1 kg of cooking wine, half a sausage spoon of white sugar, 3 tablespoons of refined salt, 1 tablespoon of onion, 2 ginger and 25 grams of casing. If you like the smell of dried tangerine peel, you can put some shredded dried tangerine peel for pickling or monosodium glutamate.

Method: Cut the pork into 1cm square dices, and marinate with the above seasoning for 1 hours. Soak the casing in water at 5℃ for 5 ~ 6 hours to be soft, and then pour water into the intestine to pass through for later use. Pour diced meat (shredded tangerine peel and onion ginger) into the casing with a funnel, divide it into sections while pouring, and hang it in the shade to dry in the shade for about 1 week.

9. Preparation method of barbecued pork:

Ingredients: 5g of pork with both fat and thin, 1 tbsp of cooking wine, half a tbsp of sugar, 5g of shredded onion and fresh ginger, and 1g of high-grade soy sauce.

production: cut the pork into strips 3.3cm wide, 6.7cm long and 2.7cm thick, marinate with the above seasoning for 24 hours, fry the meat strips with slow fire until medium-cooked, and dice them for later use.

1. Preparation method of bean paste:

Put the boiled beans in a small bamboo sieve and put a small pot of water under the sieve. Rub the beans with your hands on the bottom of the sieve, sieve the bean paste into the basin, pour the bean paste water into the bag of bean wrap cloth, and squeeze out the water to form the bean paste.

11. Specific packaging methods of all kinds of zongzi:

Ham and meat zongzi Ingredients: prepared glutinous rice and green bean paste 75g diced ham 5g mushrooms or mushrooms 25g minced pork 5g refined starch 1g sesame oil 5g lard 25g minced onion, Jiang Mo, refined salt, 1 tbsp sugar, bamboo leaves and Ma Lian.

preparation method: fry chopped green onion and Jiang Mo with lard, remove chopped green onion and ginger, add diced ham, diced pork, diced mushrooms, white sugar and salt in turn, stir-fry for 3 seconds, thicken, and drizzle with sesame oil to obtain the filling.

take two soaked zongzi leaves, fold them into a bucket shape, fill them with glutinous rice green bean paste, put the stuffing in the middle of glutinous rice, cover them with glutinous rice, wrap them in a pentagonal pyramid shape, tie them tightly, put them in a steamer, code them tightly, and put cold water on them. After cooking for 1 hour, simmer for 3 minutes. If you use a pressure cooker, cook for 25 minutes and simmer for 5 minutes from the fire.

if there are no bamboo leaves, reed leaves will do. Three reed leaves on each side, folded into a bucket.

Dried glutinous rice green bean paste 75g peanut petals 5g dried tangerine peel bacon strips 25g bamboo leaves and Ma Lian.

making method: the wrapping method and cooking time are the same as those of ham dumplings, except that the stuffing is changed to dried tangerine peel and bacon strips.

The materials, preparation method and cooking time of preserved bean curd salty meat dumplings are the same as those of ham meat dumplings, except that the stuffing is changed into dried tangerine peel beef.

Salted duck egg dumplings materials: 75g of glutinous rice green bean paste, 25g of peanut petals, 5 bamboo leaves of cooked salted duck egg yolk and Ma Lian.

making method: the wrapping method is the same as that of ham dumplings. Wrap, cook in a steamer for 1 hour, and then simmer for 1 minutes.

ingredients for bacon zongzi: 75g of glutinous rice green bean paste, 25g of peanut petals, 25g of diced bacon, 2 tablespoons of white sugar, bamboo leaves and Ma Lian.

making method: the wrapping method and cooking time are the same as those of ham zongzi, except that the stuffing is changed to bacon.

The materials, packaging and cooking time of sausage zongzi are the same as those of ham zongzi, except that the stuffing is changed into diced sausage.

materials for barbecued pork dumplings: 75g of glutinous rice green bean paste, 25g of diced barbecued pork, 25g of mushrooms or diced mushrooms, 25g of lard, 25g of sugar, 1 tablespoon of refined starch, 1g of sesame oil, 5g of martini, 5g of onion and ginger slices.

method: stir-fry onion and ginger slices with lard until fragrant, remove onion and ginger, add diced pork, diced mushrooms, diced horseshoe, white sugar and a proper amount of soy sauce marinated with barbecued pork in turn, stir-fry for 3 seconds, thicken, and drizzle with oil, and serve as dumpling stuffing. Fold two bamboo leaves into a bucket shape, fill them with glutinous rice green bean paste, put the stuffing in the glutinous rice green bean paste, wrap them into a pyramid with a pentagonal square bottom, tie them tightly, put cold water in the pan, and cook them with rice dumplings for 1 hour, and then cook them with slow fire for 3 minutes. If you use a pressure cooker, cook for 25 minutes and simmer for 5 minutes from the fire.

materials for dumplings of small oysters: 75g of prepared glutinous rice green bean paste, 25g of peanut petals, 75g of fresh and fat small oysters (mussels), 1g of minced pork, 25g of tender shredded bamboo shoots, 1 tbsp of refined starch, chopped green onion, Jiang Mo, white pepper, a little lard (or vegetable oil), refined salt and appropriate amount of white sugar.

method: stir-fry minced pork with lard, add oyster, chopped green onion, Jiang Mo, white sugar, refined salt and stir-fry for 1 minute, add white pepper, stir-fry evenly, and thicken, so as to obtain zongzi stuffing.

The wrapping method and cooking time are the same as those of barbecued pork dumplings. Dry oysters should be cooked in cold water for about 3 hours.

The above nine kinds of salted zongzi can be dipped in red soy sauce when eaten.

Chengsha Zongzi ingredients: 1 kg of brewed glutinous rice, 5 g of mung bean paste or black bean paste, 25 g of white sugar, 25 g of lard, 25 g of refined salt and appropriate amount of sweet osmanthus.

method: stir-fry the bean paste with lard thoroughly, add sugar (add white sugar to the mung bean paste, add local brown sugar to the black bean paste, also called board sugar), and put some sweet osmanthus after taking out. Fold two reed leaves into a bucket shape, fill them with glutinous rice and bean paste, cover them with glutinous rice, wrap them into a pentagonal pyramid, tie them tightly, put them in a pot, code them tightly, and put cold water on them, preferably without dumplings. Boil for 5 minutes and simmer for 4 minutes.

Nut sweet-scented osmanthus dumplings Ingredients: glutinous rice 75g, black and white sesame seeds 5g (broken 2/3), pig oil 1g, white sugar 25g, salt a little, sweet-scented osmanthus 5g, refined starch 1 tbsp, bamboo leaves and Ma Lian.

preparation method: evenly mix white sugar, salt and black and white sesame seeds, mix them into pig oil (pick up the silk in lard), while stirring, pour wet starch, and finally add sweet osmanthus, and mix well to make stuffing.

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

Baiguo Zongzi ingredients: 75g glutinous rice, 25g green plum, 25g pineapple and wax gourd strips, 15g watermelon kernel, 15g walnut kernel, 15g raisin and 3g white sugar.

preparation method: firstly, the green plum, pineapple meat and wax gourd strips are boiled with white sugar, drained, then pickled with white sugar for 24 hours, and wrapped with the above materials in glutinous rice. The wrapping method and cooking time are the same as those of sweet-scented osmanthus dumplings with nuts.

4. Articles related to Zongzi:

1. Eating Zongzi is fun and laughing, saying that the chef's lotus root is loose again

It's almost the Dragon Boat Festival, and eating Zongzi on the Dragon Boat Festival is a very old tradition. Here is an interesting legend.

In 34 BC, Qu Yuan, a patriotic poet and doctor of the State of Chu, faced with the pain of national subjugation, threw a big stone into the Guluo River in grief and indignation on May 5th. In order not to make fish and shrimp hurt his body, people put rice in bamboo tubes into the river one after another. In the future, in order to show respect and memory for Qu Yuan, people put rice in bamboo tubes and put it into a memorial ceremony on this day, which is the origin of the earliest zongzi in China.

why did you wrap zongzi with mugwort leaves, reed leaves and lotus leaves later? There is such a record in the Book of Beginners: During the Jianwu period of the Han Dynasty, Changsha people dreamed of a man who claimed to be Dr. San Lv (the official name of Qu Yuan) at night and said to him, "Everything you sacrificed was stolen by the dragon in the river, so you can wrap it with wormwood leaves and tie up the five-color silk thread in the future. The dragon is most afraid of these two things." As a result, people made "horn millet" with "leaves wrapped in millet". From generation to generation, it has gradually developed into the Dragon Boat Festival food in China.

Emperor Qianlong of the Qing Dynasty, after eating Jiuzi Zongzi in his palace during the Dragon Boat Festival, was overjoyed and full of praise, and happily wrote a poem: "The four seasons are so beautiful that Jiuzi Zongzi strives for novelty."

Jiuzi Zongzi: It is a kind of Zongzi, that is, nine Zongzi are connected in a string, big and small, with the big one on the top and the small one on the bottom, with different shapes and very beautiful appearance. And nine colors of silk thread are tied together to form colorful. Jiuzi Zongzi is mostly used as a gift for relatives and friends, such as a gift from a mother to her married daughter and a gift from her mother-in-law to her wedding. Because "Zongzi" is homophonic "neutron", there is a folk custom that eating "Zongzi" can give birth to a son. Wu Manyun, a poet in the Qing Dynasty, wrote a poem praising Jiuzi Zongzi:

"Even a barrel of rice is wrapped in spring, and Jiuzi's colorful rays are tied heavily.

The green leaves are all white, and she laughs that the cook's lotus root is loose again."

Zongzi not only has many shapes, but also has different varieties. Because of the different flavors in different parts of China, there are mainly two kinds: sweet and salty. Sweetness includes white water dumpling, red bean dumpling, broad bean dumpling, jujube dumpling, rose dumpling, melon seed dumpling, bean paste lard dumpling, jujube paste lard dumpling and so on. Salty taste: pork dumplings, ham dumplings, sausage dumplings, shrimp dumplings, diced pork dumplings, etc., but pork dumplings are more. There are also assorted dumplings, bean paste dumplings and mushrooms with southern flavor; There is also a "double dumpling" with a sweet end and a salty end. These zongzi are all accompanied by different tastes, which makes the zongzi family colorful.

due to the spread of food culture, the technology of making zongzi in China was spread abroad as early as ancient times, so many countries in the world also have the custom of eating zongzi.

Peruvians eat zongzi at Christmas. The whole family sit around and celebrate Christmas while eating zongzi. Even some married daughters have to go back to their parents' homes on this day to taste the flavor of zongzi made by their mothers.

Burmese people also like to eat zongzi. During the Dragon Boat Festival, they use glutinous rice as the main ingredient and cooked bananas and coconut as stuffing. This kind of zongzi is attractive in aroma, soft and crisp, sweet and unique in flavor.

The Dragon Boat Festival in Japan is on the fifth day of May in the solar calendar. The main ingredient of their zongzi is rice flour, and its shape resembles a bell.

The shape of zongzi wrapped by Malaysians is very similar to that in Guangdong, China. It is characterized by its large size. Besides fresh meat zongzi and ham zongzi, there are also red bean paste zongzi and coconut zongzi, which are very delicious.

Zongzi in the Philippines is long and has the same flavor as Zongzi in eastern Zhejiang, China. Zongzi is also an essential food for Christmas in the Philippines. (Text/Fu Zhiyu)

2. Drinking tea and eating zongzi has a good time during the Dragon Boat Festival

Not everyone likes to eat zongzi, but eating zongzi during the Dragon Boat Festival is a feeling and an atmosphere. Today, I told you to drink tea with zongzi, and the zongzi will taste better when paired with tea.

Super sweet zongzi, such as jujube paste, bean paste, etc., are matched with mint tea and green tea. Super sweet zongzi needs tea to help digestion. Light green tea and mint can improve glucose metabolism and prevent excessive sugar from staying in the body. These two teas are cold and suitable for hot and sweet glutinous rice dumplings. Super-oily zongzi, such as fresh meat, ham, sausage, etc., and the matching teas are Pu 'er tea, chrysanthemum tea and hawthorn tea. The greasy zongzi is suitable for heavy-taste tea to remove the greasy taste. Pu 'er tea is a superior choice, because it is sweet and cold, with good degreasing effect, and chrysanthemum tea can reduce internal heat. Hawthorn tea can promote gastric acid secretion and help the stomach.