How to make lotus leaf dumplings
Ingredients Main ingredients 1000g of glutinous rice Auxiliary ingredients Bean paste appropriate amount of dates appropriate amount of dumplings 50 pieces of cotton thread rope appropriate amount
Steps
1, the preparation of ingredients, glutinous rice first clean, soak in cold water for 2 hours standby.
2, the rice dumpling leaves cleaned with boiling water and spare.
3, bean paste, honey dates.
4, prepared materials, and cotton thread rope.
5. Take one or two leaves, according to the size of the dumplings to choose. 6. Fold out a triangle. 7. Put a spoonful of rice.
8. Then put bean paste or dates.
9. Put another spoonful of rice to compact the rice with your hand.
10, dumpling leaves from top to bottom folded, folded into a triangle.
11, tied with cotton thread.
12, wrapped dumplings.
13, put the dumplings into the pressure cooker did not exceed the dumplings of water, above the pressure of a pot of water, cover the pot, buckle limit valve boil and then turn the fire 45 minutes can be.
14, the dumplings cooked, into the cool water inside the cool, so that the taste is good.
15, dumplings cooked. Tips package rice dumplings pay attention to the cotton thread must be tied tightly to prevent the cooking process leakage of rice.
Wrapped zongzi ingredients
Zongzi leaves with different materials, useful bamboo leaves, banana leaves or dry lotus leaves, etc.. For example, Guangdong dumplings are made with dried or fresh bamboo leaves; Taiwan dumplings are usually made with green bamboo leaves. However, the general businessmen use more dry bamboo leaves, more cost-saving. Zongzi are usually wrapped with glutinous rice, yellow rice or other auxiliary materials, such as jujube, bean paste, ham and so on. And boiled or steamed ready-to-eat food.
The varieties of zongzi
Spring and Autumn Period: with Mizushu leaves (wild rice leaves) wrapped in millet into a horn-shaped, called "corner corn"; bamboo tube filled with rice sealed and baked, called "tube zongzi". Zongzi
The end of East Han Dynasty: grass ash water immersed in millet, because of the alkali in the water, corn wrapped in Mizuno leaves into a quadrangular shape, boiled into the Guangdong alkaline water zongzi.
Jin Dynasty: Zongzi was officially designated as Dragon Boat Festival food. At this time the package of raw materials in addition to rice, but also add the Chinese medicine Yizhi Ren, cooked zongzi called "Yizhi zongzi". North and South Dynasty: the emergence of miscellaneous rice dumplings. Increased varieties, rice mixed with animal and poultry meat, chestnuts, jujubes, adzuki beans, wrapped into the zongzi also used as a gift for interaction.
Tang Dynasty: rice dumplings have been "white as jade", the shape of the dumplings appeared conical, diamond-shaped. Japanese literature recorded in the "Tang dumplings".
Song Dynasty: there is "to moxa leaves soaked in rice wrapped in" "moxa rice dumplings", and "candied fruit dumplings", see Su Dongpo "when in the dumplings to see" the title of the poem. Yangmei" in the name of the poem. At this time also appeared with zongzi piled up into buildings and pavilions, wooden cars, cows and horses for the advertisement, indicating that the Song Dynasty to eat zongzi has been very fashionable.
Yuan dynasty: zongzi parcel material has been changed from masked leaf for Ruo leaf, break through the seasonal limitations of masked leaf.
Ming Dynasty: the emergence of zongzi wrapped in reed leaves, additional material has appeared bean paste, pork, pine nuts, dates, walnuts, more colorful varieties.
Qing Dynasty: the emergence of "ham dumplings".
Nowadays, the dumplings are more than a thousand kinds of products, bright and colorful. Today's zongzi, generally with Ruo shell package glutinous rice, but the connotation of color is based on local specialties and customs, the famous cinnamon rice dumplings, meat dumplings, crystal rice dumplings, lotus seed paste rice dumplings, preserved rice dumplings, chestnut rice dumplings, spicy rice dumplings, pickled vegetables rice dumplings, ham rice dumplings, salted egg rice dumplings, and so on.
So it seems that the dumplings have a long history, and their patterns are many. Until today, every year on the fifth day of the fifth month of the lunar calendar, the Chinese people have to dip the glutinous rice, wash zongzi leaves, packaged zongzi, its color and variety is even more varied. From the filling point of view, the northern package of red dates zongzi, bean paste zongzi, mostly sweet; South has bean paste, fresh meat, ham, egg yolks and other fillings, many for the savory flavor, which is represented by Zhejiang Jiaxing zongzi. The custom of eating rice dumplings, for thousands of years, in China prevailed, and spread to North Korea, Japan and Southeast Asian countries.