Chinese festival food. Also known as corn. Eaten for the Dragon Boat Festival. Zongzi in the Jin Dynasty has appeared. Jin Zhou "land and customs" has been May 5 with a masked leaf wrapped in sticky rice cooked, called the corner of corn records. The reason for the emergence of different claims to sacrifice Qu Yuan said the greater impact. According to records, the ancient Chinese dumplings of many famous products. Such as the North and South Dynasties, there are puzzle zong, Chang'an in the Tang Dynasty, Yu family zongzi, nine children zongzi, Song Dynasty, Bianjing, Lin'an, there are coquettish zongzi, chestnut zongzi, fruit zongzi, the Ming Dynasty, Suzhou and other places have fruit-filled zongzi, Yangzhou in the Qing Dynasty, there is a ham zongzi, Guangzhou has gray zongzi, meat zongzi, tube zongzong, Taiwan has meat zongzi, and so on. Today, the famous varieties of rice dumplings are Jiaxing City, Zhejiang Province, "Wufangzhai" fresh meat dumplings, eight treasures dumplings, Zhaoqing City, Guangdong Province, steamed rice dumplings, Beijing City, such as small jujube rice dumplings.
Modern zongzi method: glutinous rice soaked in water for two days, with a few pieces of reed leaves folded into a funnel shape, the rice loaded, and then folded into a triangular cone, the outside with a line tied up into the pot to cover tightly, cooked on high heat that is. Zongzi packaging materials, you can also use Ruo bamboo leaves, bamboo tubes, lotus leaves, corn husks, palm leaves and so on. Fillings can also be used corn or add dates, chestnuts, red beans, as well as fresh meat, ham, barbecued pork, salted eggs, bean paste and so on. The shape of the dumplings can also be wrapped into pillow-shaped, scale-shaped, diamond-shaped and so on. The dumplings are usually cooked and eaten while hot, or can be eaten after cooling or sliced and fried. Dumplings were spread to Japan, Korea, Vietnam and other countries in ancient times.
Wen Yiduo's testified that long before Qu Yuan threw himself into the Miluo River, there was already a tradition of celebrating the Dragon Boat Festival in the Wu-Yue area.
The dragon boat races and the eating of zongzi were not initially done in honor of Qu Yuan, but rather to please the god of water, also known as the Jiao Long (蛟龙).
According to the "Customs" and "Jingchu Shoushi Ji", women celebrate the Dragon Boat Festival by wrapping colorful silks around their hands, inserting charms cut from colored paper on their heads and taking a bath in boiled orchid water, and hanging moxa in front of every house, making it into the shape of a tiger or a human figure and drinking calamus wine, all of which are meant to protect against swords and soldiers and the evil spirits of the people and the plague.
People who have read "Border Town" will not forget the Dragon Boat Festival in western Hunan under Shen Congwen's writing. Dragon boat races and eat dumplings is essential, but also to wear new clothes, with yellow wine in the forehead painting "Wang" word, more special is to see the young man at the pier teal water to catch the "green head and long neck large male ducks", this custom, it seems that other places do not. Cuicui first met Nuo, is in a Dragon Boat Festival night, after watching the dragon boat race, alone at the pier waiting for her grandfather, the only accompaniment to her, is a yellow dog can not speak.
According to the "renewed Qi Harmony" records, people are the earliest is a bamboo tube to store rice cast water to worship Qu Yuan, Han Jianwu, Qu Yuan day show saint, said that everyone put into the water offerings are robbed by the dragon, and later to use neem leaves to plug the mouth of the bamboo tube, and colorful silk thread tied, and then put into the water, because the dragon is afraid of the neem leaves and colorful silk. This is naturally a fiction and cannot be believed.
Historical records of dumplings began in the Eastern Han Dynasty. At that time, the dumplings were wrapped in the shape of a cow's horn and called "corn". The Western Jin Dynasty Zhou Chu "record of customs and soil" said: "the ancients to millet wrapped in masked leaves boiled, pointed horn, such as dumplings palm fronds in the shape of the heart." Also said that every year at the summer solstice and Dragon Boat Festival these two festivals eat this food. According to ancient records, the summer solstice with millet and chicken sacrifices to ancestors, as early as Yin, Zhou. Later, the Dragon Boat Festival with zongzi sacrificed to Qu Yuan, but is the evolution and development of the original custom.
1, Taiwan-style dumplings
Materials: long glutinous rice, pork, mushrooms, salted egg yolks, soy sauce, sugar, five-spice powder, salt, zongzhong leaves, zongzhong rope.
How to do it: Wash the glutinous rice and soak it for 3 hours; cut the pork into long strips about 4 centimeters long and 2 centimeters wide; soak the mushrooms and cut them into strips
And then marinate the pork and mushrooms for 2 hours in soy sauce, five-spice powder, salt, and sugar; cut the salted egg yolks in half and set aside.
Wash the rice dumpling leaves and rope, take 2 rice dumpling leaves, folded into a funnel shape in one-third of the funnel, scoop half of the glutinous rice into the funnel, put pork, mushrooms, salted
egg yolks and other fillings, plus the glutinous rice to fill the rice, and then fold the extra rice dumpling leaves back to cover the funnel wrapped up in the rice dumplings with a rope in the waist of the tight knot, after the dumplings are done, place them in a pot, with the water over the rice dumplings, and cook them over a medium flame for 2 hours, then cook them thoroughly. 2 hours, cooked through can be eaten.
2, mung bean duck egg dumplings
glutinous rice, mung beans 750 grams, 25 grams of peanut rice, cooked salted duck egg yolk 5. Chopped egg yolks and glutinous rice, mung beans, peanuts mixed well into the filling. Take soaked
The dumplings shell leaves folded into a bucket, filled with the right amount of filling, wrapped up into the pot with cold water submerged dumplings, boiled for 1 hour, change the fire to cook for 1 hour can be.
3, Chenpi beef dumplings
Soaked glutinous rice, mung beans 1000 grams each, beef, Chenpi 100 grams each, 50 grams of minced pork, minced scallions, ginger, salt. With lard will be minced green onion
fry yellow, in turn into the beef, peel, minced pork fried for half a minute, dripping with sesame oil that is into the filling. Fill with glutinous rice and mung beans, put the stuffing in the center, and cook in the same way as above.
4, fruit dumplings
750 grams of glutinous rice, plums, pineapple meat, winter melon strips 25 grams each, watermelon seeds kernels, walnuts, raisins, red silk 15 grams each, 300 grams of sugar. First
Boil the plums, pineapple meat, winter melon strips each with sugar water, drain the water, and then marinate in sugar for 24 hours, that is, into the filling. Wrap it into a five-cornered square-bottomed rice dumpling, cook it for 50
minutes, remove from heat and simmer for 4 minutes.
5, healthy vegetarian rice dumplings
Materials: 3 bowls of sambal rice (boiled), 1 meter of cotton rope, 1/2 cup of dried radish, 6 mushrooms (medium), 12 slices of powdered leaves (large), 6 chestnuts, boiled peanuts
1/2 cup, 60g of veggie yolks (1 10g), 30g of veggie meat floss (1 5g)
Seasonings:
1 1/8 tsp black pepper, 1/8 tsp sugar, 1/4 tsp sesame oil, 1/4 tsp soy sauce.
2. A pinch each of salt, white pepper and vegetarian oyster sauce.
How to make dumpling leaves:
1. Boil the leaves in hot water for 8 minutes, then rinse and dry them.
2. Soak the dried radish for 10 minutes, then chop and squeeze out the water; soften the mushrooms and cut them into pieces; soak the chestnuts in water for 2 hours, and steam the mushrooms and chestnuts (for about 15 to 20 minutes
).
3. Stir-fry the dried radish, diced mushrooms and seasoning (1).
4: Add the cooked sambal rice to the seasoning (2) and mix well.
5. Roll up 2 rice dumpling leaves into a bucket shape, put in 2 tbsp of the rice dumplings from recipe (4), 1 tbsp of grated radish, diced shiitake mushrooms, chestnuts, veggie
egg yolks, veggie meat floss, and 1 tbsp of rice dumplings, press down the rice dumplings a little bit, and wrap them up into rice dumplings, then tie them up tightly with cotton strings.
6. Steam the dumplings in a steamer basket for 10 minutes.
6, inari sushi (this is not boiled dumplings)
Ingredients: 3/2 cups of sambal rice, 500 grams of sushi rice, 1 tbsp of cooked sesame seeds, 20 triangular tofu skin.
Seasoning: 3 tbsp sushi vinegar.
How to make sushi rice:
1. Wash sushi rice, strain the water, add sambal rice and 1 cup of water (8 minutes full), 1/4 cup of water in the outer pot, simmer for 15 minutes, add vinegar while it is still hot
Seasoning: Stir quickly, and use an electric fan to cool the rice, then it will be made into sambal sushi rice.
2. Open the triangular tofu skin, fill the sambal sushi rice, and finally dip the sambal sushi rice in sesame seeds.
Conditioning small magic:
Making sushi, white rice after washing, it is best to soak in water for 20 minutes, can make the rice grain more full of delicious.
7, pearl pill (this does not seem to be considered dumplings)
Materials: 150 grams of Sambal rice, 300 grams of stringy meat, 50 grams of mushrooms, water chestnuts (chopped) 4, green onions (chopped) 3 sticks.
Seasoning: 1 tbsp sesame oil, 1 tbsp soy sauce, 1 tbsp cornstarch, 1/2 tbsp sugar, 1 tbsp salt, 1 egg.
How to make:
1: Soak mushrooms in water for 10 minutes, drain and chop, add chopped water chestnuts, chopped green onion, minced pork and seasonings, mix well, and refrigerate for 20 minutes.
2. Remove the ingredients from the refrigerator, divide into 12 equal portions, roll into balls, and place on a plate with the sambal rice on the outside.
3. Place the steamer basket in a pot, bring the water to a boil, place the pearl balls in, cover the pot, and steam over high heat for 20 minutes.
8, fish rice dumplings
Materials: 1 cup of rice, glutinous rice 1/2 cup, 80 grams of fish, 20 grams of dried radish, 2 mushrooms, 5 grams of shrimp, 3 slices of ginger.
Seasoning: 2 tbsp soy sauce, 1 tbsp rice wine.
How to make:
1: Mix the soaked sambal rice with glutinous rice, add 1/2 cup of water, and steam in a rice cooker (for non-electronic cookers, add 1/2 cup of water to the outer pot); soak lotus leaves in water and set aside
for use.
2, fish washed, sliced; dried radish washed, drained; mushrooms cut to soak until soft; shrimp washed standby.
3, the pan is hot, into the oil will shrimp stir-fried, add the mushroom stir-fried and removed from the standby.
4: Heat a wok, add oil and sauté ginger, then add fish and seasonings and cook for 100 minutes on low heat.
5. Cover a small steamer basket with lotus leaves, put in the cooked sticky rice, then put in the ingredients in (3) and (4), then add the sticky rice, wrap the lotus leaves, and steam the rice in a rice cooker (add 1/2 cup of water to the outer pot).
The Dragon Boat Festival teaches you to make your own simple triangular rice dumplings
Materials: glutinous rice (new rice is best), fillings, salt, roasted seaweed pieces (rectangular).
Preparation:
1. Cook the glutinous rice as you normally would; choose some cooked food for the filling according to your own taste, and chop up what you need to chop up, and mix it up.
2. Let the cooked glutinous rice stand for about 15 minutes, then cool it down and put the right amount of hot glutinous rice into a slightly larger container and stir it with a rice spoon according to the amount of food your family eats....
Preparation steps:
1. Wash your hands and moisten them, then put a bowlful of rice in the palm of your left hand and flatten it out a bit, then put the prepared filling in the center.
2. Wrap the rice in the center to form a ball.
3. Curl your left hand up slightly and bend it into a mountain shape, pressing the rice ball slightly to form a triangle. Then turn the rice ball over several times so that all three sides are slowly pressed to create a tetrahedron.
4. Slightly press the left and right sides inward with your fingers so that the two rounded sides bulge out and the rice ball forms five flat surfaces.
5. Put the molded rice ball on a plate, and then double back to get wet rubbed with a little salt.
6. Shape the rice balls once more to incorporate the salt from your hands.
7. Place the finished rice ball in the seaweed and press it slightly so that the seaweed sticks to the rice ball. Then, lift up the seaweed on both sides to wrap the rice triangles.
---------------- to the master to send a few points to improve the skills (zt):
1. Zongzhong leaves selection: Guangzhou people pack zongzi more Ruo leaves, choose the surface of the smooth and soft and tough better. Shantou people pack zongzi more bamboo leaves, zongzi have bamboo leaves of the fragrance, but to cook soft and then use.
Shanghai and other places to use every year from Anhui Huangshan Ruo leaves, containing a special flavor, commonly known as "Huizhou Ruo".
2. Zong filling seasoning: salted pork zong should first fresh pork with a little monosodium glutamate, sugar, wine, salt, soy sauce, mixing and repeatedly kneading to the seasoning penetrate the pork and then pack.
3. Bundling of the dumplings: bean paste dumplings should not be bundled too tightly to prevent the rice grains squeezed into the bean paste, if the cooking is not through the phenomenon of entrapment. Salted pork dumplings if you use fat pork should not be tied tightly, moderately loose can be. If you use lean pork should be tied tight, because the lean meat will shrink after cooking, dumplings fat juice will leak into the water, can not keep the dumplings fat sticky.
The cooking of the dumplings: cook the dumplings must be water rolled before falling dumplings, the water should be dipped over the surface of the dumplings, to be the water to re-roll up after the high fire to cook for about 3 hours. Do not in the process of cooking rice dumplings.
4. Add raw water. The water should not be cooked with other rice dumplings. After cooking, take it out while it's still hot. Eat when you open the leaves of the dumplings, dumplings fragrant nose, the entrance to the oil is not greasy, glutinous and not sticky, salty and sweet moderate, tender and fresh is the best