Dumpling dumplings is a traditional custom of Dragon Boat Festival, which has been popular in China for thousands of years. It has become one of the most influential and widespread folk food customs of the Chinese nation, and spread to Korea, Japan and Southeast Asian countries. To wrap zongzi, you must first prepare zongzi leaves, which are called zongzi leaves when used in wrapping zongzi. The second is to prepare the stuffing inside the zongzi, put the stuffing in the leaves of the zongzi, and then wrap it with thread, and the zongzi is wrapped.
Normal zongzi leaves should be yellow-green and slightly old. The wrapped zongzi has a smell of zongzi leaves rather than other strange smells; If the water is light yellow after cooking zongzi, it means that the leaves of zongzi are fine, otherwise, don't eat zongzi. Zongzi should not be eaten cold, but must be eaten hot.
Variety introduction of zongzi:
1, red bean paste dumplings
Bean paste zongzi is a traditional zongzi in Guangdong, which is made of September beans. The production method is to cook September beans, then mix them with glutinous rice and steam them. The red bean paste dumplings present the shape of red bean paste, and the fillings are prepared according to personal preferences. Red bean paste dumplings have a strong bean flavor and a Q-bomb taste.
2, white dumplings
White zongzi is a kind of white zongzi which is traditionally only wrapped in glutinous rice with bamboo leaves in western Hubei, eastern Chongqing, southern Shaanxi and some places in eastern Sichuan, most of Guizhou and Anqing, Anhui.
3. Alkaline water dumplings
Suanshui Zongzi is one of the common types of Zongzi in southern Fujian. It is made of glutinous rice soaked in alkaline water as the main material, plus red dates, bean paste and other ingredients. It is simple to make, soft and fragrant, and tastes soft and delicious.
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Reference to the above content: Baidu Encyclopedia-Guinness World Records