1. Triangular folding packaging method
The wrapping method of the old triangular zongzi is based on triangular folding. Glutinous rice and meat stuffing are wrapped with five or six lotus leaves or vegetable leaves, tied with string and steamed in a pot. This wrapping method has been passed down for hundreds of years, and it is generally made of young leaves picked before and after Tomb-Sweeping Day.
Prepare lotus leaves
The finished lotus leaf should be blanched first to remove impurities and odor on the surface. Boil the lotus leaves in hot water for two or three minutes, then take them out and soak them in clear water, so that they can be soft and clean.
Folding lotus leaf
Take a lotus leaf and put it in the bag, subtract the stem and cut it into triangles evenly. Fold the triangular lotus leaf in half on your hand to form a small far point shape. Fold against it and turn it into a straight stick. Fold the top in half to form a triangular lotus leaf.
Step 4 wrap glutinous rice and meat stuffing
After folding the lotus leaf, squeeze out a depression at the central fold line by hand, so that the triangle will be more stable after being wrapped with glutinous rice and meat stuffing. Put a spoonful of glutinous rice and a piece of pork and mushrooms in the middle. After that, the filler can be fixed and wrapped tightly by gradually compacting upward and on both sides.
5. Tether cooking
Tie the wrapped zongzi tightly with string, put it in a steamer, add water and wrap it with cloth or rope again to avoid separating the wrapped zongzi. Then cover and steam for three to four hours, and you can taste the traditional and old-fashioned triangular zongzi.
6. Making methods of old triangular zongzi in different regions.
In different areas, the methods of making old triangular zongzi are different. The triangular zongzi in the south of the Yangtze River are generally made of glutinous rice, meat stuffing and other delicious ingredients, which are soft and delicious, beautiful in shape and delicious in taste. In Zhejiang, meat stuffing is mixed with pickled fresh meat, mushrooms, lotus roots and other ingredients to make dumplings in the shape of patties.
7. Historical reasons
Old-fashioned triangular zongzi is one of the secret recipes in traditional Chinese pastry making. Due to the lack of material conditions in the past, people began to explore and practice the method of making zongzi very early. In order to ensure the taste and freshness, glutinous rice and meat stuffing are wrapped in lotus leaves, repeatedly folded and tightened, finally tied with thin threads, and then hung in a ventilated place to dry naturally, thus achieving the purpose of preserving corrosion and nourishing flavor.
The zongzi made in this way is rich in taste, chewy, tough and durable. Although a series of new ways and tastes of wrapping zongzi have appeared, the old triangular zongzi is still regarded as one of the best zongzi by many people.
In a word, it takes a lot of time and energy to make and taste the old triangular zongzi, but it contains an indescribable cultural and historical value in its inheritance.