From the North and South Dynasties, the folk began to zongzi, from the people of the people to commemorate the words of Qu Yuan. It is said that after Qu Yuan threw himself into the Miluo River, the people sighed and mourned, and the ambitious Qu Zi left Chu like this, which was a loss for the country. So the people in order to avoid letting the fish and shrimp erosion of Qu Zi, they have put the rice grain into the river, hoping that the fish and shrimp only eat these rice grain and not damage Qu Zi body. And then, according to ancient books, is Qu Yuan dreamed the people said, rice grain into the river is actually eaten by the dragon in the river, if wrapped in mugwort leaves, and then tied to the five-color rope, can be saved from being swallowed by the dragon; this is what later had the dumplings. Bamboo leaf dumplings": "take bamboo leaves wrapped in white glutinous rice dumplings cooked, the tip has as raw cut diamond angle." "Ai Xiang Zong": "Glutinous rice amalgamated with jujubes, chestnuts and mung beans, wrapped in rice wrapped in Ai leaves, and boiled in a pot." "Sweet tea dumplings": "Take Zhenwu Mountain high-quality sweet tea juice used to make dumplings, the color of the dumplings golden and oily, lubricated and tender in the mouth, soft and viscous, teeth and cheeks, sweet aftertaste, to eliminate fatigue and eliminate food, rich in nutrients. Mint rice dumplings": "Mint water-soaked rice is steamed first, mixed with sugar, wrapped in Ruo for small dumplings, and then boiled." "Bean paste rice dumplings": "Bean paste, sugar, fat oil dices wrapped in small dumplings to cook." "Lotus Seed Rice Dumplings": "Remove the skin, mix with sugar, and wrap in small rice dumplings." "Pine nut dumplings": "Peeled and wrapped in small dumplings." "Ham dumplings": "Into the ham block wrapped in rice dumplings, ham should be Jinhua, fine fat appropriate uniform. Also, diced meat can be wrapped in rice dumplings." "Egg yolk rice dumplings": "the middle of an egg yolk, the yolk must be used in good eggs, the entrance sweet and salty and not offensive." Jiaxing zongzi, and the most famous to wufangzhai. Jiaxing wu fang zhai fresh meat dumplings seasonal supply, with chopsticks clip four pieces, blocks see meat, fragrant and moist, crispy tender fresh, fat and glutinous not greasy. Huzhou Zhu boss zongzi to wash the sand sweet zongzi, to bean paste, lard ding for filling is not rare, rare is the bean paste is washing sand - red beans boiled rotten shells, and then add sugar, cooked lard, rose juice stir-fried to black crystal bright strong, this bean paste eating mouth fragrant, moist, fine, slippery. Zongzi not only shape a lot of different varieties, due to the different flavors around our country, mainly sweet, salty two kinds. Sweet flavor has white water dumplings, red bean dumplings, broad bean dumplings, date dumplings, rose dumplings, melon dumplings, bean paste lard dumplings, date mud lard dumplings and so on. Salty: pork dumplings, ham dumplings, sausage dumplings, shrimp dumplings, meat dumplings, etc., but more pork dumplings. There are also southern flavors of assorted rice dumplings, bean paste rice dumplings, mushrooms, etc.; there is also a head of sweet and a head of salty, a dumpling two flavors of the "double spelling dumplings". These rice dumplings are different flavors of the rice dumplings, making the rice dumplings family colorful.
Guangdong dumplings
The representative varieties of southern dumplings. Large, chic appearance, in addition to fresh meat dumplings, bean paste dumplings, there are salted egg yolk made of egg yolk dumplings, as well as chicken diced, duck diced, barbecued pork, egg yolks, mushrooms, mung bean paste and other concoctions for the filling of the assorted dumplings. Xiamen and Quanzhou's roast pork dumplings and alkaline water dumplings are famous both at home and abroad. Roasted meat rice dumplings must be selected from the best, pork selection of pork and the first brine is fragrant and rotten, coupled with mushrooms, shrimp, lotus seeds and brine broth, sugar, etc., eaten when dipped in garlic, mustard, spicy, red hot sauce, turnip acid and other varied condiments, sweet, tender and slippery, oily and not greasy. Southern Fujian dumplings are divided into alkaline dumplings, meat dumplings and bean dumplings. Alkaline rice dumplings are steamed in glutinous rice with the addition of lye, both viscous, soft, slippery features, iced with honey or syrup is particularly tasty. Meat dumplings are made of marinated meat, mushrooms, egg yolks, shrimp, dried bamboo shoots, etc. The meat dumplings of Quanzhou Zhonglou Meat Dumpling Shop are the most famous. Bean dumplings are popular in Quanzhou, using September beans mixed with a little salt, with glutinous rice wrapped into, after steaming, bean aroma. Of course, there are also rice dumplings dipped in sugar, which are white water dumplings. Ningbo region
Ningbo, Zhejiang Ningbo dumplings for the quadrangle, there are alkaline water dumplings, red bean dumplings, red dates dumplings and other varieties. Its representative varieties of alkaline water zongzi, is in the glutinous rice to add the appropriate amount of alkaline water, with the old yellow Ruo leaf wrapping. After cooking, the glutinous rice becomes light yellow and can be dipped in sugar for eating, which is fragrant and delicious. Huzhou Region Huzhou, Zhejiang Province, located on the shore of the Taihu Lake, has been known as the land of fish and rice since ancient times. Huzhou rice dumplings are pillow-shaped, hence the name Pillow Rice Dumplings. When it was first designed, it was meant to be easy to eat, with one end of the zongzi just fitting into the mouth for easy consumption. Huzhou's Zhu Boss Zongzi was first created in the late Qing Dynasty, with a history of 100 years. Huzhou dumplings are most famous than bean paste dumplings. Huzhou's bean paste zongzi is different from other places, red beans all choose the best "big red robe", fine grinding, bean paste molding and then wrapped in the middle of the board oil, bean paste delicate and oily, the shape of the elongated, rice less filling, soft, sweet and fragrant, easy to carry. After cooking, the lard and bean paste are perfectly blended together, and the flavor is glutinous and delicious, sweet but not greasy. Local people used to call it "wash sand dumplings"
Jiaxing region
Jiaxing dumplings for the triangle, fresh meat, bean paste, eight treasures and other varieties. Such as fresh meat dumplings, often in the lean meat into a piece of fat, dumplings cooked, fat oil seepage into the rice, the entrance fat but not greasy.
Sweet tea region
Take Zhenwu Mountain high-quality sweet tea leaves by decocting the juice used to make zongzi, its zongzi color golden and oily, lubricated and tender entrance, soft and sticky, teeth and cheeks, sweet aftertaste, to eliminate fatigue and digestion, nutritious and suitable for diabetic consumption. Most places in zhejiang, especially the western zhejiang mountainous area residents from generation to generation, from ancient times are used to sweet tea cooking dumplings, cooking tea rice, cooking tea porridge traditional habits. Dream of the Red Chamber" sixty-two and other episodes of the plot has been told many times that Jia Baoyu love to eat sweet tea rice plot.
Beijing
Beijing dumplings are representative of the northern varieties of dumplings, which are smaller and diagonally quadrangular. In the rural areas of the northern suburbs, it is customary to eat rhubarb rice dumplings, which are sticky and fragrant, and are mostly filled with red dates and bean paste.
Guangxi region
Lingshan County, Guangxi pillow dumplings
Guizhong region like to pack the shape of a pillow pillow dumplings. Guizhong region in a large pillow rice dumplings with half a catty to a catty of rice; and Guilin region like to pack a catty of rice can do six or seven dumplings of small pillow rice dumplings. North of Guilin is like to pack the shape of the dog's head like the dog head zong. In the zongzi wrapping process of ingredients and each has its own characteristics. Such as Guilin people pack zongzi like to add a little alkali powder, in order to cook the zongzi produce alkali flavor; and the whole state people pack zongzi like to soak glutinous rice with straw ash water, with this method of packaged zongzi both moderate alkali flavor, but also has the color of the appetizing.
Shanghai
Shanghai region
To apricot blossom building, Xinya as the representative of the Guangzhou-style dumplings eat soft and strong flavor, the shape of the bottom of the flat, square, pentagonal, a corner up, and the rest of the four-way stretch. Canton style zongzi varieties are many, there are chestnut, fresh meat, egg yolk, mushrooms; wrapped pillow zongzi roast duck, mushrooms, chestnuts, fresh meat, egg yolk, rice kernel, and other alkaline water zongzong, bean paste zongzong, fresh meat zongzong, fresh meat zongzong egg yolk zongzong, adzuki bean zongzong, and so on. To the old half Zhai, Yangzhou Hotel, represented by the Huaiyang characteristics of the zongzi for the "eight flavors and eight styles", authentic "small feet" white rice dumplings, quadrangular red dates and red bean dumplings, weighing the shape of the egg yolk and chestnut rice dumplings, yuanyangbao-shaped ham rice dumplings, triangular bean board salted meat dumplings, pillow fresh meat dumplings, long pillow wind chicken rice dumplings, rhombic bean paste rice dumplings, distinctive features. Kung Tak Lam serves mushroom dumplings, bean board dumplings, bean paste dumplings, red bean and red date dumplings, pine nut and white rice dumplings, and luohan dumplings, all featuring vegetarianism. Halal Hong Changxing's dumplings are very Muslim style, dumplings shell slightly green, angular, clean appearance, taste pure, especially "beef dumplings", is not other gangs. To Shen Dacheng, Shanghai Jiaxing zongzi store, Wu Fang Zhai and other traditional specialties supplied by the zongzi is "a variety of", bean paste, fresh meat, white rice, red dates and red beans, fresh meat and egg yolk and so on. Shen Dacheng's first curry chicken dumplings are colorful. Various types of rice dumplings from the variety to the shape, from the taste to the color are different, the big wide wrap pillow rice dumplings 450 grams a, and mini rice dumplings only 25 grams each.
Suzhou
Suzhou dumplings are long and thin quadrangular, with fresh meat, jujube paste, bean paste, lard and other varieties of sand, with the ingredients to pay attention to the production of fine and other characteristics.
Sichuan
Sichuan people spicy, so the dumplings also have sweet and spicy points, Sichuan's spicy dumplings, due to the production of sophisticated, complex technology, its unique flavor.
Hainan region
Unlike the zongzi in the north, it is wrapped by banana leaves into a square cone, weighing about half a kilogram or so, with salted egg yolks, barbecued pork, preserved meat, braised chicken wings, etc. in the glutinous rice.
Taiwan
With a strong Minnan flavor, there are many varieties of white rice dumplings, green bean dumplings, barbecued pork dumplings, eight treasures dumplings, roast pork dumplings.
Shaanxi region
Honey cool rice dumplings, Xi'an, Guanzhong and southern Shaanxi area unique popular summer food. It is shaped like a rhombus, white as jade, and cool to relieve the summer heat. Eat with silk thread or bamboo knife cut into small slices, placed in a dish, drizzled with honey or rose, osmanthus syrup. It is soft and sweet, aromatic and delicious, refreshing, and has a unique flavor.
Honey cool rice dumplings (4 pictures) honey cool rice dumplings, a long history, historical records. Growing up in Chang'an, the Tang Dynasty Duan Cheng style by the "Youyang Miscellany Chopping Block" recorded: "Geng family dumplings, white Ying as jade". As early as in the Tang Dynasty, it is the Tang Zhongzong years, it was then a popular "burnt tail feast" on a delicacy. At that time, it was called "give Him with fragrant rice dumplings" (honey drizzle). Later, Chang'an city also gradually appeared in the store specializing in the operation of this kind of zongzi, and make this kind of zongzi technology has been quite superb. The famous Tang Dynasty poet Yuan Zhen once composed a poem praising: "colorful strands of Bijun dumplings, fragrant Japonica white Li group". And according to the "times and years" said: "Dragon Boat Festival zongzi famous products are very much, the shape varies, there are corner zongzi, cone zongzi, diamond zongzi, tube zongzi, weighing zongzi (also known as the nine son zongzi)". It can be seen, as far as the Tang Dynasty, Chang'an honey cool rice dumplings have been to the court down to the folk of the famous food. Shaanxi for the main honey producing areas, including southern Shaanxi and Guanzhong part of the local production of glutinous rice, making honey cool rice dumplings have unique conditions. Honey and glutinous rice, rich in nutrients, there are many therapeutic effects. Therefore, honey cool rice dumplings, in Xi'an, Guanzhong and southern Shaanxi, is a popular summer flavor food. Other more famous are Guizhou's "pickled cabbage dumplings", dumplings and Sichuan, the two lakes of the spicy dumplings, Guizhou's pickled cabbage dumplings, northern Jiangsu salted egg dumplings", Shanghai's "savory dumplings", Yunnan's "ham dumplings" and other distinctive features. Red bean flavor
1. will be cleaned, soaked in water until it can be pinched, standby. 2. Wash the red beans and soak them for 1.5 hours before mixing them with the glutinous rice. Red bean dumplings
3. 300 grams of rice dumpling leaves washed, put into the pot to cook for about half an hour removed, soaked in cool water, spare. 4. Take the soaked and cleaned rice dumpling leaves three or four pieces, rolled into a conical tube, into the mix of glutinous rice and red beans, wrapped into the shape of a rice dumpling, tied with a rope. 5. the packaged rice dumplings yards in the pot, add water with a strong fire to cook for about 2 hours, and then switch to a small fire simmer for about 3 hours, can be eaten.
Aromatic glutinous meat flavor
Materials: rice dumpling leaves meat glutinous rice Auxiliary: soy sauce salt Method: 1. 1 in advance will be rice dumpling leaves scrubbed clean, cut off the root and put into the water, cook soft spare. 2. meat cut long strips, plus soy sauce salt marinade overnight. 3. 3. Wash the glutinous rice and mix with salt and soy sauce, drain. 4. Zong leaves folded into a small bowl, first add a little glutinous rice, put a piece of meat, wrapped and then tied with cotton thread. 5. pot with rice dumpling leaves in the bottom, put the meat dumplings, fire boil and then turn to low heat to cook 3-4 hours.
Sweet tea flavor
1. Main ingredients: glutinous rice, sweet tea, dates and other dumplings filling. 2. Put the sweet tea into an iron pot and fry the juice. Sticky rice washed, drained, soaked into the sweet tea juice spare. 3. dumplings wrapped and sweet tea into the pot at the same time, to the water over the dumplings as appropriate, with a medium fire to cook for 2 hours, cooked through can be eaten. Taste: this dumplings its color, aroma, taste, beauty, color and lustre of golden oil, the entrance lubrication tender, soft and sticky, teeth and cheeks, sweet aftertaste, rich in nutrients.
Jujube flavor
Category: Desserts / Snacks Sweating and night sweats recipes Recipes to nourish the body Recipes for night urination Process: Cooking Taste: Light flavor Serving: Breakfast | Chinese | Dinner | Snacks Taste: This dumplings are comfortable and nutritious. Main Ingredients: 1000 grams of glutinous rice Accessories: 50 grams of raisins, 100 grams of jujube Cooking Method 1. 400 grams of rice dumpling leaves washed, put into the pot with water to cook soft, fished up and drained, standby. 2. 2. Wash the glutinous rice, drain and set aside. 3. Put the honey dates into a bowl, steam soft and take out, remove the core while hot, wash the raisins, drain. 4. take 3 rice dumpling leaves, gross surface relative, first into 1/3 of the glutinous rice, add honey dates and a few raisins, and then into the 2/3 of the glutinous rice wrapped into a triangle dumplings, tied with a rope. 5. will be wrapped dumplings put into a pot, add water to cook with a high fire for about 2 hours, and then stewed with a small fire for about 3 hours, can be eaten. Malaysian rice dumplings
Mung bean duck egg flavor
Cooking method: glutinous rice, mung beans 750 grams each, 25 grams of peanut rice, cooked salted duck egg yolk 5. Chop the yolk and glutinous rice, mung beans, peanuts and mix well into the filling. Take soaked rice dumpling shell leaves folded into a funnel shape, filled with the appropriate amount of filling, wrapped into the pot row tight, add cold water submerged rice dumplings, boil 1 hour, change the fire to cook for 1 hour can be.
Chenpi beef flavor
Cooking method: soaked glutinous rice, mung beans 1000 grams each, beef, Chenpi 100 grams each, 50 grams of minced pork, chopped green onion, ginger, salt to taste. With lard will be fried yellow onion, in turn into the beef, peel, minced pork fried for half a minute, dripping sesame oil that is into the filling. When wrapping, first fill in the well-mixed glutinous rice and mung beans, sandwich the filling in the center, and then cook in the above manner.
Five-bean dumplings
The fifth day of the fifth month of the lunar calendar is the traditional Chinese Dragon Boat Festival, although the Chinese people have always had the custom of eating rice dumplings, but sweet rice dumplings with more sugar and calories, salty rice dumplings with more fat and more oil, and let the people stay away from it. Now, we teach you to do a "five-bean dumplings", both to meet people's appetites, but also to ensure the nutritional health. "Five-bean dumplings" to clear heat and detoxification, summer dampness, spleen and stomach mung beans, red beans, peanuts, eyebrow beans and glutinous rice and other legumes, coarse grains as raw materials; but also to the taste of the cool, and has the efficacy of zongzhi wrapped in leaves, not only tasty, but also very suitable for the summer for therapeutic use, young and old. Ingredients: 360 grams of white glutinous rice, 60 grams of red beans, 60 grams of mung beans, 60 grams of black-eyed peas, 60 grams of peanuts, 80 grams of corn, 24 rice dumpling leaves. Practice: 1. Glutinous rice, red beans, mung beans and peanuts were washed and placed in cold water soaked for 2 hours, washed eyebrow beans in cold water soaked for 1 hour 2. Drain the water, mixing the glutinous rice, red beans, mung beans, peanuts, eyebrow beans and corn, add sugar to taste 3. Rice dumpling leaves washed clean, soaked in hot water for 2 hours, wipe dry. 4. Take out 2 rice dumpling leaves, fold them over each other to form a triangle, add the appropriate amount of glutinous rice mixture, and fold the head and tail. Fold the head and tail of the rice mixture. Wrap the other 2 leaves on both sides of the rice dumplings, fold and tie with a thin rope, i.e. five-bean rice dumplings. 5. Steam the dumplings in a cage for 20 minutes and serve.
Hainan five-color rice dumplings
Five-color rice dumplings production method is simple. First, the glutinous main lard or peanut oil fried until smelled fragrant, then removed into five boxes. Then use the wild plant leaf liquid a box dyed into a color, respectively dyed red, yellow, blue, black, white king color. Then add cured wild game such as mountain pork, yellow meat, venison, etc. or poultry meat. Then it is wrapped in leaves or banana leaves, one for each color of glutinous rice, and tied with twine. The dumplings are cylindrical in form and of any size. When the dumplings are cooked, the water must be submerged, and if they are cooked in multiple pots, there must be dumplings of all five colors in each pot, which is a sign of good luck. Cooking about two hours, the dumplings issued a strong aromatic flavor can be taken out and eaten.
Fish dumplings in lotus leaf
Materials: 1 cup of rice, 1/2 cup of glutinous rice, 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. Directions: 1. Wash and soak sambal rice and 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. 2. Wash and slice fish; wash and drain dried radish; cut mushrooms into pairs and soak until soft; wash shrimp and set aside. 3. Heat a pan, add oil and sauté the shrimp, then add the mushrooms and sauté until fragrant, then remove and set aside. 4. Heat a wok, add oil and sauté ginger, then add fish and seasonings and cook over low heat for 100 minutes. 5. Take a small steamer basket and spread lotus leaf, put in the cooked glutinous rice, then put in the practice (3) and (4) of the material, continue to add the glutinous rice, the lotus leaf wrapped, placed in the rice cooker steam (outside the pot add 1/2 cup of water) can be.
The eight treasures dumplings
500 grams of reed leaves, 1000 grams of glutinous rice, 50 grams of jujubes, 50 grams of Job's tears, 50 grams of red beans, 50 grams of mung beans, 75 grams of kumquats, 50 grams of plums. Vietnamese dumplings
1. Reed leaves blanched in boiling water to cool for use, glutinous rice washed and soaked in cold water for 24 hours to be used. 2. will be small dates, Job's tears, red beans, mung beans soaked in water; kumquat, green plum cut into grains. 3. Glutinous rice and processed ingredients are mixed and wrapped in reed leaves, boiled in water for 2 hours to serve.
Fresh fruit dumplings
Raw materials: red dates or chestnuts, white glutinous rice Method: first of all, the dates or chestnuts cut into grains, white glutinous rice soaked in cold water for three or four hours, and then in accordance with a layer of rice, a layer of filling in the order of a **** parcel on the three layers of rice, three layers of filling, and finally wrapped up these ingredients with reed leaves, boiled can be.
Bean paste rice dumplings
Raw materials: bean paste, white glutinous rice Practice: white glutinous rice soaked in cold water for three or four hours, and then in accordance with a layer of rice, a layer of filling in the order of a *** parcel on the three layers of rice, three layers of fillings, and finally wrapped up these ingredients with reed leaves, cooked can be. The practice is the same as fresh fruit dumplings. Ancient Meat Rice Dumpling Ingredients: chestnuts, shiitake mushrooms, five-flower pork, salted egg yolk, shrimp, white glutinous rice, meat sauce, peanuts. Directions: Chestnuts boiled until cooked chestnut flavor. Soak the shiitake mushrooms in water for an hour, lightly fry them over low heat and add the spices to cook. Fry the pork in oil, then fish it out and marinate it in soy sauce and spices. Shrimp is also over oil and fried for a bit to bring out the flavor. The peanuts should be boiled. Meanwhile, the white glutinous rice should be soaked in water for about 3 to 4 hours to soften and set aside. Put the white glutinous rice and all the other processed ingredients together, the specific proportion can be according to personal preference, blended together, plus the sauce stir-fry for a few moments, after frying wrapped in rice dumpling leaves. Tips: water must be submerged in all the rice dumplings, and then boiled for about an hour and a half can be.
Scallop meat dumplings
Raw materials: and the ancient flavor of the meat dumplings are almost the same, just add another ingredient, namely, scallop. (What is scallop column: The practice is the same as the old-fashioned meat dumplings.
Top quality rice dumplings
Raw materials: purple rice, ginkgo, scallop, abalone, chestnuts, mushrooms, pork, salted egg yolk, shrimp, white glutinous rice, meat sauce, peanuts. Practice: the first step, chestnuts, mushrooms, pork, salted egg yolk, shrimp, white glutinous rice, meat sauce, peanuts and ancient flavor meat dumplings the same processing method. The purple rice should be soaked in hot water for about 6 hours. After soaking, stir-fry the purple rice in a small saucepan over moderate heat to bring out the flavor, but do not make it too soft. The scallop and ginkgo also need to be cooked beforehand. It is best to use dried abalone, which should be soaked in water 7 days in advance. Step 2: Mix together 60% of the white glutinous rice and 40% of the purple rice, along with the other ingredients, wrap them in Taiwan bamboo leaves to form 4 corners, and put them in the water to cook for one and a half hours.
La Shashayang Rice Dumplings
Ingredients: 600g of glutinous rice, 4 slices of scented leaves, 1 packet of Yellow Pear Instant Potato Seasoning, 3 tablespoons of green onion, 1 tablespoon of garlic, 3 tablespoons of Splenda oil, ? tablespoon of soy sauce, appropriate amount of rice dumpling leaves, and rice dumpling strings Stuffing: 800g of chicken, 400g of potatoes, 3 green onions, 80g of shrimps 2 tablespoons of Spicy Fried Rice Instant Potato Seasoning, 1 teaspoon of chicken essence, 3 teaspoons of corn starch, and 1 teaspoon of mala stacks. 1 teaspoon Directions: Chop the chicken, dice the potatoes and scallions, and add the other filling ingredients and mix well. Wash and soak the glutinous rice for half an hour, cut the scented leaves into 6cm lengths, and chop the green onion and garlic. Heat a wok, add the oil, sauté the shallots and garlic, add the glutinous rice, ginger and soy sauce, and stir-fry well. Fold 2 rice dumpling leaves to form a funnel shape, add 1 tablespoon of the fried glutinous rice, add the stuffing and the scented leaves, then add another 1 tablespoon of glutinous rice on top. Tie the rice dumplings with string and cook in a gas pressure cooker for 30 minutes, then serve while hot. *Regular pot takes 2 hours.
Penang Nyonya Rice Dumplings
Ingredients: 600g glutinous rice, 250g minced pork/chicken, 150g shrimp, 120g spring onion, 120g sweetened winter melon, 2 teaspoons garlic, 4 tablespoons crushed peanuts, 3 tablespoons sesame seeds, 4 sliced sesame leaves, rice dumpling strings, rice dumpling leaves, flavoring: 2 tablespoons coriander, 1 tablespoon pepper, 1 teaspoon chicken broth extract, 2 teaspoons ginger, 11/4 tablespoons soy sauce. 11/4 tablespoons, ? tablespoon sugar, 1 teaspoon salt, 1 teaspoon yellow ginger, ? cup water, 4 tablespoons red eagle oil Directions: Wash and clean the glutinous rice, soak in water for 2 hours, drain well, add 4 tablespoons oil and 2 teaspoons salt, stir well. Heat 4 tablespoons of the oil in a wok, sauté the scallion and garlic rice, add the pork, shrimp, sweetened winter melon and seasonings, stir-fry and set aside to cool. Fold the rice dumpling leaves into a bucket shape, add the glutinous rice and filling ingredients and wrap tightly with a string. Cook the dumplings in boiling water for about 2 hours.
Taro Rice Dumplings
Ingredients: 450g of glutinous rice, 550g of taro, 150g of black-eyed peas, 1 packet of taro rice ready-to-cook ingredients, 1 teaspoon of pepper, 1 teaspoon of sesame oil, 2 tablespoons of scallions (finely chopped), 1 tablespoon of garlic (finely chopped), 1 tablespoon of rice dumpling leaves, appropriate amount of red eagle oil, appropriate amount of Filling: 600g of chicken and pork cuts, 100g of corn, 100g of shrimps, 50g of mushrooms, 20 salted egg yolks, 10 pcs. of seasoning: 1 teaspoon of five-spice powder, 1 tablespoon of trench oil, 1 tablespoon of pepper, 1 tablespoon of pepper. 1 tablespoon trench oil 1 teaspoon pepper 1 teaspoon sesame oil 1 teaspoon soy sauce 1 tablespoon wine 1 tablespoon sun-dried oil ? teaspoon chicken crystal ? teaspoon sugar ? teaspoon salt 1 teaspoon Directions: Wash the glutinous rice and black-eyed peas and soak in water for half an hour. Peel taro, wash, dice and wrap in oil. Heat oil in a wok, sauté shallots and garlic rice, pour in Ingredient A, sauté and set aside. Shake the pork and chicken (add 2 teaspoons of cornstarch) corn, shrimp, mushrooms and seasonings well. Fold the rice dumpling leaves into a tube, put in the fried glutinous rice, add the stuffing, cover the rice again, fold it into a triangle, tie it up with dumpling strings, put it into a pressure cooker with boiling water and cook for 30 minutes. Raw materials: pig front buttock tip, glutinous rice meat and rice ratio is 3:5 or so (that is, 3 pounds of meat, 5 pounds of rice), soy sauce, salt, sugar, chicken essence, cooking wine Jiaxing meat dumplings Preparation Materials: Main Ingredients: Glutinous rice 1000 grams of pork 600 grams of Seasonings: 50 grams of soy sauce, sugar 27 grams of salt 25 grams of white wine 5 grams of monosodium glutamate, 1 gram of monosodium glutamate Zongzi features: the shape of the beautiful and chic, Ruo incense fragrant and Run, the meat is crisp and tender! Tender, fat and glutinous delicious and not greasy. Jiaxing zongzi practice: 1. choose 7 ~ 10 cm wide Fu day zongzi leaves, put in a pot of boiling water to cook for 3 ~ 5 minutes to make it soften, fish up with water to wash, drain 2. glutinous rice into the amoy, with water to amoy, even the basket static for about 15 minutes, drain the water, will be poured into a wooden pot, add sugar 20 grams, 15 grams of salt and soy sauce 50 grams of mixing 3. will be skinned pork shanks, according to the transverse fibers were fat and thin and cut into long Square small pieces (each weighing about 20 grams), into a large pot, add 7 grams of sugar, 10 grams of salt and monosodium glutamate, white wine, repeatedly rubbing, the use of material infiltrated into the meat, until the flood of white froth when the end of the 4. left hand to take the rice dumpling leaves 2, hairy side down, the width of the 1/5 stacked, right hand, take the other rice dumplings 1 leaves, light side up, about 1/3 stacked in the left hand at the end of the rice dumplings will be the rice dumplings leaves to connect the length of the total length of the 2 / 5 folded, the two sides of the stacked about 3 5. left hand to hold the rice dumpling leaves, the right hand into the glutinous rice 40 grams, meat 3 small pieces (two lean and one fat) according to the order of lean, fat, lean horizontal on the rice, and then covered with 60 grams of glutinous rice, paved, the long part of the rice dumplings folded over, cover the rice, wrapped into a prisoner corner of the short and strong rectangular pillow shape, with the rope around the fold to eighty percent of the tight can be, according to the method of wrapping up one by one 6. pot of boiling water, and then wrapped the dumplings under the pot, the water surface should be higher than the Rice dumplings about 3 ~ 5 cm, with bamboo frames and stones on the dumplings on the compaction, with a strong fire to cook 2 hours, and then a small fire to cook 1 hour is cooked.
Taiwanese rice dumplings
Materials: long glutinous rice, pork, mushrooms, salted egg yolk, soy sauce, sugar, five-spice powder, salt, zongzhong leaves, zongzhong rope. Practice: Wash the glutinous rice, soak it for 3 hours; cut the pork into long strips about 4 centimeters long and 2 centimeters wide; soften the mushrooms, remove the tips and cut them into strips; then marinate the pork and mushrooms in soy sauce, five-spice powder, salt, sugar and other seasonings for 2 hours; cut the salted egg yolks in half and set aside. Wash rice dumpling leaves and rope, take 2 rice dumpling leaves, in one-third of the folded into a funnel shape, in the funnel scooped into half of the glutinous rice, pork, mushrooms, salted egg yolk and other fillings, plus glutinous rice to fill, then the excess rice dumpling leaves folded back to cover the funnel wrapped up with a rope in the rice dumplings at the waist to tighten the knot, done into the pot to the water over the rice dumplings, cook over medium heat for 2 hours, cook through it can be eaten.
Soup dumplings
Materials: dumplings leaves, glutinous rice, sugar, nuts, dried fruit, etc. Production method: first do the filling, add sugar with nuts, dried fruit to do raw materials, after pressing the thick cut into a small square, will be cut into small squares of fillings wrapped in glutinous rice noodles, made into a "small dumplings", and then wrapped in the dumplings, after cooking, the dumpling will be cooked. After cooking, the zongzi will be cut in two, you will find that the soup inside the drenching, bite into a mouthful of fragrant sticky and refreshing. Zongzhi leaves: Guangzhou people pack Zongzhi with Ruo leaves, choose the surface of the smooth soft and tough better. Shantou people pack zongzi more zongzi
With bamboo leaves, zongzi have bamboo leaf flavor, 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". Zong filling seasoning: salted pork zong should first fresh pork with a little monosodium glutamate, sugar, wine, salt, soy sauce mixing repeatedly rubbing to seasoning infiltration of pork and then package. Zongzi bundling: 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 will occur. Salted pork dumplings with fat pork should not be tied tightly, moderately loose can be. If you use lean pork should be tied tightly, because after the lean meat will shrink after cooking, dumplings filled with fat juice will leak into the water, can not keep the dumplings of fat glutinous. Cooking rice dumplings: cook rice dumplings must be water roll before falling rice dumplings, water to soak through the surface of the dumplings, to be re-rolled up and then after the fire can be cooked for about 3 hours. Do not add raw water during the cooking process. Be careful not to add raw water to the rice dumplings during the cooking process, and pay attention to the fact that the rice dumplings should not be cooked with other rice dumplings. After cooking, take out the dumplings while they are still hot. Eat when you open the rice dumplings, rice dumplings fragrant nose, the entrance oil is not greasy, sticky and not sticky, salty and sweet moderate, tender and fresh is the best with the food
1. Tea super-sweet rice dumplings, such as date paste, bean paste, etc., with peppermint tea, green tea. Can enhance the metabolism of glucose, clear heat and grease. Extra oily dumplings, such as fresh meat, ham, sausage, etc., with Pu'er tea, chrysanthemum tea, hawthorn tea. Helps digestion. 2. papaya, pineapple Clear sweet digestion, relieve the feeling of grease in the mouth after eating rice dumplings, this way of eating both beauty and digestion.
Don't eat crowd
The dumplings are fragrant and elegant, soft and slippery, with a variety of flavors, quite popular. However, the production of rice dumplings raw materials, glutinous rice, oily and viscous larger, overfeeding is likely to cause indigestion, and the resulting increase in gastric acid secretion, bloating, abdominal pain, diarrhea and other symptoms, so do not gluttony. Zongzi steamed or boiled, can release a gelatinous substance, after eating will increase the load of digestive enzymes, and its nature of warm stagnant gas, eat more will increase the burden on the stomach and intestines, so the following groups of people are best not to eat or eat less: 1. cardiovascular patients: meat zongzi and lard bean paste zongzi contain fat, suffering from hypertension, high blood pressure, high blood cholesterol, coronary heart disease, people eat more, can increase the viscosity of the blood, affecting the blood circulation, aggravate the burden on the heart and the degree of ischemia, inducing angina pectoris. Ischemia degree, induced angina pectoris and myocardial infarction. 2. Elderly and children: rice dumplings are made of glutinous rice, sticky, the elderly and children, such as excessive eating, very easy to cause indigestion. 3. Gastric and intestinal diseases: the steamed rice dumplings will release a gelatinous substance, which will increase the load of digestive enzymes after eating. 4. diabetic patients: dumplings often have a high sugar content of dates, bean paste, etc., if not restrained, will damage the function of the pancreatic islets, causing the patient's blood glucose and urinary glucose rose rapidly, aggravating the condition.
Selection method
To do five careful: a look at the dumplings label on the date of production and shelf life, do not buy spoiled dumplings; two to be careful of the dumplings of the taste changes, if you taste the dumplings filled with a little sour, a little bit of bitterness, taste is not correct, do not eat; three to be careful of the quality of the dumplings, be sure to buy shopping malls, catering companies, supermarkets, the regular dumplings; four to be careful of the dumplings of the outer packaging! buy safe, hygienic zongzi; five to be careful to eat zongzi is not the right way, have stomach problems do not eat too sweet zongzi, have gallstones, cholecystitis and pancreatitis do not eat meat zongzi, egg yolk zongzi and too greasy zongzi.
Attentive reminders
1. Eat rice dumplings, it is best to drink tea at the same time, to help swallowing and digestion, each time to eat a little less, you can choose mini dumplings 2. Eat rice dumplings should be accompanied by cold vegetables, fruit salad 3. Rice dumplings should be sufficiently heated, boiled hot and become soft to eat; 4. If there is a gastric disease of the people to eat rice dumplings can be selected white rice dumplings, do not dip sugar, do not eat too sweet 5. Gallstones, gallbladder and pancreatitis patients, do not eat meat, egg yolk and too greasy. patients with gallstones, cholecystitis and pancreatitis, do not eat meat dumplings, egg yolk dumplings and other dumplings with too much fat and protein content. Eat less, choose health dumplings, drink more tea, do not eat expired and moldy dumplings.
Edit this section of the health knowledge
The calories of the dumplings vary according to their "size" and "content", "meat dumplings" each containing about 450 to 600 calories, Taiwanese meat dumplings, each containing about 450 to 600 calories. The calorie content of the meat dumplings is of course also directly affects its calorie content, such as the use of pork and barbecued pork as an ingredient, the calorie content is naturally different. Package rice dumplings, the best choice in line with the "three less one more" (less oil, less alkali, less sugar, more fiber) material, increase the fiber quality of the dumplings, or glutinous rice mixed with ordinary rice, increase the fiber of the dumplings; another production of bean paste dumplings, it is recommended to "vegetable oil" instead of lard! When making bean paste rice dumplings, it is recommended to use vegetable oil instead of lard, which can reduce the calorie content of the rice dumplings. Naked rice dumplings less calories than ordinary rice dumplings, each containing about 210 to 250 calories; alkaline rice dumplings are also due to the small size, the relative calorie is small, calories in the non-dipped sugar before about 100 to 120 calories, after the dip in the sugar contains 120 to 150 calories; "Bean paste rice dumplings," each containing about 500 to 600 calories in the kingdom of the rice dumplings, it can be one of the second, because in addition to the "vegetable oil" to replace lard, can reduce the calories of rice dumplings. Can be one of the second, because in addition to sugar or cane sugar content is higher, bean paste rice dumplings more to lard fried, so the calorie increases a lot.