Dragon Boat Festival is coming soon, the festival of eating zongzi. I eat zongzi every year during the Dragon Boat Festival, and there are more and more patterns, but I always feel that I have lost the joyful feeling of peeling the leaves of zongzi as a child. Is it because we used to eat zongzi only during the Dragon Boat Festival, but now it is more and more convenient, and we can buy and eat delicious zongzi at any time of the year?

I wonder why I don't make dumplings myself this Dragon Boat Festival. What does it feel like to eat like this? ! Give it a try! !

Although this leaf is tied up, it seems very simple. But it takes a little time to make delicious and beautiful zongzi.

Materials and packaging methods are very important!

Let's take a look at the prepared materials: dried chestnuts, peeled.

Peeled mung beans are soaked one night in advance. Filter off the water and mix with salt, peanut oil and a little baking soda.

The glutinous rice is washed and soaked about an hour in advance. Then filter out the water, add salt, peanut oil and a little baking soda and mix well. You can try it. The salt taste is a little salty than usual.

Meat should be pork belly, just be fat and thin. Marinate one night in advance. Add salt, sugar, spiced powder and soy sauce.

Then there are zongye. The leaves of rice dumplings should also be boiled one night in advance and then washed.

I didn't expect that the materials should be so carefully prepared. Of course, it's not that easy to make delicious zongzi.

Now start packing! Pay attention to the steps and skills!

If the palm leaves are small, take two pieces and stack them together. Yes, they are wide enough. First, put a layer of glutinous rice, then a layer of mung beans, meat and chestnut, and then cover them with mung beans and glutinous rice.

Cover with glutinous rice. Internal preliminary completion

Let's give a step diagram, it's easier to understand, hehe!

1. First press it from left to right like this, hold it,

2. Press it from right to left.

3. press down.

4. Also press from left to right.

Be sure to use some force when pressing, or the zongzi will come apart!

after that

1. Press left and right again.

2. Bend down.

3. Take a rope, wrap it around your hand several times, and then pull it to the top.

4. First, draw a few laps on it, and tighten it, as well as in the middle and back.

Finally, tie the knot with the thread just now!

Zongzi in the north and south have their own characteristics.

In different places, eating habits are different, and Zongzi has formed a north-south flavor. Among them, the more famous Zongzi are:

Beijing Zongzi: A representative variety of northern Zongzi. Beijing Zongzi is a large, oblique quadrangle or triangle. At present, most of the products on the market are glutinous rice dumplings. In rural areas, people are still used to eating rice dumplings. Sticky, tough, fragrant and unique, Beijing Zongzi is mostly filled with red dates and red bean paste, and a few of them also use preserved fruit as stuffing.

Guangdong Zongzi: The representative variety of southern Zongzi. Contrary to Beijing Zongzi, Guangdong Zongzi is smaller in size, unique in appearance, square in front, with a sharp horn protruding from the back like an awl. There are many varieties, besides fresh meat dumplings and red bean paste dumplings, there are egg yolk dumplings made of salted egg yolk, and assorted dumplings with diced chicken, diced duck, barbecued pork, mushrooms and mung beans, which have better flavor.

Sichuan Zongzi: Sichuanese are spicy, so Zongzi is also sweet and spicy. Sichuan's spicy Zongzi has a unique taste because of its exquisite production and complicated technology, so it has become one of the famous snacks in Sichuan. Its preparation method is to soak glutinous rice and red beans for 5-6 hours, pour out the water, add pepper powder, Sichuan salt, monosodium glutamate and a little bacon, and wrap them into a square dumpling with about 60 grams of leaves. Eat it after cooking, spicy and palatable, with unique flavor.

Suzhou Zongzi: Suzhou Zongzi is a long and thin quadrangle with fresh meat, jujube paste, bean paste, lard mixed with sand and other varieties. It has the characteristics of exquisite ingredients and fine production. For example, the first-class adzuki bean is selected for the rice dumplings with lard and sand. After cooking, it is peeled and filtered, and then doubled sugar and appropriate amount of oil are added to make stuffing. When wrapped, there is still a piece of fat in the stuffing. After cooking, it is bright and sweet, oily and fragrant.

Jiaxing Zongzi: Zhejiang Jiaxing Zongzi has a long history and is famous in China. Jiaxing Zongzi is rectangular, with fresh meat, bean paste, eight treasures, chicken Zongzi and other varieties. Jiaxing Zongzi is known as the king of Zongzi in the south of the Yangtze River. Its zongzi is unique in material selection, production and cooking. The rice should be top-grade white glutinous rice, and the meat should be selected from the pig's hind legs. After the zongzi is cooked, the fat oil seeps into the rice, which is delicious and fat but not greasy. Many friends at home and abroad didn't know the place name of Jiaxing, Zhejiang until they tasted Jiaxing Zongzi.

Hainan Zongzi: Hainan Zongzi is different from Zongzi in the north. It is made of banana leaves wrapped into a square cone and weighs about half a kilogram. There are salted egg yolk, barbecued pork, bacon and braised chicken wings in glutinous rice. When it is peeled off, it has the fragrance of banana and glutinous rice first, and then the aroma of meat and eggs. The fragrance is both strong and weak, and the taste and meat are all ready, which makes the eater's appetite open.

Shandong Zongzi: Among many varieties of Zongzi, the one with the largest generation and the oldest qualification should be the first to promote Shandong yellow rice Zongzi. Zongzi wrapped in yellow sticky rice is sticky and sticky, and red dates are sandwiched. The product has a unique flavor. When eating, it can be added with white sugar according to the habits of diners to increase sweetness.

Gull Zongzi: The legend of Gull in Hunan Province is the birthplace of Zongzi, which has always been famous for its variety and exquisite production. During the International Dragon Boat Festival, dozens of traditional and newly developed zongzi were introduced, which were packaged in exquisite vacuum plastic and canned, sterile and hygienic, and were deeply loved by consumers at home and abroad. Minnan Zongzi The roasted meat dumplings and alkali dumplings in Xiamen and Quanzhou are well-known at home and abroad. Barbecued dumplings are carefully crafted, and glutinous rice must be the best. Pork is made of three layers. First, it is fragrant and rotten, plus mushrooms, shrimp, lotus seeds and braised pork soup, sugar, etc. When eating, it is dipped in garlic paste, mustard, red hot sauce, radish acid and other seasonings, which is sweet and smooth, and oily and not greasy. In Minnan dialect, heat and burning have the same meaning. The so-called roasted meat dumplings are dumplings that should be eaten while they are hot, and hot food is more flavorful.

Taiwan Province Zongzi: With a strong flavor of southern Fujian, there are many varieties, including white rice Zongzi, mung bean Zongzi, barbecued pork Zongzi, Babao Zongzi and roasted meat Zongzi. Shaorou Zongzi is the most popular, and its contents are rich and colorful, including pork, scallops, taro, dried clams, duck eggs, etc., and it has become a traditional snack that can be seen all year round. Family dumplings in Hsinchu, meat dumplings in Changhua and meat dumplings in Tainan are all famous. Babao Zongzi is also a representative variety, and its ingredients are diverse. Pork leg meat, fat, chestnuts (or peanuts), dried radish and squid are cut into cubes respectively, and the pot is heated. First, onion powder is added, and the above ingredients, wine, soy sauce and sesame oil are added to stir well. After mixing well with glutinous rice, they are wrapped and steamed, and the flavor is rich. Teresa Teng, a famous singer, is very popular with a song of roasted meat dumplings in Taiwanese, which shows the position of Taiwan Province Zongzi in Taiwan Province's food culture.

In addition, the famous zongzi are sauerkraut zongzi in Guizhou, honey cold zongzi in Xi 'an, roasted meat zongzi in Xiamen, salted egg zongzi in northern Jiangsu, salty zongzi in Shanghai and ham zongzi in Yunnan.