1, all kinds of beans
These beans, such as red beans, mung beans, soybeans, black beans, kidney beans and eyebrow beans, will all appear in the bean dumplings, and some beans will be added to the dumplings in Guangxi, so these beans can be prepared when making bean dumplings. But these beans are hard, so they need to be soaked in water before wrapping. Then take it out, so that the cooked beans will be soft and waxy.
2. Pork belly
Southerners' zongzi is salty, so fresh meat zongzi is a unique taste of southerners. Fresh meat dumplings are not made of whole fat or lean meat, but of pork belly with fat and thin. The pork belly and glutinous rice are put together to make fresh meat dumplings. The fat meat is fat but not greasy, and the lean meat is thin but not firewood. The taste is very oily and delicious.
Precautions for wrapping zongzi:
1, glutinous rice should be soaked in advance.
Glutinous rice is one of the basic ingredients of zongzi, and no matter where you wrap it, you can't do without it. The treatment of glutinous rice directly determines the taste of zongzi. Before making zongzi, you must soak the glutinous rice in advance. This is because the glutinous rice fully absorbs water and expands after soaking, so it is easier to cook, and it can make the cooked zongzi more sticky and fragrant.
2, the leaves should be "washed, cut and soaked"
Dumplings can't be wrapped without leaves. Now there are two kinds of leaves commonly used. Dry leaves and fresh leaves, whether dry or fresh, have to go through the steps of "washing, cutting, soaking and boiling" when processing.
3. Keep in mind that "8 points is full, not tied tightly".
Because when the glutinous rice is cooked, it will continue to absorb water and expand. If it is too full, it will easily break the leaves of the rice dumplings, leading to rice leakage. Therefore, when wrapping zongzi, it is necessary to reserve the space for the expansion of glutinous rice. Generally speaking, it can be filled to 8 minutes.