Brief introduction of babao zongzi
Eight-treasure zongzi, a famous traditional point, is a food custom in the Dragon Boat Festival. There are different opinions about the origin of eating zongzi in the Dragon Boat Festival. The most extensive and influential statement is the commemoration of Qu Yuan, a great patriotic poet 2000 years ago. It is said that zongzi is thrown into the river to be eaten by dragons, so as not to hurt Qu Yuan who died after being thrown into the river. As for when the folk custom of eating zongzi in the Dragon Boat Festival began, it is impossible to verify it.
The book "On the Wind" written by Zhou Chu, the general of the Western Jin Dynasty, said: "On the Dragon Boat Festival, a glutinous rice (glutinous rice) was wrapped in glutinous rice leaves." It can be seen that it is very popular to eat glutinous rice dumplings wrapped in bamboo leaves at the Dragon Boat Festival at the latest in the Western Jin Dynasty. Some zongzi are wrapped in sharp corners, so they are called "corn millet". This is similar to the shape of zongzi today. By the Tang and Song Dynasties, there were more and more varieties of zongzi. In the Song Dynasty, Zhumu's Collection of Things and Literatures contained horn zongzi, cone zongzi, ling zongzi, barrel zongzi, weighing zongzi and Jiuzi zongzi zongzi, which were named for their shapes. Zongzi has stuffing, which seems to have started in the Song Dynasty. For example, in Song Wu's "Zhong Fu Lu", it said: "Wash with glutinous rice, put jujube, chestnut, dried persimmon, ginkgo and red bean, and wrap it with bamboo leaves or bamboo leaves." In the Ming and Qing Dynasties, there were more varieties of zongzi, forming various distinctive schools. The "milk dumplings" in the Qing palace are the most exquisite, and they are cooked with milk and cool rice. ?
How long does Babao Zongzi cook?
material
500g of reed leaves, 0/000g of glutinous rice/kloc-,50g of jujube, 50g of coix seed, 50g of red beans, 50g of mung beans, 50g of shrimps, 0g of melon strips/kloc-,75g of kumquat and 50g of green plums.
make
1, reed leaves are blanched with boiling water and cooled for use, and glutinous rice is washed and soaked in cold water for 24 hours for use.
2. Soak jujube, coix seed, red bean and mung bean in water; Stir-fried shrimp meat, flavored and cut into sections; Slice melon strips, kumquat and green plum.
3. Mix the glutinous rice and the processed ingredients, wrap them in reed leaves, and boil them in water 1 hour.
Tips
1, the shape of Babao Zongzi is adjusted according to the size of palm leaves and one's own preferences, such as square triangular conical shape.
2, the stuffing is added according to your own preferences, sweet, salty and even spicy. You can add soy sauce, salt, sugar, oil and a little cooking wine to marinate it one day in advance. At the same time, a little salt and soy sauce were added to the rice. Other practices are the same. After the leaves are rolled, add a spoonful of rice, a spoonful of meat, and a spoonful of rice, and then wrap them tightly.
3. When wrapping the eight-treasure rice dumplings, you don't have to wrap them too tightly, otherwise it will affect the expansion of rice, and the cooked eight-treasure rice dumplings have a hard taste.
4. When cooking the rice dumplings with eight treasures, you should have enough water, and you must not pass the rice dumplings with eight treasures. A little longer, at least two hours, is more delicious.
5. According to your own preferences, the ratio of glutinous rice to other materials is about1:1.