Practices and materials of northern zongzi
North Zongzi will use bamboo shell leaves to aromatherapy bamboo into Zongzi, so the selected leaves and ingredients need to be fresh and delicious. The order of marinating and the control of cooking time are also a university question!
YEATION material:
Bamboo shell leaves:
The bamboo shell leaves sold in the market have been fumigated. When selecting, you can pay attention to the color of the leaves and the traces of insects. You can randomly open a bundle of leaves and pay attention to the same size and length (about 50-60 cm is the most suitable), which is the appropriate length of dumplings.
Long glutinous rice:
The glutinous rice selected for northern rice dumplings is generally long glutinous rice. When selecting glutinous rice, you can observe it carefully. The rice grains should not be cracked, and the color should not be black, gray and spotted. It is not good to be too white.
Shrimp:
When selecting dried shrimps, be careful not to choose the whole package with too uniform color, neither too white nor too red, and uneven color is the naturally dried dried dried shrimps; In addition, you can pick up the whole bag and shake it to see if there is too much powder at the bottom of the bag. Too much powder means that it has been eaten by insects for too long!
Dried squid:
When buying dried squid, you should first observe the tentacles of the squid. If it is too dry or black, it means that it has been placed for a long time, and its appearance should be complete without traces of moth-eaten. When buying, you can pick it up and try its toughness. If it is completely too hard to bend, it means that it will taste bad after being dried.
Dried radish:
Not too white, not too uniform color is the selection factor of dried radish, and it is also a relatively unprocessed performance; Because most of the dried radishes contain preservatives, it is best to soak them for 2 ~ 3 times (every time 15 minutes) before cooking.
Pork belly:
Unique skill: The pork belly front section is suitable for making dumplings in the north. The fat and meat should be even and thin. At the same time, pay attention to the fact that the meat can be picked up for observation when buying, and the fat and lean meat should not be separated and connected to each other, which is the good quality pork belly.
Steps:
1. Cut the pork belly into strips, soak the shrimps for 15 minutes, and soak the squid for 20 minutes.
2. Saute the oil with dried scallion, stir-fry the dried shrimps first, then stir-fry the pork belly until it is dry, and then add dried squid and dried radish in turn. You can also add other ingredients (mushrooms, peanuts, chestnuts, etc.) according to your own or your family's preferences.
3. Stir-fry until the ingredients are even, then add110 amount of soy sauce and110 amount of sugar, and slowly pour them into the pot from the side of the pot, stir-fry again to make the ingredients evenly covered with sauce; Add white pepper, dried scallion crisp and stir-fry for several times, then take the pan and wait aside.
4. Long glutinous rice must be washed 3-4 times, soaked in water for 2-4 hours and then drained; Then put the long glutinous rice into the pot that has just been fried with ingredients, stir-fry the rice grains for about 5 minutes, and then add all the ingredients in step 3 to stir-fry again.
5. Add the already hot high-temperature broth to the pot, and you can pour the broth and stir fry at the same time, so that all the ingredients are evenly heated and will not stick together; Then continue to stir fry until the long glutinous rice is translucent and 7 minutes cooked.
6. Fold half of the cleaned and cooked bamboo shell leaves in half, and press them inward from the right edge of the fold. The more folds, the smaller the shaped zongzi, and on the contrary, the bigger the zongzi can be wrapped. If you want to wrap small zongzi, you can tear the leaves from the middle to half, and the torn two pieces overlap each other to become a groove for wrapping zongzi, which can wrap small zongzi.
7. Hold the folded leaf in your hand, with the palm as the container, the sharp corner facing down, and the five fingers tightly holding the leaf.
8. Scoop the ingredients prepared in advance with a spoon, because the rice grains will swell, just put them until they are about 8 minutes full.
9. Press both ends of the zongzi tightly with your middle finger and thumb, and push the upper zongzi leaves forward with your other hand, then press down the upper end of the cover. The extra zongzi leaves can be folded to the left or right at the front end along the angle of the zongzi.
10. Soak the cotton rope to increase the resistance. Pull the zongzi tightly for two turns from about 30 cm from the top, and then tie a slipknot.
1 1. Steam the small zongzi for 30-40 minutes, the medium zongzi for 50 minutes, and the big zongzi for 60 minutes in a water-proof way, thus completing the authentic northern zongzi with good color and flavor. ?
Practice and Materials of Southern Zongzi
Southern zongzi is boiled directly with immature rice and peanuts in water, so it has the characteristics of sticky Q, and the ingredients have been stir-fried in advance, and it is even more fragrant after cooking!
YEATION material:
Meng zong bamboo leaves:
When purchasing special Mengzong bamboo leaves for southern rice dumplings, you should be careful not to be moldy, and don't look at a few pieces at random and don't be moth-eaten. It is most appropriate to choose leaves about 50 cm.
Long glutinous rice:
The southern rice dumplings also use the same long glutinous rice as the northern rice dumplings. When picking, you can pick up the whole package of glutinous rice and shake it. If there are many powders and broken rice grains at the bottom, it is unhealthy rice grains that have been eaten by insects for a long time. Glutinous rice should be washed first and then soaked in cold water. If it is soaked first and then washed, it will easily cause broken rice.
Peanuts:
Peanuts wrapped in zongzi should be skinned, and a few peanuts should be randomly selected for observation. The peanut seeds protruding in the middle must not germinate (if they germinate, they will produce aflatoxin, which is harmful to human body), and the appearance should be full and crack-free.
Dried mushrooms:
The purchase criterion is "the yellower the bottom, the darker the appearance", which means the fresher the bottom and the sweeter the appearance. Good mushrooms can be selected by these two criteria.
Shelled dried chestnuts:
Dry chestnuts with good quality should have no traces of moth-eaten. Pick up two chestnuts and knock them against each other. The solid sound is good chestnuts (hollow sound means that they have been eaten by insects). At the same time, you can also shake them to see if there is too much powder at the bottom. Too much powder is dry goods that have been placed for too long.
Sip your heart:
Xiaxin meat with more lean meat is the protagonist of southern rice dumplings, and the best quality is thin and fat, which can make the rice dumplings not dry but also contain gum and oil.
Salted duck egg yolk:
Choose bright, ruddy and full-bodied ones, if the surface is white or the whole one is yellowish, it means it is not fresh; In addition, the surface should not be cracked or too dry to be a good quality egg yolk.
Steps:
1. Cut pork into pieces, marinate with chestnut, peanut with soy sauce and star anise for 30 minutes, and then move to a wok; Add the soaked mushrooms and stir fry together.
2. Stir-fry until cooked, and add the soy sauce with the ingredient amount of110 along the side of the pot, so that all the ingredients can evenly absorb the salty taste of the soy sauce, and then prepare the dish after frying.
3. Stir-fry the long glutinous rice and peanuts in an advanced pot, add a little soy sauce to color the rice grains and peanuts, and stir-fry for about 5-8 minutes to get out of the pot.
4.2 The leaves of rice dumplings are smooth and face upwards, overlapping to increase the thickness, which can be overlapped by one big leaf and one small head and one tail, or the heads of two leaves of rice dumplings with similar sizes. Then fold the funnel cup with the right 1/3 as the folding point. Beginners can put zongzi leaves on the desktop, and the leaves and folding points are easier to fix and fold out bamboo cups. The rice dumplings are wrapped in the front (glossy surface) of the rice dumplings leaves, and the anti-sticking effect is better. It can be distinguished by leaf stalks, and the protruding stalk is the opposite.
5. Hold the bamboo cup with your left hand, fix the cup body, first put about 1/2 glutinous rice in the cup body, spread the stuffing, and finally spread a layer of rice, and spread the surface flat. Don't fill the stuffing too full, and leave room for the rice grains to swell, so as to avoid "revealing the stuffing". six
6. Fold the upper zongzi leaves into the bamboo cup with the right hand, and pinch the joint with the thumb and middle finger, and the extra zongzi leaves will be rolled up to the cup body and folded back into a triangular cone.
7. Hold the zongzi with your left hand, pull the cotton thread with your right hand at the middle part of the zongzi body, wrap it for 2 times from front to back and tie it tightly, and then stretch out your left index finger and put it at the intersection of the 2 threads. Depending on your personal feeling, you can also hold zongzi in a different direction with your left hand. Originally, the end of zongzi was facing the wrist and turned to the tiger's mouth.
8. The right hand pulls the cotton thread around the index finger and the string from top to bottom.
9. Grab a rabbit ear with the right hand cotton thread and pass it under the small ear of the index finger.
10. Loosen the index finger, pull down the knot and fix the slipknot. This binding method can make a string pull more and more tightly, and when the rope is cooked, it can be loosened by pulling on the slipknot line.
1 1. Finally, put the whole string of zongzi in boiling water, cover it and heat it. The water needs to cover the whole string of zongzi, and boil it for about 1 hour, and you're done. Boiled zongzi pot water is higher than that of zongzi. After the water boils, put zongzi and cook it on fire. Adding raw water in the middle is easy to cook.
Practice and Materials of Huzhou Zongzi
Huzhou Zongzi is long, and its fillings are egg yolk, bean paste, fresh meat and so on, each with its own characteristics.
Package method:
1.2 pieces of zongzi leaves overlap head and tail, and the leaves are pulled out to extend the leaf surface, and the funnel bamboo cup is folded with the right 1/4 as the folding point. Because Huzhou zongzi is a long strip, the folding point should be lower than that of table-top triangular zongzi, and more zongzi leaves should be reserved.
2. With the funnel down, hold the cup in your left hand, put in glutinous rice, spread the rice into strips, then put in bean paste, and cover the bean paste with a layer of rice.
3. Fold the upper zongzi leaves into the covered long zongzi body with the right hand, pinch the joint, and fold the extra zongzi leaves back to form long zongzi. When folding zongzi leaves, the two leaves must be close to each other and turn together to fix the position.
4. Hold the rice dumpling in your left hand, take the cotton rope and thread on the top with your right hand, and pull out a U-shape with the length of the rice dumpling body. The U-shaped thread can also hook the cone angle of the rice dumpling body, which is convenient for fixing.
5. The cotton rope bypasses the rice dumpling body from front to back, and is repeatedly wound for 2-3 times to be fixed, and then obliquely wound for 4-5 times at intervals along the rice dumpling body, so as to bind the rice dumpling. Bean paste dumplings should not be tied too tightly, so as to avoid rice grains squeezing into bean paste, resulting in the phenomenon of raw rice (uncooked rice); In order to reduce the pinch, it is suggested to wrap a little white powder on the surface of bean paste.
6. Turn the zongzi up and down with a hand gesture and turn it into a U-shaped line at the top.
7. Thread the right hand cotton thread through the U-shaped hole.
8. Pull down the lower thread until the length of the upper and lower cotton threads is equal, and then tie it and fix it. The wrapping method remains unchanged, and the stuffing can be changed into sweet and salty taste according to personal taste.