Old Beijing zongzi package

ONE: first of all, we must prepare the zongzi leaves, old Beijing package zongzi zongzi leaves are generally reed leaves, used in the package zongzi is known as zongzi leaves. In the past, the zongzi leaves are old people to pick their own, and now there is no reeds around the city of Beijing, the zongzi leaves are only to go to the supermarket to buy. Many people think that the zongzi leaves the more green the more colorful the better, in fact, not, the more green the more colorful zongzi leaves may be dyed with pigment, the normal zongzi leaves should be yellowish-green slightly aged; normal zongzi leaves wrapped zongzi have a kind of zongzi leaf flavor rather than other strange taste; if after cooking zongzi, the water is yellowish, that shows that this zongzi leaves are not a problem, or else, that zongzi or do not eat. Bundle dumplings to use Malan grass, which is a specialty of Beijing. In the past, in front of the house on the growth of Malan grass, cut down after drying can be spare. The leaves are boiled in boiling water, and then soaked in fresh water with the grass.

TWO: Jiangmi and jujube, which is typical of the old Beijing zongzi raw materials, but also used glutinous rice, yellow rice, depending on the different tastes of people just. I personally still like the river rice, sticky enough soft, eat in the mouth with a different flavor. Wash the rice, soak in water for half a day, small dates are also washed, dry water control, do not pick out the kernel of the date. My mother said that the purpose of this is to eat rice dumplings have spit the core of the date time, in order to allow people to take a break, do not eat too quickly, for fear of choking people.

THREE: officially started wrapping dumplings, the first step, the dumpling leaves near the tip of the half folded into a triangular pocket, leaving to the length of the dumpling petiole is almost half the length of the entire leaf. Palm upward with the thumb pressed over the tip of the leaf folded over the part, the remaining four fingers in the leaf underneath the hold.

FOUR: In the second step, put a jujube at the bottom of the triangular pocket to plug the tip tightly. Then take a handful of jangmi and place it in the triangular pocket to reach half of the entire pocket.

FIVE: again put a date, a dumpling put two dates to four dates, depending on the size of the dumplings, but it is recommended to pack small dumplings, one is well cooked, the second is good-looking, the third is tasty, spit out the nucleus of the dates twice on it.

SIX: Fill the rice again, the dates just put in the cover without higher than the edge of the triangle pocket is appropriate. In order to make the dumplings delicious, you can put the river rice with a finger pressure, comic "big bodyguard" is not there "pressure my big apprentice, pressure my second apprentice" words it? After pressing the rice, the dumplings will be more solid and elastic.

SEVEN: Fold back the long part of the leaves to cover the triangular pocket, if left correctly, you can cover the pocket at the same time, and then cover the other part of the dumplings. Wrap tightly and don't leave any holes, otherwise the dumplings will be deformed if you cook them.

EIGHT: Bundle the rice dumplings with marjoram and tie them up tightly, and cut off the excess leaves and marjoram with scissors so that they don't stick to your hands and are beautiful.

NINE: The wrapped dumplings are put together and are already tantalizing before they are cooked. The pot of water with fire boil, put the dumplings in, yard neatly compacted, the water surface to be no more than dumplings, depending on the size of the dumplings depending on the cooking time, like we pack this dumplings, cooking two hours on it.

TEN: Cooked rice dumplings can be eaten hot, can also be cooled to eat, the two ways to eat each has its own merits, hot, rice dumplings and sticky and soft, eat in the mouth straight sticky teeth. Eat cool, the dumplings are still sticky, but not soft, flexible, with the old Beijing dialect called chewy, if you use the chilled words, the elasticity is more sufficient. But don't forget, dumplings whether eaten hot or cold, should be dipped in sugar, otherwise, the fun of eating dumplings lost half.