Dragon Boat Festival is the four traditional Chinese folk festivals, when I was a child, I saw my grandmother hand-packed zongzi, the past is vivid in my mind, I can say that the zongzi each material and steps are extremely delicate, need to be artisanal spirit in order to pack out the perfect zongzi, the following to introduce you to the zongzi I inherited from my grandmother's handiwork.
1. Selection of leaves:
Selection of rice dumpling leaves need to be flexible, rice dumpling leaves need to be long and wide, a single piece of rice dumpling leaves 30cm long, 8cm wide for the best, so that the size of the rice dumpling leaves moderate, steamed out of the rice dumplings is more sweet and savory. The leaves need to be boiled in water for 15 minutes before wrapping the dumplings.
2. Selection of rice: choose the best particles of large round glutinous rice, Chen, broken all do not, so that the glutinous rice cooked sticky, glutinous rice in the water to soak soft, but also in the soy sauce soaked through the flavor.
3. Selection of filling:
1. Shared rice dumplings: two rice dumpling leaves stacked, folded into a funnel-like shape, do a good job in the funnel into the glutinous rice, pork, folded rice dumpling leaves to seal, the formation of the four corners of the upright, the top surface of the triangular rice dumplings.
2. Tie the thread: the first line around the finger, suppressed brown corner, and finally in the body of the dumplings around two circles, turn the brown body around two circles, and finally bundled thread.
3. steaming: cooking water should not be over the dumplings, first boil on high heat, and then slowly cook on medium heat until fully cooked, remember not to be in a hurry, good food need time to cook.
The above is the method of rice dumplings inherited from the grandmother. It can be said that every step has its own rules and regulations. Since the grandmother left, the taste of eating dumplings lacked the happiness of the grandmother's hands wrapped out, also with the grandmother, gone.
Finally, do you like savory or sweet dumplings? Welcome to tell me in the comment section, and inform the province Oh, we come to see the difference between north and south.
The Dragon Boat Festival to eat zongzi, is to commemorate the Qu Yuan, and our old home in Hebei, from the small eating zongzi are eating small dates glutinous rice zongzi, so now all only think this kind of zongzi delicious.
Soak the glutinous rice in water for five or six hours, wash the jujubes, wash the reed leaves and soften them, and prepare the rope to tie the dumplings.
Go to a few (three for more) reed leaves, put the right amount of glutinous rice and three or two red dates in the reed leaves, and use the rope to wrap the knot.
Put in a pot on the fire steaming for a few hours, turn off the fire in the stew overnight last, so out of the pot of glutinous rice dumplings soft and sweet.
Hello, I am Ranmama, glad to answer your question.
The Dragon Boat Festival is approaching, and it's time to wrap the dumplings, the general family package dumplings will be prepared: dumplings leaves, dumplings line or rope, jujubes, glutinous rice, you can also wrap some peanuts, bean paste, like to eat salty dumplings, you can prepare salted egg yolks, meat, etc.
The package dumplings is generally this way:
1. The leaves are more flexible, easy to wrap the dumplings
2. round glutinous rice soaked for 2-3 days, in the middle of the constant water change, or refrigerator, jujube soak for 2 hours
3. wrapped up in cold water on the pot to cook for 3-4 hours, turn off the fire and simmering for 1 hour
4. The dumplings have a few pounds, put the meat and green beans together package, we have a kind of package in Guangxi dumplings leaves especially fragrant, large dumplings to be cooked for more than ten hours to cook, think about it all drooled.
Hello, I am Tam Tam small source, happy to answer this question, as a northerner, I still like to eat the sweet brown jujube glutinous rice, package this zongzi need to prepare the materials: glutinous rice, dry zongzi leaves or fresh zongzi leaves, cotton or zongzi leaves line, jujube, water. The specific method is as follows:
First of all: the glutinous rice soaked overnight, can be crushed with the hand that the glutinous rice soaked well.
At the same time, the dry rice dumpling leaves are also soaked in water, and then soaked dry rice dumpling leaves in cold water in a pot to cook for 3-5 minutes, boiled rice dumpling leaves with cold water, rinse, water standby.
Then, the glutinous rice and red dates into the dumpling leaves, wrapped into a triangle shape, and then wrapped up with cotton thread, triangle dumplings are wrapped.
Materials for wrapping zongzi
1. Materials for wrapping zongzi
Ingredients: long glutinous rice, pork, mushrooms, salted egg yolk, soy sauce, sugar, five-spice powder, salt, zongzi leaves, zongzi rope.
Wash the glutinous rice and soak it for 3 hours; cut the pork into long strips about 4 centimeters long and 2 centimeters wide; soften the mushrooms and cut them into strips and then add the glutinous rice to fill them up, then fold back the extra leaves to cover the funnel and wrap them up, and then tie them up tightly with a rope in the waist of the dumpling and tie them up, put them into a pot and cook them for 2 hours on medium heat with the water over the dumplings and cook them thoroughly for consumption.
2, meat dumplings how to do
Ingredients: glutinous rice, lean meat, red dates, dumplings leaves (60 or so, not used up), Malian leaves, soy sauce, salt, chicken essence, sugar.
Practice: Glutinous rice soak water soak 5 hours or so, the morning soak, the afternoon began to package. Meat filling need to adjust the flavor, probably soy sauce, salt, chicken essence, sugar (do not put onion, ginger and garlic Oh). Jujubes soaked in water (best to remove the core, easy to eat) dumplings in the shape of the regular market should be sold in the kind of 4 corners of the three-dimensional shape, it is difficult to wrap up, 3 angle type is very good to get.
3, packaged dumplings how to save
The water content of the dumplings is high, every day is getting hotter and hotter, simply can not be room temperature long-term preservation, in the refrigerator for a few days, but also worrying. In fact, in a sense, dumplings and steamed bread and other staple foods, can be placed in the freezer after freezing long-term preservation. In the frozen state, the starch can be maintained without drying the state, as long as the eating time to take out and re-steam, or microwave freezing can be, there is no significant change in taste.
The rice dumplings exist in the freezer should pay attention to, stored in a few small packets, each small packet out to be eaten at once, can not be left. Packaging should be sealed in a plastic bag to avoid moisture loss. Although the freezing conditions can prevent the reproduction of microorganisms, but dumplings such as cooked food and other meat and other raw food to separate open, to avoid cross-infection.
Healthy baby eat zongzi follow the principle
1, zongzi to eat hot
China Agricultural University, School of Food, Department of Nutrition and Food Safety, Associate Professor Fan Zhihong reminded parents, zongzi must be eaten while hot, add fat, meat, egg yolk zongzi more should not be eaten cold, for the digestive ability of the children to pay particular attention. Some of the poor quality of glutinous rice in the cold will become hard, grains and cereals rice dumplings cold back to life phenomenon is more obvious, these are not conducive to digestion.
2, eating rice dumplings in moderation
Rice dumplings count as a staple food, but can not take the rice dumplings as the only food, especially for the children, must strictly control the amount of food, for the younger children, eat a little bit of meaning can be.
3, eat rice dumplings with fruits and vegetables
Eat rice dumplings at the same time, with vegetables, fruits and other food can help intestinal and gastric peristalsis, to avoid eating rice dumplings caused by intestinal and gastric indigestion, but also to avoid indigestion due to the consumption of rice dumplings is too large.
Characteristic zongzi in different regions
1, Guangdong zongzi
Guangdong zongzi large, chic appearance, in addition to fresh meat zongzi, bean paste zongzi, there are chicken diced, duck diced, barbecued pork, egg yolks, mushrooms, mung bean paste, etc. Blending for the filling of the assorted zongzi. Apricot House, Xin Ya as the representative of the Canton style zongzi, eat soft and strong flavor, the shape of the bottom flat, square, pentagonal, a corner upward, and the rest of the stretch to the four sides. Canton style zongzi varieties, chestnut, fresh meat, egg yolk, mushrooms; wrapped pillow zongzi roast duck, mushrooms, chestnuts, fresh meat, egg yolk, rice kernel, and other alkaline water zongzi, bean paste zongzong, fresh meat zongzong, fresh meat zongzong, egg yolk zongzong, adzuki bean zongzong, and so on.
2, southern Fujian dumplings
Xiamen, Quanzhou's burnt meat dumplings, alkaline water dumplings are famous at home and abroad. Roasted meat dumplings must be selected from the best rice, pork selection and first brine and rotten, plus mushrooms, shrimp, lotus seeds and brine broth, sugar, etc., eaten dipped in garlic, mustard, spicy, red hot sauce, turnip acid and other condiments, sweet, tender and slippery, oily and not greasy.
3, Ningbo rice dumplings
Ningbo, Zhejiang rice dumplings for the quadrangular, alkaline water rice dumplings, red bean rice dumplings, red date rice dumplings and other varieties. Its representative varieties of alkaline water zongzi, is in the glutinous rice to add the appropriate amount of alkaline water, with the old yellow Ruo leaf wrapping. After cooking, the glutinous rice becomes light yellow, and can be dipped in sugar to eat, fragrant and delicious.
The practice of dumplings and pay attention to
package dumplings the first step of the dumplings leaves boil water to cook a little
The second step: to put the glutinous rice boil water and then put in cold water to cool
The third step to prepare the ingredients:
Ingredients: pepper, glutinous rice, peanuts, red beans, mung beans, jujubes, chestnuts ... ... ... and so on what they like to eat on what to put on it
The fourth step of the package:
2-3 leaves with rice and ingredients together and then tied up with a rope
The last step is to cook the dumplings about cooking 4-6 hours on it
Material others said, I will say that the precautions, you must be tied tightly boiled through, otherwise exposed will not be filled, and the dumplings will not be filled.
Preparation of materials
1 glutinous rice
2 rice dumplings
3 rope
4 want to eat sweet rice dumplings on the preparation of jujubes, bean paste, candied fruits and so on
5 eat salty rice dumplings on the preparation of duck egg yolks, beef, pork, ribs, and so on
6 rice dumplings the secret of the softness of the cooking after must be smothered for two hours
Hello, almost to the Dragon Boat Festival, we are ready to do the dumplings, our family basically every year will be wrapped in dumplings, and the favorite meat dumplings, dumplings, dumplings with different traps used in different materials also have a difference, the first to share a meat dumplings material it.
Meat dumplings need ingredients: dumpling leaves, glutinous rice, soy sauce, pork, cotton thread
Production method
1. Glutinous rice soaked in advance of the night, and then fished out and soaked in soy sauce, so that the glutinous rice color and flavor.
2. Cut the pork into cubes and marinate in soy sauce overnight
3. If you use dry rice dumpling leaves, the leaves need to be soaked in water in advance.
4. All of the above are ready, you can start wrapping the dumplings, take a dumpling leaf, the center downward folded into a funnel shape, it is best to tightly closed without a large gap, or glutinous rice will leak out.
5. In the dumplings held into the funnel shape filled with glutinous rice, do not fill too full, wipe the surface flat a little, and then put into the marinated pork, pork and then covered with a layer of glutinous rice, the dumpling leaves over the glutinous rice, with the other hand to cover the dumpling leaves, this time there have been three corners of the fourth corner is more difficult to keep, because it is easy to pack loose, the following hand holding the upper piece of the dumpling leaves, the right hand speaks on the piece of The rice dumpling leaves folded down, folded out a corner, and then change the left hand to hold, the right hand to get the line, the rice dumplings wrapped up, and finally must be wrapped tightly, the rope tied tightly, or on the pot to cook on the loose.
As for the dumplings have what to pay attention to, in fact, nothing to pay attention to, delicious on the line. The development of the times, are in the tradition of innovation.