Whose fan is Zongzi?

The current meaning of "Zongzi" comes from a Sina interview with the top three in the Super Girl Chengdu Division. At that time, Li Yuchun told a joke: The rice family and the Baozi family fought, the Baozi family was beaten to pieces, Zongzi was forced into a corner, and Rice Just when he was about to attack Zongzi, Zongzi took off his clothes and said, "I am a spy! ".

So now the meaning of "Zongzi" on the Internet is a person who is engaged in infighting and specializes in alienating others. And now many Zongzi respect Li Yuchun as their master.

Let's talk about the real thing. Zongzi

In "Compendium of Materia Medica", there is a record that "the ancients used wild rice leaves to wrap millet and boil it into sharp corners, like the shape of a palm leaf, so it is called Zongzi." Looking at the desk calendar on the desk, I suddenly realized , it will be ten days and eight days before the Dragon Boat Festival, and it’s time to eat rice dumplings.

The earliest record of rice dumplings is written by Zhou Chu, the prefect of Xinping in the Western Jin Dynasty 1600 years ago. It says: "Midsummer Dragon Boat Festival." , cook the glutinous rice millet. "200 years later, Wu Jun, a Liang writer in the Southern Dynasty, said in "The Chronicles of the Continuation of Qi Kai": "Qu Yuan died in Poluo on May 5th. The people of Chu mourned him, so they stored rice in bamboo tubes and poured water into it as a sacrifice. "So the rumors spread and became popular. It can be seen that people have deep feelings for loyal people.

Zongzi did not originate from commemorating Qu Yuan's death. There are many theories about its origin. The most convincing one is "Bao Bao" The theory of "cooking" means that when cooking cooked food over fire was invented 500,000 years ago, in order to make it palatable, the food was wrapped in leaves and simmered in the fire before peeling off the leaves and eating it. Although this is not called Zongzi, it has the prototype of Zongzi. After 400,000 With the change of spring and autumn, people entered the stone cooking era. The ancestors were able to dig pits in the ground, put animal skins in the pits, fill the pits with water, put in hot stones to boil the water, and simmer the raw materials wrapped in plant leaves until they were mature. , which is more like the current rice dumplings.

The appearance of rice dumplings is as mentioned at the beginning of this article, but one theory is that it is used to worship ancestors; the other is that it is to commemorate Qu Yuan’s martyrdom. Both theories are reasonable.

The shape of the rice dumplings varies according to the folk customs of various places, and the names are also different. They are called equilateral triangle, oblique triangle, spiral shape, shovel head shape, etc.; or they are called triangle, square pyramid, pillow shape, small pagoda. It can also be in the shape of a round or round stick.

For rice dumplings, use banana leaves or dried lotus leaves: such as Guangdong rice dumplings. Use dried bamboo leaves or fresh green bamboo leaves: such as Taiwanese rice dumplings, which usually use green bamboo leaves. Both kinds of bamboo leaves are used for salty rice dumplings, but most merchants use dried bamboo leaves, which is more cost-effective. Peking rice dumplings mostly use reed leaves (a kind of reed, with long and narrow leaves, shaped like a boat). Zongzi, salty rice dumplings and sweet rice dumplings.

1. Peiping rice dumplings: mostly sweet rice dumplings, mainly divided into two types.

●One is made purely from glutinous rice. White rice dumplings need to be dipped in white sugar and added with a little rose juice and osmanthus stew. The taste is pleasant.

●The other is to wrap two or three red dates in glutinous rice, called small date rice dumplings. It needs to be refrigerated before eating, and it will give you a cold feeling when eating.

2. Cantonese rice dumplings: They are the most abundant of all rice dumplings, are extremely large, and take the longest time to make.

●The fillings of salty rice dumplings include ham, bacon, egg yolk, roasted chicken, barbecued pork, roasted duck, chestnuts, mushrooms, shrimps, etc.

●The sweet fillings include lotus paste, mung bean paste, red bean paste, and chestnut. Rice dumplings, jujube paste, walnuts, etc.

3. Taiwanese rice dumplings: Taiwanese meat rice dumplings are divided into northern and southern ones.

●Northern rice dumplings are made with shallots, soy sauce, salt and pepper. Fry until medium cooked, then add fried fillings such as pork, dried tofu, bamboo shoots, braised eggs, mushrooms, dried shrimps, dried radish, etc., and steam in a steamer until it is chewy and not too sticky. < /p>

●Southern rice dumplings are slightly fried glutinous rice and peanuts without adding sauce. The fillings are pork, shallots, chestnuts, dried beans, taro, etc. The wrapped rice dumplings are then steamed with water. When the glutinous rice is cooked, dip it in seasonings. The southern rice dumplings are fragrant and glutinous, and have a less chewy feel.

4. Huzhou rice dumplings: belong to Jiangsu and Zhejiang flavors and can be tasted in Jiangsu and Zhejiang dim sum restaurants. There are two kinds: sweet and salty.

The sweet one is filled with fat red bean paste, and the salty one is filled with pork marinated in soy sauce, and each rice dumpling only contains one piece of fat meat and one piece of lean meat. There are no other materials, and the way the rice dumplings are wrapped is also very special, with one end protruding and the other flat in the shape of a shovel head. Source: Food Herald