What are the similarities and differences between zongzi and rice? Which tastes better?

Let me tell you a model of steamed stuffed bun first:

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The culture of steamed stuffed bun is also very deep!

Many people have eaten steamed stuffed bun "Goubuli", but why is it called "Goubuli" instead of "Goubuli"? I think many people must want to know.

After consulting some materials and consulting relevant experts, there seems to be no conclusion about the origin of Goubuli in history, but there have been several legends, of which two are the most representative.

1, "Goubuli" was established in 1858.

During the Daoguang period of the Qing Dynasty, there was a farmer in Wuqing County, Hebei Province, who named him "Dog Son" for peace, hoping to feed him like a puppy (according to the custom in the north, this name is full of simple love and affection). Dog came to Tianjin to study art at the age of fourteen and worked as a waiter in a steamed food shop. The dog is ingenious, studious and has good skills. So he was unwilling to rely on others and set up a steamed bread stall himself. He developed a kind of semi-steamed noodles, which is filled with water. It tastes soft, delicious and not greasy, and looks like a chrysanthemum. Its color, smell and shape are unique, attracting thousands of people to eat steamed buns. Business is booming and dogs are too busy to keep up.

At that time, Yuan Shikai was training a new army in Tianjin, and he took the "Goubuli" steamed stuffed bun into the palace to pay tribute to Cixi. The Queen Mother said, "Wild animals in the mountains have wild geese, and cattle and sheep in the hinterland are fresh at the bottom of the sea, which is not as good as dogs ignoring incense and eating for a long time." Since then, "Goubuli" has become famous.

2. "Goubuli" steamed stuffed bun is not only a traditional snack in Tianjin, but also a famous snack in China. Speaking of its origin, it can be traced back to the Tongzhi period of the Qing Dynasty more than 100 years ago. /kloc-Guiyouyou, a 0/4-year-old boy, came to Tianjin from his hometown in Yangcun, Wuqing County and worked as a waiter in Liu Steamed Vegetable Shop. This shop specializes in assorted steamed food and meat buns, and its customers are mostly boatmen, trackers and small traders who travel to and from the canal pier. Gao Gui specializes in making steamed bread in the shop. Because of his strong personality when he was a child, his parents nicknamed him "Goubuli". Other people's little hearts, the steamed buns made are delicious and sell fast, and they are praised. When he was sixteen or seventeen, he used the money he had saved to open a steamed stuffed bun shop nearby. People used to call him "Goubuli" by nicknames. Over time, they called his steamed buns "Goubuli".

Norbert is good at making steamed buns. He was the first person in Tianjin to use bone soup as stuffing and rice flour as steamed stuffed bun. So the size is neat, the face is white and soft, fat but not greasy, and delicious. When he was in his twenties, he was ashamed to use his nickname again and changed his name to "Deju". But people still like to call him "Goubuli". At that time, Empress Dowager Cixi ate the "Goubuli" steamed stuffed bun sent by Yuan Shikai and sent someone to Tianjin to buy it. Since then, the reputation of "Goubuli" steamed stuffed bun has become even greater.

The "Goubuli" steamed stuffed bun shop has a history of over 100 years, and it is getting bigger and bigger, and its business is booming. They also received groups of foreign tourists. When Prince Sihanouk arrived in Tianjin, he specially invited the chef of "Goubuli" steamed stuffed bun shop to his residence, made "Goubuli" steamed stuffed bun for him, and ate porridge and pickles according to the traditional eating method of this steamed stuffed bun shop. When President Bush was the former director of the Liaison Office in China, he also went to Tianjin to taste "Goubuli" buns. Therefore, there is a saying in Tianjin that "if you go to Tianjin, don't taste the dog and ignore it", then you have never been to Tianjin. "

Let's talk about the culture related to steamed stuffed bun:

Speaking of steamed stuffed buns, both southerners and northerners will be familiar with them. Steamed buns are a common food in China. According to Jiyuan Affairs, Zhuge Liang conquered Meng Huo in the south, and when crossing the Lushui River, evil spirits caused trouble. According to the southern custom, he wanted to offer a "savage head" (the head of a southern minority) as a sacrifice, so he ordered that cattle, sheep and pork be wrapped in wheat flour and made into human figures as sacrifices, called steamed bread. In fact, this is the most primitive steamed stuffed bun. Well, people in China have been eating steamed buns for 1700 years. Steamed bread was originally stuffed, but later, in order to distinguish it, it was called "steamed bread" without stuffing and "steamed buns" with stuffing.

Steamed buns bloom everywhere in Beijing.

Beijing gathers North and South steamed buns. Bun shops in Beijing are full of flowers, but many other delicious buns come from a restaurant, except "Tianjin Goubuli", which is a special chain store. For example, you can easily find all kinds of Guangdong milk steamed buns and barbecued pork buns in Guangdong restaurants, Chengdu steamed buns and Han steamed buns in Sichuan restaurants, Nanxiang steamed buns and Hangzhou steamed buns in Shanghai and Jiangsu and Zhejiang cuisine. On the authenticity of taste, in addition to chain old shops, you can find it in these local gourmet restaurants. And many small shops opened by the roadside, although under the name of so-and-so bag, are still not very authentic by comparison.

Perhaps the most important thing for a well-known foreign brand of steamed stuffed bun to open a steamed stuffed bun shop in Beijing is not only to give full play to its traditional characteristics, but also to do as the Romans do, not only to satisfy the tastes of hometown people, but also to win the trust of local people.

Therefore, except for some famous brand steamed stuffed bun shops in Beijing, other steamed stuffed bun shops have mixed the northern and southern tastes, selling both southern steamed stuffed buns and northern steamed stuffed buns, and even the practices are integrated and inseparable. But what I want to introduce now is the authentic local famous brand steamed buns, so that you can taste the representative steamed buns in the north and south without leaving the capital. Isn't this a beautiful thing?

The culture of steamed bread is different between north and south.

The making and modeling methods of steamed buns made all over the country are basically the same, but each place has its own unique flavor varieties in the modulation of stuffing.

For example, "Goubuli" steamed buns in Tianjin, soup-filled buns in Kaifeng, Milk King steamed buns in Guangdong, Nanxiang steamed buns in Shanghai and fried buns in Shandong are too numerous to mention.

Generally speaking, the steamed buns in the north and south are like two schools of the same origin, each with its own differences but advantages.

Just like the personality differences between the north and the south, the steamed buns in the north have a rough atmosphere, which can be seen from the head alone, while the steamed buns in the south are mostly small and exquisite, both in appearance and stuffing.

Believe it.

"Goubuli" steamed stuffed bun shop, formerly known as "Deju", has a history of 100 years. In fact, the name of "Goubuli" steamed stuffed bun comes from the owner's birth name.

It turned out that the owner's name was Guiguiyou, and his father named the owner "Dog" because he had a son at the age of forty. "Dog" steamed buns are very popular with customers, and the business is very prosperous. "Dog" is too busy selling steamed buns to talk to people. People make fun of him in good faith and say, "Dogs sell steamed buns and ignore them." So gradually the name was called out and became "the dog ignored." The key to the delicious Goubuli steamed stuffed bun lies in the selection of ingredients, ingredients, stirring, kneading and rolling. In particular, the proportion of steamed buns is well-proportioned, each of which is not less than 15 fold, and the workmanship is very fine.

Tasting steamed bread: The steamed bread just taken out of the drawer is steaming and looks like an autumn chrysanthemum in bud in the mist. Have another bite, it's fragrant but not greasy.

Guangdong Naihuangbao

There are many traditional steamed stuffed buns in Guangdong, and the most famous sweet steamed stuffed bun is Milk King Bao, which is filled with egg yolk and has a light and delicate posture. The steamed stuffed bun in the south is the ancestor of tea, so the custom of drinking tea has also made various special steamed stuffed buns. People in Guangdong and Hong Kong love tea very much. In all kinds of tea restaurants, in their morning tea, afternoon tea and evening tea, milk buns are essential refreshments. Quality assurance: There are many kinds of milk buns, and the taste can generally be described as "soft" and "sweet". Take yellow packets of milk as an example. The steamed stuffed bun looks very delicate, the skin is fine and tender, and the dough is soft but not sticky.

Dingtaifeng special steamed buns

Ding Taifeng has always been famous for its best steamed buns, and its source is Nanxiang steamed buns. Ding Taifeng established its first store in Taipei on 1972, relying on the traditional craft of "instant steaming", which was not only well received by major media at home and abroad, but also rated as one of the top ten restaurants in the world by The New York Times 1993.

Taste steamed stuffed bun: This kind of steamed stuffed bun looks very delicate from the outside, with translucent steamed stuffed bun skin and light stuffing inside. Pick up chopsticks, gently pick up one, carefully bite a hole, and suck fresh juice into your mouth, full of fragrance.

Hangzhou steamed buns

Since the Southern Song Dynasty moved its capital to Lin 'an, which is now Hangzhou, food stores from all over the country have poured in, and there are many restaurants and food stores. During the Ming and Qing Dynasties, the number of emperors, generals and literati who came to Hangzhou increased day by day, the catering industry developed greatly, and there were many famous dishes, among which Hangzhou steamed buns were unique and famous. Hangzhou Zhiweiguan is the most famous old shop for making steamed buns.

Pin steamed stuffed bun: It tastes smooth and delicious. Although the skin of steamed stuffed bun is a little thick, it tastes soft and fragrant.

Kaifeng Guantang jiaozi

Kaifeng's famous snacks with a long history should first be regarded as steamed soup packets. It evolved from the famous "cave plum blossom steamed stuffed bun" in the Northern Song Dynasty.

It has a history of nearly a thousand years. The most famous place to eat steamed buns in Kaifeng is the first floor of Kaifeng. Its "steamed buns on the first floor" has a beautiful form of "holding them like lanterns and placing them like chrysanthemums", which is known as "a must for Zhongzhou cuisine".

Pin steamed stuffed bun: the steamed stuffed bun has a thin skin and a translucent feeling. The soup is delicious, the steamed stuffed bun skin is flexible and the stuffing is not greasy.

Xi anjiasan soup packets

In Xi 'an, you can see Jia Yi, Jia Er and Jia San's soup packets. It is said that they were originally a family and later became famous separately, but Jia San's dumplings are the best and most famous. Some people say that only in Jia San's shop can we feel the culture of steamed buns and the cultural steamed buns.

Tasting steamed stuffed bun: the steamed stuffed bun skin of soup filling bag is very strong, and the broth in the middle is also slowly stewed with bovine bone marrow, which is particularly delicious. This kind of steamed stuffed bun is traditionally eaten with eight-treasure porridge or rice porridge, with mixed seasoning and light taste.

Customs and traditions about zongzi;

1. Zongzi tastes strange, saying that the cook's lotus root is loose again.

It's almost the Dragon Boat Festival again. Eating zongzi on Dragon Boat Festival is a very old tradition. Here is an interesting legend.

In 340 BC, Qu Yuan, a patriotic poet and doctor of Chu State, faced with the pain of national subjugation, was filled with grief and indignation. On May 5, he threw a big stone into Guluo River. In order to prevent fish and shrimp from hurting his health, people put rice in bamboo tubes and put it into the river one by one. Later, in order to show respect and memory for Qu Yuan, people put rice in bamboo tubes and put it into memorial ceremonies on this day, which is the origin of the earliest zongzi in China.

Why did you wrap zongzi with wormwood leaves or reed leaves and lotus leaves later? There is such a record in the Elementary Book: During the Jianwu period of the Han Dynasty, Changsha people dreamed of a man who called himself Dr. San Lv (the official name of Qu Yuan) at night and said to him, "Everything you sacrificed was stolen by the dragon in the river, so you can wrap it with mugwort leaves and tie it with colorful silk thread in the future. Dragons are most afraid of these two things. " So, people made "corn millet" with "leaves wrapped in millet". From generation to generation, it has gradually developed into the Dragon Boat Festival food in China.

Emperor Qianlong of the Qing Dynasty, after eating Jiuzi Zongzi in the palace during the Dragon Boat Festival, Long Yan was overjoyed and full of praise, and happily wrote a poem: "The four seasons are so beautiful, and Jiuzi Zongzi seeks novelty."

Jiuzi Zongzi: It is a kind of Zongzi, that is, nine Zongzi are connected in a string, big and small, the big one is on the top and the small one is on the bottom, with different shapes and very beautiful. And nine colors of silk thread tied together to form colorful. Jiuzi Zongzi is mostly used as a gift for relatives and friends, such as a gift from a mother to her married daughter and a gift from her mother-in-law to her wedding. Because "Zongzi" is homophonic for "neutron", there is a folk custom that eating "Zongzi" can give birth to sons. Wu Manyun, a poet in Qing Dynasty, wrote a poem praising Jiuzi Zongzi:

"Even the barrel of rice is wrapped in spring, and the nine sons are tied with colored light.

The green grass faded, the skin turned pale, and the lotus root of the smiling cook became loose again. "

Zongzi not only has many shapes and varieties, but also has a sweet and salty taste in different parts of China. Sweet dumplings include white dumplings, red bean dumplings, broad bean dumplings, red date dumplings, rose dumplings, melon seeds dumplings, red bean paste lard dumplings, jujube paste lard dumplings and so on. Salty taste: pork jiaozi, ham jiaozi, sausage jiaozi, shrimp dumplings, diced pork jiaozi, etc. But there are more pork dumplings. There are also assorted dumplings, bean paste dumplings and mushrooms with southern flavor; There is also a sweet and salty "double dumpling". These zongzi have different tastes, which makes the zongzi family colorful.

Due to the spread of food culture, as early as ancient times, the technology of making zongzi in China spread abroad, so many countries in the world also have the custom of eating zongzi.

Peruvians eat zongzi at Christmas, and families sit around and celebrate Christmas while eating zongzi. Even some married daughters will go back to their parents' homes on this day to taste the zongzi made by their mothers.

Burmese also like to eat zongzi. During the Dragon Boat Festival, they used glutinous rice as the main raw material and cooked bananas and coconuts as stuffing. This kind of zongzi has attractive aroma, soft, crisp and sweet, and unique flavor.

The Dragon Boat Festival in Japan is on the fifth day of May in the solar calendar. The main ingredient of their zongzi is rice flour, and the shape of zongzi is like a bell.

Malaysian dumplings are very similar in shape to those in Guangdong, China. It is characterized by its large volume. Besides fresh meat zongzi and ham zongzi, there is also a kind of bean paste zongzi and coconut zongzi, which are very delicious.

Philippine rice dumplings are very long, and taste the same as those in China and eastern Zhejiang. Zongzi is also an essential food for Christmas in the Philippines. (Text/Fu Zhiyu)

Have a good Dragon Boat Festival with tea and zongzi.

Not everyone likes to eat zongzi, but eating zongzi on the Dragon Boat Festival is a feeling and an atmosphere. Today, I told you that drinking zongzi and drinking tea will make zongzi and tea taste better.

Super sweet zongzi, such as jujube paste and bean paste. , with mint tea and green tea. Super sweet zongzi needs tea to help digestion. Light green tea and mint can improve glucose metabolism and prevent too much sugar from staying in the body. Both kinds of tea are cool and suitable for hot and sweet dumplings. Super-oily zongzi, such as fresh meat, ham and sausage. , with Pu 'er tea, chrysanthemum tea and hawthorn tea. Greasy zongzi is suitable for strong tea to remove the greasy taste. Pu 'er tea is the best choice, because it tastes sweet and cold, has good degreasing effect, and chrysanthemum tea can reduce fire. Hawthorn tea can promote gastric acid secretion and help digestion. Salty and sweet zongzi, such as salt and pepper, egg yolk, etc. , can be paired with oolong tea. Compared with the super-sweet and super-oily zongzi, the salty and sweet taste is refreshing, so drinking oolong tea is a good consideration. Because oolong tea is semi-fermented, unlike green tea, it has a warm aesthetic feeling, which can set off the nostalgic feelings of salty and sweet taste. Light zongzi: such as red beans and white zongzi can be accompanied by slightly fragrant tea. Adding a sour plum to a pot of rose tea can set off the aroma of roses and bring out a touch of sweetness. At this time, it feels particularly good to chew light but not greasy zongzi. Rose tea can also regulate blood circulation, especially for women, the catechin of matcha has anti-cancer and anti-aging effects, both of which are suitable for people who pay attention to health. The above series of green tea, black tea and scented tea are available in the food cabinet on the first floor of Nanjing Hualian Department Store. During the Dragon Boat Festival, all kinds of tea are discounted to some extent. (Text/Xiaoyan)

3. Eat zongzi and race dragon boats

Every year on the Dragon Boat Festival on the fifth day of the fifth lunar month, there are customs of eating zongzi and racing dragon boats all over China.

As we all know, this ancient custom handed down from generation to generation is to commemorate Qu Yuan. But why should we commemorate Qu Yuan in this way? It turns out that there is such an interesting story circulating in Qu Yuan's hometown.

One night after Qu Yuan threw himself into the river, people in Qu Yuan's hometown suddenly dreamed that Qu Yuan was back. As before his death, his face was slightly sad and haggard. The villagers were so happy that they rushed forward to pay tribute to him. Qu Yuan replied with a smile: "Thank you for your kindness. Chu people love and hate clearly. If you don't forget me, I will die without regret. " Let's not talk about the old room. When they found that Qu Yuan's health was much worse than before, they asked with concern, "Dr. Qu, have you eaten the rice we sent you?" Thank you ",Qu Yuan was grateful at first, then sighed and said," What a pity. The rice you gave me was eaten by fish, shrimp, turtles and mussels. "Hearing this, the villagers were very anxious:" How can you not let fish and shrimp eat? Qu Yuan thought for a moment and said, "If rice is wrapped in bamboo leaves and made into corn with sharp corners, the aquarium will think it is water chestnut and dare not eat it. "

The following year, during the Dragon Boat Festival, villagers wrapped a lot of corn in bamboo leaves and threw it into the river. However, after the Dragon Boat Festival, Qu Yuan said in his dream, "I ate a lot of corn you gave me, but many of it was taken away by the aquarium." Everyone asked him again, "What else can I do?" Qu Yuan said, "There is a way. Just stick a dragon card on the boat with the corn. " Because the aquarium belongs to the Dragon King, when the drums sounded and the oars turned, they thought it was from the Dragon King and dared not rob it again. "Corner millet is zongzi now.

Since then, the custom of making zongzi and rowing dragon boats has spread from Qu Yuan's hometown to the whole country, from ancient times to the present.

The practice of zongzi:

Beijing Zongzi: the representative variety of northern Zongzi. Beijing Zongzi is a big, oblique quadrangle or triangle. At present, most products on the market are glutinous rice balls. In rural areas, people are still used to eating zongzi. Beijing Zongzi is sticky, tough, fragrant and unique. Most of them are filled with red dates and bean paste, and a few are filled with preserved fruit.

Guangdong Zongzi: the representative variety of southern Zongzi. Contrary to Beijing Zongzi, Guangdong Zongzi is small in size, unique in appearance, square in front and sharp in back, like an awl. There are many varieties, except fresh meat dumplings, red bean paste dumplings, egg yolk dumplings made of salted egg yolk, and assorted dumplings with diced chicken, diced duck, barbecued pork, mushrooms and mung beans, which have better flavor.

Sichuan Zongzi: Sichuanese are spicy, so Zongzi is also sweet and spicy. Sichuan spicy zongzi has become one of the famous snacks in Sichuan because of its exquisite production, complex technology and unique taste. Its preparation method is to soak glutinous rice and red beans for 5-6 hours, pour off the water, add pepper powder, Sichuan salt, monosodium glutamate and a little bacon, and wrap 60 grams of leaves into a square jiaozi. Cooked and eaten, it is spicy and palatable, and has a unique flavor.

Suzhou Zongzi: Suzhou Zongzi is a slender quadrangle with fresh meat, jujube paste, bean paste and lard mixed with sand. It has the characteristics of exquisite ingredients and fine production. For example, the lard sand dumplings are made of fine adzuki beans. After cooking, peel and filter, then add double sugar and appropriate amount of oil to make stuffing. It's wrapped, and there's a piece of fat in the stuffing. It is bright and sweet, oily and fragrant after cooking.

Jiaxing Zongzi: Zhejiang Jiaxing Zongzi has a long history and is famous all over the country. Jiaxing Zongzi is rectangular, with fresh meat, bean paste, eight treasures, chicken Zongzi and other varieties. Jiaxing Zongzi is known as the king of Jiangnan Zongzi. Its zongzi is unique in material selection, production and cooking. Rice should be top-grade white glutinous rice, and meat should be pig hind legs. After the zongzi is cooked, the fat oil penetrates into the rice, which is delicious, fat and not greasy. Many friends at home and abroad didn't know the place name of Jiaxing, Zhejiang until they tasted Jiaxing Zongzi.

Hainan Zongzi: Hainan Zongzi is different from the northern Zongzi. It is wrapped by banana leaves into a square cone and weighs about half a kilogram. There are salted egg yolk, barbecued pork, bacon and braised chicken wings in glutinous rice. After peeling, there is the smell of bananas and glutinous rice first, and then the smell of meat and eggs. The fragrance is strong or weak, and the taste and meat are ready-made, which makes people's appetite open.

Shandong Zongzi: Among the many varieties of Zongzi, the earliest one to promote Shandong yellow rice Zongzi should be the oldest one in the generation. Zongzi wrapped in glutinous rice in Huang Chengcheng is sticky with red dates. This product has a unique flavor. When eating, white sugar can be added according to diners' habits to increase sweetness.

Gull Zongzi: The legend of gull in Hunan Province is the birthplace of Zongzi, which has always been famous for its variety and exquisite production. During the International Dragon Boat Festival, dozens of traditional and newly developed zongzi were introduced, which were packaged in exquisite vacuum plastic, canned and sterile, and were deeply loved by consumers at home and abroad. Minnan Zongzi The roasted meat dumplings and alkali dumplings in Xiamen and Quanzhou are well-known at home and abroad. Barbecued pork buns are carefully crafted, and glutinous rice must be the best. Pork consists of three layers. First, it is fragrant and rotten, plus mushrooms, shrimps, lotus seeds and braised pork soup, sugar and so on. When eating, dip in garlic paste, mustard, red hot sauce, radish acid and other spices, sweet and smooth, oily but not greasy. In Minnan dialect, heat and burning mean the same thing. The so-called roasted dumplings are dumplings to be eaten while they are hot, and hot food is more delicious.

Taiwan Province Zongzi: It has a strong flavor of southern Fujian, and there are many varieties, including rice Zongzi, mung bean Zongzi, barbecued pork Zongzi, Babao Zongzi and roasted meat Zongzi. Roasted meat dumplings are the most popular, with rich and colorful contents, including pork, scallops, taro, dried clams, duck eggs and so on. And it has become a traditional snack that can be seen all year round. Family dumplings in Hsinchu, meat dumplings in Changhua and meat dumplings in Tainan are all famous. Babao Zongzi is also a representative variety with diverse ingredients. Dice pork leg, fat meat, chestnuts (or peanuts), dried radish and squid respectively, and heat in a pan. First add onion powder, add the above ingredients, wine, soy sauce and sesame oil and stir well. Mix well with glutinous rice, wrap and steam, and the flavor is rich. Teresa Teng, a famous singer, sang a song "Roasted Meat Zongzi" in Taiwanese, which is well-known, showing the position of Taiwan Province Zongzi in the food culture of Taiwan Province Province.

1. Desktop Zongzi

Ingredients: long glutinous rice, pork, mushrooms, salted egg yolk, soy sauce, sugar, spiced powder, salt, Zongye, Zongsheng.

Practice: Wash glutinous rice and soak for 3 hours. Cut pork into strips about 4 cm long and 2 cm wide; After the mushrooms are soaked soft, the stems are removed and cut into strips; Marinate pork and mushrooms with soy sauce, spiced powder, salt, sugar and other seasonings for 2 hours; Cut salted egg yolk into half and set aside.

Wash zongzi leaves and zongzi rope, take two zongzi leaves, fold one third of them into a funnel shape, scoop half of glutinous rice into the funnel, add stuffing such as pork, mushrooms and salted egg yolk, and then fill in glutinous rice. Then fold the extra leaves back to cover the funnel, wrap them, tie them tightly around the waist with a rope, put them in a pot, cover them with water, and cook them for 2 hours on medium heat. When cooked, they can be eaten.

2. Mung beans, duck eggs and zongzi

750 grams of glutinous rice, 750 grams of mung beans, 25 grams of peanuts, and 5 cooked salted duck eggs. Chop egg yolk, mix with glutinous rice, mung bean and peanut, and make stuffing. Fold the soaked zongzi shell leaves into barrels, fill them with appropriate stuffing, put them in a pot and soak them in cold water. After boiling 1 hour, simmer 1 hour.

3. Dried tangerine peel beef jiaozi

Soaked glutinous rice and mung bean1000g each, beef and dried tangerine peel100g each, 50g minced pork, chopped green onion, Jiang Mo and salt. Stir-fry chopped green onion with lard, add beef, dried tangerine peel and minced meat in turn, stir-fry for half a minute, and then pour sesame oil as filling. When wrapping, put the mixed glutinous rice and mung beans in first, put the stuffing in the middle, and then cook according to the above method.

4. Baiguo Zongzi

750g of glutinous rice, 25g of green plum, 25g of pineapple meat and wax gourd strips, 50g of watermelon kernel, walnut kernel, raisin, HongLing15g and 300g of white sugar. First, the green plum, pineapple meat and wax gourd strips are boiled with white sugar, drained, and then marinated with white sugar for 24 hours, which is the filling. Jiaozi wrapped into a square bottom, boiled for 50 minutes, and simmered for 4 minutes.

5. Healthy vegetarian jiaozi

Ingredients: 3 bowls of Sambo rice (cooked), cotton rope 1 m, dried radish 1/2 cups, 6 mushrooms (medium size), pink leaves 12 tablets (large), 6 chestnuts, boiled peanuts 1/2 cups, and 60g plain egg yolk.

Seasoning:

1, black pepper 1/8 teaspoons, sugar 1/8 teaspoons, sesame oil 1/4 teaspoons and soy sauce 1/4 teaspoons.

2. A little salt, white pepper and vegetarian oyster sauce.

Exercise:

1. Boil zongzi leaves in hot water for 8 minutes, then wash and dry the water for later use.

2. Soak the dried radish in water for 10 minute, then chop it up and squeeze out the water; Soak mushrooms in soft cubes; Soak chestnuts in water for 2 hours and steam chestnuts with mushrooms (about 15~20 minutes).

3. Stir-fry the shredded radish, diced mushrooms and seasoning (1) for later use.

4. Add seasoning (2) into the cooked Sambo rice and mix well.

5. Roll two overlapping zongzi leaves into a sharp bucket shape, then put them into 2 tablespoons of Sambo rice in the method (4), then add 1 tablespoon of chopped dried radish, diced mushrooms, chestnuts, plain egg yolk and plain meat floss, then add 1 tablespoon of Sambo rice, slightly press it, wrap it into a zongzi shape, and tie it tightly with cotton rope.

6. Steam in a steamer for 10 minute.

Fish-flavored Lotus Leaf jiaozi

Ingredients: Sambo rice 1 cup, glutinous rice 1/2 cup, 80g fish, 20g dried radish, 2 shiitake mushrooms, 5g dried shrimp and 3 slices ginger.

Seasoning: 2 tablespoons soy sauce, 65438+ 0 tablespoons rice wine.

Exercise:

1. Mix the soaked Sambo rice with glutinous rice, add 1/2 cup of water, and steam in an electric cooker (for non-electric cookers, add 1/2 cup of water to the outer cooker); Soak the lotus leaves in water for later use.

2. Wash and slice the fish; Cleaning radish dry powder, and draining; Soak mushrooms in water until they are soft; Wash the shrimp for later use.

3. Heat the pan, stir-fry the shrimps in oil, stir-fry the mushrooms until fragrant, and take them out for later use.

4. Heat the pan, add oil and stir-fry ginger slices, then add fish fillets and seasonings and cook on low heat 10 1 min.

5. Spread the lotus leaf on a small steamer, add Sambo glutinous rice, then add the materials in methods (3) and (4), add Sambo glutinous rice, wrap the lotus leaf, and steam in an electric cooker (add 1/2 glass of water to the outer cooker).

meat pocket

A, 5 kg fragrant glutinous rice, soak the glutinous rice in warm water (neither too cold nor too hot, the water temperature is a little hot to the touch but acceptable) for 2 or 3 hours (scratch 1 2 times during the period to make the rice soak better), and drain the water with a small dustpan or filter basket.

B, 2 kg peeled mung beans, soaked in the same warm water for the same time, drained.

C, 2 Jin of semi-fat lean meat (the zongzi cooked with lean meat is not smooth enough), cut the meat into strips with a width of 2cm, a thickness of 1cm and a length of 10- 15cm, and add a little salt, monosodium glutamate (chicken essence), cooking wine, ginger slices and 1 spoon.

D, put the zongzi leaves in water and cook for 10 minute, then take out cold water and wash and drain the excess at both ends of the scissors.

E, cut a number of cotton threads, each about 20cm long. Put a towel on your leg (knee) in case you get wet.

F, take two leaves of Zongzi (with opposite sides), with one end and one tail overlapping in the opposite direction (incomplete), put them into a small bowl of rice (125g), draw a word gently in the middle of the rice with your index finger, put in 1, put in 2 spoonfuls of mung beans, then put in meat strips, put the same mung beans on the meat strips, and cover with/kloc-.

G, the right hand first folds the outer end of the zongzi leaf inward and backward, wraps one end, and finishes the other end. Before tying zongzi from one end to the other, tie it in the middle once to prevent deformation. The rope should not be too tight (boiled) or too loose (flooded), just pull it lightly.

H, put them into the pot one by one, then pour cold water on the zongzi for about 1cm, ignite ... After the water is boiled for 15 minutes, change the positions of the upper and lower zongzi in the pot, and then cook them with slow fire for 1 hour.

Jujube zongzi

It is not difficult to find out how to wrap jiaozi with candied dates. The biggest difference: jujube is soaked in warm water, seeded and cut into beans, and then mixed with dried glutinous rice. As for seasoning, you can add some sugar if you like sweet.

1. Wash glutinous rice and soak for 3 hours.

2. scald the leaves with hot water, wash and drain.

3. Seasoning of dumpling stuffing: wrap whatever you like, and pickle the salty ones first.

4. Fold the two leaves of Zongzi into a funnel shape, scoop in a spoonful of rice, add pork belly, mushrooms, salted egg yolk, millet and other fillings, then scoop in a spoonful of rice, wrap it up and tie it tightly with Zongzi. Put the wrapped zongzi into the pot.

5. Bundling of dumplings: Don't tie the dumplings with bean paste too tightly to prevent rice grains from squeezing into bean paste. If it is not cooked thoroughly, it will be caught. If the meat stuffing jiaozi is made of fat pork, it should not be tied tightly, and the tightness should be moderate. If you use lean meat, tie it tightly, because the lean meat will shrink after cooking, and the fat juice of dumplings will leak into the water, which will not keep the dumplings fat and waxy.

6. Cooking of Zongzi: Zongzi must be boiled before dropping. Zongzi should be soaked in water, and then boiled over low heat for about 2 hours. In fact, the key to the length of time depends on the size of the zongzi you wrapped. )

Salted chicken zongzi

Ingredients: 600g of glutinous rice, 800g of chicken, 400g of potato, 80g of dried shrimp, garlic 1 tablespoon, half a tablespoon of soy sauce, onion, salt, chicken essence, a little raw flour, appropriate amount of zongzi leaves and zongzi rope.

Exercise:

1. Chop chicken, potatoes and onions, add salt, garlic, chicken essence and corn flour and mix well.

2. Wash the glutinous rice and soak it for half an hour. Heat a wok, add onion, ginger and garlic until fragrant, add glutinous rice and soy sauce and stir well.

3. Fold two leaves of zongzi into a leaky shape, put in 1 tablespoon of fried glutinous rice, put in 1 evenly wrapped stuffing, and then put in 1 tablespoon of glutinous rice.

4. Tie the zongzi with zongzi rope, cook it in the pressure cooker for 30 minutes, and then eat it while it is hot. If it is an ordinary pot, it must be boiled for about 2 hours.

Authentic jinbao steamed dumplings

Materials:

1, 500g of glutinous rice, dried Lentinus edodes 1, 4 lotus seeds, dried shrimps 10g, 50g of mung bean kernels, 2 chestnuts, dried lotus leaves 1, 6 dried bamboo leaves and 2 dried alkali grass.

2. Salted egg yolk 1, a little pepper, 30 grams of taro, and about 100 grams of ribs and fat meat; Spiced powder, scallion oil, monosodium glutamate.

Exercise:

1. Soak the materials in 1 in water for at least 2.5 hours, and then marinate with pepper, scallion oil, monosodium glutamate and salt. Cut the taro and fry it. Put it aside.

2. Cut the fat into pieces and marinate it with spiced powder for about 30 minutes. Chop ribs and marinate them with black vinegar, soy sauce, salt, monosodium glutamate and flour for later use. 3. Tear the lotus leaves in pairs, with the rough side facing down, spread 3 bamboo leaves and put half glutinous rice. Then add mushrooms, lotus seeds, shrimp skin, chestnuts, salted egg yolk, fat meat, ribs, taro and mung bean kernels. Put the other half of glutinous rice and cover the other three bamboo leaves.

4. Hold the lotus leaf in half on the left and right, then fold it back and forth and wrap it into a quadrilateral, and tie it tightly with alkali grass.

5. Cook jiaozi in water for four hours before serving.

Not many people like Japanese rice! ! Only a few people agree with its taste.

Korean food can only be tasted with Chinese food.

China's steamed stuffed bun is good, but it should be noted that it is not as popular as rice, so I think:

If you have more money, I suggest opening a small shop to sell all kinds of China pasta, such as steamed buns, jiaozi and steamed dumplings (not that you want to make noodles, but those in the shape of steamed buns in jiaozi), and then selling seasonal food on holidays (provided that your shop is open for a while, otherwise it will only make people lose business).

Or open a Korean restaurant to sell freshly cooked rice and vegetables! Be careful not to sell only rice! If you want to get more people's permission, you need to have some Korean Chinese food ~ ~ ~ But it turns out that this kind of shop either makes a lot of money in the busy area or directly loses money to the limit.

Bottom line: In China, people only eat traditional but innovative things, and ignore those things that are unknown to the outside world.

Hehe, is my explanation good enough? If you need a more detailed home, I QQ40683 1782.

If I use my level to make money, it is necessary, but I am still a middle school student and I don't have the strength.