Excuse me, what is the material for making zongzi, and what is the stress?

Hello, I'm Jingjing's father, an unknown gourmet. I'm glad to answer your question, so I won't say much about dry goods.

Dragon Boat Festival is one of the four traditional folk festivals in China. When I was a child, I saw jiaozi wrapped by my grandmother. The past is vivid. It can be said that every material and every step of jiaozi is extremely exquisite, and it takes a craftsman's spirit to package the perfect jiaozi. Here, I'd like to introduce the craftsmanship of Bao jiaozi that I inherited from my grandmother.

1. Leaf selection:

The selected zongzi leaves need to be flexible, slender and wide, and a single zongzi leaf is 30cm long and 8cm wide, so that the size of the zongzi leaves is moderate and the cooked zongzi is more sweet and delicious. Zongzi leaves need to be boiled in water for 15 minutes to wrap Zongzi.

2. Rice selection: Choose the best round glutinous rice with large particles, old and broken, so that the cooked glutinous rice is sticky, and the glutinous rice should be soaked in water and soy sauce.

3. Choose stuffing:

1. Dumpling: Fold two leaves of dumplings into a funnel shape, put glutinous rice and pork into the finished product funnel, and seal the folded leaves to form dumplings with upright corners and triangular top surface.

2. Tie the thread: the head thread bypasses the finger, presses the brown corner, finally wraps the zongzi body twice, rotates the brown body twice, and finally ties the thread end.

3. Cooking: Don't let the water pass the zongzi when cooking. Boil it with high fire first, and then slowly cook it with medium fire until it is fully cooked. Remember not to be impatient. Good food takes time to cook.

The above is the zongzi method handed down by grandma. It can be said that every step is exquisite. Since grandma left, the taste of eating zongzi lacked the happiness that grandma wrapped up with her own hands, and she followed her. .

Finally, do you like salty or sweet zongzi? You are welcome to tell me in the comments section and tell your province. Let's look at the difference between the north and the south.

Zongzi is eaten on Dragon Boat Festival to commemorate Qu Yuan, but in our hometown of Hebei, we always eat jujube and glutinous rice zongzi from snacks, so now we only think this kind of zongzi is delicious.

Soak the glutinous rice in water for five or six hours, wash the red dates and soften the reed leaves, and prepare the rope for making zongzi.

Take out a few (more than three) reed leaves, put a proper amount of glutinous rice and three or two red dates in the reed leaves, and wrap them with ropes to get to know each other.

Steam in a large pot for several hours. Turn off the fire and stew for one night. Finally, the zongzi is soft, waxy and sweet.

Hello, I'm Ranma, and I'm glad to answer your question.

Dragon Boat Festival is coming, so it's time to wrap zongzi. Ordinary families will prepare zongzi: zongzi leaves, zongzi thread or rope, red dates, glutinous rice, peanuts, bean paste, salted zongzi, salted egg yolk, pork belly and so on.

Jiaozi usually does this:

1. Wash the zongzi leaves, either boil them for 15 minutes or freeze them overnight, so that the zongzi leaves are more elastic and convenient to wrap.

2. Soak round glutinous rice for 2-3 days, constantly changing water in the middle, or put it in the refrigerator for cold storage, and soak jujube for 2 hours.

3. After wrapping, put it in cold water and cook for 3-4 hours. Turn off the fire and simmer 1 hour.

You have finished eating, let's eat.

I don't know if you have eaten the big meat dumplings in Lingshan, Guangxi. A zongzi weighs several kilograms and is wrapped with pork belly and mung beans. We have a kind of zongzi in Guangxi, and its leaves are particularly fragrant. Cooking for more than ten hours made my mouth water.

Hello, I'm Tantan Xiao Yuan, and I'm glad to answer this question. As a northerner, I still like the sweet brown of red dates and glutinous rice best. The materials needed to make this kind of zongzi are: glutinous rice, dried or fresh zongzi leaves, cotton thread or zongzi leaves, red dates and water. Specific practices are as follows:

First of all: soak the glutinous rice overnight. If you can crush it by hand, it means that the glutinous rice is soaked.

At the same time, the sun-dried zongzi leaves are soaked in water, then the soaked zongzi leaves are boiled in cold water for 3-5 minutes, and the boiled zongzi leaves are washed with cold water, and the water is controlled for later use.

Then, put glutinous rice and red dates into zongzi leaves, wrap them into triangles, and then wrap them with cotton thread, and the triangular zongzi will be wrapped.

Materials for wrapping zongzi

1, jiaozi material

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

Washing glutinous rice and soaking for 3 hours; Cut pork into strips about 4 cm long and 2 cm wide; After the mushrooms are soaked soft, the stems are cut into strips and filled with glutinous rice. Then, fold the extra zongzi leaves back to cover the funnel and 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. After it is cooked, you can eat it.

2. How to make jiaozi with minced meat?

Ingredients: glutinous rice, thin red dates, zongzi leaves (about 60 pieces, not used up), lotus leaves, soy sauce, salt, chicken essence and sugar.

Practice: Soak glutinous rice for about 5 hours, soak it in the morning and wrap it in the afternoon. Meat stuffing needs seasoning, probably with soy sauce, salt, chicken essence and sugar (not onions, ginger and garlic). Soak jujube in water (it is best to remove the core for convenient eating). The regular shape of zongzi should be three-dimensional, with four corners, which are sold in the market. The three corners are difficult to wrap and easy to handle.

3. How to preserve the wrapped zongzi?

Zongzi has a high water content and gets hotter every day, so it can't be stored at room temperature for a long time. Putting it in the refrigerator for a few days is also worrying. In fact, in a sense, zongzi, like other staple foods such as steamed bread, can be stored in the freezer for a long time after quick freezing. In the frozen state, starch can be kept dry, as long as it is taken out and steamed again when eating, or thawed by microwave, and the taste has no obvious change.

Pay attention when storing zongzi in the freezer. When you store it, you should divide it into several small packets. When each packet is taken out, it must be eaten in one bite, and there can be no more left. Packaging should be sealed with fresh-keeping bags to avoid water loss. Although the reproduction of microorganisms can be prevented under freezing conditions, cooked food such as zongzi should be separated from other raw foods such as meat to avoid cross-infection.

The principle of healthy eating zongzi for babies.

1, eat zongzi while it's hot.

Fan Zhihong, an associate professor in the Department of Nutrition and Food Safety, College of Food Science, China Agricultural University, reminded parents that zongzi must be eaten while it is hot. Zongzi with oil, meat and egg yolk should not be eaten raw, especially for children with poor digestion. Some poor quality glutinous rice will harden after cold, and the retrogradation of miscellaneous grains zongzi is more obvious after cold, which is not conducive to digestion.

Step 2 eat zongzi in moderation

Zongzi is a staple food, but it can't be the only food. Especially for children, we must strictly control the consumption. For younger children, just eat a little meaning.

3. Eat zongzi with fruits and vegetables.

While eating zongzi, you can mix it with vegetables, fruits and other foods that can help gastrointestinal peristalsis to avoid indigestion due to eating zongzi, and also avoid indigestion due to eating too much zongzi.

Special zongzi from different regions

1, Guangdong Zongzi

Guangdong Zongzi is big and unique in shape. In addition to fresh meat zongzi and red bean paste zongzi, there are assorted zongzi with diced chicken, diced duck, barbecued pork, egg yolk, mushrooms and mung bean paste as fillings. Cantonese-style zongzi, represented by Xinghualou and Xinya, has a soft taste and a strong flavor. Its shape is flat at the bottom, square and pentagonal, with one corner facing upwards and the rest extending in all directions. There are many varieties in jiaozi, including chestnuts, fresh meat, egg yolk and mushrooms. Jiaozi has roast duck, mushrooms, chestnuts, fresh meat, egg yolk, rice kernels, etc., and others include jiaozi with alkaline water, jiaozi with bean paste, jiaozi with fresh meat, jiaozi with fresh egg yolk, and jiaozi with red beans.

2. Minnan Zongzi

The roasted meat jiaozi and soda jiaozi in Xiamen and Quanzhou are famous at home and abroad. The rice of roasted dumplings must be the best. Pork is pork belly, which is pickled and fragrant first, plus mushrooms, shrimps, lotus seeds, 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.

3. Ningbo Zongzi

Zhejiang Ningbo Zongzi is quadrangular, and there are varieties such as alkaline water Zongzi, red bean Zongzi and red date Zongzi. Its representative variety, Sour Water Zongzi, is made by adding a proper amount of sour water to glutinous rice and wrapping it with old yellow leaves. Glutinous rice turns pale yellow after cooking, and can be dipped in sugar, which is fragrant and delicious.

The practice and stress of zongzi

The first step in making zongzi is to boil the leaves of zongzi in water.

Step 2: Boil the glutinous rice with water and cool it in cold water.

The third step is to prepare ingredients:

Ingredients: Chili, glutinous rice, peanuts, red beans, mung beans, red dates, chestnuts ... whatever you like.

The fourth step is packaging:

Put rice and ingredients together with 2-3 leaves, and then tie them with a rope.

The last step is to cook zongzi for about 4-6 hours.

I will tell you the matters needing attention when others say the materials. Be sure to tie it tightly and cook it thoroughly, otherwise it will reveal the stuffing and be unfamiliar.

The prepared materials are as follows

1 glutinous rice

2 Zongye

Three ropes

If you want to eat sweet zongzi, prepare candied red dates and bean paste.

Prepare duck egg yolk, beef, pork and ribs when eating salty zongzi.

The secret of soft glutinous rice balls is to keep them stuffy for two hours after cooking.

Hello, it's almost the Dragon Boat Festival. Everyone is ready to make zongzi. Our family basically makes zongzi every year, and we like to eat meat zongzi best. Zongzi invagination is made of different materials. Share the material of a meat dumpling first.

Ingredients needed for meat dumplings: Zongzi leaves, glutinous rice, soy sauce, pork and cotton thread.

manufacturing method

1. Soak the glutinous rice for one night in advance, then take it out and soak it in soy sauce to make the glutinous rice colorful and tasty.

2. Cut the pork into pieces and marinate it in soy sauce for one night.

3. If you use dry leaves, you need to soak the leaves with water in advance.

After all the above preparations are made, you can start making zongzi. Take a zongzi leaf and fold it into a funnel shape in the middle. It's best to sew it tightly, without a big gap, or the sticky rice will leak out.

5. Fill the funnel-shaped zongzi leaves with glutinous rice, not too full, and smooth the surface slightly, then add the pickled pork, cover the pork with a layer of glutinous rice, cover the zongzi leaves with the other hand, and press the covered zongzi leaves with the other hand. At this time, three corners have appeared, and the fourth corner is difficult to protect because it is easy to get entangled. The next hand holds the upper leaf of Zongzi, and the right hand tells it to fold down.

As for what is particular about zongzi, there is nothing particular about it, but it is delicious. The times are developing, and they are all innovating in tradition.