The origin of eating zongzi on Dragon Boat Festival. How to cook all kinds of dishes?

China traditional festival "Dragon Boat Festival" has always had the custom of eating zongzi, so do you know the origin of eating zongzi on Dragon Boat Festival? How to cook zongzi? Next, Lao Huangli will teach you, and take a look with me!

The origin of eating zongzi on Dragon Boat Festival

In 340 BC, Qu Yuan, a patriotic poet and doctor of Chu, faced the pain of national subjugation. On May 5th, he threw a big stone into Guluo River with grief and indignation. In order to prevent fish and shrimp from damaging his health, people threw rice in bamboo tubes into the river one by one. In the future, in order to show respect and memory for Qu Yuan, people will put rice in bamboo tubes and throw it into the river to show their respect. This is the origin of China's earliest Zongzi-"Guanzongzi".

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

How to cook zongzi on Dragon Boat Festival?

1, Zongzi is difficult to cook, so it can be cooked in a pressure cooker, saving time and effort. The cooked zongzi must be boiled before it can be put in, and the surface of the water must be soaked in the zongzi, otherwise the zongzi that is not soaked in water will not be cooked anyway.

2. The pressure cooker is boiling on the fire. When the steam starts to come out, cover the pressure valve, then turn the heat down for 30 minutes, then turn off the heat and stew for 20 minutes. Finally, remove the pressure valve and completely release the steam. If you cook in an ordinary soup pot, you need to cook for more than 2 hours on medium heat after the water is boiled.

Master the key points: the time to cook zongzi is related to the size of the zongzi you wrap. Glutinous rice must be soaked first, and it is best to put some gray water (salty) when soaking, so that the cooked zongzi is delicious. To know if it is ripe, pick it up to a certain extent and press it with your fingers. If it feels soft and sticky, it means it is ripe. Otherwise, turn it over and continue to cook. In addition, jiaozi must be boiled before falling, and water should be soaked in noodles. After being rolled again, it can be boiled for about 3 hours with high fire. Do not add raw water in the process of cooking zongzi.

Types of Zongzi in Dragon Boat Festival

Beijing school

Beijing's zongzi is a typical representative variety of northern zongzi, which is characterized by its large size, oblique quadrangle or triangle, mostly glutinous rice zongzi, and red dates and red bean paste are more common flavors.

Xi an school

The legend of Xi 'an honey cold salad jiaozi began in the Tang Dynasty. It is eaten by pouring honey on cold zongzi, which is an ideal summer food with a cool and sweet taste. The main raw materials are glutinous rice and honey.

Sichuan school

Sichuan spicy brown is exquisitely made, with complex technology and unique taste. Sichuan spicy brown has a little more steps than ordinary zongzi: first, soak glutinous rice and red beans for 5 to 6 hours, pour off the water, add pepper powder, Sichuan salt, monosodium glutamate and a little bacon, and wrap them into square zongzi leaves.

Hunan school

Compared with other places, Hunan Miluo Zongzi has three characteristics: the authentic Miluo Zongzi is a sharp jiaozi, a bit like a horn; Put an appropriate amount of alkali into Miluo Zongzi; Miluo zongzi leaves need to be soaked in mugwort leaves.

Guangdong school

Guangdong Zongzi is a typical southern Zongzi: small, unique in shape, square in front and sharp in the back, a bit like an awl. Taking glutinous rice, mung beans, salted egg yolk, peanuts and pork belly as stuffing, steaming in a pot.