It is a tradition to wrap zongzi on Dragon Boat Festival. Why do you wrap zongzi with sharp zongzi leaves?

Making zongzi is a traditional custom of Dragon Boat Festival. First of all, prepare zongzi leaves. Zongzi leaves in jiaozi, old Beijing are generally reed leaves, which are called Zongzi leaves when used in jiaozi. The second is to prepare the stuffing in the zongzi, put the stuffing in the leaves of the zongzi, and the zongzi will be ready.

Normal zongzi leaves should be yellow-green, slightly old. The wrapped zongzi has the taste of zongzi leaves rather than other strange smells; If the water turns pale yellow after cooking zongzi, it means that the leaves of zongzi are fine, otherwise don't eat zongzi.

Different places, different eating habits, Zongzi formed a North-South flavor. Among them, the more famous zongzi are:

Beijing Zongzi is a representative variety of northern Zongzi. Beijing Zongzi is a big, trapezoid or triangle. The products supplied by the general market are mostly 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.

There are many kinds and shapes of zongzi in southern China. The more common ones are rhombus, polygon and cylinder (horseshoe jiaozi or horseshoe jiaozi).

The representative varieties of southern zongzi are mainly green leaf zongzi in mainland China (Chongqing and Sichuan) and assorted zongzi in coastal generation (Guangdong, Guangxi and Fujian).

Julia Zongzi belongs to the most conservative and traditional Zongzi in southern China. There is no invagination, just simply highlighting the fragrance of rice leaves and glutinous rice, and then mixing it with fried soybeans, peanuts and sesame seeds as powder and adding sugar as dip.

Jiaozi, the stuffing of the coastal generation, is closer to the north, but compared with the north, it is smaller, more diverse in shape and invagination, with a square front and a sharp corner protruding from the back, which looks like an awl. In addition to fresh meat dumplings and red bean paste dumplings, there are egg yolk dumplings made of salted egg yolk, and assorted dumplings with diced chicken, diced duck, * roasted meat, mushrooms and mung beans.

Selection of zongzi leaves

People in Guangzhou generally use bamboo leaves to wrap zongzi, and it is better to choose the one with smooth, soft and tough surface. Shantou people usually wrap zongzi with bamboo leaves. Zongzi has the fragrance of bamboo leaves, but it should be cooked until soft.

In Shanghai and other places, the leaves collected from Huangshan Mountain in Anhui Province in dog days every year have a special fragrance, commonly known as "Huizhou Fu Ruo".

Seasoning of folded dumpling stuffing

Bacon dumplings should be mixed with a little monosodium glutamate, sugar, wine, salt and soy sauce, and kneaded repeatedly until the seasoning penetrates into the pork before packaging.

Bundling of folded zongzi

Don't tie the bean paste dumplings too tightly to prevent rice grains from squeezing into the bean paste. If they are not cooked, they will be caught in the middle. Bacon jiaozi If you use fat pork, don't tie it tightly, and the tightness is 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.

Cooking of folded zongzi

When cooking zongzi, be sure to boil the water before dropping it. Soak the surface of zongzi in water, boil it again and cook it for about 3 hours with high fire.

Folding and adding raw water

It should be noted that Goushui Zongzi cannot be cooked with other Zongzi. Take it out when it's cooked. When eating, untie the cotton rope, push away the leaves of zongzi, and the zongzi smells delicious. Oil but not greasy, waxy but not sticky, salty and sweet, fragrant and tender.