Information about zongzi

Zongzi, also known as "Jiao Su" and "Tong Zongzi", is a traditional festival food of the Han nationality during the Dragon Boat Festival, which is steamed by wrapping glutinous rice with Zongzi leaves. Legend has been passed down to this day to commemorate Qu Yuan, which is the traditional food with the deepest cultural accumulation in China history. 20 10, 10 In February, two physical zongzi were unearthed from the Song Tomb in Dean County, Jiangxi Province. According to research, this is the earliest physical zongzi found in the world. As early as the Spring and Autumn Period, "Guan Brown" appeared. Until the beginning of May every year, people in China will soak glutinous rice, wash the leaves of zongzi and wrap zongzi. This custom also spread to Korea, Japan and Qu Yuan in Southeast Asia.

Since the Southern and Northern Dynasties, people began to eat zongzi, which originated from the saying that people paid tribute to Qu Yuan. It is said that after Qu Yuan entered the Miluo River, the people all sighed and mourned, and Qu Zi, whose ambition was not rewarded, left the State of Chu in this way, which was really a national disaster. Therefore, in order to prevent fish and shrimp from eroding Qu Zi, people throw rice into the river one after another, hoping that fish and shrimp will only eat these rice grains without damaging Qu Zi's body. Then, according to ancient books, it was Qu Yuan who told the people that the rice was actually eaten by the dragon in the river when it was put in the river. If you wrap it with mugwort leaves and tie it with five-color ropes, you can avoid being swallowed by dragons. This is the later Zongzi. Bamboo Leaves jiaozi: "Take bamboo leaves and wrap them in white glutinous rice dumplings and cook them, as sharp as raw water chestnuts. "Ai Xiang Zongzi": "The glutinous rice is washed clean, wrapped in wormwood leaves with dates, chestnuts and mung beans, and cooked in a pot." "Sweet tea zongzi": "Take the high-quality sweet tea from Zhenwushan as zongzi. Zongzi is golden and shiny in color, smooth and tender in entrance, soft and glutinous, fragrant in teeth and cheeks, sweet in aftertaste and rich in nutrition. " "Mint-flavored zongzi": "Mint soaked rice is steamed first, mixed with foreign sugar, and then wrapped into small zongzi." "Red bean paste jiaozi": "Red bean paste, sugar, fat oil, cooked in a small jiaozi." "Lotus seed stuffing jiaozi": "Peel the heart, mix foreign sugar, and wrap small dumplings." "Dumpling dumplings with pine nuts": "Dumpling dumplings with small bags" and "Dumpling dumplings with ham": "Dumpling dumplings with ham pieces. If Jinhua ham is needed, the fine fertilizer should be even. Also, diced meat can be wrapped in jiaozi. "Egg yolk zongzi": "There is an egg yolk in the middle. The egg yolk must be made of good eggs. The entrance is sweet and salty but not greasy. "Among Jiaxing Zongzi, Wufangzhai is the most famous. Jiaozi, the fresh meat of Jiaxing Wufangzhai, is supplied in all seasons. They divided it into four pieces with chopsticks. Each piece looks like meat, fragrant and moist, crisp and tender, fat and waxy but not greasy. Huzhou's oldest zongzi, good at sand washing and sweet zongzi. It is not uncommon to fill them with bean paste and diced meat. What is rare is that the red bean paste is washed and shelled, and then fried with sugar, cooked lard and rose juice until it is dark and bright. This red bean paste is delicious, moist, fine and smooth. 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.

Zongzi in Guangdong Province

Representative varieties of southern zongzi. It is very big and has a unique appearance. In addition to fresh meat dumplings and red bean paste dumplings, there are egg yolk dumplings made of salted egg yolk, and assorted dumplings filled with diced chicken, diced duck, barbecued pork, egg yolk, mushrooms and mung bean paste. 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. Zongzi in southern Fujian is divided into alkali zongzi, meat zongzi and bean zongzi. Alkaline zongzi is steamed by adding lye to glutinous rice, which is sticky, soft and slippery. It is especially delicious to add honey or syrup after ice. Jiaozi's meat stuffing consists of braised pork, mushrooms, egg yolk, dried shrimps and dried bamboo shoots. The dumplings in Quanzhou Chonglou Dumpling Shop are the most famous. Bean buns are very popular in Quanzhou. They are made of September beans mixed with a little salt and wrapped in glutinous rice. After steaming, the beans smell delicious. Of course, there are also foods dipped in sugar, namely white water jiaozi. Ningbo area

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. Huzhou, Zhejiang Huzhou is located on the shore of Taihu Lake, which has been a famous land of fish and rice since ancient times. Huzhou zongzi is pillow-shaped, hence the name pillow zongzi. The original design was for the convenience of eating. One end of the zongzi was just put in the mouth, which was convenient for eating. Huzhou's oldest zongzi was founded in the late Qing Dynasty and has a history of one hundred years. Huzhou Zongzi is the most famous. The bean paste zongzi in Huzhou is different from other places. All red beans are made of the best "Dahongpao" and finely ground. After the bean paste is formed, the middle is wrapped with suet. Bean paste is delicate and oily, slender in shape, with less rice and more stuffing, soft and sweet, and easy to carry. After cooking, lard and bean paste are perfectly blended, and the taste is fragrant and delicious, sweet but not greasy. Locals used to call it "sand-washing zongzi"

Jiaxing area

Jiaxing Zongzi is triangular, with fresh meat, bean paste, eight treasures and other varieties. For example, in jiaozi, fresh meat, there is often a piece of fat in lean meat. After jiaozi is cooked, the fat oil seeps into the rice, which is fat but not greasy.

Sweet tea area

Zhenwushan's high-quality sweet tea leaves are boiled to make zongzi. Zongzi is golden in color and lustrous, smooth and tender in mouth, soft and waxy, fragrant in teeth and cheeks, sweet in aftertaste, greasy and difficult to digest, and rich in nutrition, which is suitable for diabetics. In most parts of Zhejiang, especially in the mountainous areas of western Zhejiang, people have cooked zongzi, tea rice and tea porridge with sweet tea for generations. In the sixty-second chapter of A Dream of Red Mansions, Jia Baoyu's love for sweet tea and fragrant rice was mentioned many times.

Beijing area

Beijing Zongzi is a representative variety of northern Zongzi, with a small head and an oblique quadrangle. In rural areas in the northern suburbs, people are used to eating rhubarb zongzi, which is sticky and fragrant, and the stuffing is mostly red dates and red bean paste.

Guangxi region

Pillow jiaozi in Lingshan, Guangxi

In central Guangxi, big pillow zongzi, which looks like a pillow, is very popular. Jiaozi, a big pillow in Guangxi, uses half a catty to a catty of rice; In Guilin, a kilo of rice can make six or seven dumplings. In the north of Guilin, I like jiaozi wrapped in a dog's head. In the process of making zongzi, the ingredients have their own characteristics. For example, Guilin people like to add some alkaline powder to jiaozi to make the boiled jiaozi produce alkaline fragrance; However, Quanzhou people like to soak glutinous rice with straw ash. The zongzi made by this method has moderate alkalinity and delicious taste.

Shanghai area

Cantonese-style zongzi, represented by Xinghualou and Xinya, has a soft taste and a strong flavor. Its shape is flat, 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. The special dumplings in Huaiyang, represented by Laobanzhai and Yangzhou Hotel, are "eight flavors and eight styles", authentic "little feet" dumplings, quadrangular red dates and red beans dumplings, weight-shaped egg yolk chestnut dumplings, ingot-shaped ham dumplings, triangular douban bacon dumplings, pillow fresh meat dumplings, long pillow chicken dumplings and rhombic bean paste dumplings, all with their own characteristics. Kutokuhayashi's mushroom dumplings, bean plate dumplings, bean paste dumplings, red bean and red date dumplings, pine nuts and white rice dumplings and arhat dumplings are all vegetarian. The zongzi of Muslim Hong Changxing is very Muslim, with a slightly green shell, angular edges, delicate appearance and pure taste, especially the "beef zongzi", which is not available in other gangs. Shen Dacheng, Jiaxing Zongzi Store, Wufangzhai and other traditional specialty stores supply all kinds of zongzi, such as red bean paste, fresh meat, white rice, red dates and red beans, and fresh egg yolk. Shen Dacheng pioneered curry chicken zongzi, which is colorful. All kinds of zongzi are different in variety, shape, taste and color. There are 450 grams of big zongzi wrapped in Cantonese pillows, but only 25 grams of mini zongzi.

Suzhou area

Suzhou Zongzi is mostly a slender quadrangle with fresh meat, jujube paste, bean paste, lard mixed with sand and other varieties, which has the characteristics of exquisite ingredients and fine production.

Sichuan area

Sichuanese like spicy food, so zongzi can be divided into sweet and spicy. Sichuan spicy zongzi is exquisite in production, complicated in technology and unique in taste.

Hainan area

Unlike Zongzi in the north, it is wrapped in 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.

Taiwan region

It has a strong Minnan flavor and a wide variety, including white zongzi, mung bean zongzi, barbecued pork bun, eight-treasure zongzi and roasted meat zongzi.

Shaanxi area

Candied zongzi is a unique summer popular food in Xi, Guanzhong and southern Shaanxi. Shaped like a water chestnut, white as jade, cool and refreshing. When eating, cut small pieces with silk thread or bamboo knife, put them on a plate, and pour honey or rose osmanthus syrup. The taste is soft, cool and sweet, fragrant and delicious, refreshing and unique.

Honey cold dumplings (4 pieces) Honey cold dumplings have a long history and are described in many historical books. Duan, who grew up in Chang 'an in the Tang Dynasty, wrote in Youyang Miscellany: "Zongzi is as white as jade". As early as the reign of Tang Zhongzong, it was a delicious dish in the popular "barbecue" at that time. At that time, it was called "Give Fei Xiang Zongzi" (honey-drenched). Later, shops specializing in making this kind of zongzi gradually appeared in Chang 'an city, and the skills of making this kind of zongzi were also quite superb. Yuan Zhen, a famous poet in the Tang Dynasty, once wrote a poem praising: "Colorful green zongzi, fragrant rice and white rice balls". According to Chronological Miscellanies, "There are many famous Dragon Boat Festival Zongzi with different shapes, such as horn Zongzi, cone Zongzi, ling Zongzi, barrel Zongzi and called Zongzi (also called Jiuzi Zongzi)". Therefore, as early as the Tang Dynasty, Chang 'an candied zongzi was a famous food from court to folk. Shaanxi is the main producing area of honey, and some areas in southern Shaanxi and Guanzhong are rich in glutinous rice, so there are unique conditions for making honey-cooled zongzi. Honey and glutinous rice are rich in nutrition and have a variety of dietotherapy effects. Therefore, candied zongzi is a popular summer flavor food in Xi, Guanzhong and southern Shaanxi. Other famous ones are "sauerkraut Zongzi" in Guizhou, spicy Zongzi in Sichuan and Hubei, sauerkraut Zongzi in Guizhou, salted egg Zongzi in northern Jiangsu, salty Zongzi in Shanghai and ham Zongzi in Yunnan. Red bean flavor

1. Wash glutinous rice and soak it in clean water until it can be crushed. 2. Wash red beans, soak them for 1.5 hours, and then mix them with glutinous rice for later use. Red bean zongzi

3. Wash 300 grams of zongzi leaves, put them in the pot for about half an hour, take them out and soak them in cold water for later use. 4. Take three or four soaked and washed zongzi leaves, roll them into a cone, add the mixed glutinous rice and red beans, wrap them into a zongzi shape, and tie them tightly with a rope. 5. Put the wrapped zongzi into the pot, add water and cook it for about 2 hours with high fire, then simmer it for about 3 hours with low fire, and you can eat it.

Xiang Nuo rou Wei

Materials: Pork belly and glutinous rice Accessories: soy sauce and salt Practice: 1. Scrub the leaves of Zongzi in advance, cut off the roots, and cook in water until soft. 2. Pork belly is cut into long strips and marinated with soy sauce and salt for one night. 3. Wash glutinous rice, mix in salt and soy sauce, and drain. 4. Fold the leaves into a small bowl, first add a little glutinous rice, put a piece of pork belly, wrap it and tie it tightly with cotton thread. 5. Put zongzi leaves in the bottom of the pot, add meat zongzi, boil and turn to low heat for 3-4 hours.

Sweet tea flavor

1. Ingredients: glutinous rice, sweet tea, candied dates and other dumplings. 2. Boil the sweet tea in an iron pot to get the juice. Wash glutinous rice, drain and soak in sweet tea juice for later use. 3. After jiaozi is wrapped, put it in the pot with sweet tea. Cover the dumplings with water and cook for 2 hours on medium heat. You can eat it after it is cooked thoroughly. Taste: this kind of zongzi is full of color, fragrance, taste and beauty, golden and shiny in color, smooth and soft in mouth, fragrant in teeth and cheeks, sweet in aftertaste and rich in nutrition.

Jujube flavor

Category: Desserts/Snacks Self-sweating and Night Sweating recipes tonic health recipes Nocturnal urine multi-recipes process: cooking taste: delicious food: breakfast | Chinese food | dinner | snacks taste: this zongzi is comfortable and nutritious. Main ingredients: glutinous rice 1000g; auxiliary materials: raisins 50g candied dates 100g; cooking method 1. Wash 400g of zongzi leaves, put them in a pot, add water to cook until they are soft, and then drain. 2. Wash and drain the glutinous rice for later use. 3. Put the candied dates in a bowl, steam them until soft, take them out, remove them while they are hot, and wash and drain the raisins. 4. Take 3 leaves of Zongzi with opposite hairs. First, add 1/3 glutinous rice, add candied dates and a little raisins, then add 2/3 glutinous rice to make triangular zongzi, and tie it tightly with a rope. 5. Put the wrapped zongzi into the pot, add water and cook it for about 2 hours with high fire, then simmer it for about 3 hours with low fire, and you can eat it. Malaysian zongzi

Mung bean duck egg flavor

Cooking method: 750g of glutinous rice and mung beans, 25g of peanuts and 5 yolks of cooked salted duck eggs. Chop egg yolk, mix with glutinous rice, mung bean and peanut, and make stuffing. Fold the soaked leaves of Zongzi shell into a funnel shape, fill in a proper amount of stuffing, wrap them, put them in a pot to drain the water, add cold water to soak Zongzi, cook for 1 hour, and then simmer for 1 hour.

Dried tangerine peel beef flavor

Cooking method:1000g soaked glutinous rice and mung beans,100g beef and dried tangerine peel, 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.

Wudou Sect

The fifth day of the fifth lunar month is the traditional Dragon Boat Festival in China. Although China people have always had the custom of eating zongzi, sweet zongzi is high in sugar and calories, and salty zongzi is rich in oil, which makes people stay away from it. Now, we will teach you how to make a "five-bean jiaozi", which not only satisfies people's appetite, but also ensures nutrition and health. "Wudou Zongzi" takes mung beans, red beans, peanuts, plum beans, glutinous rice and other beans and coarse grains as raw materials, and has the functions of clearing away heat and toxic materials, eliminating summer heat and dampness, strengthening the spleen and regulating the stomach. It is also wrapped with zongzi leaves, which is cool and has therapeutic effect. It is not only delicious, but also very suitable for dietotherapy in summer, and suitable for people of all ages in Xian Yi. Ingredients: 360 grams of white glutinous rice, 60 grams of red beans, 60 grams of mung beans, 60 grams of eyebrow beans, 60 grams of peanuts, 80 grams of corn, and 24 pieces of zongzi leaves. Practice: 1. Wash glutinous rice, red beans, mung beans and peanuts respectively and soak them in cold water for 2 hours. Wash plum beans and soak them in cold water 1 hour. 2. Drain water, mix glutinous rice, red beans, mung beans, peanuts, plum beans and corn evenly, and add sugar to taste. 3. Wash the leaves of Zongzi, soak them in hot water for 2 hours and dry them. 4. Take out 2 zongzi leaves, cross-fold them into the top of a triangle, add a proper amount of glutinous rice mixture, and fold them in half. Wrap the other two leaves on both sides, fold them and wrap them with string, which makes five bean bags. 5. Steam for 20 minutes and serve.

Hainan five-color zongzi

The making method of five-color zongzi is very simple. Stir-fry glutinous rice with lard or peanut oil, then take it out and put it in five boxes respectively. Then use a box of leaf juice of wild plants to dye one color, namely red, yellow, blue, black and White King. Add preserved game, such as mountain pork, yellow meat, venison, etc. Or poultry. Then wrap it in leaves or banana leaves, one glutinous rice of each color, and tie it with hemp rope. Zongzi is cylindrical in shape and arbitrary in size. When cooking zongzi, water should be soaked in it. If it is cooked in multiple pots, each pot should have five colors of zongzi, which means good luck. Boil it for about two hours, and then you can take it out to eat.

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. Practice: 1. Mix the soaked Sambo rice with glutinous rice, add 1/2 cup of water, and steam in an electric cooker (not an electric cooker, add1/2 in an 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, fry the dried shrimps in oil, add the mushrooms, fry until fragrant, and remove them for later use. 4. Heat the pan, add oil and stir-fry ginger slices, then add fish fillets and seasonings and cook for 100 minutes. 5. Spread the lotus leaf on a small steamer, add the Sambo glutinous rice, then add the materials of methods (3) and (4), add the Sambo glutinous rice, wrap the lotus leaf, and steam in an electric cooker (add 1/2 cups of water to the outer pot).

Babao zongzi

500g reed leaves, glutinous rice1000g, 50g jujube, 50g coix seed, 50g red bean, 50g mung bean, 75g kumquat and 50g green plum. Vietnamese zongzi

1. Blanch the reed leaves with boiling water and let them cool for later use. Wash glutinous rice and soak it in cold water for 24 hours. 2. Soak jujube, coix seed, adzuki bean and mung bean in water; Kumquat and diced green plum. 3. Mix glutinous rice with processed ingredients, wrap it with reed leaves, and cook it in water for 2 hours.

Fresh fruit zongzi

Ingredients: red dates or chestnuts and white glutinous rice. Practice: First cut red dates or chestnuts into grains, soak white glutinous rice in cold water for three or four hours, then wrap three layers of rice and three layers of stuffing in the order of one layer of rice, and finally wrap these raw materials with reed leaves and cook them.

Doushazong

Ingredients: red bean paste and white glutinous rice. Practice: white glutinous rice is soaked in cold water for three or four hours, and then three layers of rice and three layers of stuffing are wrapped in the order of one layer of rice. Finally, these raw materials are wrapped with reed leaves and cooked. The method is the same as fresh fruit zongzi. Jiaozi's raw materials for ancient meat stuffing: chestnut, mushrooms, pork belly, salted egg yolk, shrimp, white glutinous rice, meat sauce and peanuts. Practice: Boil chestnuts until the fragrance of chestnuts is ripe. Soak mushrooms in water for an hour, fry them on low heat, and add spices to cook them. Stir-fry pork belly first, then take it out and marinate it with soy sauce and spices. Shrimp is also fried to make it fragrant. The peanuts are getting ripe. At the same time, the white glutinous rice is soaked in water for about 3-4 hours until it is soft. Put the white glutinous rice with all other processed raw materials. The specific proportion can be mixed together according to personal preference. After mixing, add the sauce and stir-fry for a while. After frying, wrap it in zongzi leaves. Tip: Water must drown all the zongzi, and then cook for about an hour and a half.

Yao Zhu rou zong

Ingredients: It is similar to the ancient jiaozi with meat stuffing, except that one more raw material, namely Yaozhu, is added. (What is Yaozhu? Just like jiaozi with minced meat in ancient times.

Top-level health Sect

Raw materials: purple rice, ginkgo, scallop, abalone, chestnut, mushroom, pork belly, salted egg yolk, shrimp, white glutinous rice, meat sauce and peanuts. Practice: In the first step, the processing methods of chestnuts, mushrooms, pork belly, salted egg yolk, shrimp, white glutinous rice, meat sauce and peanuts are the same as those of ancient meat dumplings. It takes about 6 hours for purple rice to soak in hot water. Stir-fry the purple rice with slow fire after soaking, but don't stir-fry it too soft. Yaozhu and Ginkgo also need to be cooked in advance. It is best to use dried abalone and soak it in water 7 days in advance. Step 2: Mix 60% white glutinous rice and 40% purple rice, add other raw materials, wrap them into four corners with bamboo leaves from Taiwan Province Province, and soak them in water for one and a half hours.

General manager Sarah shayang

Ingredients: 600g glutinous rice, 4 slices of fragrant leaves, 3 tablespoons of instant pear 1 bag, onion, 3 tablespoons of garlic 1 tablespoon, 3 tablespoons of Solanum lyratum oil, half a tablespoon of soy sauce, appropriate amount of zongzi leaves, and appropriate amount of zongzi rope stuffing: 800g chicken, 400g potato, 3 slices of onion and 80g instant shrimp. Wash the glutinous rice, soak it in clear water for half an hour, cut the fragrant leaves into 6 cm long and chop the onion and garlic. Heat a wok, add Brandt oil, saute onion and garlic, add glutinous rice and turmeric, cook and soy sauce, and stir well. Fold 2 zongzi leaves into a leaky shape, add 1 tablespoon of fried glutinous rice, add stuffing and fragrant leaves, and then add 1 tablespoon of glutinous rice on top. Tie the zongzi with zongzi rope, cook it in a pressure cooker for 30 minutes, and then eat it while it is hot. * Ordinary cooking takes 2 hours.

Penang Niangye Zongzi

Ingredients: 600g of glutinous rice, 250g of minced meat/chicken, shrimp 150g, onion 120g, sugar wax gourd 120g, 2 teaspoons of garlic, 4 tablespoons of chopped peanuts, 3 tablespoons of sesame seeds, 4 slices of fragrant leaves, appropriate amount of zongsheng, and appropriate amount of seasoning for zongye: coriander. 1 1/4 tablespoons soy sauce, half a tablespoon sugar, 1 tablespoon salt, 1 tablespoon turmeric, half a glass of water, 4 tablespoons red eagle oil. Practice: Wash glutinous rice, wash it, soak it in clear water for 2 hours, drain the water, add 4 tablespoons of oil and 2 tablespoons of salt, and mix well. Heat 4 tablespoons in the pan, stir-fry shallots and garlic, add pork, shrimp, sugar, wax gourd and seasoning, and stir-fry until cold. Fold the leaves into barrels, add glutinous rice and stuffing, and wrap them tightly with rope. Boil zongzi in boiling water for about 2 hours, then take it out and eat it.

Taro jiaozi

Ingredients: glutinous rice 450g taro 550g plum bean 150g taro rice instant food 1 wrapped pepper 1 teaspoon sesame oil 1 teaspoon onion (chopped) 2 tablespoons garlic (chopped) 1 tablespoon Zongye appropriate amount of red eagle oil appropriate filling: chicken and diced pork 600g. Powder 1 teaspoon gutter oil 1 teaspoon pepper 1 teaspoon sesame oil 1 teaspoon wine 1 teaspoon sun-dried oil, half teaspoon chicken essence, half teaspoon sugar, half teaspoon salt 1 teaspoon. Practice: glutinous rice. Peel taro, wash, dice and oil. Heat oil in the pan, saute shallots and garlic, pour in material A and saute. Shake pork and chicken (add 2 teaspoons of cornmeal), millet, dried shrimps, mushrooms and seasonings. Fold rice leaves into a tube shape, add fried glutinous rice, add stuffing, cover with rice cover, fold into triangles, tie them with rice ropes, put them in an air pressure pot with boiling water for 30 minutes and heat them for 2 hours. Raw materials: the tip of pig's front buttock, the ratio of glutinous rice to rice is about 3: 5 (that is, 3 kg of meat and 5 kg of rice), soy sauce, salt, white sugar, chicken essence and cooking wine. Jiaxing meat dumpling making materials: main materials: glutinous rice 1000 g, pork leg 600 g, seasoning: soy sauce 50 g, white sugar 27 g, salt 25 g, white wine. The practice of Jiaxing Zongzi: 1. Select 7 ~ 10 cm wide leaves of Futian Zongzi, put them in a boiling water pot for 3 ~ 5 minutes to soften them, take them out, wash them with clear water, and drain the water. 2. Put the glutinous rice into the basket, rinse it with clear water and let it stand for about 15 minutes. Cut into rectangular small pieces (each piece weighs about 20g) according to the transverse fibers, put them into a large basin, add 7 grams of sugar, salt 10g, monosodium glutamate and white wine, and rub them repeatedly, and the materials will penetrate into the meat until it bubbles. 4. Take two leaves of Zongzi in your left hand, with the hair face down and the width 1/5 overlapping, and take another 6544 in your right hand. Fold at 2/5 of the total length, and the two sides overlap about 3 cm to form a funnel shape. 5. Hold the leaves of Zongzi in your left hand, and put 40 grams of glutinous rice in your right hand. Put three pieces of meat (two thin and one fat) horizontally on the rice in the order of thin, fat and thin, then cover with 60 grams of glutinous rice, smooth it, fold the long leaves of Zongzi, cover with rice, wrap it into a rectangular pillow with short corners, and wrap it with a rope to 80%.

Taiwan Province 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.

Guan Tang jiaozi

Materials: Making method of zongzi leaves, glutinous rice, white sugar, nuts and preserved fruits: First, making stuffing, adding nuts and preserved fruits with white sugar as raw materials, pressing and roughly cutting into small squares, wrapping the cut stuffing cubes with glutinous rice flour into small dumplings, and then wrapping them in zongzi. After cooking, cut the zongzi in half, and you will find that the soup inside is dripping. It is refreshing to take a bite of delicious glutinous rice. Selection of Zongzi leaves: Most people in Guangzhou use bamboo leaves, and it is better to choose a smooth and soft surface. Shantou people include jiaozi and jiaozi.

Use 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 contain a special fragrance, commonly known as "Huizhou Fu Ruo". Seasoning of dumpling stuffing: Fresh pork should be mixed and kneaded repeatedly with a little monosodium glutamate, sugar, wine, salt and soy sauce until the seasoning penetrates into the pork, and then packaged. Binding of Zongzi: Do not bind the dumplings with bean paste too tightly to prevent rice grains from squeezing into the bean paste. If it is not cooked thoroughly, it will be caught. 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. Boil zongzi: boil zongzi in water before putting it down. Soak the surface of zongzi with water and cook for about 3 hours. Do not add raw water in the process of cooking zongzi. It should be noted that Goushui Zongzi cannot be cooked with other Zongzi. Take it out when it's cooked. Open the leaves of zongzi when eating. Zongzi is fragrant and fragrant. Oily but not greasy, waxy but not sticky, moderately salty and sweet, fragrant and tender, which is a match between top grade and delicious food.

1. Super sweet zongzi with tea, such as jujube paste and bean paste, with mint tea and green tea. Can promote glucose metabolism, clear away heat and relieve boredom. Especially greasy zongzi, such as fresh meat, ham, sausage and so on. , with Pu 'er tea, chrysanthemum tea, hawthorn tea. Help digestion. 2. Papaya and pineapple are sweet and easy to digest, which relieves the greasy feeling in the mouth after eating zongzi. This way of eating is both beautiful and helpful for digestion.

Unhealthy population

Zongzi is fragrant and elegant, soft, waxy and greasy, with diverse tastes, which is quite popular among people. However, glutinous rice, the raw material for making zongzi, is oily and sticky. Eating too much will easily lead to indigestion, which will lead to increased gastric acid secretion, abdominal distension, abdominal pain, diarrhea and other symptoms. Do not be greedy. After steamed or cooked, Zongzi can release a gelatinous substance, which will increase the load of digestive enzymes after eating, and it is also warm and stagnant. Eating too much will increase the burden on the gastrointestinal tract, so it is best for the following people not to eat or eat less: 1. Patients with cardiovascular diseases: meat dumplings and lard bean paste dumplings contain more fat, and patients with hypertension, hyperlipidemia and coronary heart disease eat too much, which can increase blood viscosity and affect blood circulation. 2. Old people and children: Zongzi are mostly made of glutinous rice, which is sticky. If the elderly and children eat too much, it is easy to cause indigestion. 3. Patients with stomach and intestinal diseases: When zongzi is steamed, it will release a gelatinous substance, which will increase the load of digestive enzymes after eating it. 4. Diabetic patients: There are often red dates and red bean paste with high sugar content in zongzi. If it is not controlled, it will damage the function of islet, make the patient's blood sugar and urine sugar rise rapidly, and aggravate the condition.

system of selection

Be careful: first, look at the production date and shelf life on the label of zongzi, and don't buy spoiled zongzi; Second, be careful about the taste changes of zongzi. If you taste that the stuffing of zongzi is a little sour, bitter and wrong, don't eat it any more. Third, be careful about the quality of zongzi, and be sure to buy regular zongzi from shopping malls, catering enterprises and supermarkets; Fourth, be careful about the outer packaging of zongzi and buy safe and hygienic zongzi; Fifth, be careful whether the way to eat zongzi is correct. Don't eat dumplings that are too sweet if you have stomach trouble, and don't eat meat dumplings, egg yolk dumplings and greasy dumplings if you have gallstones, cholecystitis and pancreatitis.

Intimate reminder

1. When eating zongzi, it is best to drink tea and water at the same time to help swallowing and digestion. Eat less at a time, and you can choose mini zongzi. 2. Eat zongzi with cool vegetables and fruit salad. 3. Zongzi should be fully heated and cooked until it becomes soft. If people with stomach trouble eat zongzi, don't dip it in sugar or eat it too sweet. 5. Patients with gallstones, cholecystitis and pancreatitis should not eat zongzi with high protein content, such as meat zongzi and egg yolk zongzi. Eat less, choose healthy zongzi, drink more tea, and don't eat stale and moldy zongzi.

Edit this piece of health knowledge

The heat of zongzi varies according to its size and content. The calorie of "Meat Zongzi" is about 450-600 calories per serving, while that of desktop Zongzi is 385-67 1 calorie, with an average of 495 calories, and that of Huzhou Zongzi is 400-520 calories.

The average heat is 459 calories. Of course, the content of jiaozi also directly affects its calories. For example, pork belly and barbecued pork naturally contain different calories. When wrapping zongzi, it is best to use materials that meet the requirements of "three less and one more" (less oil, less alkali, less sugar and more fiber) to increase the fiber quality of zongzi, or mix glutinous rice with ordinary rice to increase the fiber quality of zongzi; In addition, when making bean paste zongzi, it is suggested to use vegetable oil instead of lard, which can reduce the heat of zongzi. Naked zongzi has less calories than ordinary zongzi, and each serving contains about 2 10 to 250 calories. Alkaline zongzi is small in size, and its relative heat is relatively small. The calories before sugar dipping are about 100 to 120 calories, and after sugar dipping are about 120 to 150 calories. Jiaozi with red bean paste contains about 500 to 600 calories each, which is one of the best in the Kingdom of jiaozi. Red bean paste jiaozi is mostly fried with pigs because of its high sugar or sucrose content, so the calories increase a lot.