Who has eaten zongzi? How does it taste? Smell?

There are many kinds. My food is from the north, our food is jujube, rice dumplings with bean paste, and the food from the south is salty. The pork wrapped inside is half fat and half thin. After zongzi is steamed, the fat basically turns into oil, which tastes good, but you may not be used to it for the first time and feel very greasy. I like it, but my boyfriend still doesn't like it. Zongzi in the south is also different. For example, in jiaozi, Guangdong, there are many fillings, such as mung beans, salted egg yolks, pork and peanuts, which are very fragrant, much bigger than those in the north and a little greasy. Not as refreshing as zongzi in the north. You can eat it as a meal, but Zongzi in the north may only be a staple food, not a meal. People who like food should like it.

The following is the practice of Guangdong Zongzi.

Cantonese dumplings material:

Pretreatment of raw materials

1. Soaking of glutinous rice, mung beans and peanuts: After cleaning the pure glutinous rice, soak it in water at 60℃ for 5 hours or soak it in cold water 12 hours. After elutriating mung beans, soak them in boiling water for 3.5 hours, or soak them in cold water for 12 hours, and then peel them, the best effect is obtained. Soak peanuts in boiling water for 3 hours, or soak them in cold water for 5 hours and then peel them.

2. Production method of onion ginger oil: Add chopped green onion, Jiang Mo and a little salt into 25g lard and fry until golden brown. After the fragrance comes out, pick up the minced onion and ginger to get onion and ginger oil.

3. Glutinous rice green bean paste: Mix the soaked glutinous rice and green bean paste according to the ratio of 3: 1, add a certain amount of alkali (3 kg of glutinous rice, alkali 10g), and then add onion and ginger oil to make glutinous rice green bean paste.

4. Production method of dried tangerine peel bacon:

Ingredients: pork belly, 250g sugar, a little salt, onion 1 tablespoon, 20 pieces of dried tangerine peel, 2 pieces of shredded ginger and a little cooking wine.

Method: Wash the meat, cut it into finger-thick strips, mix sugar, salt and cooking wine, rub on the strips, then add shredded onion, shredded ginger and shredded tangerine peel and mix well. Picking up shredded onion and ginger after curing 10 hour.

5. Method of making sufu bacon:

Ingredients: pork belly, 250g sugar, onion 1 spoon, shredded ginger, a little cooking wine.

Method: Cut the meat into strips the thickness of fingers, mix sugar, cooking wine, onion and shredded ginger, rub on the strips, marinate for 10 hour, pick up the onion and ginger, crush them with sufu, mix in the fragrance of the marinated strips, and marinate for 1 hour.

6. Production method of dried tangerine peel beef:

Ingredients: 500g of beef tendon, 2 tablespoons of sugar, onion 100g, pepper powder 1 root, cooking wine 1 teaspoon, 30 slices of fennel (wrapped in gauze), 2 slices of dried tangerine peel and a little baking soda.

Method: Cut the cleaned beef into strips the thickness of fingers, evenly rub them with baking soda, put them into appropriate boiling water, then add sugar, onion, cooking wine, pepper powder and fennel in turn, cook for a while, then add soy sauce, and cook until it is eight-cooked.

7. How to make bacon:

Ingredients: pork belly 500g sweet noodle sauce 250g cooking wine with a little onion 1 ginger 15g plastic rope wool paper (enough paper).

Method: Wash the meat and cut it into strips about 33 cm long, 3.3 cm wide and 3.3 cm thick. Mix the cooking wine, chopped green onion and Jiang Mo into the sweet noodle sauce. Soak the meat strips in the sweet noodle sauce for 2 hours. Wrap each piece of meat tightly with enough paper, tie it with rope and hang it in the shade to dry, about 10 days.

8. How to make sausages:

Ingredients: pork fat and lean meat 1 kg cooking wine, half a sausage spoon, sugar, 3 tablespoons refined salt 1 tablespoon onion, 2 ginger, 25g casing, 3 pieces like dried tangerine peel, which can be pickled with shredded dried tangerine peel or monosodium glutamate.

Methods: Pork was cut into cubes 1 cm square, and marinated with the above seasoning for 10 hour. Soak the casing in 50℃ water for 5 ~ 6 hours until it is soft, and then pour the water into the intestine for later use. Pour diced meat (dried tangerine peel, shredded onion and ginger) into the casing with a funnel, cut it into sections while pouring, and hang it in the shade to dry in the shade for about 1 week.

9. How to make barbecued pork:

Ingredients: 500g of spiced pork, 65438+ 0 tablespoon of cooking wine, 50g of white sugar, shredded onion and fresh ginger, and 0/00g of high-grade soy sauce/kloc.

Production: Cut the pork into strips with a width of 3.3 cm, a length of 6.7 cm and a thickness of 2.7 cm, marinate with the above seasoning for 24 hours, fry the strips with slow fire until they are 70% cooked, and dice them for later use.

10. Preparation method of red bean sauce:

Put the cooked beans in a small bamboo sieve, and put a pot of water under the sieve. Rub the beans with your hands at the bottom of the sieve, sieve the bean paste into the basin, pour the bean paste water into the bag wrapped with bean cloth, and squeeze out the water to form the bean paste.

Ingredients for ham jiaozi: prepared glutinous rice and mung bean paste 750g diced ham 50g mushroom or mushroom 25g minced pork 50g refined starch 1 0g sesame oil 5g lard 25g chopped green onion, Jiang Mo, refined salt1tablespoon sugar, bamboo leaves and Ma Lian.

Method: Stir-fry chopped green onion and Jiang Mo with lard. After removing chopped green onion and ginger powder, add diced ham, diced meat, diced mushrooms, white sugar and salt in turn, stir-fry for 30 seconds, thicken and drizzle with sesame oil as stuffing.

Take two soaked leaves of Zongzi, fold them into a bucket shape, fill them with glutinous rice and green beans, put the stuffing in the middle of glutinous rice, cover them with glutinous rice, wrap them into a pyramid shape with a pentagonal square bottom, tie them tightly, put them in a steamer, code them tightly, put cold water on them, and pass the Zongzi. After boiling 1 hour, simmer for 30 minutes. If using a pressure cooker, cook for 25 minutes and simmer for 5 minutes.

If there are no bamboo leaves, reed leaves will do. Three reed leaves on each side, folded into a bucket.

Ingredients: 750g of fermented glutinous rice and mung bean paste, 50g of peanut petals, 250g of dried tangerine peel and bacon strips, bamboo leaves and Ma Lian.

Method: The wrapping method and cooking time are the same as those of ham dumplings, except that the stuffing is changed to dried tangerine peel and bacon strips.

The raw materials, making method and cooking time of jiaozi with preserved bean curd and bacon are the same as those of jiaozi with ham, except that the stuffing is beef with dried tangerine peel.

Salted duck egg zongzi Ingredients: 750g of glutinous rice and green bean paste, 25g of peanut petals, 5 pieces of cooked salted duck eggs and bamboo leaves, and Ma Lian.

Making method: The wrapping method is the same as that of ham jiaozi. Wrap it, put it in a steamer 1 hour, and simmer for 10 minute.

Ingredients of bacon zongzi: 750g of glutinous rice and mung bean paste, 25g of peanuts, 250g of diced bacon, 2 tablespoons of sugar, bamboo leaves and Ma Lian.

Method: The wrapping method and cooking time are the same as those of ham zongzi, except that the stuffing is changed into bacon.

The materials, stuffing and cooking time of sausage zongzi are the same as those of ham zongzi, but the stuffing is changed into sausage diced.

Barbecued pork bun material: prepared glutinous rice green bean paste 750g barbecued pork bun 250g mushrooms or diced mushrooms 25g lard 25g sugar 1 tablespoon refined starch 10g sesame oil 5g martini 50g onion ginger slices.

Method: Stir-fry sliced onion and ginger with lard until fragrant, take out onion and ginger, add diced meat, diced mushrooms, diced horseshoe, white sugar and a proper amount of soy sauce marinated in barbecued pork in turn, stir-fry for 30 seconds, thicken and pour oil on it as dumpling stuffing. Fold two bamboo leaves into barrels, fill them with glutinous rice and mung bean sauce, put the stuffing into glutinous rice and mung bean sauce, wrap them in a pyramid shape at the bottom, tie them tightly, put cold water in the pot, cook them with zongzi for 1 hour, and then cook them with slow fire for 30 minutes. If using a pressure cooker, cook for 25 minutes and simmer for 5 minutes.

Ingredients: 750g of glutinous rice mung bean paste, 25g of peanut petals, 75g of fresh fat oyster (mussel), 75g of minced meat, 25g of tender shredded bamboo shoots 1 00g, refined starch, chopped green onion1spoon, Jiang Mo, white pepper, a little lard (or vegetable oil), refined salt and appropriate amount of sugar.

Method: Stir-fry minced pork with lard, add oyster, chopped green onion, Jiang Mo, white sugar and refined salt, stir-fry for 1 min, add white pepper, stir-fry and thicken as dumpling stuffing.

The wrapping method and cooking time are the same as those of barbecued pork buns. Dry oysters should be boiled in cold water for about 3 hours.

The above nine kinds of salty zongzi can be dipped in red soy sauce when eating.

Chengsha Zongzi Ingredients: 1 kg brewed glutinous rice, 500 grams of sugar, 250 grams of lard, 250 grams of refined salt, and appropriate amount of osmanthus.

Method: stir-fry the bean paste with lard, add sugar (mung bean paste with white sugar, black bean paste with local brown sugar, also called board sugar), and put some sweet-scented osmanthus after cooking. Fold two reed leaves into barrels, fill them with glutinous rice and bean paste, cover them with glutinous rice, wrap them into a pentagonal pyramid, tie them tightly, put them in a pot, code them tightly, and pour cold water on them, preferably without wrapping jiaozi. Boil for 50 minutes and simmer for 4 minutes.

Ingredients: 750g of glutinous rice, 50g of black and white sesame seeds (broken by 2/3), 0g of lard 1 00g, 250g of sugar, a little salt, 50g of osmanthus fragrans, refined starch1tablespoon, bamboo leaves and Ma Lian.

Method: Mix sugar, salt, black and white sesame seeds evenly, add lard (remove silk from lard), pour wet starch while mixing, and finally add osmanthus, and mix well to make stuffing.

The wrapping and cooking time is the same as that of sand dumplings.

Ingredients of Ginkgo Zongzi: 750g of glutinous rice, 25g of green plums, 25g of pineapple meat and wax gourd strips, 300g of sugar, 0/5g of walnut kernel/kloc-,raisins and HongLing.

Method: First, cook the green plum, pineapple meat and wax gourd strips with white sugar, drain the water, then marinate with white sugar for 24 hours, and wrap the above materials with glutinous rice. The wrapping method and cooking time are the same as those of jiaozi.

zongzi

Zongzi is a traditional food of China Dragon Boat Festival. According to Qi Xuhe, people first used bamboo tubes to store rice and threw it into the water to offer sacrifices to Qu Yuan. In the middle of the Han Dynasty, Qu Yuan became a saint during the day, saying that all the sacrifices that everyone put into the water were taken away by dragons, and they would block the mouth of bamboo tubes with neem leaves, tie them with colored silk threads and throw them into the water, because dragons were afraid of neem leaves and colored silk threads.

The record of zongzi in historical materials began in the Eastern Han Dynasty. At that time, zongzi was wrapped in a trumpet shape, which was called "corn millet" The local custom of the Western Jin Dynasty said: "The ancients cooked it with millet leaves, with sharp corners, such as the shape of a palm leaf." He also said that this kind of food is eaten every summer solstice and Dragon Boat Festival. According to ancient records, as early as the Yin and Zhou Dynasties, millet and chicken were sacrificed to ancestors in the summer of solstice. Later, the sacrifice of Zongzi to Qu Yuan in the Dragon Boat Festival was just an evolution and development of the original custom.

Nowadays, Zongzi has developed into a folk snack that can be seen all year round. Because of the different eating habits in different places, Zongzi has different flavors from north to south, among which the more famous ones are:

Beijing Zongzi is a representative variety of northern Zongzi, especially Beijing Jiangmi Xiaozao Zongzi. Its head is small, triangular or quadrilateral, and most of it is filled with rhubarb rice, red dates and red bean paste, and a few are preserved fruit. Its characteristics are sticky, tough, clear and unique flavor.

Suzhou Zongzi is a slender quadrangle with bean paste, jujube paste, fresh meat and lard mixed with sand as the main stuffing, which is characterized by exquisite ingredients and fine production. Lard sandbag is one of the representative varieties. First-class adzuki beans are carefully selected, boiled, peeled and filtered, and then a proper amount of sugar and oil are added as stuffing, and there is a piece of fat in the stuffing. The cooked fat is crystal clear and tastes sweet.

Jiaxing Zongzi Zhejiang Jiaxing Zongzi is short and square (like a pillow), characterized by fine selection of materials and exquisite seasoning. The main varieties are Babao Zongzi, chicken Zongzi, bean paste Zongzi, ham Zongzi and so on. For example, jiaozi, a fresh meat, is first mixed with superior glutinous rice and soy sauce, and then the fresh leg meat is cut into small pieces, and sugar, wine, salt and so on are put in it. When wrapping, two pieces of lean meat sandwich one piece of fat meat. Zongzi is fat but not greasy after being cooked, and it melts in the mouth.

Guangdong zongzi is a representative variety of southern zongzi, which is big, unique in shape and shaped like a cone? There are many varieties, such as egg yolk zongzi, assorted zongzi, roast duck zongzi, etc., which have a unique southern flavor and have a long reputation. Chaozhou's double dumplings are unique, with salty materials at one end and sweet materials at the other, so they are called "double dumplings".

Hainan Zongzi Hainan Zongzi is a square cone with banana leaves outside. There are salted egg yolk, braised chicken wings, barbecued pork and bacon in glutinous rice, which is quite tasty. After the hot zongzi is peeled off, it smells of bananas and glutinous rice first, and then eggs and meat. They have both color, fragrance and shape, and they are vegetarian and delicious, which makes people have an appetite.

Gull Zongzi The legend of Gull Zongzi in Hunan is the birthplace of Zongzi, which is famous for its variety, exquisite production and unique southern flavor. Now there are dozens of newly developed zongzi here, which are packed and canned in exquisite vacuum plastic, sterile, hygienic and storage-resistant, and are deeply loved by people.

There are many kinds of zongzi in Taiwan Province province, such as rice zongzi, mung bean zongzi, barbecued pork dumplings, eight-treasure zongzi, baked dumplings and so on. Braised pork dumplings are the most popular, with rich fillings, such as pork scallops, taro, dried oysters and duck eggs. , and become a traditional snack all year round. Hsinchu's "Family-Family Meat Dumpling", Changhua's "Harmony of Meat Dumpling" and Tainan's "Re-issued Inner Dumpling" are all famous. Babao Zongzi is also a representative variety with various ingredients. Dice pork leg, fat meat, chestnuts (or peanuts), dried radish and squid, cook in a pot, first add onion, then add ingredients, oil, soy sauce and sesame oil, mix in glutinous rice, and steam, with rich flavor.

In addition, the famous zongzi are salty zongzi from Shanghai, salted egg zongzi from northern Jiangsu, spicy zongzi from Sichuan and Hubei, pickled cabbage zongzi from Guizhou and honey zongzi from Xi 'an, all of which have unique flavors.