The process of wrapping rice dumplings

The process of wrapping zongzi is as follows:

The zongzi, that is, the zongzi, belongs to a kind of "zongzi", zongzi is a kind of tribute used by people to worship the gods and ancestors during festivals, and it is an ancient custom to use zongzi as a tribute for worship. There are many varieties of dumplings, different festivals will do different dumplings, dumplings dumplings is the Dragon Boat Festival to pay tribute to the gods and ancestors.

The dumplings, in ancient times, people in the north of China is not called "dumplings", but called "corn". Because of the northern production of "millet", with the Mushroom leaf wrapped in millet made into a horn-shaped, so called "corner of millet".

Saying Wen: "millet, grass and sticky." Press: now the northern part of the yellow rice. Western Jin Dynasty Zhou wrote the "wind Shi Ji", is a clear reference to the word "corn": "midsummer end five, Fang Bo Xieji; enjoy the corn, turtle scale Shunde".

The custom of eating rice dumplings at the Dragon Boat Festival has flourished in China for thousands of years, and has become one of the most influential and widely covered folk dietary practices of the Chinese nation, and spread to North Korea, Japan and Southeast Asian countries.

The package of zongzi is a traditional custom of the Dragon Boat Festival, first of all, to prepare the zongzi leaves, used in the package of zongzi is called zongzi leaves. The second is to prepare the filling inside the zongzi, the filling will be placed in the zongzi leaves, and then wrapped up with a line, the zongzi is wrapped up.

Normal zongzi leaves should be yellowish green and slightly aged. Packed out of the dumplings have a dumpling leaf flavor rather than other strange flavor; if after cooking the dumplings, the water is yellowish, it shows that the dumplings have no problem, otherwise, the dumplings or do not eat.

The dumplings should not be eaten cold, must be eaten while hot. The main material of the rice dumplings is glutinous rice, branched-chain starch content is high; glutinous rice heating, branched-chain starch will be pasteurized, conducive to the decomposition of digestive enzymes, easier to digest; and once cooled, the starch will be aging back to life, the intermolecular coagulation to strengthen the not easy to be digested.