Method of wrapping zongzi on Dragon Boat Festival

Method of wrapping zongzi on Dragon Boat Festival

The custom of eating zongzi on Dragon Boat Festival

First, the practice of red bean jiaozi

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. 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.

Second, the practice of fragrant glutinous rice dumplings

Ingredients: Braised pork belly and glutinous rice with zongye.

Accessories: soy sauce and salt practice:

Cooking method:

1. Wash 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.

Third, the practice of sweet tea jiaozi.

Ingredients: glutinous rice, sweet tea, candied dates and other dumplings.

Cooking method:

1. Boil sweet tea in an iron pot to get juice. Wash glutinous rice, drain and soak in sweet tea juice for later use.

2. 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.

Fourth, the practice of jujube-flavored zongzi

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Taste: This zongzi is comfortable and nutritious.

Material: glutinous rice 1000g.

Ingredients: 50g of raisins, 0/00g of candied dates/kloc.

Cooking method:

1. Wash 400g of zongzi leaves, put them in a pot, add water to boil until soft, and drain the water for later use.

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.

Fifth, the practice of mungbean duck egg-flavored zongzi

Material selection:

1 .750g of glutinous rice, 750g of mung beans, 25g of peanuts, and 5 cooked salted duck yolks.

2. Chop the egg yolk and mix well with glutinous rice, mung beans and peanuts to make stuffing.

3. Fold the soaked zongzi shell leaves 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 the zongzi, cook for 1 hour, and then simmer for 1 hour.

Cooking method:

1. soaked glutinous rice and mung bean1000g each, beef and dried tangerine peel100g each, 50g minced pork, chopped green onion, Jiang Mo and salt.

2. 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 stuffing.

3. First put the mixed glutinous rice and mung beans, put the stuffing in the middle, and then cook according to the above method.

Sixth, the practice of Wudou jiaozi.

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. Wudou Zongzi not only satisfies people's appetite, but also ensures nutrition and health.

? Five buckets of zongzi? Beans and coarse grains, such as mung beans, red beans, peanuts, plum beans and glutinous rice, which have the functions of clearing away heat and toxic materials, eliminating summer heat and dampness, strengthening the spleen and regulating the stomach, are used as raw materials; 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.

Cooking method:

1. Glutinous rice, red beans, mung beans and peanuts were washed and soaked in cold water for 2 hours, and plum beans were washed and soaked in cold water 1 hour.

2. Drain water, mix glutinous rice, red beans, mung beans, peanuts, plum beans and corn, and add sugar to taste.

3. Wash the leaves, soak them in hot water for 2 hours, and then 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.

Seven, the practice of Hainan five-color jiaozi.

Cooking method:

1. Stir-fry glutinous rice with lard or peanut oil, then take it out and put it in five boxes respectively.

2. Dye a color with a box of leaf juice of wild plants, namely red, yellow, blue, black and White King. Add preserved game, such as mountain pork, yellow meat, venison, etc. Or poultry.

3. Wrap it in leaves or banana leaves, one glutinous rice of each color, and then 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.

Eight, the practice of jiaozi with fish-flavored lotus leaves

Ingredients: Sambo rice 1 cup, glutinous rice 1/2 cup, 80g fish, 20g dried radish, 2 shiitake mushrooms, 5g dried shrimps and 3 slices ginger.

Seasoning: 2 tablespoons soy sauce, 65438+ 0 tablespoons rice wine.

Cooking method:

1. Mix the soaked Sambo rice with glutinous rice, add 1/2 cup of water, and steam in an electric cooker (for non-electric cookers, add 1/2 cup of water to the 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).

Nine, the practice of eight treasures zongzi

Raw materials: 500g reed leaves, 0/000g glutinous rice/kloc-,50g jujube, 50g coix seed, 50g red bean, 50g mung bean, 75g kumquat and 50g green plum.

Cooking method:

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.

X. Practice of Fresh Fruit jiaozi

Ingredients: red dates or chestnuts, white glutinous rice.

Cooking method:

1. First cut the red dates or chestnuts into grains, and soak the white glutinous rice in cold water for three or four hours.

2. 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.

XI. The practice of jiaozi with red bean paste

Ingredients: red bean, white glutinous rice and brown sugar cut into pieces.

Cooking method:

Boil adzuki beans in a pot, filter out red beans and red bean paste after cooking, then add some flour to the red bean paste and cooked red beans to mix into bean paste, then divide the bean paste into small portions, wrap it with cut brown sugar, soak white glutinous rice in cold water for three or four hours, and then add some rice according to the ratio of half a meter to red bean paste. Wrap palm leaves into triangular diamonds, tie them with straw ropes and cook them.

Twelve, the top practice of raising zongzi

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.

Thirteen. The practice of Sarah Shayang zongzi

Ingredients: 600g glutinous rice, 4 fragrant leaves, instant pear 1 bag, 3 tablespoons onion, 3 tablespoons garlic 1 tablespoon brandy oil, half a tablespoon soy sauce, and a proper amount of Zongye and Zongsheng.

Stuffing: 800g of chicken, 400g of potato, 3 slices of onion and 80g of shrimp.

2 tablespoons of spicy fried rice instant food ingredients, chicken essence 1 teaspoon.

3 teaspoons of corn starch, 1 teaspoon of mala Tang.

Practice: Chop chicken, potatoes and onions, add other fillings and mix well. 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.

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