China holiday food. Also known as corn. Eat for the Dragon Boat Festival. Zongzi appeared in the Jin Dynasty. It has been recorded in the local customs records of Jin and Zhou Dynasties that on May 5, glutinous rice was wrapped in water bamboo leaves to cook rice, which was called corn millet. There are different opinions on the reasons, among which the theory of offering sacrifices to Qu Yuan has a greater influence. According to records, there were many famous zongzi in ancient China. For example, there were educational zongzi in the Northern and Southern Dynasties, Yu Jia Zongzi and Jiuzi Zongzi Zongzi in Chang 'an in Tang Dynasty, Qiao Zong, chestnut Zongzi and fruit Zongzi in Bianjing and Lin 'an in Song Dynasty, fruit-filled Zongzi in Suzhou in Ming Dynasty, ham Zongzi in Yangzhou in Qing Dynasty, grey Zongzi, meat Zongzi in Guangzhou and meat Zongzi in Taiwan Province. Now the famous varieties of zongzi are fresh meat zongzi and Babao zongzi in Wufangzhai, Jiaxing, Zhejiang, steamed zongzi in Zhaoqing, Guangdong, and jujube zongzi in Beijing.
The making method of modern zongzi: soak glutinous rice in water for two days, fold it into a funnel shape with several reed leaves, add rice, fold it into a triangular cone shape, tie the outside tightly with thread, put it in a pot, cover it tightly, and cook it over high fire. The packaging materials of zongzi can also be bamboo leaves, bamboo tubes, lotus leaves, corn husks and palm leaves. The stuffing can also be millet or jujube, chestnut and red beans, or fresh meat, ham, barbecued pork, salted eggs and bean paste. Its shape can also be wrapped into pillow shape, weight shape, water chestnut shape and so on. Zongzi is usually eaten hot after being cooked, or it can be eaten cold, or sliced and fried. Zongzi spread to Japan, Korea, Vietnam and other countries in ancient times.
According to Wen Yiduo's research, the Dragon Boat Festival had been held in wuyue long before Qu Yuan threw himself into the Miluo River.
Dragon boat racing and eating zongzi were originally not to commemorate Qu Yuan, but to please the water god-the dragon.
According to "Custom Pass" and "Record of Jingchu's Years Old", women should wrap colorful silk on their hands, insert symbols cut out with colored paper on their heads, and boil blue water to take a bath. Every family should hang Ai in front of them, make it into a tiger shape or a human shape, and drink calamus wine. These are all to avoid swords, evil spirits and plagues.
Anyone who has seen Border Town will never forget the Xiangxi Dragon Boat Festival written by Shen Congwen. Dragon boat racing and eating zongzi are naturally essential. You should also put on new clothes and draw the word "king" on your forehead with realgar wine. What's more special is to watch the boys catch the "big duck with green head and long neck" at the dock. There seems to be no such custom elsewhere. Cui Cui first saw Nuo songs on the night of Dragon Boat Festival. After watching the dragon boat race, she waited for her grandfather at the dock alone. The only one who accompanied her was a yellow dog who couldn't talk.
According to the Record of the Continuation of Qi and Lu, people first used bamboo tubes to store rice and threw water at Qu Yuan. In the middle of the Han Dynasty, Qu Yuan became a saint during the day, saying that all the sacrifices put into the water were taken away by dragons. In the future, they will block the mouth of the bamboo tube with neem leaves, tie it with colored silk thread, and then throw it into the water, because the dragon is afraid of neem leaves and colored silk thread. This is naturally a novelist's statement and can't be believed.
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.
1, dining table jiaozi
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; Soak mushrooms until soft, remove pedicels and cut into strips.
Shape; 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 them into a funnel shape at one third, scoop half glutinous rice in the funnel, and add pork, mushrooms and salt.
Fill the glutinous rice with fillings such as egg yolk, then fold the extra leaves of zongzi back to cover the funnel and wrap them, tie them tightly around the waist with a rope, and then place them.
Put zongzi in a pot, cover with water and cook for 2 hours on medium heat. After it is cooked, you can eat it.
2, mung bean duck egg jiaozi
750 grams of glutinous rice, 750 grams of mung beans, 25 grams of peanuts, and 5 cooked salted duck eggs. Chop egg yolk, mix with glutinous rice, mung bean and peanut, and make stuffing. suck up
Fold the leaves of the zongzi shell into a bucket shape, fill it with a proper amount of stuffing, put it in a pot and soak it in cold water. After boiling 1 hour, simmer 1 hour.
3, dried tangerine peel beef jiaozi
Soaked glutinous rice and mung bean1000g each, beef and dried tangerine peel100g each, 50g minced pork, chopped green onion, Jiang Mo and salt. Chop chopped green onion with lard.
Stir-fry until brown, add beef, dried tangerine peel and minced meat in turn, stir-fry for half a minute, and pour sesame oil as stuffing. When wrapping, put in the well-mixed glutinous rice and mung beans and put in the stuffing.
Cook the middle in the above way.
4. Baiguo Zongzi
750g of glutinous rice, 25g of green plum, 25g of pineapple meat and wax gourd strips, 50g of watermelon kernel, walnut kernel, raisin, HongLing15g and 300g of white sugar. first
Cook the green plum, pineapple meat and wax gourd strips with white sugar, drain the water, and then marinate them with white sugar for 24 hours to get the stuffing. Jiaozi wrapped into a square bottom, boiled for 50.
Minutes, 4 minutes from the fire.
5. Healthy vegetarian jiaozi
Ingredients: 3 bowls of Sambo rice (cooked), cotton rope 1m, dried radish 1/2 cups, 6 mushrooms (medium size), leaves 12 (large size), 6 chestnuts and boiled peanuts.
12 cup, 60g of egg yolk (1granule 10g), and 30g of plain cotton (1granule 5g).
Seasoning:
1, black pepper 1/8 teaspoons, sugar 1/8 teaspoons, sesame oil 1/4 teaspoons and soy sauce 1/4 teaspoons.
2. A little salt, white pepper and vegetarian oyster sauce.
Exercise:
1. Boil zongzi leaves in hot water for 8 minutes, then wash and dry the water for later use.
2. Soak the dried radish in water for 10 minute, then chop it up and squeeze out the water; Soak mushrooms in soft cubes; Soak chestnuts in clear water for 2 hours, and steam chestnuts with mushrooms (about 15~20 minutes).
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3. Stir-fry the shredded radish, diced mushrooms and seasoning (1) for later use.
4. Add seasoning (2) into the cooked Sambo rice and mix well.
5. Roll the two overlapping leaves of Zongzi into a pointed bucket, then add 2 tablespoons of Sambo rice in the method (4), and then add 1 tablespoon of chopped dried radish, diced mushrooms, chestnuts and vegetarian food.
Egg yolk and plain cotton, add 1 tablespoon of Sambo rice, gently press it, wrap it in jiaozi shape, and tie it tightly with cotton rope.
6. Steam in a steamer for 10 minute.
6. Daoxiang sushi (this is a kind of jiaozi that should not be cooked)
Ingredients: 3/2 cups of Sambo rice, 500 grams of sushi rice, cooked sesame seeds 1 spoon, and 20 pieces of triangular tofu skin.
Seasoning: 3 tbsp of sushi vinegar.
Exercise:
1. Wash the sushi rice, drain the water, add Sambo rice, 1 glass of water (8 minutes full) and 1/4 glass of water to the outer pot, stew for 15 minutes after cooking, and add vinegar while it is hot.
Stir the seasoning quickly and blow it with an electric fan to cool it for later use, thus making the Sambo sushi rice.
2. Open the triangular tofu skin, fill in the Sambo sushi rice, and finally dip the sesame seeds in Sambo sushi rice.
Small magic weapon for conditioning:
To make sushi, after washing the white rice, it is best to soak it in clear water for 20 minutes to make the rice grains fuller and more delicious.
7. Pearl Pill (this doesn't seem to be Zongzi)
Ingredients: Sambo rice150g, minced meat 300g, mushrooms 50g, 4 horseshoes (chopped) and 3 shallots (chopped).
Seasoning: 1 tablespoon sesame oil, 1 tablespoon soy sauce, 1 tablespoon white powder, 1/2 tablespoons sugar, 1 tablespoon salt, 1 egg.
Exercise:
Soak mushrooms in water for 1 min, drain and cut into powder, add water chestnut powder, chopped green onion, minced meat and seasoning, stir well, and put them in refrigerator for 20 minutes.
2. Take out the materials of method (1) from the refrigerator, divide them into 12 equal parts, rub them into balls, drain them and put them in a dish with Sambo rice on the periphery.
3. Put the steamer into the pot. After the water is boiled, add pearl balls, cover the pot and steam for 20 minutes.
8. 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.
Exercise:
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, add 1/2 cup of water to the outer cooker); Soak lotus leaves in water.
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, stir-fry the shrimps in oil, stir-fry the mushrooms until fragrant, and take them out for later use.
4. Heat the pan, add oil and stir-fry ginger slices, then add fish fillets and seasonings and cook on low heat 100 minutes.
5. Spread a lotus leaf on the small steamer, add the Sambo glutinous rice, then add the materials in methods (3) and (4), add the Sambo glutinous rice and add the lotus seeds.
Wrap the leaves and steam them in a rice cooker (add 1/2 cups of water to the outer pot).
Dragon Boat Festival teaches you to make simple triangular dumplings.
Production materials: glutinous rice (new rice is the best), stuffing, salt, roasted seaweed slices (rectangular).
Preparatory work:
1. Cook glutinous rice as usual; Choose some cooked food to make zongzi stuffing according to your own taste, and chop it up to make up.
2. Let the freshly cooked glutinous rice stand for about 15 minutes. After cooling, put a proper amount of hot glutinous rice into a slightly larger container and stir it with a spoon according to the food intake of family members. ..
Production steps:
1. Wash your hands and get wet, then put a bowl of rice in the palm of your left hand and flatten it slightly, with the prepared stuffing in the middle.
2. Wrap the rice in the middle and make it into a ball.
3. The left hand is slightly bent into a mountain shape, and the rice ball is slightly pressed into a triangle. Then turn the rice ball over several times, so that you can slowly press out a three-sided tetrahedron.
4. Press the left and right sides slightly inward with your fingers, so that the two sides are round and convex, and the rice ball forms five planes.
5. Put the shaped rice balls on the plate, then wet them and rub them with a little salt.
6. Reshape the rice ball and let the salt on your hand blend into the rice ball.
7. Put the prepared rice balls into seaweed and press gently to make seaweed stick to the rice balls. Then, lift the seaweed on both sides and wrap it in triangular rice balls.
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1. Selection of zongzi leaves: Most zongzi produced in Guangzhou are made of bamboo leaves, and the ones with smooth, soft and tough surfaces are better. 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".
2. 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.
3. Tied dumplings: Do not tie 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.
Cooking of Zongzi: Boil with water before cooking Zongzi. Soak the surface of zongzi with water, and then cook it with strong fire for about 3 hours. Not in the process of cooking zongzi.
4. Add raw water. 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.