4hw.com.cn: Jiaxing zongzi, Zhejiang Province, has a long history and is famous in China. Jiaxing zongzi is rectangular in shape, with fresh meat, bean paste, chestnut, egg yolk and other varieties. Jiaxing zongzi is known as the king of Jiangnan zongzi. Its zongzi has its own characteristics from material selection, making to cooking.
The origin and story of zongzi
Zongzi, also known as "jiaoshu", was first recorded in the book of wind and earth in the Zhou Dynasty of the Western Jin Dynasty: "five ends in midsummer, Fang boxieji. Enjoy corn, turtle scale Shunde. Note: end, beginning also, that is, the fifth day of May. Four Zhong is Fang Bo. The custom is the same as the summer solstice. (the same as "duck"), the spring baby, to the summer solstice month, are all eaten. First of all, this two festivals and one day, then wrapped with wild rice leaves and sticky rice, mixed with millet, cooked with thick ash juice, are also eaten in the two festivals. &Hellip; & hellip; coated sticky rice is one name & lsquo; 糉 & rsquo;, one name & lsquo; corncob & rsquo;, which covers the image that yin and yang are not yet separated. In compendium of Materia Medica by Li Shizhen of Ming Dynasty, it is clearly stated that millet is wrapped in wild rice leaves and boiled into sharp horn or palm leaf shaped food, so it is called "jiaoshu" or "zongzi". After the Ming and Qing Dynasties, zongzi was made of glutinous rice. At this time, it was not called jiaoshu, but zongzi.
Since the southern and Northern Dynasties, there have been zongzi among the people, which originated from the saying that people worshiped Qu Yuan.
Wu Jun (467-520) of Liang Dynasty in the Southern Dynasty wrote in the story of continuation of Qi Dynasty: "the Chu people mourned the death of Qu Yuan who threw himself into Miluo on May 5 in the lunar calendar. On this day, rice is stored in bamboo tubes and sacrificed in water. During the construction of Wuzhong in the Han Dynasty, when Changsha returned to Europe, he suddenly met a man, who called himself Sanlu doctor, and said, & lsquo; you should see the sacrifice, which is very good. But it is often left behind, stolen by the bitter dragon. Today, if there is any benefit, you can plug the leaves of neem trees on them and tie them with colorful silk. These two things are feared by Jiaolong. &According to his words. People make zongzi and bring five colored silk and neem leaves, all of which are Miluo's legacy.
The practice of meat zongzi
Different places have different ways of making zongzi. As far as meat zongzi is concerned, the main thing is to choose meat. How is zongzi made of meat?
Ingredients: Pig's front hip tip, the proportion of glutinous rice meat and rice is about 3:5 (that is, 3 jin of meat, 5 jin of rice), soy sauce, salt, sugar, chicken essence, cooking wine.
preparation:
Zongye: if it's a fresh Zongye, wash it, cut off the root (with two small tips), boil water, put Zongye in and cook for 3 or 5 minutes; if it's a dry Zongye, soak it for a day, soak it soft, cut off the root and treat it as fresh.
Rice: wash rice quickly. Try not to let rice draft. Control the rice with Luo and put it for a while (mili will eat some water). Add soy sauce and salt (more soy sauce).
Meat: remove the skin, separate the fat and lean meat, and cut into about 3 to 4cm square pieces of meat. The proportion of the number of fat and lean pieces of meat is 1:2. Pour cooking wine, soy sauce, salt and a little sugar and chicken essence into the meat. More wine, less soy sauce. Rub the meat with your hands until it foams, indicating that the taste has been completely eaten into the meat.
How to make zongzi:
The leaves of zongzi can be divided into the front and back sides (the hair side is the back side, you can see the diameter of the leaves, and the one facing outward is the back side), the front side is facing inward, and zongzi is wrapped with pillows. Fasten with cotton or straw rope. It has a lot to do with the tightness of the Department. Every zongzi must put fat, otherwise it's not delicious.
To cook zongzi:
A big pot must be deep enough. Put the zongzi in and add water. The water should not exceed the zongzi. Boil over high heat for another 3 hours. Generally, the larger zongzi are cooked for 2 to 3 hours with a small fire.
Note: do not cease fire in the middle of making zongzi, and keep the water boiling. If you find that the zongzi is light, you can add salt and soy sauce to the water to cook the zongzi, and the taste can go in for a while.
Skill
The first is the selection of raw materials. Choose the glutinous rice with soft texture and bright luster. The ingredients are farmhouse pork, prawn, mushroom, brine egg and lotus seed. Even the palm leaf must be cooked in high soup. The second is the mastery of the heat, including the time of fried rice and blanking must be very accurate.
After more than an hour of simmering, zongzi can be served. Untie the brown leaves, the golden polygonal zongzi is shining, and a natural fragrance is coming, which makes people's appetite increase immediately. Dip it in peanut butter and mashed garlic and send it to the mouth. The fragrance of zongzi fills the mouth with the heat, making people have endless aftertaste.
Introduction to zongzi
Zongzi is a snack of Han nationality in Quanzhou and other southern Fujian areas. It has a long history of exquisite material selection, various ingredients, fine production, sweet taste, greasy, bright red and yellow color. It is famous at home and abroad for its unique flavor. During the period of the late Qing Dynasty and the Republic of China, there was a "meat dumpling silver" in the urban area, which was most famous. There were also meat dumplings made by Xu Niu in Guanyinting, fuqiaotou, Quanzhou City, with full customers. During the Dragon Boat Festival, every family in Quanzhou has zongzi, which is dedicated to the ancestors of the gods.
The pork dumplings in Xiamen are sweet, tender, greasy and delicate. The latter began to operate in 1940, and the business of zongzi flourished. Many diners would rather run more than patronize "haoqingxiang". Some overseas Chinese and Hong Kong guests, who have eaten or heard of the "fragrant" meat dumplings, pack them in "red paint baskets" and take them overseas by plane to let their relatives and friends taste the best of Tangshan. Xiamen meat dumplings taste sweet, not greasy, bright red and yellow color, full of attractive taste. Meat dumplings should be eaten while it is hot, otherwise the taste will be greatly reduced, so it is called "burning meat dumplings", which is worthy of the name. Most of them take mushrooms, shrimp, chestnuts, pork and glutinous rice as raw materials. The wrapped zongzi can only be cooked in the pot when the boiled water is boiled. When eating, they are served with tea sauce, mashed garlic, chili sauce, seasoned soy sauce, coriander, etc. It's really delicious.
Jiaxing zongzi in Zhejiang has a long history and is famous in China. Jiaxing zongzi is rectangular in shape, including fresh meat, bean paste, chestnut, egg yolk, etc. Jiaxing zongzi is known as the king of Jiangnan zongzi. Its zongzi has its own characteristics from material selection, making to cooking. The rice should be first-class white glutinous rice. The meat is selected from the pig's hind legs. When the zongzi is cooked, the fat oil seeps into the rice. The mouth is delicious, fat but not greasy. Many friends at home and abroad have tasted Jiaxing zongzi before they know the place name of Jiaxing, Zhejiang Province.