Jiaxing zongzi is very famous. The most famous zongzi in Jiaxing is wufangzhai. Wufangzhai zongzi is called the king of Jiangnan zongzi. Its glutinous flavor is incomparable, fat but not greasy, and its meat flavor is rich, which can be called the best of zongzi. If you want to learn how to make Jiaxing zongzi, take a look at this article.
The cultural connotation of Jiaxing zongzi
Jiaxing zongzi has a long history. 6、 Seven thousand years ago, the ancestors gave birth to Majiabang culture, a representative of the early Neolithic culture in the Taihu Basin of the lower reaches of the Yangtze River, which is one of the sources of the ancient civilization of the Chinese nation and one of the earliest origins of rice farming in China. Since the Han and Tang Dynasties, Jiaxing has developed into the most important rice growing area in Chinese history, known as the "world granary". Li Han of Tang Dynasty said in the political records of garrison land in Jiaxing: 'Jiahe is the best, Jianghuai is the best; Jiahe is the best, Jianghuai is the thrifty. Xu Yaoguang, the governor of Jiaxing Prefecture, re compiled Jiaxing Prefecture annals, Volume 33 "products" and mentioned that in the middle of the 19th century, there were more than 30 varieties of glutinous rice produced in Jiaxing Prefecture, such as white shell, Wuzhen, chicken feet, shrimp whiskers, crab claws, Xiangnuo, chennuo, luhuanuo and lanzhinuo. At the same time, Jiaxing is also an important commercial pig production base in the history of China, with high production and quality of Broilers and fresh eggs. These rich and high-quality raw materials of agricultural and sideline products have created favorable conditions for the development of all kinds of zongzi, which is also an important factor that later formed the unique quality of wufangzhai zongzi.
Jiaxing holds zongzi festival in early summer of every year. Zongzi manufacturers gather all over the country to carry out a series of zongzi culture activities in Jiaxing, including zongzi competition, zongzi performance, zongzi banquet, visit zongzi Museum, dragon boat race and other folk activities.
The practice of Jiaxing zongzi
Glutinous rice, also known as jiangmi, is one of the grains often eaten in the family. Because of its fragrant glutinous, sticky and slippery, it is often used to make flavor snacks, which is deeply loved by everyone. How is Jiaxing zongzi made?
Ingredients preparation
Ingredients: glutinous rice, pork hind legs.
Seasonings: sugar, salt, red soy sauce, white wine.
Others: Zongye, straw rope.
Well made
1. Filling:
The stuffing for wrapping the fresh meat dumplings is the leg meat with moderate fat and skinning. Cut it into small rectangular pieces according to the horizontal silk pattern, and then put it into the basin. Instead of mixing with soy sauce, add a small amount of salt, sugar, monosodium glutamate, white wine, etc. and mix it repeatedly by hand until the meat appears' small white bubble '. This kind of meat stuffing is very tender and has the flavor of ham. If it is cut according to the straight silk pattern, and then soaked in soy sauce, the meat is not easy to boil and crisp, and tastes a little soy sauce.
2. Taomi:
Glutinous rice is the main material of rice dumplings. It not only pays attention to the quality of rice, but also has the know-how in rice washing. It means that you can wash it quickly and cleanly, and finally wash it with water instead of mixing it with your hands. In this way, in about 15 minutes, the water in the rice can be drained. Because the amount of water absorbed by the washed rice is small, when the rice is mixed with soy sauce, the salty taste is easy to be absorbed.
3. Cooking:
When cooking, it is also different from the general cooking method. Instead of using cold water, it uses boiling water to drop into the pot, so as not to lose the taste of zongzi.
The fresh meat zongzi wrapped by the above method, when starting the pot, peels the Ruo shell, puts it in the porcelain basin, and evenly clamps it into four pieces with chopsticks. Each piece has meat, which is glutinous but not rotten. It tastes fresh, nourishing, oily and not greasy, with unique flavor.
Jiaxing zongzi is not only the top famous fresh meat zongzi, but also the lard and sand zongzi, chicken zongzi, Babao zongzi, ribs zongzi and other varieties.
Simple meat dumpling
Ingredients: glutinous rice, 300 grams of pork, 1 / 3 spoon of salt, appropriate amount of Zongye and water grass rope, 1 / 3 bowl of soy sauce, a small amount of rice wine and monosodium glutamate.
Method: cut pork into 5cm strips and soak in soy sauce, rice wine and monosodium glutamate overnight; mix glutinous rice with marinated meat sauce and salt, stop for 10min and mix until it is even; turn 2 pieces of Zongye back to back, fold 1 / 4 of the leaf into a right angle spoon shape, take about 2 spoons of rice and spread them in the leaf spoon, put the strips straight, spread 2 spoons of rice and cover with the strips, keep the hands of the spoon at the beginning and cooperate with the other one The movement of hand: fold the remaining part of Zongye from the end of rice and cover it. Fold the corners on both sides of the fold. The body of zongzi is fully held by the supporting leaf, and the middle hand is used to knead the covering leaf part and fold it down; wrap the folded leaf tightly with straw rope, and then bind the whole zongzi body; after wrapping all zongzi, put them in a large pot, put them in cold water and boil them in a large fire, then use a medium and small fire to cook for 4 hours, and then put them out for 1 hour.
Introduction to Jiaxing zongzi
Jiaxing zongzi is a traditional name of the Han nationality in Jiaxing, Zhejiang Province, with a long history. Jiaxing zongzi is famous for its glutinous but not greasy, fat but not greasy, fragrant glutinous and delicious, salty and sweet. Especially the most famous fresh meat dumplings, known as the 'King of dumplings'. Jiaxing zongzi, known as "Oriental fast food", is popular among tourists because of its delicious taste, convenient carrying and eating.
The most famous zongzi in Jiaxing is wufangzhai zongzi. Wufangzhai zongzi, known as "king of Jiangnan zongzi", is famous for its glutinous but not rotten, fat but not greasy, tender and fragrant meat, moderate salt and sweet taste. Wufangzhai zongzi is refined according to the traditional process formula, and the materials are very exquisite. The meat zongzi is made of top-grade white glutinous rice, lean meat of hind legs, Fu Ruo of Huizhou, and the sweet zongzi is made of top-grade red bean 'Dahongpao', which is refined through multiple processes such as ingredients, seasoning, binding, cooking, etc.
In the early years of the Republic of China, a group of people from Lanxi, Zhejiang, came to Jiaxing. They were engaged in the business of playing cotton in winter. In spring and summer, they picked zongzi to carry around the streets and hawked zongzi. In the 10th year of the Republic of China (1921), Zhang Jinquan opened the first "wufangzhai zongzi store" at No. 6, zhangjianong. A few years later, two more Jiaxing people, Feng Changnian and Zhu Qingtang, opened two "wufangzhai" zongzi shops in the same lane. The three shops, named "Rongji", "Heji" and "Qingji", respectively, launched fierce competition in the selection of materials and technology of zongzi, making the technology of zongzi more and more mature, and forming a distinctive feature - "glutinous but not paste, fat but not greasy, fragrant, glutinous and delicious, moderate salt and sweet", becoming famous The king of zongzi in Jiangnan. In 1956, three stores were merged into a 'Jiaxing wufangzhai zongzi store', which has been passed on till now.