eating zongzi on Dragon Boat Festival is a tradition since ancient times, and it is also an important part of the world intangible cultural heritage, so it is very important. So do you like dumplings or buy them on Dragon Boat Festival? In fact, I can make zongzi at home more festive atmosphere, so how can I make zongzi at home at Dragon Boat Festival? In fact, there are many ways to make zongzi. Let's talk about it in detail.
Long rice dumplings
Features: this kind of zongzi is often seen in Guangxi and other places. It is usually wrapped with zongzi leaves. The zongzi leaves are very wide, like banana leaves. In this way, you can put a rich filling in them, and then tie them with ropes. Although the shape is ordinary, the taste is excellent.
Package method:
1. Put the leaves on the table, fold up one side, and compact by hand.
2. The two ends of the leaves are folded to the middle respectively, and the leaves are in a long envelope shape after being compacted by hand.
3. Put the glutinous rice into the folded leaves.
4. Fold the other side down and wrap the glutinous rice completely.
5. Use string to tie zongzi firmly.
Southern rice noodles
Features: the southern four corner zongzi is mainly characterized by salty zongzi. The filling materials are quite rich, including bacon, egg yolk, scallop, mushroom, mung bean, barbecue, Haimi, chestnut, etc.
Package method:
1. Take a large leaf and fold it in half.
2. Fold up the bottom of the double layer and compact it by hand.
3. Open the leaves, fill in the glutinous rice, and try to fill the glutinous rice into a long shape.
4. Fold the rice part of Zongye.
5. Immediately knead the two sides of the leaves with your hands, and then fold the tips of the leaves to one side.
6. Use string to tie zongzi firmly.
Northern dumplings
Features: the northern four corner zongzi is very popular in the northern area, not very big, for the oblique four corner shape, mostly with dates, bean paste as filling, also can put some preserved fruits and so on. Of course, you can also steam the whole white rice dumplings. After steaming, you can dip the white sugar directly.
Package method:
1. Take two pieces of zongzi leaves and fold them together.
2. Roll the leaves into a cone.
3. Put glutinous rice in a cone-shaped tube.
4. The upper leaves fold down until the glutinous rice is completely covered.
5. Immediately knead the two sides of the leaves with your hands, and then fold the tips of the leaves to one side.
6. Use string to tie zongzi firmly.
Triangular rice dumplings
Features: the shape of triangle zongzi is pretty and special. It can be made into sweet and salty flavors. Egg yolk, barbecue and dates are all good fillings.
Package method:
1. Take a large leaf and roll it into a cone.
2. Fill the cone with glutinous rice.
3. The upper leaves fold down until they completely cover the opening.
4. Fold all the leaves along the triangle.
5. Use string to tie zongzi firmly.
Tower shaped dumplings
Features: Baota zongzi is mainly the characteristic zongzi in Guangdong Province. It's huge in size. It can be said that it's the overlord zongzi in zongzi. Because it can hold a lot of things, it also has two tastes of sweet and salty. Sweet stuffing is mainly bean paste, while salty stuffing is made of marinated chicken or pork.
Package method:
1. Take two leaves and cross them to form a nest.
2. Fill in the glutinous rice.
3. Then take two pieces of zongzi leaves and add them to the left and right sides respectively. Wrap the glutinous rice completely.
4. Take another leaf and cover the top.
5. Then fold the two sides of the leaves towards the center.
6. Then fold the tips of the leaves on the other two sides inward and turn the whole zongzi over with your hands.
7. Twine the dumplings diagonally.
Ox horn dumplings
Features: Niujiao zongzi is popular in Heyuan and other places in Guangdong Province. Its sharp point is like Niujiao. In ancient times, zongzi was called "jiaoshu". It may be the most similar variety with ancient zongzi.
Package method:
1. Take a large leaf and roll it into a cone.
2. Rotate the cone by hand to make it more slender.
3. Fill the cone with glutinous rice.
4. Turn the end without rice inward.
5. Then fold down the leaves until the glutinous rice mouth is completely covered, and the surplus leaves are folded repeatedly on the mouth.
6. Use string to tie zongzi firmly.