The Dragon Boat Festival is a traditional festival in China. Every family will eat Zongzi on this day. Nowadays, there are many kinds of zongzi. You can choose them according to your own taste. Today, I will teach you some simple but delicious methods of zongzi. These are the most common methods of zongzi in the Dragon Boat Festival. I believe you can learn them.
Practice of zongzi
Red date dumplings
Main ingredients: 1000 grams of glutinous rice, 40 Zongye;
Accessories: red dates 200 grams;
How to make red date zongzi
1. Soak glutinous rice in cold water for more than 5 hours after cleaning, and then soak red dates;
2. Wash the leaves of rice dumplings, boil them in hot water, soak them in water, and subtract the hard stems from the roots;
3. Fold the leaves into funnel shape, and then put a red jujube at the bottom, so as to prevent rice leakage;
4. Then put in glutinous rice and two red dates;
5. Make dumplings and tie them with ropes;
6. Put the wrapped rice dumplings into the pot, add enough water, boil them on high heat, then turn to medium heat and cook them for about 2 hours;
7. Soak the rice dumplings in the soup, cover the pot and simmer for 10 hours, then take out and eat.
Practice of bean paste zongzi
Main ingredient: 500g glutinous rice;
Accessories: bean paste, Zongye;
Methods of red bean paste dumplings:
1. Wash and soak glutinous rice (more than 4 hours) for standby, knead red bean paste into small balls for standby;
2. Take 3-4 processed rice dumpling leaves, roll them into funnel shape, and put a spoonful of glutinous rice on them;
3. Put a bean ball, and then put glutinous rice until it is level with the edge of the funnel;
4. Make zongzi, put the zongzi into the pot, put enough cold water, bring it to a boil over high fire, and turn it to low fire for 1.5 hours;
5. Don't rush to take out zongzi after turning off the fire. It's better to keep stewing for 1 or 2 hours.
How to make meat dumplings
Main ingredient: glutinous rice 1000g;
Seasoning: 2 tbsp salt, 2 tbsp raw soy sauce, 2 tbsp old soy sauce;
Practice of fresh meat zongzi
1. Soak the glutinous rice for more than 5 hours. Mix the glutinous rice with appropriate amount of salt, soy sauce and soy sauce
2. Clean the leaves of rice dumplings, cut the fresh meat into 1cm square pieces, mix with soy sauce, soy sauce and salt, and marinate for at least 20 minutes;
3. Take a piece of rice dumpling leaf, fold it into funnel shape, put some glutinous rice and a piece of lean meat, then put some glutinous rice to cover the lean meat and a piece of fat meat;
4. Put the glutinous rice and cover all the meat, but leave a 1cm high edge for binding;
5. Pack the remaining dumplings according to the method and cook them in casserole for two hours;
6. Simmer for a period of time and remove.
Practice of Jiaxing zongzi
Main ingredients: 1000 grams of glutinous rice, 600 grams of pork leg;
Seasoning: salt 25 grams, soy sauce 50 grams, MSG 1 grams, white sugar 27 grams, Baijiu 5 grams;
Practice of Jiaxing zongzi
1. Select 7-10 cm wide rice dumpling leaves in the hot water pot, cook for 3-5 minutes, make them soft again, pick them up, wash them with clean water, and drain them;
2. Clean the glutinous rice with water, drain the water, and mix with sugar, salt and soy sauce;
3. pork skin, cut into long pieces, fat and thin into large basins, add sugar, salt and monosodium glutamate, Baijiu, rub repeatedly, use materials into the meat;
4. Take two Zongye in the left hand, with the hairy side down and the width of 1 / 5 overlapped. Take another Zongye in the right hand, with the smooth side up and about 1 / 3 overlapped. Lengthen the Zongye in the tail of the left Zongye and turn it at 2 / 5 of the total length, with both sides overlapped about 3cm to form a funnel;
5. Hold the leaves in your left hand, put 3 pieces of glutinous rice and meat in your right hand, and place them on the rice in the order of thin, fat and thin, then cover them with glutinous rice. Fold the growing leaves to cover the rice, and wrap them into the shape of a short and strong pillow with a rope until they are 80% tight;
6. Put water in the pot to boil, and then put the wrapped dumplings into the pot. The water surface should be about 3-5cm higher than the dumplings. Cook for 2 hours with high heat, and then cook for 1 hour with low heat.