Eating zongzi on the 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 to make or buy zongzi for the Dragon Boat Festival? In fact, making zongzi at home is more festive. Today I'll teach you several different methods of making zongzi!
Long rice dumplings
Features: this kind of zongzi is often seen in Guangxi and other places. It is usually wrapped with Zongye, which is very wide, like banana leaf. In this way, you can put a rich filling in it, and then bind it with a rope. Although the shape is general, it tastes delicious.
Package method:
1. Put the rice dumpling leaves flat on the table, fold up one side and compact with hands.
2. The two ends of the leaves were folded to the middle, and the leaves were long envelope shape after hand compaction.
3. Put the glutinous rice into the folded leaves.
4. Fold the other side down to completely wrap the glutinous rice.
5. Tie the rice dumplings firmly with string.
Southern rice dumplings
Features: South four corner rice dumplings are mainly characterized by salty rice dumplings. The fillings are quite rich, including bacon, egg yolk, scallops, mushrooms, mung beans, barbecued pork, sea rice, chestnuts, etc.
Package method:
1. Take a large leaf and fold it in half.
2. Fold up the bottom of the double layer and press it by hand.
3. Open the leaves and fill in the glutinous rice. Try to fill the glutinous rice into a strip shape.
4. Fold the rice leaves without rice.
5. Then pinch the two sides of the leaf with your hand, and then fold the tip of the leaf to one side.
6. Tie the rice dumplings firmly with string.
Northern rice dumplings
Features: Northern four corner rice dumplings are very popular in northern areas. They are not very big, and are inclined to four corners. They are mostly filled with jujube and bean paste, and can also put some preserved fruits appropriately. Of course, you can also steam completely white rice dumplings. After steaming, you can dip in sugar directly.
Package method:
1. Take two pieces of Zongye and fold them together.
2. Roll the leaves into a cone.
3. Put glutinous rice into the cone-shaped tube.
4. Fold down the upper leaves until they completely cover the glutinous rice.
5. Then pinch the two sides of the leaf with your hand, and then fold the tip of the leaf to one side.
6. Tie the rice dumplings firmly with string.
Triangle rice dumplings
Features: the shape of triangle rice dumpling is good-looking and special. It can be made into sweet and salty flavors. Egg yolk, barbecued pork and jujube are good fillings.
Package method:
1. Take a wide leaf and roll it into a cone.
2. Put glutinous rice into the cone.
3. Fold the upper leaves down until they completely cover the opening.
4. Fold all the leaves along the triangle.
5. Tie the rice dumplings firmly with string.
Tower shaped rice dumplings
Features: Baota zongzi is the characteristic zongzi in Guangdong Province. It is huge and can be said to be 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 pickled chicken or pork.
Package method:
1. Take two leaves of rice dumplings and cross them to form a nest.
2. Fill in the glutinous rice.
3. Then take two pieces of rice dumpling leaves and add them to the left and right sides respectively to completely wrap the glutinous rice.
4. Take another leaf and cover the top.
5. After that, fold the leaves on both sides to the center.
6. Then fold the leaf tips on the other two sides inward and turn over the whole rice dumpling by hand.
7. Wrap the dumplings diagonally with string.
Ox horn rice dumplings
Features: Niujiao zongzi is popular in Heyuan, Guangdong Province. Its sharp shape is like Niujiao. In ancient times, it was called jiaoshu, which is probably the most similar variety to ancient zongzi.
Package method:
1. Take a wide 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. Will not have the meter that end, the two sides of the rice dumpling leaves were folded inward.
5. Then fold the leaves downward until they completely cover the mouth of the glutinous rice. Fold the extra leaves on the mouth again and again.
6. Tie the rice dumplings firmly with string.