Practice and composition of Dongguan Zongzi

At this time of year, it is the season of "Zongzi", and every household is talking about and eating Zongzi. On the Dragon Boat Festival, besides watching the dragon boat, the biggest pleasure is to eat an "authentic Dongguan Zongzi" ... The dumplings in Dongguan are basically named after Dao Zongzi and Dao steamed Zongzi, which are deeply loved by people, mainly because of the exquisite materials and fine workmanship. Choose late-cooked glutinous rice, homemade salted egg yolk, pork belly and selected mung beans, and add seasonings such as garlic, ginger, xianghui, star anise, spiced powder and sugar. Wrapped in soft and washed fine bamboo palm leaves, tied tightly, soaked in boiling water and cooked with open fire.

Dao _' s zongzi has a special name called "steamed zongzi", which is a traditional name of the Han nationality in Dongguan, Guangdong Province and belongs to the eating custom of the Dragon Boat Festival. Daoshui people make zongzi every year on Dragon Boat Festival to commemorate the patriotic poet Qu Yuan and worship the river god.

The technical point is that the ingredients should be uniform and the cooking time should be controlled well, and it takes 6 to 8 hours to cook. When it comes out of the oven, the egg, the meat and the Mi Dou are dissolved into one, and the fragrance is overflowing and mouth-watering. When you eat it, you can add baby sugar, which greatly increases your appetite and makes you want to stop.