Where is a famous zongzi shop in Liuzhou?

Zongzi (English name: glutinous rice dumplings) is the festival food of Dragon Boat Festival, which was called "corn millet" in ancient times. Legend has it that it was invented for the sacrifice of Qu Yuan who threw himself into the river, and it is the traditional food with the deepest cultural accumulation in China history so far. Send zongzi to each other to commemorate this day.

[Edit this paragraph] Historical records

The record of Zongzi in history was first seen in Xu Shen's Shuo Wen Jie Zi in Han Dynasty. The word "Zongzi" is written as "Yi", and there is "Shuo Wen Jie Zi Xin Fu"? "Mibu" means "Sui, reed leaves are wrapped in rice. From the meter, it is embarrassing. " "Said the article? Yan: "Hey, that's enough. "When a bird flies, it will fold its legs and claws." Rhyme: "Hey, the horn is also." Or jiaozi. "

Zongzi, also known as "crossing toes", was first recorded in the local custom of the Western Jin Dynasty: "On the fifth day of midsummer, Fang Bo is extremely harmonious. Enjoy the corn tortoise scale in Shunde. Note: the end is also the beginning, which means the fifth day of May. Sizhong is Fang Bo. The custom of May 5th is very heavy, just like the solstice in summer. ● (Same as "duck"), Chunfu chicken can be eaten during the summer solstice. First, the first two festivals are one day, then glutinous rice is wrapped with leaves, mixed with millet and cooked with pure ash juice. The second festival is still good. ..... wrapped in glutinous rice, a' glutinous rice' and a' corn millet' cover up the image that Yin and Yang are still wrapped around the package. "

It is clearly recorded in Li Shizhen's Compendium of Materia Medica in the Ming Dynasty that millet is wrapped in leaves and cooked into food in the shape of sharp horns or palm leaves, so it is called "horn millet" or "zongzi".

After the Ming and Qing Dynasties, zongzi were mostly wrapped in glutinous rice, so they were called zongzi instead of millet.

[Edit this paragraph] Folk customs

Since the Southern and Northern Dynasties, people began to eat zongzi, which originated from the saying that people paid tribute to Qu Yuan.

Wu Jun of the Southern Dynasty (467-520) wrote in Continued Harmony: "Qu Yuan died in Miluo on the fifth day of the fifth lunar month, and the Chu people mourned it. Every day, rice is stored in bamboo tubes and sacrificed in water. During the military construction of Han Dynasty, Changsha returned to Europe. During the day, I suddenly saw a man who called himself Dr. San Lv. He said, "You should see this sacrifice. Very kind. But it is often stolen by the bitter dragon. If there is any benefit today, you can put neem leaves on it and tie it with colored silk. These two things are also afraid of dragons. "Back to him. The world uses five-color silk and neem leaves to make zongzi, which is the legacy of Miluo. "

There is also a saying that people are afraid that Qu Yuan's body will be eaten by fish in the river, so they wrap up Zongzi and throw it into the river to feed the fish.

The view that Zongzi is associated with Qu Yuan is widely circulated because of its romanticism. Zongzi often appears in literati's poems.

Yuan Zhen wrote in "Ten Summer Poems": "The colorful clouds are continuous, and the fragrant white jade beads."

In Song Dynasty, Yang Wuxia wrote in Qi Tianle Dragon Boat Festival: "Spare a few Huang Meiyu. It is noon again. Corn is covered with gold, calamus is full of jade, and the scenery is still beautiful. Shirt Ai Hu. Zhu Fu has more curly hair and red thunder on his arm. Float powder and fragrant cotton, call the fan noon window. "

[Edit this paragraph] The symbol of Zongye

We all know that the Dragon Boat Festival is to commemorate the national hero Qu Yuan. In order to prevent fish and shrimp from hurting his health, people put rice in bamboo tubes and put it into the river one by one. Later, in order to show respect and memory for Qu Yuan, people put rice in bamboo tubes and put it into memorial ceremonies on this day, which is the origin of the earliest zongzi in China.

Why did you wrap zongzi with wormwood leaves or reed leaves and lotus leaves later?

There is such a record in the Elementary Book: During the Jianwu period of the Han Dynasty, Changsha people dreamed of a man who called himself Dr. San Lv (the official name of Qu Yuan) at night and said to him, "Everything you sacrificed was stolen by the dragon in the river, so you can wrap it with mugwort leaves and tie it with colorful silk thread in the future. Dragons are most afraid of these two things. " So, people made "corn millet" with "leaves wrapped in millet". From generation to generation, it has gradually developed into the Dragon Boat Festival food in China.

[Edit this paragraph] The evolution of Zongzi

In the spring and autumn period, millet was wrapped in water bamboo leaves into horns, which were called "horny millet"; Rice packed in bamboo tubes is sealed and baked, which is called "tube zongzi".

At the end of the Eastern Han Dynasty: plant ash soaked millet, and because the water contained alkali, the millet was wrapped in leaves into a quadrangle, and cooked to make Cheng Guangdong alkaline zongzi.

Jin Dynasty: Zongzi was officially designated as Dragon Boat Festival food. At this time, in addition to rice, Alpinia oxyphylla was added to make zongzi, and the boiled zongzi was called "educational zongzi".

Southern and Northern Dynasties: Miscellaneous Zongzi appeared. The variety has increased, and the rice is mixed with animal meat, chestnuts, red dates and red beans, and the wrapped zongzi is also exchanged as a gift.

Tang dynasty: the rice used for zongzi is "white as jade", and the shape of zongzi appears conical and rhombic. There is a record of "Da Tang Zongzi" in Japanese literature.

Song Dynasty: "Ai Xiang Zongzi" and "Candied Zongzi" with mugwort leaves. See Su Dongpo's poem "See Yang Meizi in Zongzi". At this time, there were also advertisements for building pavilions and wooden chariots and horses with zongzi, indicating that eating zongzi was very fashionable in the Song Dynasty.

Yuan dynasty: the wrapping material of zongzi changed from wild vegetable leaves to wild vegetable leaves, which broke through the seasonal restriction of wild vegetable leaves.

Ming Dynasty: Zongzi wrapped in reed leaves appeared, and additional materials such as bean paste, pork, pine nuts, dates and walnuts appeared, and the varieties were more colorful.

Qing Dynasty: "Ham Zongzi" appeared.

Today, there are thousands of kinds of zongzi. Nowadays, glutinous rice is usually wrapped in glutinous rice shells, but the connotation and color depend on local specialties and customs. The more famous ones are longan, meat, crystal, lotus seeds, candied fruit, chestnut, spicy, sauerkraut, ham and salted eggs.

[Edit this paragraph] An anecdote about Zongzi

The oldest zongzi: Xi 'an honey cold zongzi in Tang Wei Juyuan cookbook. It is characterized by using glutinous rice without stuffing, cooking it, cooling it, drawing it into thin slices with silk thread when eating it, and pouring honey and yellow osmanthus sauce-white sugar pickled osmanthus sauce.

The largest zongzi (for normal consumption): Big meat zongzi is produced in Nanning, Guangxi, each weighing about two kilograms. There are fat pork and mung beans inside, which are soft and moist but not greasy.

The largest zongzi (Guinness Book of Records):

During the Nanning International Folk Song Art Festival and Guangxi (Nanning) Tourism and Food Festival in 2000, the chef of Nanning Mingyuan Xindu Hotel cooked a giant zongzi, which was 3 meters long, 2. 1 m wide and 1.2 m high. After steaming, it reached more than 2,000 kilograms, breaking the record of Zhejiang Zongzi King and becoming the new Guinness World Zongzi King. Jiaozi Wang used more than 20 vats, 550kg glutinous rice, 150kg pork belly, 500kg mung bean, 150kg chestnut, 10kg shrimp skin, 10kg mushroom, 7. 5 kg of jiaozi sauce, wrapped and boiled. In addition, in order to cook this giant jiaozi, the Machinery Factory of Nanning Chemical Industry Group specially made a giant pot with a length of 3. 5m and a width of 2. 6m. * * * More than 3000 people tasted this zongzi.

The smallest zongzi: It is located in Shanghai City God Temple, Green Wave Gallery and Lake Pavilion. About an inch long, shaped like a pillow, filled with ham, small and fresh; Huting thinks tea and food are great.

[Edit this paragraph] Zongzi genre

Zongzi in the north is mostly simple white rice or mixed with red beans, dates and sugar.

Zongzi in Jiangnan is the most famous and complicated, especially the stuffing, which is ever-changing. A big difference with the northern rice dumplings is that the glutinous rice raw materials of Jiangnan rice dumplings are mostly soaked in soy sauce in advance and steamed with meat stuffing, which is fragrant.

China's Zongzi is the most famous one in Jiaxing, south of the Yangtze River. Jiaxing Zongzi enjoyed a high reputation as early as the Qing Dynasty. The food book records the types and practices of Jiaxing Zongzi: "Bamboo leaves Zongzi": "Take bamboo leaves and wrap them in white glutinous rice Zongzi and cook them, and their tips are like raw water chestnuts."

"Ai Xiang Zongzi": "The glutinous rice is washed clean, wrapped with dates, chestnuts and mung beans, and boiled in a pot."

"Mint-flavored Zongzi": "Mint soaked in rice and steamed until soft, mixed with foreign sugar and wrapped in glutinous rice."

"Red bean paste jiaozi": "Red bean paste, sugar, fat oil, cooked in a small jiaozi."

"Lotus Stuffed jiaozi": "Peel the heart, mix the foreign sugar and wrap the steamed buns."

"Songren Zongzi": "Little Zongzi without a purse"

Jiaozi of Ham: "Put jiaozi in the ham. If the ham is Jinhua, the fine fertilizer should be uniform. Also, diced meat can be wrapped in jiaozi. "

Among Jiaxing Zongzi, Wufangzhai is the most famous. Jiaozi, the fresh meat of Jiaxing Wufangzhai, is supplied in all seasons. They divided it into four pieces with chopsticks. Each piece looks like meat, fragrant and moist, crisp and tender, fat and waxy but not greasy. Huzhou's oldest zongzi, good at sand washing and sweet zongzi. It is not uncommon to fill them with bean paste and diced meat. What is rare is that the red bean paste is washed and shelled, and then fried with sugar, cooked lard and rose juice until it is dark and bright. This red bean paste is delicious, moist, fine and smooth.

In Jiangnan, the Dragon Boat Festival is quite grand. This festival with a strong folk flavor is also the time when all kinds of zongzi foods are on the market. I still remember when I was a child, my grandmother would hang a string of miniature zongzi around my neck every holiday. Green zongzi leaves and faint fragrance are happy topics for my friends to get together. Gradually, I understand that zongzi is delicious for no reason. It turns out that zongzi in the south of the Yangtze River can be divided into Cantonese style and Soviet style, just like the classification of moon cakes. Cantonese dumplings include coconut dumplings, lotus dumplings, roasted duck dumplings, lard bean paste dumplings, barbecued egg yolk dumplings and so on. Su style, there are white dumplings, red bean dumplings, fresh meat dumplings, ham dumplings and so on. Later, I went to Jiaxing, which is famous for producing zongzi, only to know that the meat zongzi here is really extraordinary, its fragrance is delicious, and there is no comparable zongzi so far.

I went to Shaoguan, Guangdong Province more than 20 years ago, and I saw the huge zongzi produced. That kind of big square zongzi, as long as you eat one, you will feel full, but in terms of taste, it is still normal.

The older generation said that the rice dumplings wrapped in rice dumplings are exquisite, a kind of specially planted green reed leaves or bamboo rice dumplings with special width and length. If you cook them in zongzi, you can make them fragrant and not go bad easily.

As a traditional food, zongzi produced in various places can be supplied all year round, which is Jiaxing meat zongzi mentioned above. Today, all Chinese and foreign tourists who come to Jiaxing know how to taste new products and buy some strings to take home. In Hongkong, some shops specializing in selling Jiangnan food also supply homemade bacon ham jiaozi or fresh meat jiaozi all the year round. But in terms of taste, they are naturally inferior to local producers in Jiaxing.

The more famous zongzi is:

1 Wufangzhai Zongzi (China famous trademark, China famous trademark, China time-honored brand)

2 Daoxiang Village Zongzi (founded in 1895 (Guangxu 2 1), a Chinese time-honored enterprise)

Holiland Zongzi (famous brand, large pastry chain enterprise)

4 Sanquan Zongzi (China famous brand)

5 Miss Zongzi (China Famous Brand)

6 Likoufu Zongzi (famous brand, owned by Guangzhou Catering Enterprise Group)

7 Laobian Zongzi (founded in 1829, a Chinese time-honored catering enterprise)

8 Miqi Zongzi (1994 Xi 'an, a famous brand)

9 kg of Paradise Zongzi (1996 a famous brand in Tianjin)

10 Kutokuhayashi Zongzi (founded in 1922, a time-honored enterprise in China)

1 1 Dasanyuan Zongzi (is a well-known enterprise integrating catering and food processing. It is the first authentic advanced Cantonese restaurant opened in Beijing after the reform and opening up. )

12 Xianpinwu Zongzi (Qingdao famous brand)

[Edit this paragraph] Jiuzi Zongzi

Emperor Qianlong of the Qing Dynasty, after eating Jiuzi Zongzi in the palace during the Dragon Boat Festival, Long Yan was overjoyed and full of praise, and happily wrote a poem: "The four seasons are so beautiful, and Jiuzi Zongzi seeks novelty."

Jiuzi Zongzi: It is a kind of Zongzi, that is, nine Zongzi are connected in a string, big and small, the big one is on the top and the small one is on the bottom, with different shapes and very beautiful. And nine colors of silk thread tied together to form colorful. Jiuzi Zongzi is mostly used as a gift for relatives and friends, such as a gift from a mother to her married daughter and a gift from her mother-in-law to her wedding. Because "Zongzi" is homophonic for "neutron", there is a folk custom that eating "Zongzi" can give birth to a son, so it is called "Jiuzi Zongzi".

Wu Manyun, a poet in the Qing Dynasty, also wrote a poem praising Jiuzi Zongzi: "Even a bucket of rice is wrapped in spring, Jiuzi's colorful light is re-tied, the green leaves are all white, and the lotus root of the smiling cook is loose."

[Edit this paragraph] North and South Zongzi

Zongzi not only has many shapes and varieties, but also has a sweet and salty taste in different parts of China. Sweet dumplings include white dumplings, red bean dumplings, broad bean dumplings, red date dumplings, rose dumplings, melon seeds dumplings, red bean paste lard dumplings, jujube paste lard dumplings and so on. Salty taste: pork jiaozi, ham jiaozi, sausage jiaozi, shrimp dumplings, diced pork jiaozi, etc. But there are more pork dumplings. There are also assorted dumplings, bean paste dumplings and mushrooms with southern flavor; There is also a sweet and salty "double dumpling". These zongzi have different tastes, which makes the zongzi family colorful.

Guangdong Zongzi: Guangdong Zongzi is big and unique in shape. In addition to fresh meat zongzi and red bean paste zongzi, there are assorted zongzi with diced chicken, diced duck, barbecued pork, egg yolk, mushrooms and mung bean paste as fillings. Japanese zongzi

Minnan Zongzi: Roasted meat Zongzi and soda Zongzi in Xiamen and Quanzhou are well-known at home and abroad. The rice of roasted dumplings must be the best. Pork is pork belly, which is pickled and fragrant first, plus mushrooms, shrimps, lotus seeds, braised pork soup, sugar and so on. When eating, dip in garlic paste, mustard, red hot sauce, radish acid and other spices, sweet and smooth, oily but not greasy. Zongzi in southern Fujian is divided into alkali zongzi, meat zongzi and bean zongzi. Alkaline zongzi is steamed by adding lye to glutinous rice, which is sticky, soft and slippery. It is especially delicious to add honey or syrup after ice. Jiaozi's meat stuffing consists of braised pork, mushrooms, egg yolk, dried shrimps and dried bamboo shoots. The meat buns in Xiamen are the most famous. Bean zongzi is popular in Quanzhou. In September, beans are mixed with a little salt and wrapped in glutinous rice. Steamed beans smell delicious, and some people dip them in white sugar.

Ningbo Zongzi: Zhejiang Ningbo Zongzi is quadrangular, and its varieties include alkaline water Zongzi, red bean Zongzi and red date Zongzi. Its representative variety, Sour Water Zongzi, is made by adding a proper amount of sour water to glutinous rice and wrapping it with old yellow leaves. Glutinous rice turns pale yellow after cooking, and can be dipped in sugar, which is fragrant and delicious.

Jiaxing Zongzi: Jiaxing Zongzi is rectangular, with fresh meat, bean paste, eight treasures and other varieties. For example, in jiaozi, fresh meat, there is often a piece of fat in lean meat. After jiaozi is cooked, the fat oil seeps into the rice, which is fat but not greasy.

Beijing Zongzi: Beijing Zongzi is a representative variety of northern Zongzi, with a small head and an oblique quadrangle. In rural areas in the northern suburbs, people are used to eating rhubarb zongzi, which is sticky and fragrant, and the stuffing is mostly red dates and red bean paste.

Guangxi Zongzi: Central Guangxi likes big pillow Zongzi shaped like a pillow. Jiaozi, a big pillow in Guangxi, uses half a catty to a catty of rice; In Guilin, a kilo of rice can make six or seven dumplings. In the north of Guilin, I like jiaozi wrapped in a dog's head. In the process of making zongzi, the ingredients have their own characteristics. For example, Guilin people like to add some alkaline powder to jiaozi to make the boiled jiaozi produce alkaline fragrance; However, Quanzhou people like to soak glutinous rice with straw ash. The zongzi made by this method has moderate alkalinity and delicious taste.

Other famous zongzi are spicy zongzi from Sichuan and Hubei, pickled zongzi from Guizhou and salted egg zongzi from northern Jiangsu.

There are many kinds of zongzi in Shanghai.

Cantonese-style zongzi, represented by Xinghualou and Xinya, has a soft taste and a strong flavor. Its shape is flat at the bottom, square and pentagonal, with one corner facing upwards and the rest extending in all directions. There are many varieties in jiaozi, including chestnuts, fresh meat, egg yolk and mushrooms. Jiaozi has roast duck, mushrooms, chestnuts, fresh meat, egg yolk, rice kernels, etc., and others include jiaozi with alkaline water, jiaozi with bean paste, jiaozi with fresh meat, jiaozi with fresh egg yolk, and jiaozi with red beans.

The special dumplings in Huaiyang, represented by Laobanzhai and Yangzhou Hotel, are "eight flavors and eight styles", authentic "little feet" dumplings, quadrangular red dates and red beans dumplings, weight-shaped egg yolk chestnut dumplings, ingot-shaped ham dumplings, triangular douban bacon dumplings, pillow fresh meat dumplings, long pillow chicken dumplings and rhombic bean paste dumplings, all with their own characteristics.

Kutokuhayashi's mushroom dumplings, bean plate dumplings, bean paste dumplings, red bean and red date dumplings, pine nuts and white rice dumplings and arhat dumplings are all vegetarian.

The zongzi of Muslim Hong Changxing is very Muslim, with a slightly green shell, sharp edges and corners, delicate appearance and pure taste, especially the "beef zongzi", which is not available in other gangs.

Shen Dacheng, Jiaxing Zongzi Store, Wufangzhai and other traditional specialty stores supply all kinds of zongzi, such as red bean paste, fresh meat, white rice, red dates and red beans, and fresh egg yolk. Shen Dacheng pioneered curry chicken zongzi, which is colorful. All kinds of zongzi are different in variety, shape, taste and color. There are 450 grams of big zongzi wrapped in Cantonese pillows, but only 25 grams of mini zongzi.

[Edit this paragraph] The practice of zongzi

Jujube zongzi

Category: Desserts/Snacks Self-sweating, Night Sweating, Tonifying Health Recipes, Nocturnal Urine Recipes and More Recipes

Technology: cooking taste: fragrant and edible: breakfast | Chinese food | dinner | snacks

Taste: This zongzi is comfortable and nutritious.

Material: glutinous rice 1000g.

Accessories: 50g raisins, candied dates 100g.

Cooking method

1. Wash 400g of zongzi leaves, put them in a pot, add water to boil until soft, and drain the water for later use.

2. Wash and drain the glutinous rice for later use.

3. Put the candied dates in a bowl, steam them until soft, take them out, remove them while they are hot, and wash and drain the raisins.

4. Take 3 leaves of Zongzi with opposite hairs. First, add 1/3 glutinous rice, add candied dates and a little raisins, then add 2/3 glutinous rice to make triangular zongzi, and tie it tightly with a rope.

5. Put the wrapped zongzi into the pot, add water and cook it for about 2 hours with high fire, then simmer it for about 3 hours with low fire, and you can eat it.

Malaysian zongzi, mung bean, duck egg zongzi (many people say it's delicious)

Cooking method: 750g of glutinous rice and mung beans, 25g of peanuts and 5 yolks of cooked salted duck eggs. Chop egg yolk, mix with glutinous rice, mung bean and peanut, and make stuffing. Fold the soaked leaves of Zongzi shell into a funnel shape, fill in a proper amount of stuffing, wrap them, put them in a pot to drain the water, add cold water to soak Zongzi, cook for 1 hour, and then simmer for 1 hour.

Chenpi Beef jiaozi

Cooking method:1000g soaked glutinous rice and mung beans,100g beef and dried tangerine peel, 50g minced pork, chopped green onion, Jiang Mo and salt. Stir-fry chopped green onion with lard, add beef, dried tangerine peel and minced meat in turn, stir-fry for half a minute, and then pour sesame oil as filling. When wrapping, put the mixed glutinous rice and mung beans in first, put the stuffing in the middle, and then cook according to the above method.

Baiguo zongzi

750g of glutinous rice, 25g of green plum, 25g of pineapple meat and wax gourd strips, 50g of watermelon kernel, walnut kernel, raisin, HongLing15g and 300g of white sugar. First, the green plum, pineapple meat and wax gourd strips are boiled with white sugar, drained, and then marinated with white sugar for 24 hours, which is the filling. Jiaozi wrapped into a square bottom, boiled for 50 minutes, and simmered for 4 minutes.

Materials of healthy vegetarian glutinous rice balls: 3 bowls of Sambo rice (cooked), cotton rope 1 m, dried radish 1/2 cups, 6 mushrooms (medium size), pink leaves 12 tablets (large size), 6 chestnuts, boiled peanuts 1/2 cups.

Seasoning:

1, black pepper 1/8 teaspoons, sugar 1/8 teaspoons, sesame oil 1/4 teaspoons and soy sauce 1/4 teaspoons.

2. A little salt, white pepper and vegetarian oyster sauce.

Exercise:

1. Boil zongzi leaves in hot water for 8 minutes, then wash and dry the water for later use.

2. Soak the dried radish in water for 10 minute, then chop it up and squeeze out the water; Soak mushrooms in soft cubes; Soak chestnuts in water for 2 hours and steam chestnuts with mushrooms (about 15~20 minutes).

3. Stir-fry the shredded radish, diced mushrooms and seasoning (1) for later use.

4. Add seasoning (2) into the cooked Sambo rice and mix well.

5. Roll two overlapping zongzi leaves into a sharp bucket shape, then put them into 2 tablespoons of Sambo rice in the method (4), then add 1 tablespoon of chopped dried radish, diced mushrooms, chestnuts, plain egg yolk and plain meat floss, then add 1 tablespoon of Sambo rice, slightly press it, wrap it into a zongzi shape, and tie it tightly with cotton rope.

6. Steam in a steamer for 10 minute.

Wudou Sect

June 8th is the traditional Dragon Boat Festival in China. Although China people have always had the custom of eating zongzi, sweet zongzi is high in sugar and calories, and salty zongzi is rich in oil, which makes people stay away from it. Now, we will teach you how to make a "five-bean jiaozi", which not only satisfies people's appetite, but also ensures nutrition and health.

"Wudou Zongzi" takes mung beans, red beans, peanuts, plum beans, glutinous rice and other beans and coarse grains as raw materials, and has the functions of clearing away heat and toxic materials, eliminating summer heat and dampness, strengthening the spleen and regulating the stomach. It is also wrapped with zongzi leaves, which is cool and has therapeutic effect. It is not only delicious, but also very suitable for dietotherapy in summer, and suitable for people of all ages in Xian Yi.

Ingredients: 360 grams of white glutinous rice, 60 grams of red beans, 60 grams of mung beans, 60 grams of eyebrow beans, 60 grams of peanuts, 80 grams of corn, and 24 pieces of zongzi leaves.

Exercise:

1. Glutinous rice, red beans, mung beans and peanuts were washed and soaked in cold water for 2 hours, and plum beans were washed and soaked in cold water 1 hour;

2. Drain water, mix glutinous rice, red beans, mung beans, peanuts, plum beans and corn, and add sugar to taste;

3. Wash the leaves, soak them in hot water for 2 hours, and then dry them.

4. Take out 2 zongzi leaves, cross-fold them into the top of a triangle, add a proper amount of glutinous rice mixture, and fold them in half. Wrap the other two leaves on both sides, fold them and wrap them with string, which makes five bean bags.

5. Steam for 20 minutes and serve.

Hainan five-color zongzi

People who have eaten the five-color rice of Hainan Miao compatriots think it is fragrant and delicious. However, if you have tasted the five-color zongzi made by Shanghai Nanmiao cells, you will never forget it!

Five-color zongzi is a symbol of auspicious family reunion of Miao compatriots in Hainan Island. According to folklore, a long time ago, Miao ancestors lived in the Yellow River valley. Due to the cruel oppression and exploitation of Miao leaders, the five brothers could not bear to be forced to flee. When he fled, he agreed to meet at Wuzhishan in Hainan Island on the third day of the third lunar month. The five brothers went through difficulties and obstacles, crossed the ocean and waded through mountains and rivers, and arrived at Wuzhishan on time. So, they happily lit a bonfire and wrapped five-color zongzi to celebrate the reunion of brothers. Since then, they have lived and multiplied in Hainan Island, and the five brothers have changed their surnames. Therefore, the Miao people in Hainan Island only have five surnames: Li, Deng, Jin, Jiang and Ma. To this end, every household of Miao compatriots wraps five-color zongzi on the third day of the third lunar month to show their memory of their ancestors and family reunion.

The making method of five-color zongzi is very simple. Stir-fry glutinous rice with lard or peanut oil, then take it out and put it in five boxes respectively. Then use a box of leaf juice of wild plants to dye one color, namely red, yellow, blue, black and White King. Add preserved game, such as mountain pork, yellow meat, venison, etc. Or poultry. Then wrap it in leaves or banana leaves, one glutinous rice of each color, and tie it with hemp rope. Zongzi is cylindrical in shape and arbitrary in size. When cooking zongzi, water should be soaked in it. If it is cooked in multiple pots, each pot should have five colors of zongzi, which means good luck. Boil it for about two hours, and then you can take it out to eat.

Eating five-color zongzi can be divided into hot food and cold food. The five-color zongzi, which just came out of the hot pot, is full of fragrance and makes your mouth water. When you take a bite from a leaf, you only feel soft and sticky, your tongue is sweet and slippery, and your mouth is full of fragrance, which makes people want to eat. Cold zongzi gradually hardens, and chewing slowly can give people a mellow taste. After eating, there is still a aftertaste in your mouth that you can't swallow and spit for a long time.

Fish-flavored Lotus Leaf jiaozi

Ingredients: Sambo rice 1 cup, glutinous rice 1/2 cup, 80g fish, 20g dried radish, 2 shiitake mushrooms, 5g dried shrimp and 3 slices ginger.

Seasoning: 2 tablespoons soy sauce, 65438+ 0 tablespoons rice wine.

Exercise:

1. Mix the soaked Sambo rice with glutinous rice, add 1/2 cup of water, and steam in an electric cooker (for non-electric cookers, add 1/2 cup of water to the outer cooker); Soak lotus leaves in water.

Use.

2. Wash and slice the fish; Cleaning radish dry powder, and draining; Soak mushrooms in water until they are soft; Wash the shrimp for later use.

3. Heat the pan, stir-fry the shrimps in oil, stir-fry the mushrooms until fragrant, and take them out for later use.

4. Heat the pan, add oil and stir-fry ginger slices, then add fish fillets and seasonings and cook on low heat 100 minutes.

5. Spread the lotus leaf on a small steamer, add Sambo glutinous rice, then add the materials in methods (3) and (4), add Sambo glutinous rice, wrap the lotus leaf, and steam in an electric cooker (add 1/2 glass of water to the outer cooker).

Babao zongzi

500g reed leaves, glutinous rice1000g, 50g jujube, 50g coix seed, 50g red bean, 50g mung bean, 75g kumquat and 50g green plum.

Vietnamese zongzi 1. Reed leaves are cooled with boiled water, and glutinous rice is washed and soaked in cold water for 24 hours.

2. Soak jujube, coix seed, adzuki bean and mung bean in water; Kumquat and diced green plum.

3. Mix glutinous rice with processed ingredients, wrap it with reed leaves, and cook it in water for 2 hours.

Fresh fruit zongzi

Ingredients: red dates or chestnuts, white glutinous rice.

Practice: First cut red dates or chestnuts into grains, soak white glutinous rice in cold water for three or four hours, then wrap three layers of rice and three layers of stuffing in the order of one layer of rice, and finally wrap these raw materials with reed leaves and cook them.

Doushazong

Ingredients: red bean paste, white glutinous rice

Practice: white glutinous rice is soaked in cold water for three or four hours, and then three layers of rice and three layers of stuffing are wrapped in the order of one layer of rice. Finally, these raw materials are wrapped with reed leaves and cooked.

The method is the same as fresh fruit zongzi.

Gu Wei rouzong

Ingredients: chestnut, mushrooms, pork belly, salted egg yolk, shrimp, white glutinous rice, meat sauce and peanuts.

Practice: Boil chestnuts until the fragrance of chestnuts is ripe. Soak mushrooms in water for an hour, fry them on low heat, and add spices to cook them. Stir-fry pork belly first, then take it out and marinate it with soy sauce and spices. Shrimp is also fried to make it fragrant. The peanuts are getting ripe. At the same time, the white glutinous rice is soaked in water for about 3-4 hours until it is soft.

Put the white glutinous rice with all other processed raw materials. The specific proportion can be mixed together according to personal preference. After mixing, add the sauce and stir-fry for a while. After frying, wrap it in zongzi leaves.

Tip: Water must drown all the zongzi, and then cook for about an hour and a half.

Yao Zhu rou zong

Ingredients: It is similar to the ancient jiaozi with meat stuffing, except that one more raw material, namely Yaozhu, is added. (What is Yaozhu: /view/502.htm)

The method is the same as that of jiaozi in ancient times.

Top-level health Sect

Raw materials: purple rice, ginkgo, scallop, abalone, chestnut, mushroom, pork belly, salted egg yolk, shrimp, white glutinous rice, meat sauce and peanuts.

Practice: In the first step, the processing methods of chestnuts, mushrooms, pork belly, salted egg yolk, shrimp, white glutinous rice, meat sauce and peanuts are the same as those of ancient meat dumplings. It takes about 6 hours for purple rice to soak in hot water. Stir-fry the purple rice with slow fire after soaking, but don't stir-fry it too soft. Yaozhu and Ginkgo also need to be cooked in advance. It is best to use dried abalone and soak it in water 7 days in advance. Step 2: Mix 60% white glutinous rice and 40% purple rice, add other raw materials, wrap them into four corners with bamboo leaves from Taiwan Province Province, and soak them in water for one and a half hours.

General manager Sarah shayang

Ingredients: glutinous rice 600g, fragrant leaves, 4 slices of yellow pear, instant food 1 onion seeds, 3 tablespoons of garlic rice 1 tablespoon of Brandt oil, 3 tablespoons of soy sauce, half a tablespoon of rice leaves, and a proper amount of rice rope.

Stuffing: 800g of chicken, 400g of potato, 3g of onion and 80g of shrimp.

Spicy fried rice instant ingredients 2 tablespoons chicken essence 1 teaspoon.

3 teaspoons of corn starch malajan 1 teaspoon.

Practice: Chop chicken, potatoes and onions, add other fillings and mix well. Wash the glutinous rice, soak it in clear water for half an hour, cut the fragrant leaves into 6 cm long and chop the onion and garlic. Heat a wok, add Brandt oil, saute onion and garlic, add glutinous rice and turmeric, cook and soy sauce, and stir well. Fold 2 zongzi leaves into a leaky shape, add 1 tablespoon of fried glutinous rice, add stuffing and fragrant leaves, and then add 1 tablespoon of glutinous rice on top. Tie the zongzi with zongzi rope, cook it in a pressure cooker for 30 minutes, and then eat it while it is hot. * Ordinary cooking takes 2 hours.

Penang Niangye Zongzi

Ingredients: 600g of glutinous rice, 250g of minced meat/chicken, shrimp 150g, onion 120g, candied melon 120g, 2 teaspoons of garlic, 4 tablespoons of peanuts, 3 tablespoons of sesame seeds, 4 slices of fragrant leaves and 4 slices of Zongsheng.

Seasoning: 2 tablespoons of rapeseed powder, chicken essence 1 tablespoon, ginger powder 1 tablespoon, 2 tablespoons of soy sauce, and 4 tablespoons of sugar1/.