Family made "four kinds of North and South zongzi"(jia ting zhi zuo nan bei zong zi si kuan )

Family made "four kinds of North and South zongzi"

Introduction:

"The annual" Dragon Boat Festival "is coming, which is a traditional Chinese festival. Every Dragon Boat Festival I have to buy a few dumplings to eat, but rarely make their own dumplings, the main reason is that it is troublesome and time-consuming to do it! In the past, when grandma was alive, the family always made zongzi by themselves. When grandma was gone, she had to buy it every year. Every year, I buy zongzi to pay homage to my grandmother first, and then we share it. Grandma is very skillful and can make many kinds of zongzi. It's fast and good. There are all kinds of fillings in various shapes. Once cooked, it's a big pot. After cooked, only a few are left at home. Most of them are given to the neighbors. The neighbors say that they are much better than the ones bought outside. Since the Dragon Boat Festival is engaged in activities, I also take this opportunity to share with you the zongzi I learned from my grandmother when I was a child. In fact, I will package one, but also package unsatisfactory! At that time, I always like to help my grandmother make zongzi. The shape of the dumpling is not good or it is very loose. At this time, my grandmother praised me for my progress and took apart the dumpling by herself. Ha ha, my hands are stupid and I can't learn it well. But my grandmother always patiently taught me. When my grandmother died, I didn't graduate. This craft was lost in my family, and then I had to buy it to eat! Zongzi is usually made of bamboo leaves or reed leaves. Wider ones are better, and narrower ones don't matter. You can use a few pieces to make zongzi. You can make zongzi as big as you think! In fact, the package is too big and not good. It takes several hours to cook, and it needs a big pot. I feel that the maximum is no more than two Liang. Today, I have prepared four kinds of stuffing for zongzi, so I'll make a few of them with my own little familiar Sijiao Baofa to make a fool of myself for you, ha ha! The specific measures are as follows; "

Production steps:

Step 1: pictures of some main raw materials, please refer to the above detailed list of ingredients.

Step 2: soften the tangerine peel in boiling water, then add sugar to boil for five minutes, take out the tangerine peel and marinate it in concentrated sugar water for 24 hours.

Step 3: stir the ham thoroughly with a little oil, then add the onion and ginger powder to stir until fragrant, then add the mushrooms to stir fry, finally put salt, chicken powder and sesame oil in it and stir well.

Step 4: put proper amount of sugar into the fruit mixture and mix well.

Step 5: wash the glutinous rice, red beans and mung beans, and soak them in water for more than three hours.

Step 6: wash the Malan grass and Zongye, put them in the boiling water pot and boil for 3 minutes, then take them out and put them into the clear water basin for soaking.

Step 7: mix the fried ham and pickled tangerine peel.

Step 8: make zongzi, take two pieces of zongzi leaves and flatten them, fold them up one centimeter at the bottom, smooth them out, then fold them left and right to form a cone, and put a spoonful of glutinous rice into them.

Step 9: then put in the right amount of stuffing.

Step 10: cover it with a layer of glutinous rice. Use your thumb and index finger to close the left and right sides and pinch them tightly. Fold the remaining leaves on it and cover it with glutinous rice. Wrap both sides tightly.

Step 11: finally, tie two layers with straw rope.

Step 12: when making big rice dumplings, you can lay more rice dumpling leaves side by side. For the first time, it is recommended to lay three leaves at most. This is more reliable. If the leaves are arranged too much, it is easy to leak rice if you do not master the operation skills well. You can also extend the length of rice dumpling leaves by butt joint. The method is to cross one end of narrow and sharp leaves in the middle of butt joint.

Step 13: this method can be used to pack more than one jin of big rice dumplings.

Step 14: you can tie more ropes to make big rice dumplings.

Step 15: according to the above method, pack the four kinds of fillings in turn. It's better to use rope to distinguish the four kinds of fillings. The three ropes are big ones, and the two ropes are smaller ones. After wrapping, arrange the dumplings in the pot, pour cold water into the pot and boil them over high fire. After boiling, change the water to medium fire and cook them for 2-3 hours. After cooking for a long time, the rice will be more soft, glutinous and delicious. Generally, the two liang small ones in the north It can be boiled for 1.5-2 hours, medium-sized rice dumplings for 2-3 hours and large rice dumplings for 4-5 hours.

Step 16: after the dumplings are cooked, eat them while they are hot. It's very soft and glutinous. It's suggested that the meat dumplings should not be cold. No matter how salty or sweet they are, if they don't have enough taste, they can also be dipped in some of their favorite dipping materials, which will have a more distinctive flavor.

Step 17: if it's wrapped properly, the filling will be very rich and delicious.

Materials required:

Glutinous rice: 800g

Zongye: 60 pieces

Malan straw rope: moderate amount

Jinhua ham: 150g

Fresh mushrooms: 60g

Honey mume: 50g

Jujube: 50g

Raisins: 20g

Dried apricots: 30g

Qinghong silk: 5g

Walnut: 20g

Melon seed kernel: 15g

Adzuki Bean: moderate

Mung bean: moderate

Dried dates: 80g

Tangerine peel: 15g

Minced green onion: 10g

Ginger powder: 10g

Salt: 2G

Sesame oil: 10g

Yellow rice wine: 10g

Chicken powder: 2G

Sugar: right amount

Note: four zongzi characteristics; beautiful shape, salty and sweet optional, soft glutinous delicious, unique taste. Warm tips: 1. The rice dumpling leaves purchased must be rinsed with clean water to clean the dust and silt, then boiled in boiling water for 3-5 minutes, and then soaked in cold water before use. First, it is hygienic, second, it makes the leaves have a certain degree of softness, and it is easy to operate when wrapping. 2. If you make more zongzi, you can take the method of padding and pressing when cooking. That is to say, you can place Zongzi on a bamboo grate at the bottom of the pot, press heavy things on the zongzi, and cook it slowly over medium heat. In this way, it can be cooked evenly, and you don't have to turn the zongzi back and forth. 3. When making zongzi for the first time, it's better to make a smaller one. It's easy to cook and operate. It usually takes one and a half hours to cook. For the first time, it's better to choose the wider leaves. If you want to splice the big rice dumplings, you need more practice. It's really bad without professional skills. It's self defeating to make a pot of stewed rice with bamboo leaves. Ha ha! 4. Steamed tangerine peel is better than steamed tangerine peel. After steamed with sugar, I pickled it. I cooked it to save trouble. These four kinds of family simple rice dumplings of big stir fry spoon are ready. The craftsmanship of the dumplings is too bad. I haven't graduated under my grandmother's professor. Ha ha, it can only be used for reference by my friends!

Production difficulty: ordinary

Process: boiling

Production time: several hours

Taste: salty and sweet

Chinese PinYin : Jia Ting Zhi Zuo Nan Bei Zong Zi Si Kuan