make Zongzi

make Zongzi

Introduction:

"Wandering outside, I always miss everything in my hometown. Some common things at home can't be enjoyed outside. Zongzi in my hometown is very different from those sold outside. Every year the unit issued the dumplings, how can not eat the taste of home. There may be emotional reasons, but the practice should account for a lot of reasons. One of them is that the dumplings in my hometown are made of raw glutinous rice, while those sold outside are all made of glutinous rice. The other is that the coloring of the dumplings depends on soy sauce, and gardenia is a practical medicinal material in my hometown. Gardenia, also known as Yellow Gardenia, mountain gardenia, white toad, is the fruit of Rubiaceae gardenia. The fruit of Gardenia jasminoides Ellis is a traditional Chinese medicine, which belongs to the first batch of dual-use resources of medicine and food issued by the Ministry of health. It has the functions of protecting liver, benefiting gallbladder, reducing blood pressure, sedation, hemostasis and detumescence. It is commonly used in the treatment of jaundice hepatitis, sprain and contusion, hypertension, diabetes and so on. Its effect is heat clearing, fire purging and blood cooling. Treatment of fever, insomnia, jaundice, gonorrhea, thirst, red eyes, sore throat, hematemesis, bleeding, dysentery, blood in urine, heat toxin, sore, sprain, swelling and pain Gardenia jasminoides Ellis is the most widely used yellow dye before Qin and Han Dynasties. Gardenia jasminoides Ellis fruit contains ketone substance Gardenia flavin, saffron and so on, and saffron acid is used to dye yellow. "Han official instrument" records: "dye garden out of gardenia, Qian, for dye royal clothing." It shows that gardenia is the most advanced clothing used at that time. I don't know. I don't know what to say. With so many effects of Gardenia as one of the raw materials, can the zongzi made from soy sauce be comparable? Don't say much. Let's see how the rice dumplings in Shangrao, Jiangxi Province are made. "

Production steps:

Step 1: cut the Gardenia in half, add 2 / 3 bowl of boiling water, cover and stay overnight (at least 2 hours).

Step 2: soak the dried Indocalamus leaves in water, and press the weight to avoid floating. After a day and a night, cut off the sharp part at both ends.

Step 3: soak the glutinous rice for more than four hours in advance, then pour the water into the Gardenia water.

Step 4: add two spoonfuls of refined salt and mix well. Is Huang cancan very gratifying?

Step 5: the two Indocalamus leaves are overlapped at the head and tail, and folded out at two fifths of the right

Step 6: funnel.

Step 7: add a spoonful of glutinous rice, and then put in the stuffing you want to put, such as lean meat, red dates, bean paste, etc.; I put lean meat pickled one day in advance, which I think will be very fragrant.

Step 8: then cover the filling with glutinous rice.

Step 9: thumb and index finger into a U-shaped, right hand Indocalamus leaf to the left tiger mouth to cover.

Step 10: after covering, wrap both sides of the upper leaves downward.

Step 11: pinch tightly and give it to your right hand. At the same time, fold the protruding Indocalamus leaves outward with your left hand.

Step 12: hold it tightly, then give it to your left hand.

Step 13: take a piece of cotton thread and wind it tightly from the middle. Tighten it tightly. Don't be afraid to break it. Only when it is wrapped tightly can the rice dumplings be strong.

Step 14: three or more turns of winding, and then knot, such a dumpling is completed.

Step 15: pack the rest in turn. I put three jin of almost glutinous rice and wrapped 31 zongzi.

Step 16: put the rice dumplings in the pot and cook them for two and a half hours (depending on the size and quantity of the rice dumplings, when I was young, I cooked them in the middle of the night, then stewed them in the middle of the night, and I could eat them the next morning).

Materials required:

Glutinous rice: three jin

Lean meat: 1 jin

RUOYE: about 70

Raw Gardenia: 20g

Salt: right amount

Note: 1, gardenia to cut open bubble, so that it is easier to dye the material bubble out. 2. The four corners of zongzi should be wrapped well, and do not expose glutinous rice. 3. Tie zongzi as tightly as possible. 4. Boil rice dumplings to add water from time to time, as far as possible to ensure that rice dumplings are soaked in water.

Production difficulty: ordinary

Craft: Skills

Production time: several hours

Taste: salty and fresh