Chinese Food
Happy Dragon Boat Festival
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Time flies like an arrow. I always feel that may day is just a few days away, but it seems that in a blink of an eye, the fifth day of May is near. It's the Dragon Boat Festival, the traditional festival of the Chinese nation. The Dragon Boat Festival is also known as Dragon Boat Festival, jiezong Festival, calamus Festival. From the beginning of remembering the great ambition of the Warring States period, Qu Yuan, who hated to throw himself into the river. That day is like this, flowing down the river in the history. It has been spread to this day. Although the Dragon Boat Festival is not only a custom of eating zongzi, people in different regions will also race dragon boats, hang Wormwood Leaves, give each other sachets, drink realgar wine, and we eat not only zongzi, but also cakes, eels, tea eggs, etc. However, zongzi has become an indispensable symbol of the Festival. Zongzi, also known as Jiao millet and tube zongzi, is the traditional festival food of the Han nationality in the Dragon Boat Festival. It is made by steaming glutinous rice wrapped with zongzi leaves. It is the most profound traditional food in the history of our country. It has always been loved by people. Zongzi
Cooking ingredients
Cooking Steps
Step1:Wash the glutinous rice in advance and soak it for about 2 hours. Boil the three kinds of beans for about 30 minutes and then use the hedgerow to take them out. Cut the dates into small pieces for standby
Step2:Fresh reed leaves and water ropes are soaked in clean water after cleaning
Step3:Pile up the two reed leaves as shown in the picture
Step4:The hands are tapered toward the middle. The tips of the leaves are longer. It's convenient to finish
Step5:Put in some beans first
Step6:Then put in some soaked glutinous rice
Step7:Put in some more dates
Step8:Keep putting in some glutinous rice
Step9:Put some more beans at last
Step10:Squeeze the palm body with one hand and cover the stuffing with the tip of the reed
Step11:Turn the tip of the blade to wrap. Make the brown blank compact without any leakage
Step12:Finally, tie the brown body tightly with a water grass rope. Just cut off the extra tips of the leaves
Step13:Put them into the super light and ultra-thin red dot award Nissan uni loy cast iron pot in turn. Pour water into the zongzi
Step14:Cover the pot with medium heat and cook for 10 minutes and then simmer for 20 minutes before turning the fire off. (because there is an annular groove in the lid. When cooking, the water does not drain. Nutrition is returned to zongzi itself). Turn off the heat and then simmer for about 20 minutes with the remaining heat stored in the body of the pot. You can start the pot
Step15:You can enjoy it beautifully. The inside and outside of the cast iron pot are covered with a layer of food grade enamel porcelain, so that the color of the food materials can be best maintained. Layer upon layer, there are beans in every corner. The sweetness of dates has been soaked into every grain of glutinous rice dumplings by cooking
Cooking tips:1. When choosing rice, you'd better choose round rice. In this way, the taste of zongzi is softer, waxy, sticky and elastic; 2. You can also add dried fruits such as raisins according to your taste to make zongzi special; 3. When choosing zongzi leaves, novices should choose bamboo leaves with wider leaves. In this way, it's not easy to leak rice. If there is no bamboo leaves, you can choose reed leaves. But the proficiency level is high. If you want to have both, you can use one bamboo leaf and one reed leaf Reed leaves should be used together (dry leaves should be soaked in warm water for about 1 hour in advance to increase their flexibility); 4. Zongzi is not easy to eat more, and it is not easy to make dinner. Because it is not easy to digest, it has skills to make delicious dishes.
