There is still almost a month to go, it is the Dragon Boat Festival, zongzi, all kinds of meat zongzi, clear water zongzi, and appeared on my dining table, for this special snack, my overall feeling is "average", but in the eyes of my parents, that is the existence of "delicious in the world", especially love to eat.
A few days ago, taking my parents out for breakfast and visiting the supermarket was a fulfillment of my promise - I told them that in Gutian Third Road on the Hankou side, there is a very delicious soup bun restaurant next to the light rail station, don't look at a very inconspicuous small store, the soup buns sold are one of the favorite breakfasts of the surrounding residents.
Fresh meat soup buns, in my personal taste, are still very delicious, the price of 20 yuan a cage is really not cheap, but it is more than the traditional old store in a cage of 6, the most important thing is that a cage of 6 in the traditional old store also costs 18 yuan.
Eat early, take the light rail in Gutian Third Road to visit the supermarket, my mother in the supermarket first fancy is Qingshui zongzi, less than 20 yuan a pound, my mother bought a few at random and spent more than 30 yuan, the price of this Qingshui zongzi scared my father, are today's Qingshui zongzi so expensive?
Although the price is expensive, because I like it, my mother still bought more than 30 yuan, in fact, there are really few.
All are glutinous rice, there is no meat filling, such clear water zongzi a pound is close to more than 20 yuan, is it really not cost-effective, it is better to go to the breakfast restaurant in the morning, other people's soup buns only buy 20 yuan a basket?
After returning home in the afternoon, my parents took a break and went out again, and when it was time for dinner, the second elder came home, bought back a lot of rice dumplings and glutinous rice, and decided to make his own rice dumplings at home.
Dragon Boat wrapped zongzi, zongzi leaves "boiled" or "bubbled"? Teach you 2 tricks, the rice dumpling leaves are fragrant and not easy to break, you can leave a message in the comment area to tell us your opinion? Have you ever wrapped rice dumplings at home? Do you handle rice dumplings?
First, wrapping rice dumplings, rice dumpling leaves "boiled" or "soaked"?
What is the classification of rice dumpling leaves?
There may be many friends like me, zongzi must have been eaten, wrapped zongzi must have also participated, but certainly not bought zongzi leaves, did not process zongzi leaves separately, when we buy zongzi leaves in the farmer's market, there are usually such two categories, one is fresh zongzi leaves that have just been picked and not put for a long time; The second is the dried rice dumpling leaves that have been dried after picking.
Fresh rice dumpling leaves and dried rice dumpling leaves, after buying home, when wrapping rice dumplings, the way to deal with them is completely different, rice dumplings are not handled well, when we wrap rice dumplings, there will be leakage of rice and dew.
How are fresh and dried rice dumpling leaves handled?
What are the problems with fresh rice dumpling leaves?
Fresh rice dumpling leaves are just picked down rice dumpling leaves, this type of rice dumpling leaves themselves contain water, but such fresh rice dumpling leaves, because they have just been picked down, the surface of the rice dumpling leaves will have some "dirt and dirty things", may not be clear to us, but fresh rice dumpling leaves are indeed not clean and hygienic, so, after we buy home, put it in boiling water to boil it, there is such a "disinfection" process, when eating it will be more secure.
In addition, it should be said that the flexibility of fresh rice dumpling leaves is relatively poor, if not treated by some special methods, in the process of folding rice dumplings, it will be very easy to crack, and the method of dealing with fresh rice dumpling leaves is relatively simple, that is, directly boil in clean water for a while, after the rice dumplings become soft, there will be no cracking when wrapping rice dumplings.
How to deal with fresh rice dumpling leaves?
First brush the fresh rice dumpling leaves bought home in clean water, then put the cleaned rice dumpling leaves into the pot, add enough water, a spoonful of salt, boil over high heat, cook for 5 more minutes, and then use the rice dumpling leaves in the pot to clamp up and turn it with chopsticks, cook for another 5 minutes, cook until the rice dumpling leaves become soft, you can turn off the heat, and then you need to take out the cool water, then drain the water, dry it in a cool and ventilated place, and after drying the surface moisture, you can use it to wrap rice dumplings.
Second, dry rice dumpling leaves should be treated like this?
In addition to fresh rice dumpling leaves, we can also buy the kind of dried rice dumpling leaves in the supermarket, which are relatively crisp and easy to break, and need to be processed after buying them home.
How to treat dried rice dumpling leaves?
The first is also brushing, cutting off the petiole, and then soaking in clean water, about 12 hours of soaking, remember to change the water several times in the middle, after soaking, you still need to brush again. The rice dumpling leaves are relatively light, when soaking, it is best to take the bowl at home and press the rice dumpling leaves, so that the soaking can be more thorough.
After brushing and cleaning, you still need to boil in the pot, put water and salt in the pot, put in the rice dumpling leaves, boil over high heat, use chopsticks to clamp up and turn it, and then cook for 5 minutes, take out the cool water, dry the surface moisture, you can use it to wrap rice dumplings.
3. What kind of tree leaves are the rice dumplings wrapped in rice dumplings?
The rice dumplings used to make zongzi, the south and the north should still be very different, but they are all using local plants, Beijing zongzi leaves are reed leaves, Guangzhou is using rice dumplings, and in Shantou will choose bamboo leaves to wrap zongzi.
Southern provinces such as Shanghai will choose "Huizhou Fuqiao", which is also the most commonly used rice dumpling leaf in the south, in addition to the rice dumpling leaf.
1. Reed leaves
Reed leaves are commonly used in the northern regions to make rice dumpling leaves, and the longer reed leaves can reach up to 45 cm.
2. Hoop leaves
In the south, it is usually called rice dumpling leaves, which is native to Hainan Island and is a plant of the genus Bamboo of the Lily family.
3. Rice dumpling leaves
In the Yunnan-Guizhou Plateau, rice dumpling leaves are used as rice dumpling leaves, which can be picked all year round.
4. Which zongzi are the best in the country?
Originally everyone thought that the rice dumplings we ate were similar, but in fact, all over the country, when we wrap rice dumplings, even the rice dumplings are different, so the taste of rice dumplings will also be very obvious regional characteristics.
1. Fresh meat dumplings in Jiaxing, Zhejiang
Many years ago, because of my work, I went to Jiaxing, and the streets are indeed full of shops selling rice dumplings, just like the bun shops and hot dry noodle restaurants that can be seen everywhere on the streets of Wuhan.
Wuhan is most famous for hot dry noodles, Jiaxing's most famous fresh meat zongzi, the main reason is that Jiaxing City "the granary of the world", from ancient times to the present is a very well-known rice farming area, the local glutinous rice is distinctive, glutinous but not rotten, plus Jiaxing local black pork is also delicious.
Delicious food, inseparable from high-quality raw materials, Jiaxing has interpreted this truth, good glutinous rice and good pork, naturally there is a nationally renowned fresh meat zongzi, fat but not greasy, salty and sweet and delicious.
2. Old Beijing zongzi
Old Beijing zongzi can be said to be the representative of northern zongzi, and the difference from southern zongzi is that there is not only glutinous rice in the zongzi, but also yellow rice, it is "two-meter zongzi", and red dates are added as filling, of course, Beijing zongzi also have pure glutinous rice, and there are also millet zongzi made of millet.
3. Hunan tear Luo rice dumplings
Tear Luo Zongzi has a relatively long history, and in 2019 it was also rated as China's National Geographical Indication product, with a special appearance, the outline is mainly a long conical triangle, and the common flavors are: Xiangwei bacon dumplings, salt vegetable bacon dumplings, etc.
At the end of writing, I still want to say a few words, Dragon Boat wrapped zongzi, zongzi leaves "boiled" or "soaked"? Teach you 2 tricks, the rice dumpling leaves are fragrant and not easy to break.
How to deal with fresh rice dumpling leaves?
First brush the fresh rice dumpling leaves bought home in clean water, then put the cleaned rice dumpling leaves into the pot, add enough water, a spoonful of salt, boil over high heat, cook for 5 more minutes, and then use the rice dumpling leaves in the pot to clamp up and turn it with chopsticks, cook for another 5 minutes, cook until the rice dumpling leaves become soft, you can turn off the heat, and then you need to take out the cool water, then drain the water, dry it in a cool and ventilated place, and after drying the surface moisture, you can use it to wrap rice dumplings.
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