The annual "Zongzi Festival" is coming again, has your family put Rice Dumplings on the agenda this year?
Now that the varieties of zongzi are endless, traditional zongzi and new zongzi don't know which one you prefer?
As an authentic southerner, from the first to the Dragon Boat Festival, Xiaobian eats the salted egg yolk fresh meat dumplings wrapped by the mother for three meals, one is full, one is almost 1 kilogram of large rice dumplings, glutinous rice, mung beans, pork belly, and the big salted egg yolk that is always left at the end. If you add shiitake mushrooms or dried shrimp, yaozhu and the like, it is even more rare, think about it will be drooling [licking the screen]
What to do if you want to eat, of course, it is to move, buy good materials and dry it.
Dried rice dumpling leaves
After soaking softly after washing
Zongzi leaves are generally selected from this large piece of fresh dried zongzi leaves (this is a sick sentence [nose picking]) and dried water grass as a rope, remember to soak in water a day in advance, soak soft and then wash it with water and then drain it for use. (If you put the rice dumpling leaves in a pot and boil them for a few minutes, the toughness of the rice dumpling leaves will be better.) ）
If the mung beans are wrapped, the Guangdong side of the package will generally choose shelled mung beans, and the finished color and taste of the rice dumplings wrapped out will be better. Glutinous rice and mung beans should be allowed to suck up water in advance, and if they are not allowed to drink water in advance, it will be difficult to cook in the end.
The best taste of pork belly is fat and lean, and it is marinated in advance on the same day.
The best salted egg yolk is, of course, fresh salted egg, but now it is generally lazy for convenience, directly buy a bagged salted egg yolk, buy the kind of larger best.
Then, just like in the picture, a layer of glutinous rice and a layer of mung beans are put in the middle, and then covered with a layer of mung beans and a layer of salted eggs, wrapped and tied tightly with water weeds. The rice dumplings that are generally wrapped in our family are relatively large, and basically adults eat one meal is enough.
Layer by layer like this
I think back to when I was a child, during the Dragon Boat Festival, I liked to wrap rice dumplings with adults, mainly for fun. The rice dumplings wrapped by children are always strange in size and shape [laughing and crying], and the rice dumplings cooked out are always because they are not tightly tied, either leaking a little here, or because the glutinous rice is expanded and exploded, and every time they have to pick their own packages to eat. It's also very interesting.
Now that the pace of life has become faster, work is getting busier, and the time spent with my family has become much less, and I feel particularly nostalgic when I think back to my childhood. Don't let go of the time to make food with your family, and find the taste of your childhood memories.
ps. About the filling, if you like, you can also put mushrooms, dried shrimp and the like, as long as the package is alive, the content of the filling can be as you want