After waiting for a year's zongzi season, 5 home-cooked zongzi are gathered, both north and south, which one do you prefer

Today I will share with you 5 common zongzi practices, sweet, salty and spicy, which can meet the different needs of people in the north and south, there is always one you like, the Dragon Boat Festival is coming soon, like friends try it quickly!

1. [Five-flower meat dumplings]

The pork belly dumplings are the same as the classic Jiaxing meat dumplings, a bit of a thick oil red sauce feeling, the whole process needs to be used with soy sauce to adjust the color, but it will not be salty to eat, oily and soft glutinous is the most classic word to describe this pork belly dumplings, the fat is absorbed by the glutinous rice after the pork belly is stewed, and it tastes oily but not greasy;

Glutinous rice absorbs the fragrance of zongzi leaves and the oil of pork belly, it tastes soft and glutinous, this pork belly zongzi is definitely a classic in zongzi, and I will share with you the classic practice of the family version of meat dumplings, which is simple to operate and better than buying outside;

【Ingredients】glutinous rice, pork belly, rice dumplings, salt, light soy sauce, dark soy sauce, oyster sauce, sugar;

【How to make the big pork dumplings】

1. Choose pork belly to make big meat dumplings at home, all lean meat tastes too chai, and the cooked zongzi will not be so oily, soft and glutinous, generally three points of fat and seven points of thin, you can also choose a piece of lean meat with a piece of fat meat, but the taste of pork belly will be better, you can eat fat meat can be four points fat and six points lean, prepared pork belly, cut it into slightly larger pieces, cut the cut pork belly to marinate it, add salt, light soy sauce, dark soy sauce, oyster sauce, sugar, stir well, marinate one night in advance, The taste can be adjusted to be a little saltier than usual, so that the taste of the meat is just right after the zongzi is cooked;

2. When wrapping the zongzi the next day, clean the glutinous rice directly, drain the water immediately after cleaning, so as to avoid the glutinous rice absorbing too much water.

Add an appropriate amount of dark soy sauce to the cleaned glutinous rice, stir well, adjust to a darker color, and set aside to marinate for half an hour, so that the glutinous rice can absorb it, so that the color of the cooked zongzi is ruddy and oily, and the color will be more beautiful and not very salty;

3. After the meat and glutinous rice are ready, clean the fresh dumpling leaves, boil them, boil them in a pot under cold water for 5-8 minutes, and put them in cold water to cool, so that the processed dumpling leaves are softer and not easy to break.

Take 2 zongzi leaves, cut off the head and tail, one zongzi leaf is rough on this side up, the smooth side of the other zongye is facing up, the two narrow ends of the two zongye are overlapped together, and then fold it from one-third of the zongye to the inside, bend it into a nest, like a funnel-like shape, put a layer of glutinous rice in the shape of the funnel, then put a piece of pork belly, cover a layer of glutinous rice, fold the back zongzi leaves up to cover the glutinous rice, press down the excess zongzi leaves on both sides, fold the excess down, and finally wrap two circles with a rope, Tie a knot with it, and a large meat dumpling is complete;

4. Cook the zongzi in a pot under cold water, the water should completely submerge the zongzi, boil for about 1 hour under the high pressure of the electric pressure cooker, not the pressure cooker boiled over high heat and then turn to medium heat and cook for 2-3 hours, this step after cooking is the most critical, whether it is an electric pressure cooker or an ordinary pot to soak, the boiled zongzi should not be out of the pot immediately, you need to soak in the pot for 3 hours, you can cook at night, soak overnight, eat the next morning, it is the best;

5. The rice dumplings cooked in this way are firm and Q bombs, and will not be sandwiched, and the meat and glutinous rice and zongzi leaves are stewed for a long time, and they taste a bite, there is a meaty fragrance, a rice fragrance and a dumpling leaf fragrance; The fragrance comes to the nose, the fat is already very soft and rotten, and the oil is moist, but when you bite into it, there is glutinous rice and lean meat, and you will not get tired of eating;

2. [Yellow rice and date dumplings].

Rhubarb rice jujube dumplings are estimated to be one of the favorite zongzi of northern friends, rhubarb rice is soft and sticky, candied dates are sweet but not greasy, when eating, you can also dip a little sugar, honey or sugar osmanthus, that bite is simply satisfied, yellow rice candied jujube dumplings have no key points and requirements, the only thing to pay attention to is the choice of jujubes, be sure to choose candied dates, all the candied dates are softened after cooking, integrated in the yellow rice, the taste is particularly good, it is not easy to cook with other jujubes, and some will have a little bitter taste;

[Raw materials] 500g rhubarb rice, appropriate amount of candied dates, appropriate amount of zongzi leaves;

【Preparation of yellow rice and date zongzi】

1. The protagonist of wrapping rhubarb rice dumplings is rhubarb rice, the prepared 500g rhubarb rice is placed in a basin, cleaned several times, after cleaning, add a little more water, soak for 12 hours, you can prepare it one night in advance, and you can wrap the zongzi directly the next day, and the soaked rhubarb rice tastes softer and glutinous;

2. Rinse the soaked rhubarb rice again, put it aside and drain the water, and then prepare an appropriate amount of dates and blanched dumpling leaves;

3. After all the materials are ready, start to wrap the zongzi, take 2 zongzi leaves, cut off the head and tail, one zongzi leaf is rough on this side up, the smooth side of the other zongzi leaf is facing up, the two narrow ends of the two zongzi leaves overlap together, and then fold it from one-third of the zongzi leaf, bend it into a nest, like a funnel-like shape, put a layer of rhubarb rice in the shape of the funnel, then put 2 dates, and cover it with a layer of rhubarb rice;

Fold the back zongzi leaves up to cover the rhubarb rice, press down the excess zongzi leaves on both sides, fold the excess ones down, and finally wrap the rope around twice, tie a knot to it, and a rhubarb rice date dumpling is completed; Or wrap it into your favorite zongzi shape according to your preference;

4. After the rhubarb rice dumplings are wrapped, start to cook, put them in an electric pressure cooker, add the water that has not passed the zongzi, select the key with the highest pressure, and simmer for 3 hours after it is cooked, and the rhubarb rice dates will be completed, and the stewed rice dumplings will be softer and glutinous;

5. When peeling off the zongzi leaves, you can see that the zongzi leaves and zongzi are drawn, which is enough to show that the rhubarb rice is soft and glutinous, not only soft and glutinous, but also firm and chewy, and the rice is fragrant; After a little cooling, take a bite, the rich fragrance, the rice fragrance and the zongye fragrance are mixed together, the rhubarb rice is soft and glutinous, and then you can taste the sweetness of the dates, which gives people the feeling that it is fragrant and sweet;

3. [Black rice and bean paste dumplings]

Black rice dumplings are a kind of rice dumplings unique to the Jiangnan region, bean paste is a classic taste, can also be made into salty, black rice is not black rice, but ordinary white glutinous rice is processed and dyed, it has the effect of cooling and detoxifying, compared with ordinary glutinous rice, this glutinous rice is processed and easier to digest;

The white glutinous rice is dyed with the leaves of the southern candle tree after soaking, and the southern candle tree is also known as the black rice tree, so this zongzi is also called the black rice dumpling, the black rice leaves are rich in pigment components, the white glutinous rice is soaked in the juice of the black rice leaves, the pigment will be strongly attached to the glutinous rice, and browning occurs at the same time, the glutinous rice that has just been soaked is brownish-cyan, and the brown-cyan glutinous rice will turn black under the condition of high temperature steaming, which is the principle of glutinous rice turning black;

Black rice leaves are rich in a variety of vitamins, amino acids required by the human body, various trace elements and anthocyanins, which have the effect of nourishing the spleen and kidney, calming the nerves, brightening the eyes, black hair, and nourishing the skin, and can also promote intestinal peristalsis and help digestion.

【Raw materials】glutinous rice, zongzi leaves, bean paste;

【Preparation of black rice and bean paste dumplings】

1. After 300g of black rice leaves are cleaned, add 1500g of water, whip them into juice, filter the juice, remove the slag, and leave the juice of black rice leaves; Here you can soak about 1000g-1500g glutinous rice, drain the cleaned 1500g glutinous rice, pour it into black rice water, soak for 24-36 hours, when the temperature is high, it should be refrigerated and soaked in the refrigerator to avoid the deterioration of glutinous rice, and the soaking time is longer, and the color of the cooked zongzi will be darker;

2. This is soaked glutinous rice, the color is already a little dark green, this color is just right, the blue-green glutinous rice is black and oily after cooking, pour out the glutinous rice after soaking, put it aside and drain the water, the prepared bean paste is divided into about 40g of each agent, rub it round for later use, the practice of bean paste has been shared with you before, friends in need can go and see;

3. Reprocess the dumpling leaves, fresh dumpling leaves in a pot under cold water, boil for 5-8 minutes after the water is boiled, remove from the pot, and set aside in cold water;

4. Take 2 zongzi leaves, cut off the head and tail, one zongzi leaf is rough and the smooth side of the other zongye is facing up, the two narrow ends of the two zongzi leaves overlap together, and then bend the zongzi leaf into a nest from the middle, like a funnel-like shape, put a layer of soaked glutinous rice in the funnel shape, put bean paste, and then cover it with a layer of glutinous rice, wrap it into the shape of a zongzi;

When wrapping, the rope should be wrapped tightly, because the glutinous rice is soaked, the rope is not tightly wound, the zongzi will be scattered, the rope is tightly wound, and the glutinous rice peeled out will not stick to the leaves, and the shape of the zongzi is also better, and the rice flavor will be more intense when eating;

5. After the zongzi are wrapped, you can cook in the pot, the glutinous rice is soaked, the water can be put a little less, and the state of half-steaming and half-cooking can be, choose a key with relatively high pressure, and wait for it to be cooked; After cooking, put it in it and simmer for about 3 hours before taking it out, so that the cooked zongzi is more delicious;

6. Compared with ordinary bean paste dumplings, black rice bean paste dumplings have a different flavor, fresh and sweet, soft and glutinous, with a clear fragrance and a particularly good taste;

4. [Black rice chestnut dumplings]

The difference between black rice chestnut dumplings and black rice bean paste dumplings is the difference in filling, one is salty and the other is sweet, the soaking and processing method of glutinous rice is the same, the following will not be repeated, black rice chestnut dumplings are introduced from the processing of the filling, and the salty rice dumplings made with black rice also have a unique flavor;

【Raw materials】glutinous rice, dumpling leaves, chestnuts, pork ribs;

【How to make black rice chestnut dumplings】

1. The main fillings of black rice chestnut dumplings are pork ribs and chestnuts, the chestnuts are cleaned and put aside for later use, the ribs should be marinated, the ribs can be marinated a little salty, the saltiness of the dumplings comes from the ribs, add a little salt, light soy sauce, dark soy sauce, oyster sauce, and sugar to the ribs, stir well, and set aside to marinate for 2 hours;

2. Start to wrap the zongzi, process the zongzi leaves, take 2 stacks together, bend it into a nest from one-third and spread a layer of glutinous rice first, then put chestnuts and pork ribs, cover a layer of glutinous rice, fold the back zongzi leaves up to cover the glutinous rice, press down the excess zongzi leaves on both sides, fold the excess down, and finally wrap it around twice with a rope to tie a knot, and a black rice chestnut pork rib dumpling is ready;

3. Like the black rice and bean paste dumplings, the rope should be tied tightly, and the half-steamed and half-boiled mode should be simmered for 3 hours after cooking;

4. Peel off a black rice rib chestnut dumpling, the black rice grains are black and bright, full of color and fragrance, meat fragrance, bone fragrance, glutinous rice fragrance, the fragrance of southern candle leaves, and the fragrance of zongzi leaves, mixed together, plus the flour glutinous of chestnuts, the soft glutinous glutinous rice, all kinds of flavors meet on the tip of the tongue, which is definitely delicious in the world;

5. [Spicy taro dumplings]

Spicy zongzi may not be eaten by many friends, compared with the general meat zongzi, a little more spicy, the taste is better, the spicy zongzi will be more common in Jiangxi, Sichuan, but in Zhejiang, there is also a place, the zongzi of the Dragon Boat Festival are made into spicy zongzi, this place is Quzhou, because this city is closer to Jiangxi, so the taste is also somewhat similar to Jiangxi, Quzhou is more spicy whether it is a dish or a zongzi, this kind of spicy is not spicy, but spicy, it tastes particularly good, If you like it, you can try it;

【Ingredients】glutinous rice, rice dumpling leaves, taro, pork belly, chili, salt, sugar, light soy sauce, dark soy sauce, oyster sauce;

【Preparation of spicy taro dumplings】

1. Cut the prepared pork belly into pieces, marinate it, add ginger slices, green onions, salt, light soy sauce, oyster sauce, dark soy sauce and sugar to enhance the freshness, stir well, and set aside to marinate to taste;

2. The ingredients of this zongzi, in addition to the pork belly, there is also taro, the taro is a small taro, also called taro, the taro is cut into strips or diced, it is okay, add light soy sauce, dark soy sauce, chili sauce to the cut taro grains, stir well, this spicy degree can be adjusted according to your preferences, you can eat spicy chili sauce;

3. Clean the glutinous rice, drain the water, add light soy sauce, dark soy sauce, and some taro particles, stir evenly, you don't need to add salt here, because the salty taste of the filling is already there, and the salt dumplings will be too salty to eat;

4. After the materials are ready, you can start wrapping, take 2 prepared zongzi leaves, cut off a part of the head and tail, the two narrow ends of the two zongzi leaves are overlapped together, according to the method of breading zongzi, first put glutinous rice, then put taro and pork belly, cover the top with a layer of glutinous rice, and wrap it into the shape of zongzi;

5. After all the zongzi are done, you can cook in the pot, I use a pressure cooker, put the zongzi in, add a little more water, choose a key with higher pressure, and wait for it to cook well, simmer for 3 hours;

6. The meat filling is full, the filling is salty and fragrant, and it is a little spicy, the glutinous rice is sticky and glutinous, and you can fall in love with this taste in one bite.