Crystal zongzi is made of sago, not rice, but granules made of cassava starch. Cassava starch tastes tough, elastic and transparent. Sago has the effects of strengthening the spleen, tonifying the lungs and resolving phlegm, and sago also has the effect of restoring the skin to be naturally moist. All kinds of desserts made of sago are especially popular with ladies.

Sago often appears in some desserts, because its unique taste and taste can be matched with a variety of dessert ingredients to make desserts of various colors and flavors. In fact, sago is small and unremarkable, but it is very rich in nutritional value. Simi Zongzi is also a new variety of Zongzi in recent years. Sago itself is easy to digest, just the opposite of glutinous rice, so it is very healthy not to use glutinous rice to make zongzi.

Nutritional value of sago zongzi

1, sago can tonify spleen and lung, and is suitable for long-term consumption. Eating sago can cure spleen and stomach weakness and indigestion, so sago zongzi is a typical health zongzi, which is also very different from traditional zongzi.

2. Sago is almost pure starch, containing 88% carbohydrate, 0.5% protein, a little fat and a little vitamin B.. Therefore, sago is easier to digest and can supplement some nutrients needed by the human body.

3. Sago also has the function of restoring natural and moist skin, so it is also very popular with people, especially women. Women are also more suitable to eat sago jiaozi, and become beautiful while eating!

4. Simi, also known as West Gu Mi, is made of cassava flour, wheat starch and corn flour, or starch extracted from palm plants. It is a kind of processed rice, which is more nutritious than ordinary rice. Sago is completely transparent after cooking and tastes q-elastic. Simi zongzi is naturally delicious and nutritious.

What should I put in sago dumplings to be delicious?

Different places have different tastes, and what stuffing is delicious depends on where people are.

Zongzi in the north is mostly simple white rice or mixed with red beans, dates and sugar.

Zongzi in Jiangnan is the most famous and complicated, especially the stuffing, which is varied.

Bamboo Dumplings: "Take bamboo leaves and wrap them in white glutinous rice dumplings and cook them. The tip is like a cut raw water chestnut. "

"Ai Xiang Zongzi": "The glutinous rice is washed clean, wrapped with dates, chestnuts and mung beans, and boiled in a pot."

"Sweet Tea Zongzi": "Take high-quality sweet tea from Zhenwushan and make zongzi. Zongzi is golden and shiny in color, smooth and tender in entrance, soft and glutinous, fragrant in teeth and cheeks, sweet in aftertaste and rich in nutrition. "

Mint-flavored Zongzi: "Mint soaked in rice and steamed until soft, mixed with foreign sugar and wrapped in glutinous rice."

"Red bean paste jiaozi": "Red bean paste, sugar, fat oil, cooked in a small jiaozi."

"Lotus Stuffed jiaozi": "Peel the heart, mix the foreign sugar and wrap the steamed buns."

"Songren Zongzi": "Little Zongzi without a purse"

Jiaozi of Ham: "Put jiaozi in the ham. If the ham is Jinhua, the fine fertilizer should be uniform. Also, diced meat can be wrapped in jiaozi. "

"Egg yolk Zongzi": "There is an egg yolk in the middle. The egg yolk must be made of good eggs. The entrance is sweet and salty but not greasy."

Zongzi not only has many shapes and varieties, but also has a sweet and salty taste in different parts of China. Sweet dumplings include white dumplings, red bean dumplings, broad bean dumplings, red date dumplings, rose dumplings, melon seeds dumplings, red bean paste lard dumplings, jujube paste lard dumplings and so on. Salty taste: pork jiaozi, ham jiaozi, sausage jiaozi, shrimp dumplings, diced pork jiaozi, etc. But there are more pork dumplings. There are also assorted dumplings, bean paste dumplings and mushrooms with southern flavor; There is also a sweet and salty "double dumpling".