2500g of refined glutinous rice, pork leg with lean meat1500g, pork fat 500g, dried zongzi 300g, dried shredded grass 25g, white sugar100g, refined salt 75g, red soy sauce 400g, cooking wine 40g and onion ginger juice 50g.
Introduction of fresh meat zongzi: Shanghai and Zhejiang traditional famous food. Eating zongzi has a long history in all parts of China. Every Dragon Boat Festival in Shanghai, dim sum shops produce and operate fresh meat dumplings, red bean dumplings, bean paste dumplings and ham dumplings. And most of them are fresh meat zongzi and bean paste zongzi. Nowadays, in Shanghai, fresh meat dumplings and lard sand dumplings made by Wufangzhai, Qiaojiazha and Dingxinyuan are the most famous.
Characteristics of fresh meat zongzi:
The stuffing is much less, the heat is suitable, the rice is soft and glutinous, and the meat is fresh and sweet.
Teach you how to make jiaozi and jiaozi.
1. Blanch dried zongzi and dried silk grass in boiling water until they are blue, take them out, wash them and soak them in cold water. 2. Wash the glutinous rice, drain it, pour it into a basin, add 200 grams of white sugar, 35 grams of red soy sauce and refined salt, mix well and let it stand 1 hour. 3. Wash the sandwich lean meat and cut it into 50 small pieces, 30g each. Pork fat is also cut into 50 pieces, each piece 10g. Mix the two kinds of meat together, add cooking wine, 200 grams of red soy sauce, 40 grams of refined salt and onion ginger juice and mix well. 4. Take 2 pieces of soaked large Indocalamus leaves (3 pieces of small Indocalamus leaves), and the blade tips overlap into a strip shape of 1. If the leaf 1 is 1 is reversed, it is bread and rice. Fold it into a triangular box, add 1 slice of seasoned glutinous rice, sandwich lean meat and fat meat, then wrap it into a square pillow and tie it tightly with silk grass. 5. Put the raw zongzi into the boiling water pot. Water should overflow zongzi 15 cm, boil for about 4 hours, and leave the tail for 5 hours.
Key points of making fresh meat zongzi:
When the glutinous rice is left standing with seasoning, it should be turned over two or three times in the middle to facilitate the glutinous rice to taste.
Grandma's zongzi composition is 650 words "Zongzi is fragrant, fragrant kitchen."
Folium Artemisiae Argyi smells fragrant.
Peach branches are inserted in the grating, and you can see the wheat yellow when you go out.
"The song of the Dragon Boat Festival is a cuckoo in the morning, crisp and crisp. My hometown woke up from a midsummer night dream and saw the grass in front of the steps, full of the fragrance of dew last night.
Grandma's delicate footsteps, stepping on the wet morning dew, rough palms rubbing my soft hair, I want to stay in bed in the cool morning breeze, but the Dragon Boat Festival song has been sung in grandma's kitchen, and my drowsiness is scattered in that fragrance.
The fragrance of Dragon Boat Festival begins with the fragrance of Zongzi leaves. The dark green leaves have the lovely shape of bamboo leaves and the refreshing taste of wormwood. Grandma spread two bundles of leaves in a pot of white porcelain, poured a pot of boiling water, and the water vapor rose and was wrapped in the fragrance, just like boiling water to make tea, dyeing the fragrance contained in the leaves, just like living. In grandma's hands, the fragrance could have grown.
I went to see the rice soaked all night. The rice grains were bright and full. At this time, they all leaned together, lazy and heavy, like nectar after drinking all night, and the wine was hard to disappear after a deep sleep.
Grandma's zongzi is extremely simple, only red dates and glutinous rice, and the green leaves are wrapped in red and white stuffing. It is not greasy or sweet, primitive and pure, but it has a unique sweetness, which deeply fascinated me in childhood.
I am fascinated by grandma's process of making zongzi. Three layers of zongzi leaves are set at will, gently unfolded and smoothed. With a slight bend in both hands, a small cone was formed. A pinch of rice was added at the sharp corner, three red dates were sandwiched in the rice, and a pinch of rice was covered on it.
Grandma won't let the dates out of the rice, so the juice of the dates won't flow out. They are all soaked in the rice, but they are more fragrant and sweeter without sugar.
Grandma's big hand tightly holds the stuffed zongzi leaves, and a string of them are tightly bypassed, wrapped twice, and tied, which becomes a delicate four-corner zongzi.
I quickly held it over and looked at it carefully, and my eyes were full of love.
I have also tried to wrap one, unfold the leaves, bend it into a small cone, and put rice and dates, but I always can't catch the leaves, don't tie the thread tightly, and always leak rice, or wrap it into a triangular plane.
Grandma smiled and said, "My son has small hands and is doomed not to work. She must be idle and enjoy a lifetime of happiness.
"The sunshine of the Dragon Boat Festival shines on my grandmother's back. I sit in the shadow cast by my grandmother and wonder if I can eat the dumplings wrapped by my grandmother every day for the rest of my life ... The dumplings ring in the pot, which is the most appropriate way to sing the Dragon Boat Festival songs. The aroma overflowed from the kitchen and permeated the whole yard. I've been watching the door. Grandma said that Nina is not in a hurry, and the more she cooks, the more fragrant she becomes.
Grandma's zongzi is wrapped in three layers of leaves. The longer the cooking time, the softer the rice, and the more it can absorb the fragrance of leaves.
Grandma burned the fire long and thin, and I fell asleep in the warm afternoon ... When I woke up, the zongzi was cooked and grandma was cold on the plate.
I picked up a zongzi. I think grandma's zongzi seems to be alive. I want to use a quantifier. I pulled it gently, and the rope was untied, and the leaves of Zongzi unfolded. Exquisite four-corner zongzi is cooked brightly and dyed slightly green. The first taste is the fragrance of leaves, and the second taste is sweet glutinous rice. I don't like eating red dates. Grandma gently pulled it out with chopsticks, leaving only the rice soaked in red dates.
Grandma said that the child's stomach was bulging, so she gently rubbed my chubby stomach with her thick and hard hands ... I grew up in the song of Dragon Boat Festival, and the small trees in front of me were full of feet every other year, but grandma grew old in my fresh and tender contrast.
I have eaten rice dumplings with eight treasures, egg yolk and fresh meat, but they are not as pure as those made by grandma. Later, I saw jiaozi with a long bamboo tube and a mini jiaozi wrapped in colorful thread, which were not as delicious as the three-layer jiaozi made by grandma.
Grandma's zongzi tapped my taste buds every Dragon Boat Festival memory.
The ballad of Dragon Boat Festival rang again, and grandma's zongzi stared at my homesickness through time.
In the composition of eating zongzi, it is required to write the shape and taste of zongzi. (More than 300 words) I like to eat zongzi wrapped by my mother. Soft, sweet and delicious.
"Yao ... it's delicious! It's really delicious, and my mother's cooking has improved again! One more! " Hearing this, you must know that I am eating. What am I eating? Of course, eat zongzi made by my mother! Not to mention how fragrant my mother's jiaozi is, there are many kinds, including: red bean paste brown.
Jiaozi with meat.
Jujube brown ... My favorite food is of course the most delicious: jiaozi with minced meat! You smell so good.
With a gentle bite, silky gravy comes and goes in your mouth, with endless aftertaste and no greasy at all. Take another bite, and I'll see half a piece of bacon wrapped in glutinous rice, and half a piece? Of course, in your mouth, it will melt quietly and slowly.
By the way, I guess you don't know how much I ate that day! I'm full.
The weight loss plan fell through again! Do you still know the main customs of the Dragon Boat Festival? There are dragon boat races, eating zongzi and wearing sachets ... is there enough customs? ...
The composition of folding zongzi is not easy for me to write. Let me tell you how to write this composition well.
In fact, just write the beginning and the end, and then write it in the steps of making zongzi, plus some of your psychological activities, movements, human language and so on.
For example, you are all thumbs, stamping your feet in a hurry, and looking at the folded zongzi, your heart is full of joy. You can use some steps in the language of the person who makes zongzi to tell you how to do this step. You can also simply write down your "failed work" because it is impossible to make zongzi for the first time, or you can simply write down the interesting things that happened when making zongzi. The next writing step: First, take a leaf of Zongzi, roll it up by hand and roll it into a cone. Remember, hold one corner of the zongzi leaf with your left hand, and roll the other corner of the zongzi leaf in with your right hand. Tighten the bottom hard and relax the top slightly.
Add glutinous rice according to the weight of your package, and then add seasonings (such as dates, meat, bean paste, etc.). ) according to your own taste. If it is jujube jiaozi, put a jujube at the bottom to prevent the glutinous rice from falling. Of course, if you don't want to write jujube jiaozi, you can omit this part.
When tying the rope, you need to pinch the leaves of Zongzi with both hands, wrap the rope around the sharp corner of Zongzi twice, and tie the rope head. Be careful not to tie bows or other easily broken knots.
Also note that if jiaozi is wrapped in bean paste, please don't wrap it too tightly to prevent rice grains from squeezing into bean paste.
If it is not cooked thoroughly, it will be caught. If you use fat pork, it should not be tied tightly, and the tightness is moderate.
If you use lean meat, tie it tightly, because the lean meat will shrink after cooking, and the fat juice of dumplings will leak into the water, which will not keep the dumplings fat and waxy.
When cooking zongzi, be sure to boil the water before dropping it. Soak the surface of zongzi with water. After the water is boiled again, you can cook it with high fire.
Do not add raw water in the process of cooking zongzi.
It should be noted that Goushui Zongzi cannot be cooked with other Zongzi.
Take it out when it's cooked.
Open the leaves of Zongzi when eating. You can use these nice words: Zongzi is fragrant but not greasy, waxy but not sticky, salty and sweet, fragrant and tender.
I typed this word by word, please add some!
On the afternoon of the fourth day, I studied jiaozi with my mother.
Mother took a zongzi leaf and rolled it up with her hand. Zongzi leaves become hollow cones.
I took a palm leaf like my mother and tried to roll it into a cone, but it didn't roll well and it was still straight.
After seeing it, my mother pointed out: "pinch one corner of the zongzi leaf with your left hand and roll the other corner of the zongzi leaf with your right hand." Tighten it hard below and relax it above. "
"Under the guidance of my mother, I rolled up palm leaves.
Then, mother inserted a chopstick into the hollow cone-shaped zongye, took a spoon and put some glutinous rice in it, and then shook the chopsticks evenly until the glutinous rice was wrapped tightly.
I also put chopsticks and glutinous rice in the leaves.
When you can shake chopsticks, you either prick the leaves of zongzi or the sticky rice is not tightly wrapped.
Mother said, "Shake the chopsticks gently and wrap the leaves tightly." .
You see ... "Mom said while demonstrating, and I learned while listening.
Ha ha! The zongzi I wrapped looks a bit like it.
Then the rope.
I saw my mother holding the leaves in her hands, winding the rope around the sharp corner of the zongzi twice, tying the rope head, and a beautiful zongzi was wrapped.
I also tied the first zongzi.
Then, the second, third and fourth ... I made several packages in succession.
On the morning of Dragon Boat Festival, as soon as my mother and I came to the kitchen, the first thing was to pack jiaozi quickly.
We prepared the materials and began to make zongzi.
First, wash the leaves, then take out the meat stuffing, mung bean stuffing and red bean stuffing, and take out the glutinous rice. First, we pick out more glutinous rice from a pile of glutinous rice and make it into triangles. First, we grind and flatten it with a grinding wheel, and then make it into triangles by hand. After the first step, make a big hole in the prepared glutinous rice at will. Now put the water on the glutinous rice and stir the water evenly on the glutinous rice, so there is water everywhere. Then, wrap the leaves outside the zongzi so that they won't be soft. This is just the most convenient way. To taste good, you have to put a lot of ingredients to taste good.
After making zongzi, put the prepared zongzi into the pot and eat it later.
I waited patiently by, because there is too much glutinous rice in the zongzi, and it takes time to cook it. I was impatient, so I opened the lid and saw that the outside was cooked and the inside was really white. I closed the lid and waited for a while, and the zongzi was baked. I am so happy that I can finally eat my own jiaozi. When I saw my mother packaging them differently from me, I gulped them down.
I will feel very happy and happy.
Making zongzi for the first time, although some can't, some are wrong; Some places are different from my mother's, but I will cook it again and again and know the trick of making zongzi, so I won't stay like the first time.
Maybe making zongzi is a kind of enjoyment for me and can give you knowledge; Can give you a hint; I can give you a way.
While making zongzi, I am also studying hard and learning from my mother's making zongzi.
Today is the fifth day of the fifth lunar month, a traditional festival in China-Dragon Boat Festival.
One of the customs of this festival is to eat zongzi. Our family makes our own dumplings. My mother said to me, "to wrap zongzi, you must soak glutinous rice and bamboo leaves in water for a day before you wrap it and it will be delicious."
"So my mother made glutinous rice and bamboo leaves yesterday and prepared some ingredients.
Starting to wrap zongzi, mother picked up the leaves of zongzi, rolled one end into a cone, then put glutinous rice in it, put a piece of flooded pork belly, folded the leaves of zongzi and tied them tightly, and a meat zongzi was wrapped.
Then my mother showed it to me while wrapping it. I watched carefully, wrapped it slowly like her, and finally wrapped one. Although the shape is not very good, I am very happy to see my first zongzi.
Later, I wrapped one better than the other, "Great!" Mom said with a smile.
Zongzi is cooked.
I smell the fragrance and untie zongzi, while eating and listening to my mother tell the story of Dragon Boat Festival.
...
I learned to wrap zongzi composition. I learned to make zongzi. Dragon Boat Festival is a traditional folk festival in memory of Qu Yuan, a great ancient poet.
On this day, people will eat zongzi to commemorate him.
Grandma lives in her own home, and we visit her every Dragon Boat Festival.
She sat on the sofa and wrapped us meat, jiaozi.
Because of my strong curiosity, I sometimes see how grandma makes zongzi.
Grandma smiled and said, "why do you always watch me make zongzi?" Do you want to learn? " I nodded yes.
"Then I'll teach you!" Grandma readily agreed.
First, prepare pork, zongzi leaves, soy sauce, chicken powder, salt and glutinous rice.
First, cut the pork into pieces and soak it in soy sauce, chicken powder and salt.
Wash the glutinous rice again until the pork is flooded.
You can keep jiaozi.
I saw grandma first fold the leaves of Zongzi into an unsealed triangle, put glutinous rice and pork on it, and stack them layer by layer.
Then seal the top of the mouth with zongzi leaves, tie it tightly with thread, and you can enter the pot.
Now it's my turn. Because it was the first time to make zongzi, I put too much stuffing and it was squeezed out. I put too little stuffing, the zongzi was flat and the thread was too tight, which broke the leaves of the zongzi.
When I wrapped the second one, I learned the last lesson, wrapped it slowly, and finally wrapped a zongzi that was almost the same as grandma's.
Through this incident, I understand that we should not only pay attention to the results, but also pay attention to the process, because only the process can bring people a kind of happiness.
How to write a 300-word composition when eating zongzi? Eating zongzi today is the Dragon Boat Festival, and we should eat zongzi during the Dragon Boat Festival.
Next, I'll tell you something about Zongzi on the Dragon Boat Festival.
First of all, introduce the origin of eating zongzi on Dragon Boat Festival.
Dragon Boat Festival is a festival left by people to commemorate Qu Yuan.
Qu Yuan is an immortal in ancient China.
He was brilliant, but was killed by a traitor and forced to jump into the river to commit suicide.
In order to prevent his body from being ruined by fish, people go home and throw rice balls into the water. After a long time, the Dragon Boat Festival was formed, and there were zongzi.
There are many nicknames for the Dragon Boat Festival, such as Duanyang Festival, Double Ninth Festival, Zhongyuan Festival, Bathing Orchid Festival, Dragon Boat Festival and jiaozi Festival.
I think everyone likes to eat zongzi.
There are many kinds of zongzi on the market now, including longan zongzi, meat zongzi, crystal zongzi, lotus seed zongzi, candied zongzi, chestnut zongzi, spicy zongzi, sauerkraut zongzi, ham zongzi, salted egg zongzi and barbecued dumplings.
You must be drooling.
There are many ways to make zongzi, and different zongzi are different.
Let me talk about jiaozi's method of red bean paste.
Before making zongzi, you should first prepare the materials, which mainly include: a bag of bean paste, a bowl of glutinous rice and a string of zongzi leaves, most of which are bamboo leaves and reed leaves.
After preparing the materials, we began to enter the process: first, wash the zongye zongsheng and soak it in clear water; Then wash the glutinous rice with clear water, then put it into a pot, and add a proper amount of clear water to cook or steam it; Then the red beans are cooked in the same way, and the cooked beans are stirred into paste, which becomes bean paste; The procedure of wrapping zongzi is as follows: firstly, take out two leaves of zongzi, stack them back to back, then fold them into a triangular spoon, then add 1 spoon of rice, add 1 spoon of bean paste after flattening, then add 1 spoon of rice on them as appropriate, wrap them into a triangular cone, and tie them with a brown rope.
Making zongzi is very skillful. Those that can't be wrapped can't be wrapped with zongzi leaves, and some wrapped zongzi have different sizes.
Jiaozi is wrapped, steamed in a steamer for 20 minutes, or boiled in clear water for 20 minutes before eating.
Today's Dragon Boat Festival night is a special day, that is, the fifth day of the fifth lunar month-Dragon Boat Festival.
When my father came home from work, I quickly said to my parents, "Today is the Dragon Boat Festival. Let's go to Zhujiajiao for a walk! " ! It must be very lively there! "Mom and dad said," good! "... Zhujiajiao is a very famous ancient town. The houses there are different from ordinary houses. The houses there are old and beautiful ... Zhujiajiao on Dragon Boat Festival night is really lively! Walking in the street of Zhujiajiao, I can hardly breathe. It's very crowded here. The streets are crowded with people and brightly lit.
Grandmothers sit next to their shops and make delicious zongzi. Zongzi has many flavors: egg yolk Zongzi, meat Zongzi and bean paste Zongzi ... The old ladies have a pile of green Zongzi leaves on their left and a pot of meat on their right. Grandma picked up a big zongzi leaf, skillfully folded it into a cone, then put in soy sauce glutinous rice, then put in a few pieces of meat, and finally wrapped it quickly.
We bought three zongzi. As I walked, I couldn't wait to tear off the fragrance of Zongzi leaves and drill it into my nose. I took a bite of zongzi, which was fat but not greasy ... delicious! I looked up at the sky, there were colorful flames, red fire, pink like sunset, white like snow … very beautiful.
There are countless little stars twinkling in the sky, just like a pair of blinking eyes, and the shining moon is like a night painting … The night of Dragon Boat Festival is really beautiful! The interesting Dragon Boat Festival today is June 8, the fifth day of the fifth lunar month, also known as Dragon Boat Festival.
Speaking of "Dragon Boat Festival", I know it has several other names! For example, Duanyang Festival, Daughter's Day and Poet's Day.
Do you know their origin? Let me tell you something.
Because this day, the married daughter will come back to visit her parents, so it is named "Daughter's Day". "Poet's Day" is of course to commemorate the patriotic poet Qu Yuan. Do you know now? In the morning, I had breakfast, and my mother and grandmother took me out to play.
Along the way, I skipped ahead with a smile, not to mention how happy I was.
Somehow, I found many people in the street today. They all bought branches and held them in their hands.
I was surprised to ask my mother, only to find that my mother and grandmother were holding a bundle of branches in their hands. I quickly ran over and asked, "Mom, why did you buy branches?" Ah! It smells good! "Mom smiled and said," Silly boy, this is love.
Folium Artemisiae Argyi can drive away mosquitoes and flies and ward off evil spirits! Wouldn't it be nice if we hung moxa sticks on the doors and windows? "I nodded.
At noon, the food in our house is rich and sweet. In addition to home cooking, there are beautiful triangular zongzi, eggs, duck eggs and fragrant ones.
I immediately picked up a bigger zongzi, peeled off its leaves and ate glutinous rice with relish. It tastes great! Grandpa told me that eating zongzi on Dragon Boat Festival is to commemorate the patriotic spirit and lofty personality of the patriotic poet Qu Yuan.
In fact, I already know this, hee hee ... Dragon Boat Festival is really happy and interesting! You can also learn knowledge and increase your knowledge.
It's great to celebrate the Dragon Boat Festival! Happy Dragon Boat Festival Today is the Dragon Boat Festival, a traditional festival in China.
My mother got up early this morning. She went to the vegetable market and bought some zongye, meat, candied dates and glutinous rice.
As soon as my mother came home, she scalded the leaves of Zongzi with boiling water, then put dates, meat and glutinous rice in the pot, poured some soy sauce into the pot, and mixed them together to make stuffing. After these preparations were finished, my mother began to make zongzi.
I saw my mother unhurriedly picked up a few zongzi leaves, formed a cone, then put some stuffing in it, wrapped it with a zongzi leaf, and finally tied it with thread, so that a zongzi was wrapped.
I also make zongzi like my mother.
As soon as the zongzi was wrapped, my mother put it in the pot and cooked it. Soon, the zongzi was cooked. My mother picked up a zongzi, peeled off its leaves and tasted it carefully. Looking at the expression on my mother's face, I couldn't help laughing. My mother was puzzled when she saw it. I smiled when I saw it.
On this day, people not only eat zongzi, but also race dragon boats and insert Ai Qing ... These are the customs to celebrate the Dragon Boat Festival, which is said to commemorate the patriotic hero Qu Yuan.
I had a happy Dragon Boat Festival today.
Dragon Boat Festival in my hometown
Dragon Boat Festival composition 600 words: I eat cakes on the first day of Dragon Boat Festival in my hometown; Eat zongzi the next day; Eat snails in the third day; Holding wormwood on the fourth day; Eat for one day on the fifth day.
Singing this discordant nursery rhyme, we ushered in the Dragon Boat Festival.
Dragon Boat Festival is a traditional festival. Putian has such a discordant nursery rhyme, and the Dragon Boat Festival kicked off on the first day of May.
Since the first day of junior high school, every household has been busy preparing supplies for the Dragon Boat Festival. Although there are not many, the most eye-catching food is the Dragon Boat Festival.
When it comes to Dragon Boat Festival, the first thing that comes to mind is zongzi.
Zongzi is delicate and lovely, salty and sweet.
I'm not interested in meat zongzi, but I have a special liking for glutinous rice zongzi, especially the jujube in it, which is always wrapped by myself at home.
The aroma of glutinous rice is mixed with the fragrance of the leaves of the egg grass, which is refreshing. Take a bite and put it in your mouth. The more you chew, the better it tastes.
Every Dragon Boat Festival, grandma always packs N zongzi for my greedy cat to eat.
There are people shouting everywhere in the street, but the dumplings sold are much smaller than those at home, but they are very expensive, and the dates in the dumplings are not big. It seems that two peanuts are enough.
Sometimes I get greedy, so I buy one in the street to relieve my craving, but there is no such lingering fragrance anymore.
Besides delicious zongzi, wearing new clothes is also a great beauty.
Boil a pot of hot water with five herbs to take a bath, and then put on new clothes, which is particularly refreshing.
Although I still wear clothes that I have worn for n times, the fragrance is irresistible.
Unfortunately, we can't watch the dragon boat race here.
But we soon discovered a new pleasure ―― holding an egg-beating competition.
The eggs of Dragon Boat Festival are no longer used for eating, but for smashing, or harder when colliding with each other, or when bullets are aimed at shooting.
When the broken egg contest came to an end, it was really fun, leaving only scars and a stench on the ground.
During the Dragon Boat Festival, my mother will carefully weave baskets with strings. According to the previous custom, she will weave eight layers. Grandma will take out the three smoothest eggs after cooking them.
Put one at the bottom and peaches at the back.
There are three of each type and six layers are used.
The second floor is a walking tiger, in charge of these things.
Finally, according to what the elders said, they hung it at the door to commemorate Qu Yuan.
She took it down and put it in a box to reunite with her older sister who was born before her.
In the enjoyment of eating one day on the fifth day, the Dragon Boat Festival came to a successful conclusion.
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Please indicate the source? The practice of jiaozi with minced meat