How long will it take to cook zongzi? An introduction to the types of zongzi is attached

Steamed from glutinous rice wrapped in zongye, it is one of the traditional festival foods of the Chinese nation. According to the custom of eating zongzi, every year during the Dragon Boat Festival on the fifth day of the fifth lunar month for thousands of years, Chinese people's families have to soak glutinous rice, wash zongzi leaves and pack zongzi. So how long will it take to cook zongzi? What kinds do you have? Let's take a look at it together with the editor of Nongxun Network.

How long will it take to cook zongzi?

The material in zongzi is glutinous rice, which is not easy to cook. If you cook zongzi in a pressure cooker, it will take about fifteen to twenty minutes, but if you cook in an ordinary pot, it is best to cook for half an hour to three hours or so.

If there are old people and children at home, they can cook for longer, for example, for about three hours, and cook until soft and rotten before giving them food. This makes it easier for them to digest.

Once boiled zongzi can also be boiled twice to heat, but it is best to use steamed zongzi, so that the taste of zongzi will not be lost in the water again, and the taste of zongzi can be maintained as much as possible.

What are the kinds of zongzi?

1. Beijing zongzi

The representative variety of zongzi in the north, Beijing zongzi is large, oblique tetragonal or triangular. At present, most of the glutinous rice dumplings are supplied on the market. In the countryside, we are still used to eating rhubarb rice dumplings. Sticky and fragrant, unique flavor, Beijing zongzi mostly with red dates, bean paste as the filling, a few also use preserved fruit as the filling.

2. Guangdong zongzi

The representative variety of southern zongzi, Guangdong zongzi is the opposite of Beijing zongzi, which is smaller, chic in shape, square on the front and a sharp horn raised at the back, shaped like an awl. Winter leaves are wrapped with glutinous rice, mung beans, salted egg yolks, mushrooms, peanuts, pork and lotus seeds, which are traditionally steamed rice dumplings with rich materials to satisfy the taste.

3. Sichuan zongzi

Sichuan people are addicted to spicy, so rice dumplings are also sweet and spicy. Sichuan spicy rice dumplings have become one of the famous snacks in Sichuan because of their exquisite production and complex technology, and their taste is of course unique. The method of making glutinous rice and red beans is to soak glutinous rice and red beans for 5 to 6 hours, pour water out, add pepper, Sichuan salt, monosodium glutamate and a little bacon, and wrap zongzi leaves into about 60 grams of four-corner rice dumplings. Cooked and eaten, it is spicy and palatable and has a unique flavor.

4. Suzhou zongzi

Suzhou zongzi is a long and thin tetragonal, with fresh meat, jujube paste, bean paste, lard sand and other varieties, with exquisite ingredients, fine production and other features. Such as lard sandwiched zongzi, choose high-quality adzuki beans, boiled and peeled to filter sand, and then add multiple granulated sugar and the right amount of fat to make stuffing, wrapped in a piece of fat, cooked bright and sweet, oily and fragrant.

5. Shandong zongzi

Among the many varieties of rice dumplings, the one with the largest generation and the oldest qualification is Shandong yellow rice dumplings. Choose glutinous rice dumplings wrapped in yellow glutinous rice, sandwiched with red dates, the product has a unique flavor, according to diners' habits, accompanied by white sugar to increase sweetness.

6. Miluo zongzi

Hunan Miluo legend is the birthplace of zongzi, Moluo zongzi has always been famous for its variety and exquisite production. During the International Dragon Boat Festival, there are dozens of traditional and newly developed zongzi, and the use of exquisite vacuum plastic packaging and canned packaging, aseptic hygiene, deeply loved by consumers at home and abroad.

7. Jiaxing fresh meat zongzi

Zhejiang Jiaxing zongzi is famous for its long history in Huaxia. Jiaxing zongzi is rectangular, with fresh meat, bean paste, Babao, chicken dumplings and other varieties. Jiaxing zongzi should push "Wufangzhai" as the most, known as "Jiangnan zongzi king". Its zongzi is unique in terms of material selection, production and cooking. Rice to be high-quality white glutinous rice, meat selected from the hind legs of pigs, zongzi cooked, fat oil into the rice, imported delicious, fat but not greasy.

The above is the introduction of zongzi. There are many kinds of zongzi. In terms of stuffing, there are Beijing jujube dumplings packed with dates in the north, mung beans, pork, bean paste, Babao, ham, mushrooms, egg yolks and other stuffing in the south. Guangdong bacon dumplings and Zhejiang Jiaxing dumplings are represented.

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