Bacon Zongzi

Name: Bacon Zongzi
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece Zongye; 1000g Glutinous rice; 10g baking soda; 400g Pork belly; 12g salt; 2 tbsp Cooking Wine; 3 tablespoons Soy sauce; 1 tbsp Oyster sauce; 1/2 teaspoon black pepper powder; 1/2 teaspoon Five spice powder; Some Cotton thread

by marieanne

4.8 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

Today is the Dragon Boat Festival of the lunar calendar. Eating zongzi is one of the traditional customs of the Chinese people. Zongzi, also known as "horned rice dumplings" and "tube dumplings". It has a long history, and there are many kinds of tricks. On the morning of the Dragon Boat Festival, every family eats rice dumplings to commemorate Qu Yuan. Usually the rice dumplings are wrapped the day before, cooked at night, and eaten in the morning.
The Dragon Boat Festival is the fifth day of the fifth lunar month. According to "Jing Chu Sui Shi Ji" records, because midsummer ascends high, Shunyang is up, May is midsummer, and its first noon is the day of good weather ascending to Shunyang, so the fifth day of May is also called "Duanyang". Festival". In addition, the Dragon Boat Festival is also called "Wu Sun Festival, May Festival, Dragon Boat Festival, Bath Orchid Festival" and so on. The Dragon Boat Festival is a traditional cultural festival popular in China and other countries in the Chinese character culture circle. The Dragon Boat Festival originated in China. It was originally a totem sacrifice festival for the tribes who worshiped the dragon totem in the ancient Baiyue area (the middle and lower reaches of the Yangtze River and the south). Before the Spring and Autumn Period, there were tribes held in the form of dragon boat races on the fifth day of the fifth lunar month. The custom of totem sacrifice. Later, due to the Warring States Period, Chu (now Hubei) poet Qu Yuan committed suicide by bouldering and jumping on the Miluo River on that day. The ruler used Dragon Boat Festival as a festival to commemorate Qu Yuan in order to establish a patriotic label of loyalty to the emperor.
According to the "Biography of Qu Yuan Jia Sheng" in "Historical Records", Qu Yuan was the minister of Chu Huai during the Spring and Autumn Period. He advocated appointing talents, prospering the country and strengthening the army, and urged to unite against the Qin Dynasty. However, he was strongly opposed by the nobleman Zilan and others. Qu Yuan was greeted by dismissal, was expelled from the capital and exiled to the Yuan and Hunan basins. During his exile, he wrote immortal poems such as "Li Sao", "Heaven Questions", and "Nine Songs", which are concerned about the country and the people, which are unique and have far-reaching influence (hence the Dragon Boat Festival is also called the Poet's Day). In 278 B.C., the Qin Army conquered the capital of Chu. Qu Yuan saw his motherland being invaded, and his heart was cut, but he still couldn't bear to abandon his motherland. On May 5th, after writing his masterpiece "Huaisha", he cast a stone and cast Miluo River to death, with his own life. Compose a magnificent patriotic movement.
Legend has it that after Qu Yuan's death, the people of Chu State were so sad that they flocked to the Miluo River to pay tribute to Qu Yuan. The fishermen rowed boats to salvage his real body back and forth on the river. A fisherman took out the rice balls, eggs and other food prepared for Qu Yuan and threw them into the river "plop and plop", saying that he would eat the fish, lobsters and crabs, so he would not bite the doctor's body. People followed suit after seeing it. An old doctor brought a jar of realgar wine and poured it into the river, saying that he wanted the medicine to stun the dragon water beast, so as not to hurt Dr. Qu. Later, because they were afraid that the rice balls would be eaten by the dragon, people came up with the idea of wrapping rice with neem leaves and wrapping colored silk around them to develop into zongzi.
After that, on the fifth day of May every year, there will be customs of dragon boat racing, eating rice dumplings, and drinking realgar wine; in order to commemorate the patriotic poet Qu Yuan. Since then, Qu Yuan has been famous for many generations, and his patriotic spirit has spread to all parts of China. There are also sayings in some areas to commemorate Wu Zixu and Cao E.
The Dragon Boat Festival, the Spring Festival, the Ching Ming Festival, and the Mid-Autumn Festival are also known as the four traditional festivals of the Chinese Han people.
Since ancient times, Dragon Boat Festival has had festivals such as dragon boating and eating rice dumplings. Since 2008, the Dragon Boat Festival has been listed as a national legal holiday. In May 2006, the State Council included it in the first batch of national intangible cultural heritage lists; in September 2009, UNESCO formally reviewed and approved China’s Dragon Boat Festival to be included in the world’s intangible cultural heritage, becoming China’s first selection of the world’s intangible cultural heritage. Intangible cultural heritage festival.
Eating zongzi, dragon boat racing, and drinking realgar wine during the Dragon Boat Festival have become common behaviors among Chinese people.
Bao Zongzi is mainly made of tender reed leaves or ruo leaves that are abundant in river ponds. Ruoye, commonly known as zongye, grows in the vast mountains and ridges. It has a well-developed root system and strong vitality. It is not only a good vegetation for water and soil protection, but also an inexhaustible wealth. It is a "green bank" for the people in the mountains. ". It can be used not only to wrap rice dumplings, but also to package other foods and table decorations and food foils, and can also be used to weave utensils, make lunch boxes and cut into various shapes. Zong leaves are naturally grown, without any poison or pollution, and can be harvested year after year, harvested in seasons, and used as food packaging, with no pollution and use of "disposable". Therefore, it is called "natural green food" by today's nutritionists. Zongye extract is rich in Zongye polysaccharides, Zongye flavonoids, organic zinc, selenium, iodine, calcium, magnesium, iron, multiple vitamins and amino acids and other nearly 40 functional factors. It has long been recorded in "Compendium of Materia Medica" that Zongye has the effects of clearing heat and stopping bleeding, detoxifying and reducing swelling, and curing vomiting, bleeding, urination, and carbuncle. The "Chinese Medicine Dictionary" also introduces these effects of rice dumpling leaves. In recent years, studies have proved that the polysaccharides in chopsticks leaves also have anti-cancer effects.
The traditional form of zongzi is triangular. It is generally named after the inner crumb. The rice dumpling is called rice dumpling, the rice mixed with red beans is called small bean dumplings, and the red dates are called jujube dumplings, which are collectively called glutinous rice dumplings. The homonym of Zao Zong is "Morning Zong", so the people who eat Zao Zong are the most. Children who intend to read can get the top spot in the early. In the past, scholars had to eat jujube rice dumplings in the morning on the day they took the imperial examinations. Today, on the morning of entrance examination days for middle schools and universities, parents also have jujube rice dumplings for test takers.
Bacon Zongzi is a famous snack of Han nationality in Jiangnan area. The bacon dumplings I packaged today are not very good because it is the first package, but the smell is rich and fragrant, oily and delicious, it is really delicious. Those who like meat and salty rice dumplings can try it! "

Bacon Zongzi

1. Prepare ingredients: glutinous rice, peeled pork belly, zong leaves, baking soda

2. Wash the glutinous rice twice with clean water, decanter the water, add fresh water to soak the glutinous rice more than 3 cm, and soak the glutinous rice overnight

3. Cut pork belly into small pieces

4. Put the cut pork belly into the container, add the seasoning (add all the ingredients except water and cotton thread in the auxiliary materials, and only put 2 grams of salt)

5. Grab well and marinate in advance for one night, and put in the refrigerator to marinate in hot weather

6. Brush the zong leaves one by one with a small brush, then boil in the water for 5 minutes, remove and set aside

7. Drain the soaked glutinous rice and set aside

8. Put baking soda into a bowl, add a little water to melt into soda water

9. Pour the drained glutinous rice into the soaking rice bowl, add soda water and 10 grams of salt

10. Mix well and let stand for half an hour

11. Take a piece of zongye and roll it into a cone shape (for narrower blades, use two overlapped and slightly staggered to increase the width of the blade). Note that the tip should be tightly closed to prevent leakage of rice.

12. Use a small spoon to scoop 1 tablespoon of glutinous rice into the cone-shaped tube and poke a bucket with chopsticks to make the rice grains in the dumplings firmer

13. Add a piece of marinated bacon

14. Cover with a layer of glutinous rice and fill it with ninety points.

15. Hold the cone in the tiger’s mouth with your left hand, flatten the upper layer of glutinous rice with your fingers with your right hand, then fold the excess leaves to wrap the rice, then pinch both sides of the leaves with your hands, and then the end of the zong leaves will face one side. Fold it and tie it with cotton thread

16. Put the wrapped zongzi into an electric pressure cooker, add water to be parallel to the zongzi or about 1 cm after submerging the zongzi

17. Close the lid tightly, press the tendon button (the system will automatically display 40 minutes) after turning on the power to start cooking rice dumplings. When the pressure cooker emits a "drip" prompt, it indicates that the time is up and the dumplings have been cooked. You can cut off the power, continue to simmer for half an hour, then open the lid and take it out, or you can simmer for a few hours until the rice dumplings are cold before serving

18. Let the zongzi cool and peel off the zongzi leaves before eating

Tips:
1. The glutinous rice should be swelled about 10 hours in advance;
2. The meat should be marinated in advance, at least 2 hours, if you like meat, you can put a few more pieces of meat in each zongzi;
3. Scoop a spoonful of glutinous rice into the zong leaves, poke them with chopsticks, and press them slightly, so that the wrapped zongzi is firmer and more beautiful;
4. The cooked zongzi can't be eaten at one time, you can put it in the freezer layer of the refrigerator for storage, and heat it in a steamer when you eat it. If you use an ordinary pot to cook the zongzi, the time should be appropriately extended, about 4 hours;
5. There are many ways to make zongzi, you can make brown, square brown, triangular zong, tower-shaped zong, cone-shaped zong and so on according to your own preferences, the key is to not expose the rice;
6. The pressure cooker can only be filled with water for 8 minutes. If the dumplings cannot be cooked in one pot, they can be cooked in two pots. I wrapped 24 rice dumplings with 1000 grams of rice, which was just enough to cook in a pot.
7. The main raw material of zongzi is glutinous rice. From the perspective of Chinese medicine, its nature and taste are sweet and warm, and it has the effects of invigorating the spleen, warming the stomach, and invigorating the middle and replenishing qi. "Compendium of Materia Medica" states that glutinous rice can "warm the spleen and stomach, relieve cold and diarrhea, reduce stool, collect spontaneous sweating, and cause acne." After the awn seed, the weather becomes increasingly hot, the blood flow on the body surface increases, and the gastrointestinal function gradually declines. The bitter summer is weight-loss, and eating glutinous rice dumplings during the Dragon Boat Festival can just improve this problem.
8. Glutinous rice contains high-quality starch, B vitamins, unsaturated fatty acids, cellulose and other nutrients. But glutinous rice contains less protein, and is very deficient in lysine, tryptophan, vitamin A, vitamin C and vitamin D. The calcium content is high but it is not easily absorbed by the body. So wrap glutinous rice with fillings to make zongzi, and eat them together to avoid nutritional incompleteness.
9. Zongzi is naturally healthy and nutritious, but because of its high calorie and high viscosity of glutinous rice, it is not easy to digest. The elderly, children and people with poor digestion should not be greedy, so as not to affect the gastrointestinal and normal diet; and patients with cardiovascular diseases, People with "three highs", diabetics, and gastrointestinal patients must eat rice dumplings with caution or even fast. Even people with a healthy stomach should not eat zongzi early in the morning or two hours before going to bed at night, otherwise the glutinous rice will stay in the stomach for too long and not digest. You should try to eat it at noon and afternoon, and follow the principle of “eating less The principle of "multiple meals" is one to two at a time. While eating zongzi, with vegetables and fruits can increase the intake of fiber, help intestinal and stomach peristalsis, and avoid symptoms such as bloating and diarrhea caused by eating zongzi. This combination of diet is not only nutritionally balanced, but can also have a relaxed, stomach-free Dragon Boat Festival.