Purple potato and corn dumplings, give some color to Zongzi

2024-04-06 01:40:54 321

Zongzi, a traditional festival food of the Han nationality on the Dragon Boat Festival, is steamed from glutinous rice wrapped in zongzi leaves. Legend has been passed down in memory of Qu Yuan and is the most culturally profound traditional food in Chinese history. At the beginning of May every year, Chinese people soak glutinous rice, wash zong leaves, and make Zongzi. The rice used in Zongzi is "as white as jade", and its shape is conical and rhombic. The Japanese literature records "Zongzi of the Tang Dynasty". During the Song Dynasty, there was already "preserved rice dumplings", which means that fruits were added to the rice dumplings. The poet Su Dongpo once said, "I see yangmei in the zongzi.". At this time, there were advertisements made with Zongzi stacked into pavilions and wooden carts, indicating that eating Zongzi was very fashionable in the Song Dynasty. There are many kinds of Zongzi additives, such as bean paste, pork, pine nuts, red dates, etc< Br>

Details of ingredients

Technique

difficultybeginner
workmanshipcook
tasteOriginal flavor
timeThree hours

Steps to make Purple potato and corn dumplings, give some color to Zongzi

1. Soak the zongzi leaves in water in advance, and soak the glutinous rice for 2 hours in advance.
2. Add corn kernels to the glutinous rice, stir well and set aside.
3. Steam purple potatoes and mash them into purple mash for later use.
4. Take 2 pieces of zongzi leaves and roll them into a tube.
5. Add some glutinous rice and compact it.
6. Place a piece of purple potato puree and compact it.
7. Lay another layer of glutinous rice on the top.
8. Wrap it tightly with a rope and cook for 2 hours.