Small Zongzi and Cool Brown [Guangxi Pingxiang Specialty]

What are small Zongzi and cool brown? Authentic Guangxi Pingxiang specialty: small Zongzi and cool brown? This article is a special article that introduces in detail the special products of Pingxiang in Guangxi -- small Zongzi and cool brown. It was compiled by the editorial team of the China Specialty Website after consulting and collecting relevant information about small Zongzi and cool brown. The full text takes about 6 minutes to read, mainly including the basic introduction of small Zongzi and cool brown, and what nutritional value are small Zongzi and cool brown? What are the characteristics of small Zongzi and cool brown? How did the history of "Little Zongzi" and "Cool Brown" come into being? How to make small Zongzi and cool brown, how to taste small Zongzi and cool brown, etc.

Basic Introduction to Small Zongzi and Cool Brown

As a kind of food, Small Zongzi and Cool Brown are distributed in many places in southern China, with different practices and flavors. So far, it is still impossible to confirm the nutritional value of small Zongzi and cool brown rice dumplings, the original birthplace of this delicacy? Lotus leaves have a fragrant aroma and can lower blood pressure and promote diuresis; Fake yellow pear leaves have the effects of dispelling external sensations and cooling, while bamboo leaves can clear heat and relieve summer heat. Glutinous rice contains protein, fat, sugar, calcium, phosphorus, iron, vitamin B1, vitamin B2, niacin, starch, etc. It is rich in nutrition, and is a warm and strong food. It has the effects of tonifying the middle and qi, strengthening the spleen and stomach, and stopping sweating. It has certain alleviating effects on spleen and stomach deficiency, poor appetite, abdominal distention and diarrhea. What are the characteristics of small Zongzi and cool brown products? Sweet and delicious, with a sweetness that is not greasy, and characterized by softness, smoothness, toughness, and refreshment.

How did the history of small Zongzi and cool brown rice dumplings come into being?

The custom of eating Zongzi at the Dragon Boat Festival, together with Yuanxiao (Filled round balls made of glutinous rice-flour for Lantern Festival) in the first month and moon cakes in the Mid Autumn Festival, is known as China's three seasonal foods.

Cool zongzi is an indispensable traditional food for Guangxi people to celebrate the Loong Boat Festival. The Loong Boat Festival and the traditional custom of eating cool zongzi dates back to the Zhou Dynasty. At that time, people regarded the fifth day of the fifth lunar month as a "bad day", that is, a bad day, which means that the arrival of hot summer brings more diseases and pests. In order to prevent these calamities from happening, the common people designate this day as an "evil day" and carry out activities such as pest control and disease elimination on this day. From this, the earliest Loong Boat Festival appeared. In the Warring States period, on the fifth day of the fifth lunar month, Qu Yuan, a Chu official and patriotic poet, heard the news of the Qin army's attack on the capital city of Chu and was filled with grief and anger. He resolutely threw a stone into the Miluo River and sacrificed his life for the country. People along the river have led boats to race to salvage, and put Zongzi into the river to prevent fish and shrimp from eating his body, so Zongzi appeared. As the fifth day of the fifth lunar month is extremely hot, and it is an "evil day", eating Zongzi made of glutinous rice is easy to catch fire, so there is a method of making small Zongzi and cool brown rice dumplings to reduce fire. Preparation:

1. Select cool brown rice wrapped with large grains of pure fragrant glutinous rice

2. Use bamboo leaves/fresh Ruo leaves to wrap the leaves of cool zongzi, wash them, scald them with boiling water, and dry them in the air for standby.>

When making fragrant and glutinous cold dumplings, first soak the big and pure fragrant and glutinous rice in clean water, add appropriate amount of concentrated alkaline water, mix it well, soak it for 10 hours, remove it and then rinse it twice, put it in a bamboo dustpan, drain it, wrap it with bamboo leaves into small triangular or long strip Zongzi, bundle it, and boil it in a pot for three or four hours.

Production procedure:

When making fragrant glutinous rice dumplings, first soak the big and pure fragrant glutinous rice in clean water, add a proper amount of concentrated alkaline water, mix it well, soak it for 10 hours, remove it, rinse it twice, put it in a bamboo dustpan, drain it, wrap it with bamboo leaves into small Zongzi in triangle or long strip shape, bundle it, put it in a pot and boil it for three or four hours.

Peel off the bamboo leaves after cooling, and the cool rice dumplings are crystal clear, golden yellow, and full of fragrance

Tasting of small Zongzi and cool brown rice dumplings

For eating cold rice dumplings, you can first place them in the refrigerator and refrigerate them, cut them into small pieces, put them into a bowl, and dip them directly in honey or sugar.

Alternatively, put honey into a bowl and mix it with water. Soak the cut brown in water and consume.