Recipe
Ingredients: For 12 Savoury Zongzi:
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For 12 Sweet Zongzi:
For Wrapping:
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Method: Making the Savoury Filling:
Making the Sweet Filling:
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To Cook:
To Serve:
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Story:
It is said that after the death of Qu Yuan, people threw rice dumplings wrapped in bamboo leaves into the river to keep the fish and shrimp away from his body. Gradually, it has become a tradition to eat zongzi on the 5th of May of the Chinese lunar calendar in honour of his patriotism. Today, people usually use reed or bamboo leaves as the wrapping for zongzi, and use meat, bean paste, Chinese dates or walnuts as the stuffing. Some regions have an even greater diversity. People often try making new varieties of zongzi stuffed with different ingredients like tea, egg, salad, fruit, and so on. In China, it remains one of the most popular traditional foods. (http://resources.echineselearning.com/general/general-chinese-1451.html) |
菜譜
原料: 12 個鹹糉子:
做法: 準備鹹餡料: |
12 個甜糉子:
包紮材料:
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準備甜餡料:
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煮糉子:
上桌:
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故事:
為什麼後來又用艾葉或葦葉、荷葉包糉子呢?《初學記》中有這樣的記載:漢代建武年間,長沙人晚間夢見一人,自稱是三閭大夫(屈原的官名),對他說:“你們祭祀的東西,都被江中的蛟龍偷去了,以後可用艾葉包住,將五色絲線捆好,蛟龍最怕這兩樣東西。” 於是,人們便以菰葉裹黍,做成角黍,世代相傳,並逐漸發展成為我國的端午節食品。 清代乾隆皇帝,端午節在宮中吃了九子糉後,龍顏大喜,讚不絕口,欣然賦詩曰:“四時花竞巧,九子糉爭新。” 九子糉是糉子的一種,即為九隻糉子連成一串,有大有小,大的在上,小的在下,形狀各異,非常好看,並且用九種顏色的絲線紮成,五彩繽紛。九子糉大多是作為饋贈親友的禮物,如母親送給出嫁的女兒、婆婆送給新婚兒媳等。因為 “糉子” 諧音 “中子” ,民間有吃了糉子能得兒子的說法。清代詩人吳曼雲也寫有一首讚美九子糉的詩:“裹就連筒米宿春,九子彩縷紮重重,青菰褪盡雲膚白,笑說廚娘藕複松。” 糉子不僅形狀很多,品種各異,而且各地的風味也各不相同,主要有甜、鹹兩種。甜味有白水糉、赤豆糉、蠶豆糉、棗子糉、玫瑰糉、瓜仁糉、豆沙豬油糉、棗泥豬油糉等。鹹味有豬肉糉、火腿糉、香腸糉、蝦仁糉、肉丁糉等,但以豬肉糉較多。另外還有南國風味的什錦糉、豆蓉糉、冬菇糉,一頭甜一頭鹹、一糉兩味的 “雙拼糉” 等。這些糉子均以佐料的不同味道,使得糉子家族異彩紛呈。
由於飲食文化的傳播,早在古代時,我國製作糉子的技術就傳到了國外,因而世界上許多國家也都有吃糉子的習俗: 秘魯 緬甸 日本 馬來西亞 菲律賓
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