Horn-shaped zongzi

Horn-shaped zongzi

　　　Also known as ox-head zongzi (i.e., triangular zongzi, also called horn-shaped zongzi, which is the most common type). Horn-shaped zongzi are named for their resemblance to ox horns. Wrapping zongzi is a major custom during the Dragon Boat Festival. Zongzi were historically called "jiao shu" (horned millet), and it was once believed they were made in honor of Qu Yuan. Nowadays, they have become a seasonal delicacy for the festival.

　　Ingredients:

　　Glutinous rice (fresh rice is best), fillings, salt, roasted seaweed sheets (rectangular).

　　Preparation:

　　1. Cook the glutinous rice as you would normal rice; for the filling, choose some cooked ingredients based on your taste, chop what needs chopping, and mix well.

　　2. Let the freshly cooked glutinous rice sit for about 15 minutes. Then, depending on how much your family will eat, place an appropriate amount of hot glutinous rice in a slightly larger container and stir it with a spoon to cool it down.

　　Steps:

　　1. Wash and slightly moisten your hands, then place a bowl-sized portion of rice in the palm of your left hand and press it down slightly. Put the prepared filling in the center.

　　2. Gather the rice toward the center to form a ball shape.

　　3. Slightly bend your left hand and shape it like a mountain, then gently press and squeeze the rice ball to form a triangular shape. Flip the rice ball several times to slowly press it into a tetrahedron.

　　4. Press the sides inward slightly with your fingers, letting the two rounded sides bulge out so the rice ball forms five flat surfaces.

　　5. Place the formed rice ball on a plate, then wet your hands and rub on a little salt.

　　6. Reshape the rice ball again to let the salt from your hands blend into it.

　　7. Place the finished rice ball on a piece of seaweed and press it slightly so the seaweed sticks to the rice ball. Then, lift the two sides of the seaweed to wrap up the triangular rice ball.

　　Tips:

　　1. Choosing zongzi leaves: People in Guangzhou often use indocalamus leaves for wrapping zongzi—choose ones that are smooth, soft, and tough. In Shantou, people mostly use bamboo leaves, which give the zongzi a fresh bamboo aroma, but they need to be boiled until soft first. Places like Shanghai use indocalamus leaves picked in the peak summer heat from Huangshan, Anhui, which have a special refreshing aroma, commonly referred to as "Huizhou Summer Indocalamus."

　　2. Seasoning the filling: For fresh meat zongzi, marinate fresh pork with a bit of MSG, sugar, wine, salt, and light soy sauce, and knead repeatedly until the seasonings penetrate the pork before wrapping.

　　3. Tying the zongzi: Red bean paste zongzi should not be tied too tightly to prevent rice grains from squeezing into the paste. If not fully cooked, it may end up half-raw. For meat zongzi, if fatty pork is used, do not tie too tightly—just moderately snug. If lean pork is used, tie it tightly, because lean pork will shrink as it cooks, and the fat juices in the filling may leak into the water, preventing the zongzi from staying juicy and tender.

　　4. Cooking the zongzi: Be sure the water is boiling before adding the zongzi. The water should cover the zongzi completely, and once it comes to a boil again, cook over high heat for about three hours.

　　Note: Alkaline water zongzi should not be boiled together with other types of zongzi. Once cooked, remove them while still hot. When eating, unwrap the zongzi leaves—the fragrance will be overwhelming. The zongzi will be rich yet not greasy, sticky yet soft, perfectly balanced between salty and sweet, tender and delicious, making it top-quality.