漲姿勢| 歪果仁強勢圍觀端午節，還出了包粽子指南/口味測評帖？！

天下 05-31

本文來自 21世紀英文報，並已獲得轉載授權。

其他公眾號轉載請聯繫21世紀英文報

一年一度的端（粽）午（子）節又到啦~不知道各位小夥伴今天起床後想到的第一件事，是不是就是吃粽子呢？

那麼，一個終極問題來了：

你，是甜粽黨還是咸粽黨？

咳咳，本君知道，不論是軟糯的甜粽還是鮮香的咸粽，你們都對粽子這一美味愛的深沉。而粽子的美名，也早已漂洋過海，傳到歪果仁的耳朵里去了……

而外國美食博客The Woks of Life（wok，就是咱們的炒鍋的意思~）更是連著兩年偷偷圍觀了咱們的端午節，不光學到了怎麼包粽子，還對幾種常見口味的粽子進行了測評！

辣么，粽子在歪果仁視角下，究竟是什麼樣的一種存在呢？

The Woks of Life 的博主給出了這樣的解釋：

It』s basically a Chinese version of a

tamale

: rice wrapped inside a leaf, then boiled in water until it』s cooked through and softened. They can be made savory or sweet, and everyone has their favorite flavors.

「粽子其實就是中國版的

墨西哥玉米粽

：將米包裹在葉子里，然後水煮至熟透變軟。它們可以是鹹的或是甜的（←歪果仁看來也知道甜咸之爭呢），每個人都有自己最喜歡的口味。」

本君搜了一下這位博主所說的墨西哥玉米粽，長這樣↓↓↓

（不得不說還是有種謎の相似的畫風，只是，玉米味的粽子，究竟會是什麼口感啊……）

單單是品嘗粽子並不過癮，於是這位外國博主還研究出了包粽子的方法……

歪果仁為你解說包粽子

在這裡，這位博主最終選擇了包咸粽。不過甜粽黨們也別傷心，自己包粽子的時候把下面這些內容換成棗泥豆沙，大概（？）成品也是一樣的……

Step One：材料準備階段

First, soak the leaves overnight. The next day, wash and rinse each leaf front and back, keeping them in a large bowl or tub of water until wrapping time so they don』t dry out.

首先，將葉子泡上一晚。翌日將葉子兩面都清洗乾淨，將它們放在一個裝滿水的大碗/盆里，這樣在包粽子的時候，粽葉不會變干。

Soak the

sweet rice

overnight. The next day, drain completely in a colander. Mix the soaked, uncooked rice with light soy sauce and salt in a large bowl and set aside.

將

糯米

也泡上一整夜，第二天將水分瀝干。在泡過的生糯米中加入一點醬油和鹽，放在大碗中靜置。

Soak the peanuts overnight. The next day, boil for 5 minutes, drain, and set aside.

花生也需泡上一夜，第二天用滾水煮5分鐘後，瀝干靜置。

然後就來到了

關鍵的準備五花肉

這一步：

In a bowl, toss the

pork belly

with the

light soy sauce, sugar, shaoxing wine, salt, and white pepper

. Marinade overnight. The goal of this step is to make the pork belly slightly too salty, because the rice will absorb the excess salt, giving the zongzi its distinctive savory, umami flavor.

將

五花肉

與

生抽、糖、紹興酒、鹽以及白鬍椒

放在一個大碗中混合，並腌制過夜。這一步的目的是令五花肉微微過咸，因為米飯將會吸收多於的鹽分，令粽子有一種獨特的咸香口味。

Heat the oil in a wok over medium heat. Cook the pork belly for a few minutes before adding the water. Cover the wok with the lid, and cook for 5-10 minutes until the liquid is gone. Remove from the wok and let cool.

用中火加熱鍋中的油。翻炒五花肉幾分鐘後加水。蓋上鍋蓋5-10分鐘，直至水分被完全蒸發。最後拿掉鍋蓋，令五花肉慢慢冷卻。

Cut the

egg yolks

in half. Cut the

Chinese sausages

into equal pieces. Set aside in separate bowls.

最後把

鹹蛋黃

、

臘腸

等配料切好，準備階段就完成了~

Step Two: 包粽子（←最難的一步來了！）

You must use

kitchen shears

to cut away at least half an inch off the bottom of every leaf where the leaf stem is since can easily puncture your precious zongzi while wrapping.

首先，你需要把粽葉底部剪掉至少半英寸（←大概就是1-2厘米的樣子），因為在包粽子時，尖銳的葉莖很容易就把粽子給戳穿了。

Start by layering a couple leaves together and folding up the bottom to create a cone.

將粽葉層層疊放，併疊出一個小小的圓錐體↓↓↓

Fill with a little rice on the bottom, along with your egg yolk, peanuts, pork belly, and Chinese sausage.

將一小部分糯米塞入底部，再放上鹹蛋黃、花生、五花肉以及臘腸↓↓↓

Top with a bit more rice.

然後再鋪上一層米。

Fold the two sides into the middle lengthwise, cupping your hands at the bottom of the cone so it doesn』t fall apart.

將兩邊的粽葉疊至中間，手握住粽子底部，這樣包的時候不會散架~

Pinch the leaves at the top so you get a tight seal.

捏緊上部的粽葉，將粽子包緊。

Fold the leaves down…

把上部的葉子折下來。

And tie the zongzi securely. Just get it tightly sealed. Cut off the excess on the leaves with your trusty kitchen shears.

用繩子把粽子捆緊，並把粽葉過長的部分用剪刀剪掉。

然後，你就會get一個可愛的小粽子啦~

Step Three: 煮粽子（需要的就是耐心！）

不要以為煮粽子這步很簡單，其實也很費功夫呢！

Get a medium-sized pot and neatly nest the zongzi inside, avoiding large gaps. Put a large plate directly on top of the zongzi to weigh them down. Fill the pot with cold water, until the zongzi are submerged. Place the pot on the stove over medium high heat. Once the water boils, turn the heat to low/medium-low, and let it simmer for at least 7-8 hours.

準備一口中等大小的鍋，將粽子整齊地碼放在裡面，粽子間不要有太大間隙。把一個大盤子扣在粽子上將其壓下。然後將鍋灌滿涼水，直至沒過粽子。用中高火加熱鍋子。水滾後，將火調至低/中低火，文火慢燉7-8小時。

You must check the pot fairly often to make sure the zongzi are always submerged in water. Only add boiling water to adjust the water level—do not add room temperature or cold water. Keep a kettle of hot water on the stove so that you』re prepared throughout the 7-8 hour cooking time.

你需要時刻關注鍋里的狀況，確保鍋中的水總是沒過粽子。往鍋里加水時只能加開水 —— 千萬不要加常溫下的水或是冷水。在7-8個小時的烹飪過程中，在爐子上時刻準備好一壺熱水吧。

Once the 7-8 hours is up, eat the zongzi while they』re hot! Sweet zongzi can be enjoyed at room temperature, but savory zongzi are really the best when they』re steamy and delicious.

7-8個小時後，你就能吃到熱乎乎的粽子啦！雖然甜粽可以常溫下食用，但咸粽果斷還是熱著吃更美味喔！

（港真，能等上7、8個小時，這位博主對粽子也是真愛了）

這樣看起來還真的是有模有樣呢，感興趣的咸粽黨們不妨試試這個法子，看看做出來的是否正宗美味~

當然，這位博主也深知沒有吃過甜粽的人生不夠完整，於是人家還專門跑去了上海著名的南京路，買了各種口味的粽子進行試吃測評！

好的，檢驗美味的時刻到了~

一號粽子

廣式粽子

The first Zongzi we opened is

Cantonese style

and has a distinctive white color, since soy sauce is not used to season the rice.

博主打開的第一個粽子是

廣式粽子

，看起來白白的，應該沒有加醬油調味。

Basic seasoned pork belly is the only ingredient in this zongzi rice dumpling, but there are many ingredients that are frequently used in homemade versions. This was basic but delicious!

給粽子「開膛破肚」後發現，裡面只有基本款的調味五花肉，但如果是自家包的粽子應該會有更多材料。不過，雖然是基本款，但依然很好吃！

二號粽子

江浙粽子

Notice this next Zongzi is darker in color and is more typical of what you see in Shanghai. The people of Shanghai love their soy sauce, and incorporate it into most of their dishes. Zongzi is no exception, as the rice in this version is flavored and darkened by soy sauce.

第二個粽子看起來顏色更深點，是那種在上海更常見的粽子。上海人很愛醬油，在大部分菜里都喜歡加點醬油調味。粽子也不例外，這款粽子里的米飯就經由醬油調味上色~

博主表示，家人們都更喜歡二號粽子~

三號粽子

蛋黃粽

The next version of rice dumplings we tried contained a salted duck egg, which is a luxurious addition. The salted duck eggs in this Zongzi were really fresh, high-quality, and bursting with flavor.

三號粽子是豪華升級版的粽子，裡面有個鹹蛋黃。粽子里的鴨蛋黃新鮮、優質、口味豐富（←聽著就好想吃啊……）

四號粽子

豆沙粽

Sweet Red bean paste

is also a favorite of the Shanghainese, who are generally known to have a sweet tooth. The sweet red bean paste and sticky rice complement each other and go together nicely.

豆沙

粽

也是上海人的最愛之一，他們本身也好甜口。甜甜的紅豆沙和軟糯的米飯相得益彰，搭配得恰到好處（←不說了豆沙粽請給我來一打）

五號粽子

鹼水粽

（這個粽子，看起來有點神秘……）

Lye water

sticky rice dumplings, or Gangsui Zongzi

are quite hard to find these days. We were told that they have gone a bit out of style and are not very popular––to the point where much of the younger generation have never tried them. This is actually not surprising, since Gansui Zongzi are more common in Guangdong and Hong Kong.

如今，

鹼水粽

可並不好找。我們聽說它們已經有些過時，並不太受歡迎 —— 許多年輕一代都沒吃過這種粽子。事實上這也並不令人感到意外，因為鹼水粽在廣東和香港一帶更常見~

所以，鹼水粽長這樣↓↓↓

Gansui zongzi have the color of transparent yellow jade stone and have a mild flavor. It is a bit of an acquired taste that is very much dependent upon honey or other syrups for sweetness.

鹼水粽帶有一種透明玉石的黃色色澤，口味清淡。慣用吃法是蘸著甜甜的蜂蜜或是其他糖漿吃。