How to make zongzi, how to make zongzi

The materials and steps for making zongzi are introduced as follows:Ingredients: 1. Glutinous rice, bacon, mung beans, small red beans, light soy sauce, brown sugar, and salt.

2. Zongzi leaves, palm leaves (can be replaced by cotton rope).

Method: 1. Tear off the stems on each leaf of the palm cotyledons, boil them in boiling water for a few minutes, then remove them and tear them into thin strips for rope; Wash and drain the dumpling leaves, glutinous rice, small red beans and mung beans, and cut the bacon into small pieces. Put the light soy sauce, small red beans, mung beans, bacon and salt into the glutinous rice and mix well.

2. Take a dumpling leaf, roll it into a funnel shape, put in glutinous rice, plug it with chopsticks, cover the right dumpling leaf tightly to the left with your right hand, press it tightly with your left thumb, and then cover the back dumpling leaf with your right hand, and then press it tightly with your left thumb, pinch the top of the zongzi with the thumb and index finger of the right hand in an inverted "eight" shape to make it an inverted triangle, copy the tip of the leaf to the right with your right hand, then hold it tightly with your left hand, take a palm leaf, bite one end with your teeth, and grasp the other end with your right hand. Wrap back from the top surface of the zongzi, stretch the palm of the left hand when winding, the palm leaf rope sticks to the palm of the hand through about half of the back of the zongzi, winds around the top of the zongzi, and then wraps around the left hand to press the palm leaf rope without moving, binds it with the right hand with one hand, prunes the palm leaf rope that grows out, and wraps it into a triangular zongzi.

3. Put them in a pressure cooker over medium heat, then change to low heat and cook for more than an hour and a half, turn off the heat and let them stuff inside.

4. Take out the zongzi after the pressure cooker cools.

The recipe for zongzi is as follows:

Ingredients】 Zongye leaves.

3 catties, 10 catties of glutinous rice, 4 catties of jujubes, fine line.

1. We put it in clean water to rinse it, then add an appropriate amount of water to the wok and boil over high heat, after the water boils, we will put the prepared dumpling leaves and straw rope into it and cook for an hour. Let cool. If you don't have a straw rope, you can use cotton thread.

2. Soak glutinous rice in advance and soak overnight.

3. The shape of the zongzi is arbitrary, the key point is that the sharp corners do not leak rice, the triangle, the four corners, and the octagonal are all arbitrary, the jujube is placed in the middle, and the two ends are filled with rice, so that the cooked zongzi is easy to cook, and it is wrapped with a cotton rope or straw rope, and it is not loose. Note here that jujubes also need to be soaked in water in advance.

4. After they are wrapped, boil them on the fire, put the zongzi into the pot, neatly arrange them one by one, and then put them into the grate.

Pressing stones, and if there are no stones, you can fill their basins or bowls with water, and press heavy objects on them to prevent the rope loose rice from leaking out. Pour water into the pot and cover the rice dumplings. After boiling, simmer for 3 hours, adding water in the middle to prevent the pan from drying out. Cover the pot.

<> zongzi is delicious, but because zongzi is made of glutinous rice, it has high viscosity and is not easy to digest, so don't eat more, 2 or 3 at a time is fine.

The production method of zongzi is as bad as the socks:Material preparation: round glutinous rice, kidney beans, red beans, dates, fresh corn, mung beans, sugar, dumpling leaves, dates, rope and so on.

1. After soaking the round glutinous rice in water for 2 hours, remove the water control and set aside, pour the kidney beans, red beans, dates, fresh corn and mung beans into the glutinous rice paper, then add an appropriate amount of sugar, and stir well.

2. Blanch the washed dumpling leaves in boiling water, rinse them with cold water for 2 minutes.

3. Take a dumpling leaf and twist it into a funnel shape, with the smooth side inside.

4. Put in the adjusted eight-treasure filling, put a candied date in the middle, and press it with a spoon to flatten it.

5. Cover the top dumpling leaves and wrap them tightly with a rope.

The steps to make zongzi are as follows:

Ingredients: pork belly (peeled), glutinous rice, rice dumpling leaves, salt, sugar, light soy sauce, rice wine, oyster sauce, camellia oil, thread, scissors, salad oil (corn oil), etc.

1. Let the dumpling leaves boil in water for 10 minutes, and then wash them.

2. After soaking the glutinous rice, put 3 tablespoons of salt, sugar, light soy sauce, rice wine, an appropriate amount of oyster sauce, a small bowl of salad oil (corn oil), and stir well. You can taste the rice with your tongue, and it will become a little lighter after cooking, and if it is too light, it will not taste good with a rolling beam, so it should be a little salty.

3. Marinate the pork belly.

4. Prepare the thread and scissors for tying the zongzi.

5. Cut off a little bit of the tip of the lower end of the dumpling leaf, fold it into the inner corner from the right side to the top, and wrap a small fillet out.

6. Put some rice and then meat.

7. Cover it with rice and compact it flattened.

8. The thumb and index finger of the left hand gently pinch the edge of the fillet below, and cover the top end of the dumpling leaf to cover the bottom. And fold the two corners formed at the front end down, so that the corners after folding can wrap the glutinous rice so as not to burst when cooked.

9. Wrap the surface of the fillet and fold it to the right to form a corner. The four corners of the zongzi came out.

10. Tie it tightly with a thread, if you are afraid of bursting, you can use the thread to scatter the middle section and wrap it tightly, and then tie the knot. Cut off the head of the rice dumpling leaves that grow.

The process of making zongzi is as follows:

Ingredients: 1000 grams of glutinous rice, 2 chicken breasts, 3 tablespoons soybean paste, 3 tablespoons braised soy sauce, zongzi leaves.

1. Prepare all the materials.

2. Soak the glutinous rice in water for a day. You can change the water several times in between.

3. Cut the chicken breast into one by one, roughly 4 cm long, wide cm, and high cm, marinated with bean paste (soybean paste) and dark soy sauce.

4. Zongye bought is fresh Zongye soaked with water, I can recycle Zongye, bamboo skin, after cleaning, then use a steamer to add water to boil and disinfect, after cleaning several times, it smells fragrant.

5. Put the seasoning of the marinated meat into the glutinous rice, so that the rice is a little more beautiful in color, and if you feel that it is not enough, you can also add some salt and dark soy sauce, and the glutinous rice should be flavorful, take a dumpling leaf, roll it into a funnel shape, and fill half of the glutinous rice.

6. Add some chicken, as shown in the picture below.

7. Add glutinous rice and compact with a spoon.

8. Press both sides of the zongzi leaves with your fingers, fold off the top zongzi leaves to cover the rice, and press the zongzi leaves on both sides with your fingers, fold the zongzi leaves back to the edge, and tie the zongzi with a zongzi rope.

9. The zongzi leaf rope is the old zongzi leaf that has been eaten, torn into a rope, because this kind of zongzi leaf can be used repeatedly, and the longer it is used, the better the taste of zongzi. The wrapped zongzi is left for about an hour to allow the zongzi leaves and glutinous rice to fully blend.

10. Add the wrapped rice dumplings to the electric pressure cooker and add water.

11. Cover the cover of He Jian, press the function button when the power is on, press the function of the cow hoof tendon, you can also set the time by yourself and press it for a while, and hear the sound of Didi.

12. Don't unplug the power supply when entering the state of heat preservation, continue to keep warm, the role of the electric pressure cooker is that the rice dumplings are cooked quickly, but the rice is not a chain and is very sticky, if you continue to power on the heat preservation overnight, the rice is sticky and glutinous, especially delicious.