Summarize the process of making zongzi in one word?

Summarize the process of making zongzi in one word? There is a word to describe him, and that word should be tied.

The last time we were together four or five years ago, I always thought it must be useful to be so cute, all for you to go, all for you.

The process of making zongzi is described in detail as follows:

1. Glutinous rice, beans, peanuts, wash, and soak one night in advance.

2. Soak the dumpling leaves in warm water for one night in advance, so that when wrapping the dumplings, the dumpling leaves will become particularly soft.

3. Wash the cotton rope for later use.

4. Prepare a zongzi leaf, bend it by hand from one-third of the tail of the zongzi leaf, and fold the zongzi leaf into a funnel shape, and the funnel shape should be folded more firmly.

5. Add salt and light soy sauce to the glutinous rice to taste, scoop a spoonful of glutinous rice in the funnel and spread it flat, don't fill it too full, just put it flat, be sure to press the glutinous rice tightly, and the zongzi will be full. Then use your fingers to squeeze both sides of the front end of the zongzi to make the mouth into a triangle, so that it is convenient to cover the zongzi leaves.

6. Fold the extra dumpling leaves in half to cover the glutinous rice.

7. Press it tightly with your hands, and then hold the edge of the dumpling leaves with your hands to sort out the shape of the water chestnut shirt shed.

8. Fold the excess length of the dumpling leaves in half.

9. Fold it, grasp the zongzi, and wrap it with a rope.

Zongzi:

Zongzi, steamed by wrapping glutinous rice in Zongzi leaves, is one of the traditional festival foods of the Qinghua ethnic group in Zhongzao. Zongzi appeared long before the Spring and Autumn Period, and was originally used to worship ancestors and gods. In the Jin Dynasty, zongzi became the food of the Dragon Boat Festival.

The custom of eating rice dumplings during the Dragon Boat Festival has been prevalent in China for thousands of years, and has spread to Korea, Japan and Southeast Asian countries.

The main ingredients of zongzi are glutinous rice, fillings, and koji leaves (or hiiragi leaves), among others. Due to the different eating habits in various places, zongzi has formed a north-south flavor; In terms of taste, there are two categories of zongzi: salty zongzi and sweet zongzi. For thousands of years, on the Dragon Boat Festival on the fifth day of the fifth lunar month, every year on the fifth day of the fifth lunar month, the Chinese people have to soak glutinous rice, wash zongzi leaves, and wrap zongzi.

As one of the traditional foods with the deepest historical and cultural accumulation in China, zongzi has spread far and wide.

The process of making zongzi can be divided into two main aspects: the list of ingredients and the production steps. Here's a detailed description.

Ingredient list**

The following ingredients need to be prepared to make zongzi:

1.Zongzi leaves: You need to choose a tough, shiny zongzi leaf. There are many types of zongzi leaves, and you can choose zongzi leaves that suit your taste.

2.Glutinous rice: Soak it the night before, which will make the glutinous rice softer and rotten.

3.Other ingredients: This can be chosen according to your taste, such as salted egg yolk, pork, bean paste, red dates, etc.

Steps**

1.Soak the glutinous rice the night before, which will make the glutinous rice softer and rotten.

2.Wash the zongzi leaves and clean the dust and dirt on the surface of the leaves. Then blanch the zongzi leaves in boiling water, which can make the zongzi leaves tougher and less easy to break.

3.Prepare other ingredients such as salted egg yolks, pork, bean paste, red dates, etc. These can be chosen according to your taste.

4.Start making zongzi. First, take two zongzi leaves, stack them on top of each other, and fold them into a triangle.

5.Put some glutinous rice at the bottom of the triangular zongzi leaves, then add the Qina Yuansenta ingredients of your choice, such as salted egg yolks, pork, etc.

6.Cover with some glutinous rice and fill the rice dumplings.

7.Fold the upper part of the zongzi leaf down and cover the glutinous rice.

8.Then press it by hand to ensure that the rice dumplings do not fall apart during the cooking process.

9.Tie up the rice dumplings with hemp rope.

10.Put the tied rice dumplings in a pot and add enough water.

11.Bring to a boil over high heat, then reduce the heat to low and cook for about four to five hours.

12.After cooking, you can take out the zongzi and let it cool before eating.

The above are the detailed steps of making zongzi. Making zongzi requires some skill and practice, and it may not be possible to do it too well at one time. However, as long as you have patience and practice, I believe you will definitely be able to make delicious zongzi.

The process of making zongzi is described as follows:

1. I love to eat fragrant zongzi, and I have seen others wrap zongzi, but I have never wrapped it myself, and I started to do it, I took out two large and small zongzi leaves, and folded a corner like my mother, and then put a little soaked glutinous rice on the folded horn tube, stuffed with a large piece of pork, and covered it with glutinous rice tightly and unbridled.

2. I am proud, and I have completed more than half of it smoothly than I imagined. When I covered the dumpling leaves again, the glutinous rice jumped out in line like a child who didn't listen to me. I was so anxious that I stomped my feet, but fortunately, my mother "relieved" me and cut some glutinous rice for me, and I was relieved.

3. Haha, after a small setback, it finally came to the last and easiest step - tying a brown rope. Little ks (little meaning), watch me show my skills. Everyone on the earth knows that zongzi must be tightly bandaged to be delicious.

4. I took the brown rope, first tied the rice dumplings with five flowers, and thought that my mother and their bags looked very old-fashioned and not good-looking, so I made a beautiful bow with the brown rope on my own initiative, and the reason was very good, as long as I didn't touch the rope casually, it was also very strong.

5. When it was done, I picked up the zongzi and prepared to put it in the bowl, but I accidentally pulled the short part of the brown rope, only to hear a "bang", the zongzi leaves cracked and the limbs were scattered, and the glutinous rice fell to the ground one after another like flying beads, and I had to do it again.

6. The kung fu of this wrapping zongzi is all in the last process, whether your zongzi is wrapped well or not, it depends on whether the three corners are symmetrical and stylish. After that, put the wrapped rice dumplings into a pot and cook over high heat, about 1 hour later, change to a simmer and cook for 30 minutes. In the process of cooking zongzi, I always have to lift the lid to check the situation.

Because the aroma of the rice dumplings wafting out of the pot made my mouth water.

A paragraph on the process of wrapping zongzi:1. On this day, I made zongzi with my grandfather. We first soaked the glutinous rice in water, then washed the dates, and prepared a few bamboo leaves.

To start wrapping zongzi, we first make the bamboo leaves into a triangle, then put two jujubes on the side of the meditation, then put glutinous rice, wrap the bamboo leaves, and finally tie them with a rubber band. Put the wrapped zongzi in the pot and cook it for a while, the zongzi is cooked, we eat the zongzi wrapped by ourselves, it's so fragrant!

2. A few days in advance, my mother bought zongzi leaves, red dates, peanuts, and sausages. The whole family got up early in the morning and began to wrap zongzi, making zongzi looks simple, but it is a little difficult to wrap up, I finally wrapped a zongzi, but like a "wounded soldier", staggering, finally helped up and fell down.

3. Mom looked at the unlooking zongzi and took the palm leaves to teach me: "To wrap the zongzi, you must first have patience and not be in a hurry, fold the leaves up and down, pay attention not to take it up, fold the half of the zongzi leaves close to the tip of the leaf into a triangular bucket suit, press the leaf tip part with your thumb upwards, and drag the remaining four fingers under the leaves, first put a red date to block the tip tightly, and then put it into Jiangmi to cover the red date, and then fold back the part of the palm leaf to cover the bag, tie it tightly with the ears and fingers of the rope, and cut off the excess leaves and threads. ”

Ingredients need to be prepared to make zongzi, including glutinous rice, meat, salted egg yolks, shiitake mushrooms, peanuts, mung beans, bamboo leaves, red string, etc. First, the glutinous rice is soaked for a few hours and then steamed with the mung beans; Cut the meat into small pieces and marinate for a few hours; sauté the shiitake mushrooms and peanuts; Put the salted egg yolk on the glutinous rice, then put the glutinous rice and meat on the bamboo leaves, and finally tie it tightly with a red rope and cook it in hot water.

The process of making zongzi is described as follows:

1. I saw my grandmother stack two dumpling leaves, fold them, and it became a funnel, first put some glutinous rice into it, then put a few red dates, and then spread a layer of glutinous rice, and finally fold the dumpling leaves down, turn them to the side, tie them tightly, and a zongzi will be wrapped.

2. First of all, I took a few dumpling leaves to make them into a triangular shape, and then poured the rice down, and then I couldn't grasp it tightly, and the rice fell down, so that the ground was sprinkled with rice, and it was like this several times in a row, which caused my grandmother to smile, and I looked at myself and laughed.

3. I started to do it, I followed my grandmother's example to fold two large and small dumpling leaves into the shape of a small funnel, but there can be no imitation wheel and a hole. Then next to the mausoleum, put the glutinous rice soaked in water in advance and put Zheng Zhi into the horn tube. I thought triumphantly:

Yes! I didn't expect it to be so easy to make zongzi. Just when I was about to cover the dumpling leaves, the problem came, those glutinous rice were naughty like a child, jumping out of the Qiaolu one after another, I was in a hurry and didn't know what to do.

Fortunately, my grandmother came over to help me "break the siege". I was relieved.

4. I rolled according to my mother's instructions, and soon rolled a dumpling leaf. My mother gave me an approving look, and at the same time told me to carefully see what she would do next, only to see my mother insert a chopstick in the rolled dumpling leaves, take a spoon to scoop some rice and red beans, pour them into the rolled dumpling leaves, and then shake the chopsticks evenly until the rice and red beans were tightly wrapped in the dumpling leaves, my mother raised her head and motioned me to do it, and I also followed my mother's example, and wrapped a filial piety stool.

5. So, I aligned the two ends of the zongzi leaves, put a jujube in it, put some rice, then put another jujube, and finally covered the rest of the zongzi leaves on it, just like covering a child with a quilt. Then put the horns on both sides into it, and finally tied it with a rope, and shouted Da Ooze like this, and a zongzi was finally wrapped.