How to wrap zongzi, to text!!!!! Help, more than 300 sons

Teach you the simplest and most delicious way to make zongzi.

Teach everyone to make zongzi (super detailed method), and make it yourself with a sense of achievement.

Quadrangular zongzi wrapping method.

This type of package is mostly used in most parts of the north).

Steps: 1 Take 2 dumpling leaves, wipe off the water, and lay them flat in the palm of your hand at 3 overlapping places. If it is very wide and long, L slices are also fine.

2 Rotate the dumpling leaves and fold them into a funnel conical shape at l 3.

3 Scoop in the glutinous rice in the funnel (bean paste dumplings are to put half of the glutinous rice first, then put in the bean paste, and then fill with the rest of the glutinous rice), and use your hands or spoon to compact the glutinous rice.

4 Then fold the two extra dumpling leaves at the top back to cover the glutinous rice on top, pinch out the sharp corners with your hands, and then wrap the dumplings with the tail of the dumpling leaves, leaving no gaps.

5 Wrap the rice dumplings around the four sides of the rice dumplings with a rope several times, wrap the rice dumplings tightly, and tie them tightly at the waist of the rice dumplings. (This step is very important, if the rope is not strong enough, the leaves may loosen during the cooking process, so the previous efforts will be lost).

3.Method:

1) Wash the bamboo leaves of cinnamon bamboo to wrap zongzi or hemp bamboo leaves and dry them for later use.

2) Soak the glutinous rice in water for eight hours, then add the shiitake mushrooms.

Stir-fry pork, soy sauce, etc. with glutinous rice and set aside.

3) Fold the bamboo leaves into a funnel shape, fill them with fried glutinous rice, and wrap them into the shape of a triangular pyramid.

4) Tie the rice dumplings into skewers with salty grass (or cotton thread).

1. Soak the glutinous rice for two to three days, if you don't soak the rice bun, blanch it with hot water before soaking it.

2. Boil the bamboo leaves in water until soft, and generally boil the water for about 10 minutes.

3. Put the rice in the basin of clear water, take out the bamboo leaves into the basin of cold water, take a flat plate, spread the bamboo leaves on the flat plate and smooth it with your hands, then take the two ends of the leaves back to form a triangle, put the rice in, you can add red dates, or cooked meat, or egg yolk, or preserved fruit, etc., and then cover the rice, fold the leaves back, and tie them with a rope.

4. Put it in the pot and add water to flood the zongzi, and it is best to press something on the zongzi, so as not to let the zongzi move, and use the simmer for about an hour.

Zongzi wrapping needs skills, the general person is not good, zongzi is made of reed leaves and glutinous rice, as well as Ma Lian leaves together to form food, reeds to choose green color, relatively wide leaves as well, glutinous rice before soaking for about a day, so that glutinous rice tastes good, and easy to cook, when wrapping the leaves, otherwise the cooking process is easy to appear glutinous rice scattered, so that it can not be eaten, according to the taste can be put in the glutinous rice can be put a variety of filling, put a few red dates can also be, zongzi is best not to eat cold. You can warm it up before eating.