How to write the process of making zongzi, how to write the process of making zongzi

1.Choose two or three zongzi leaves, and fold these zongzi leaves in a staggered manner, that is, the top zongzi leaves can press half of the lower zongzi leaves.

2.Fold the leaves into a funnel shape.

3.In this funnel, put a small half of Jiang rice, then a few red dates, and then put some Jiang rice to cover the red dates. Jiangmi and the funnel mouth can be level, too little zongzi is very deflated, too much can not be contained.

4.Fold the dumpling leaves so that the dumpling leaves wrap all the rice. Wrap the zongzi 4 5 times with cotton thread, tie the live buckle, and it is easy to untie when eating the zongzi.

Production steps: 1. Wash the glutinous rice and soak it for 3 hours 2. Blanch the dumpling leaves with hot water and wash and drain them 3. Seasoning of the dumpling filling: wrap whatever you like to eat, and marinate the salty ones first 4. Fold the two dumpling leaves into a funnel shape, scoop in a spoonful of rice and put on the fillings of pork belly, mushrooms, salted egg yolks, and millet, and then scoop in a spoonful of rice and wrap it tightly with a dumpling rope.

Put the wrapped rice dumplings into the pot. 5. Bundling of zongzi: The bean paste dumplings should not be tied too tightly to prevent the rice grains from squeezing into the bean paste, and if they are not cooked thoroughly, there will be entrapment.

If the meat dumplings are made of fatty pork, they should not be tied tightly, and the tightness is moderate. If you use lean pork, you should tie it tightly, because the lean meat will shrink after cooking, and the fat juice of the zongzi filling will leak into the water, which cannot maintain the fat and glutinous of the zongzi. 6. Cooking of rice dumplings:

Boiling zongzi must be boiled before falling zongzi, water should be soaked through zongzi noodles, and then boiled over low heat for about 2 hours after the water is rolled again. (In fact, the key to the length of time depends on the size of the zongzi you wrap).

o( oHa!

1. Soak the palm leaves and rope for 4 hours to wash (if it is fresh, it can be shortened);

2. Wash glutinous rice, dates, red beans, peanuts and water separately, and then stir with each other.

Glutinous rice: Wash and soak glutinous rice for one hour.

Dates: If it is packaged, it can be cleaned (the adhesive point water is strong and the bulk is loose, please soak for one hour, please remove the seeds before stirring.)

Red beans and peanuts: soak for three hours, so that the water will be absorbed, so that when the zongzi is cooked, the key at this time (the sweetness of the red beans) begins to wrap the zongzi.

Step 1: Wrap the palm seeds: take one or two palm leaves (depending on the size of the palm leaves, a palm leaf zongzi will be a little smaller and fold back into a funnel.

Don't leave holes at the bottom, hehe, otherwise it won't be able to wrap or the glutinous rice grains will be exposed after cooking.

It's time to fill the stuffing.

Personally, I think that 7-8 percent of the funnel can be filled, which is convenient for packaging and folding the palm leaves outside the funnel.

Place the brown thread clamp before turning it back.

As long as a quarter of the length is exposed, you can start packing.

Pull the brown thread tightly, tighten the shape of the zongzi, tightly lock, and rotate up.

。It's hard work

The brown line runs from bottom to top.

There are two ways to fix the brown line.

One is as shown below, complex but insurance (there will be no loosening).

Second, when the brown line is rotated to the top, it is returned to insert the palm line that is grasped, and then it can be tightened, which is convenient and fast

One has already been done.

For the sake of aesthetics and ease of cooking, it is necessary to trim it.

Hehe, the whole process has been completed.

It's pretty thick and beautiful.

Let's make a souvenir of the pp, and then a close-up of the pp, and this is marked.

See who wraps it deliciously.

After cooking, see who wraps it well.

Secretly engage in competition.

Wow Ka Ka After a while, a pot has been wrapped.

It's not bad, have you started drooling?

Waiting for the next pot...

Oh also, boil it in cold water for about 1 hour.

After cooking, it is shown below.

Summary. The process of making zongzi: the first step:

Prepare zongzi leaves 1, dry zongzi leaves soaked in water overnight, fresh zongzi leaves omitted this step. 2. After soaking the dumpling leaves, wash both sides with water, wipe them with your hands, or use cleaning tools. 3. Add a lot of water to the pot and bring to a boil, put the zongzi leaves in the pot and blanch them with boiling water for three minutes.

4. Remove the dumpling leaves, cut off the petioles, rinse them with water again, drain them and set aside.

The process of wrapping zongzi: the first step: prepare zongzi leaves 1, soak dried zongzi leaves in water overnight, and omit this step for fresh zongzi leaves.

2. After soaking the dumpling leaves, wash the stove on both sides with water, and you can use hand wiping or cleaning tools. 3. Add a lot of water to the pot and bring to a boil, put the dumpling leaves in the pot and blanch them with boiling water for three minutes. 4. Remove the dumpling leaves, cut off the petioles, rinse them with water again, drain them and set aside.

Glutinous rice 1, glutinous rice washed with water, then soaked in water for 8 hours, until you can easily crush it with your hands. 2. Drain the soaked glutinous rice, add an appropriate amount of cooking oil, soy sauce, salt, sugar, stir evenly and set aside.

Step 2: Adjust the stuffing of pork stuffing materials: pork belly, soy sauce, salt, sugar 1, wash the pork belly with water, and choose the pork belly with a certain amount of fat to be more delicious.

2. Cut the pork belly into squares of equal size and put them in a bowl, add a spoon of soy sauce, half a spoon of salt and a teaspoon of sugar, and stir well. 3. Let the stirred pork belly stand and marinate for two hours before use.

Step 3: Pack 1: Pick two dumpling leaves, so that the smooth side of the leaves is facing up. At a third of the distance from the petiole, the pure bucket concave the leaves into a funnel shape by hand, and the lower part of the funnel must be tight, otherwise it will leak rice.

2. Add an appropriate amount of glutinous rice, to one-half of the imitation grip funnel, and press it with a spoon to make the bottom more full. 3. Add a piece of marinated pork belly and press it slightly with a spoon.

4. Add the glutinous rice again and press the eggplant with a spoon so that it is flush with the mouth of the funnel. Don't add too little, so as not to look shriveled; You can't add too much, so as not to fall apart during the cooking process. 5. Press down the upper end of the dumpling leaf and cover the funnel surface.

Gently press down the dumpling leaves on both sides with your hands, and wrap them tightly. After that, the tip of the leaf is folded to one side. 6. Tie the zongzi with a rope.

The whole process of renting a sail should be pressed by hand, and if you are not careful, the glutinous rice will leak out.

Step 4: Cook 1, put the zongzi in the pot, and pour in the boiling water. The water must not go over the surface of the rice dumplings. 2. Boil the buried fire and turn to medium and low heat to steam slowly, and the glutinous rice will become soft and glutinous when two small grinding. 3. Serve and eat!

What else can help the pro.

Step 1: First put the glutinous rice, flowers and rice dumplings.

Soak it in water, glutinous rice and peanuts can be soaked for three hours, and it is easy to cook when steamed. Many friends will wash the glutinous rice and wrap it directly, so that not only the steaming time is very long, but sometimes the rice will be sold and hard, which will affect the taste. The purchased zongzi leaves also need to be soaked in water for 2 hours, and then cleaned, and the zongzi rice will turn black if the zongzi leaves are not clean.

Step 2: Wash the soaked glutinous rice and peanuts, and then put in the jujube to start wrapping. First, take two dumpling leaves and roll them into the shape of **, stack 2 dumpling leaves together, and roll them left and right to complete.

Put in two spoonfuls of rice and 1 jujube, and fold off the top dumpling leaves to wrap them into a triangle.

Finally, wrap a complete zongzi on the line, the triangle zongzi is particularly simple, basically 2 zongzi leaves to wrap a zongzi, unless the zongzi leaves are small and need 3 pieces. Don't put too much rice, leave a distance of 2 fingers on it, put too much is not easy to cook, and the rice will leak, which is not delicious and not good-looking.

The zongzi should be stacked neatly in rows, try not to leave gaps, and do not pour them directly into the pot, which is easy to crush the shape.

The third step, the wrapped zongzi cooking is also very critical, the zongzi are neatly arranged, pour in the water that has not been the zongzi, and a heavy object must be pressed on the top and then cover the pot, the function is to let the zongzi can be soaked in water, and the cooking will be more uniform and will not scatter rice. Boil the glutinous rice in advance and cook it for a short time, and it can be cooked in 3-4 hours without soaking in advance. Because the ingredients of jujube and peanut zongzi are simple and very simple to wrap, what kind of stuffing zongzi do you usually wrap?

Medium noisy hunger. > the rice dumplings are wrapped well, there will be no rice leakage at all, and the rice dumplings will not fall apart.

Glutinous rice, peanut fragrant, red dates are sweet, sweet and delicious, especially delicious.

Hello dear, wait a few minutes, inquiring for you

Hello dear kiss, I am very happy to answer your questions, dear to my side to inquire about the following steps.

1.Fold the dumpling leaves, stack the two dumpling leaves on top of each other and fold them into a funnel shape, taking care that there are no holes at the bottom.

2.Put in the glutinous rice, put the glutinous rice in the funnel-shaped dumpling leaves, not too much, a third is good.

3.Add the excipients and add the excipients on the glutinous rice (the excipients determine the taste of the zongzi, you can add them according to your personal preference).

4.Cover the glutinous rice, cover the accessories with a layer of glutinous rice, and fill the funnel-shaped dumpling leaves.

5.Close the dumpling leaves, cover the back dumpling leaves on the glutinous rice, and press the growing part tightly and fold it well.

6.Wrap the rope, wrap the rope around the zongzi a few more times, and tie the knot tightly to complete. Hope it helps you kiss it

Ingredients: 500g glutinous rice

Zongye 200g

Jiang rice 50g

50 jujubes.

Method steps.

First of all, it is necessary to prepare zongzi leaves, which are called zongzi leaves when used to wrap zongzi. In the past, the zongzi leaves were picked by the old people themselves, but now there are no reeds around Beijing, and this zongzi leaves can only be bought in the supermarket. Many people think that the greener and brighter the zongzi leaves, the better, but in fact, the greener and brighter the zongzi leaves may be dyed with pigments, and the normal zongzi leaves should be yellow-green and slightly old; The rice dumplings wrapped in normal zongzi leaves have the fragrance of zongzi leaves rather than other strange smells; If the water is pale yellow after boiling the zongzi, it means that the zongzi leaves are fine, otherwise, the zongzi should not be eaten.

To bundle zongzi, maran grass is used, which is a specialty of Beijing. In the past, maran grass grew in front of the house and behind the house, and it was cut and dried to be set aside. Boil the dumpling leaves in boiling water and soak them in water with maran grass for later use.

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Jiang rice and jujubes, there are also glutinous rice and yellow rice, depending on the taste of each person. Personally, I still like Jiangmi, it's sticky and soft enough, and it tastes good in your mouth. Wash the rice and soak it in clean water for half a day, wash the jujubes, control the moisture, and don't pick out the jujube cores.

My mother said that the purpose of this is to have time to spit out the jujube kernels when eating zongzi, so that people can take a break and not eat too quickly, for fear of choking.

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The first step is to fold the half of the zongzi leaf close to the tip of the leaf into a triangular pocket, leaving it until the length of the petiole of the zongzi is about half the length of the whole leaf. Press the folded tip of the leaf with your thumb upwards with your palms up, and hold the remaining four fingers under the leaves.

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The second step is to put a jujube at the bottom of the triangular pocket to block the tip. Then take a handful of rice and put it in the triangle pocket, so that it is advisable to reach half of the whole pocket.

five: Put a jujube again, put two to four jujube in a zongzi, depending on the size of the zongzi, but it is recommended to wrap small zongzi, one is ripe, the other is good-looking, the third is delicious, and you can spit out the jujube core twice.

Six: Fill in the rice again, and cover the dates you just put in without going higher than the edge of the triangle pocket. In order to make the zongzi delicious, you can press Jiangmi with your fingers, isn't there still the words "suppress my eldest apprentice, suppress my second apprentice" in the cross talk "Big Bodyguard"?

After pressing the rice, the zongzi will be more porcelain and more elastic.

end precautions.

Fold the half of the zongzi leaf close to the tip of the leaf into a triangular pocket.

Don't eat too quickly for fear of choking.

Hemp House.

Red Tent. Inside the bread.

White fat man haha!

As long as you do it yourself, you will have a greater sense of accomplishment.

The compound bow in Tahrir Square is too much, and Mrs. Golden Phoenix's clothes are good at home.

The process of writing and wrapping zongzi is as follows:

The story of the Dragon Boat Festival** Yu Qu Yuan: The patriotic poet Qu Yuan came up with a good idea to enrich the country and strengthen the people, but he was not driven out of the government by the king. He was so angry that he jumped into the river of tears.

A local fisherman rowed a small boat to sprinkle rice from bamboo slips down the Miluo River to Qu Yuan. Later, everyone changed the rice with bamboo tubes to zongzi, and changed the rowing boat to a dragon boat to commemorate Qu Yuan. In order to commemorate the patriotic poet Qu Yuan, everyone celebrates the Dragon Boat Festival every year.

Because the Dragon Boat Festival and Children's Day are very close to each other, the art teacher taught us to make "zongzi", on the one hand, so that we can learn how to wrap "zongzi", on the other hand, it is to prepare for the upcoming Children's Day.

When we first started packing, we all thought it was very simple, so we didn't listen to the teacher's "tutorial", and wrapped it up by ourselves, but we didn't expect that we couldn't get it when the third part was made, but at this time, Chen Yang wrapped it up, and some of us went to consult Chen Yang, and some asked Chen Yang to help him wrap.

Chen Yang was very busy, I was looking at Chen Yang's bag on the side, so that I could grope for myself, but the result was still a failure, I still didn't give up, and the paper was dismantled to re-fold again and again, and re-wrapped again and again, and then I summed up the experience (in fact, it was the experience of failure): every time I did the fourth step, I always couldn't fold it. I had to ask Chen Yang to fold one for me.

Later, I carefully observed the "zongzi" that Chen Yang helped me, and it turned out that I was going to put that up, and I was thoughtful. Later, I folded it a few more times, but I still think that at the beginning, the sides were not aligned, and I was so angry that I was angry.

When I got home, I thought of making a string of zongzi and a string of paper cranes, so I imitated the dish, and it seemed that I had to explore it slowly, or go to the university.