How to wrap triangular zongzi, how to wrap triangular zongzi

The specific operation steps of the dumplings are as follows:

Tools: Zongzi leaves and glutinous rice.

1.First, take one or several wide zongzi leaves and roll them into a cone.

2.Place the glutinous rice in the cone.

3.Fold the top reed leaves down until they completely cover the opening.

4.Fold all the reed leaves along the sides of the triangle.

There are three steps to wrapping triangular zongzi. 1. Pick two boiled dumpling leaves and let the smooth side of the leaves face up. Concave the leaves by hand one-third of the way from the petiole into a funnel shape, and the bottom of the funnel must be tight, otherwise it will leak rice.

2. Add an appropriate amount of glutinous rice to one-half of the funnel, and press it with a spoon to make the bottom more full. Then add a piece of marinated pork belly or red dates and press it slightly with a spoon. Add the glutinous rice again and press it 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.

3. Press down the top dumpling leaves 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. Tie the zongzi with a rope and tie a slipknot, and the whole process must be pressed by hand, and the glutinous rice will leak out if you are not careful.

Ingredient 1: Dried bamboo basket, glutinous rice.

Material 2: Cotton thread, in order to make it less likely to break, three can be put together

Preparation: 1. Wash and drain the glutinous rice.

2. Soak the bamboo hoop in warm water one day in advance (be sure to soak it long enough, otherwise it will be easy to break when wrapping).

3. Wash the soaked bamboo baskets with rags one by one.

4. The washed bamboo basket can be boiled slightly, I scalded it with boiling water several times, and finally soaked it in water for later use.

2. Prepare the stuffing.

Pork dumplings: It is best to have ham, if not, I just use fresh pork (it is best to bring some fatty meat, the cooked zongzi will be softer and fragrant), cut into long strips, and put dark soy sauce (it doesn't matter if there is a little more, some of it will be lost when cooking!). ), marinate with a little salt for 1 hour, just as delicious Glutinous rice is also mixed with a little dark soy sauce and salt.

Jujube dumplings: Wash the dates and have a little red beans.

Red bean dumplings: It is to add red beans to glutinous rice (red beans are soaked for a while in advance).

3. Wrapping (look at the picture in order from left to right, from top to bottom).

1. Long meat dumplings:

Please take a look at yesterday's: Give you a super detailed zongzi production process: a big analysis of three zongzi wrapping methods (1).

2. Jujube triangle dumplings: The third step here is to put 2-3 red beans, one for good looks, but mainly to prevent the dumplings from bursting during the cooking process

Attention: the charming guy is here

3. Red bean thin version of the triangle dumpling: a different triangle dumpling (I like to wrap this triangle dumpling, slender and long, very slim).

The difference with the triangular dumplings above is that the bamboo hoop must be wrapped twice at the beginning.

Keep going on and on

Note: 1. The rice of each zongzi should be compacted with a spoon before closing the tie

2. Pay attention to the front and back of the bamboo basket, the smooth surface is inside.

3. Before tying, all corners of the zongzi should be pinched, and they should be tightened when they are tied, and they should be tied with a slipknot when they are knotted, so that it is easier to untie when eating

Four: boil zongzi.

Cook the salty and sweet separately and add water. The pressure cooker can be cooked faster, and the cooked dumplings can be put in the quick-frozen, and they can be heated when they are to be eaten.

After reading this, you should be able to.

I will. Just watch someone else wrap it once.

Stack the zongzi leaves together, roll them into a funnel-shaped, put glutinous rice, peanuts, dates, bean paste, etc., fill the bucket-shaped space, wrap them along the edge of the zongzi leaves, tighten them, and finally wrap them with thread.

5.Put the zongzi leaves two back to back (smooth outward), head and tail opposite (not head to head, tail to tail) after putting it, fold a big funnel in half from the middle (the bucket should be good, to ensure that the funnel is not leaky), put a small amount of rice in the bucket first, put dates, and then add rice (don't put too full, just to the edge can be pulled), and then gently press or pat the rice in the bucket, so that the rice is more compact between the rice, turn down the 4 heads and tails to seal the mouth, and then tie it with a rope (the tighter the tie, the better, If it's not tight, it will fall apart in the process of cooking :), good one zongzi wrapped, then two, three.

Use two zongzi leaves to form a funnel shape from the middle of the nest, fill in glutinous rice, cover the extra part of the zongzi leaves after filling to sixty percent, wrap a few circles around the three corners with cotton thread, tie it, and cook it for three hours.

The specific operation steps of the dumplings are as follows:

Tools: Zongzi leaves and glutinous rice.

1.First, take one or several wide zongzi leaves and roll them into a cone.

2.Place the glutinous rice in the cone.

3.Fold the top reed leaves down until they completely cover the opening.

4.Fold all the reed leaves along the sides of the triangle.

Steps of wrapping triangle dumplings:1. Select 3 undamaged reed leaves and stack them on top of each other in a staggered manner to increase the width.

<>3. Bend the reed leaves into a funnel shape, but the pointed ends must be closed, there can be no loopholes, pay attention to the stacking order of the reed leaves, the upper reed leaves are inside, and the lower reed leaves are outside. Put a little glutinous rice on the bottom first.

4. Put a candied date in the middle (salty rice dumplings are meat in the middle), and then fill it with glutinous rice.

5. Fold the tail of the reed leaf to the left front.

6. Bend the reed leaves to wrap the left, and then fold to the right rear in the middle.

7. Bend around the right corner to the right front.

8. Then turn back around the middle corner and tie it with a cotton rope.

<>9. A triangular zongzi is wrapped.

The specific operation steps of making triangular dumplings are as follows:Tools: zongzi leaves, glutinous rice. 1. First take one or several wide zongzi leaves and roll them into a cone.

2. Fill the cone with glutinous rice.

3. Fold the upper dumpling leaf down until it completely covers the opening.

4. Fold all the dumpling leaves along the edge of the triangle.

The steps for making triangular dumplings are as follows:

Preparation: 200 grams of fresh reed leaves, 100 grams of glutinous rice, 30 grams of red dates, 50 grams of peas, etc.

1. Put the fresh reed leaves picked directly in the refrigerator and freeze them, wash them with water after freezing, and do not need to boil them, so that the zongzi leaves are soft and easy to operate, which is better than the boiled zongzi leaves. Soak the glutinous rice for 3 4 hours, and soak the red dates and peas.

2. Remove the head of the zongzi leaves with scissors, and press one of the three zongzi leaves and arrange them.

3. Hold the tail of the dumpling leaf in the left hand, hold the head of the dumpling leaf in the right hand, and nest into a funnel-shaped, and do not leave a gap at the bottom to defeat the wisdom hand.

4. Then put glutinous rice, peas, red dates, and red dates can be put a few more.

5. Fill the whole funnel made of dumpling leaves, and fold off the tail of the reed leaves above. Finally, you can tie it with a rope, and this method will not leak rice no matter how you cook it.

Put the rice dumplings you want to use in a pot and cook over low heat for 10 minutes. After cooking, remove the dumpling leaves and put them in cold water for repeated scrubbing. Stir the soaked red beans, light soy sauce, salt, pepper and sesame oil to the soaked glutinous rice.

Put the hair side of the two zongzi leaves down and roll them into a cone, put in the filling and dates, wrap the zongzi leaves, and tie them up with a rope. <

1. Put the dumpling leaves to be used into the clear reed pot and cook over low heat for 10 minutes.

2. After cooking, remove the dumpling leaves and put them in cold water for repeated scrubbing.

3. Add soaked red beans, light soy sauce, salt, pepper and Minzheng potato oil to the soaked glutinous rice and stir.

4. Roll the hair side of the two dumpling leaves down and roll them into a cone, put in the filling, dates, wrap the dumpling leaves, and tie them up with a rope.

The method of wrapping triangular zongzi is as follows:

Ingredients: glutinous rice, pork belly, red beans, peanuts, soy sauce.

1. Clean the picked reed leaves, the reed leaves have positive and negative sides, the leaf tendons are concave on the front, and the leaf tendons are convex on the back.

2. Select 3 undamaged reed leaves and stack them on top of each other in order to increase the width and cut the head of the reed leaf flat.

3. Bend the reed leaves into a leaky auspicious bucket shape, but the tip must be closed, there can be no loopholes, pay attention to the stacking order of the reed leaves, the reed leaves above are on the auspicious side, the reed leaves below are outside, and a little glutinous rice is placed at the bottom first.

4. Put a candied date in the middle, put the salty rice dumplings in the middle, then fill it with glutinous rice, and fold the tail of the reed leaves to the left front.

5. Bend the reed leaves to wrap the left, and then fold the dust to the right rear in the middle, and bend to the right front around the right corner. Then go around the middle corner and fold back, tie it with a cotton rope, and a triangular zongzi is wrapped.

Preparation.

1.When it comes to wrapping zongzi, first prepare the zongzi leaf (that is, the zongzi leaf) and the malian (that is, the rope that ties the zongzi, or the thin cotton rope).

2.If it is a dried dumpling leaf, it is necessary to cook it in a pot for a while first. Prevents cracking.

3.Wash the glutinous rice and soak it in water for more than 4 hours, you can add salt, dark soy sauce, etc. Or mix peanuts and soak them together.

The steps are as follows:

1.Take 2 dumpling leaves, rub them with water, so that the tips of the two leaves are outward, overlap and lay flat in your hands.

2.Pinch both ends of the dumpling leaves with both hands, overlap them inward at the same time, fold them into a funnel shape, and then rotate the inner dumpling leaves in the funnel for 1 turn, and then return to the original position to make the funnel cone-shaped.

3.Insert l chopsticks into the funnel first, then fill in an appropriate amount of glutinous rice, and then poke down a few times with chopsticks to compact the glutinous rice at the tip of the cone, leaving no gaps.

4.Then fold the two extra dumpling leaves at the top forward, cover the glutinous rice on top, and then pinch the middle dumpling leaves tightly, and then fold and press them to one side.

5.Wrap the two corners of the zongzi several times with a rope, wrap the zongzi tightly, and tie the knot tightly at the top. (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).

1. First of all, overlap the two dumpling leaves and bend them into the shape of a funnel.

2. Then, scoop some glutinous rice and a red date to fill it up, and pinch it tightly with your hands.

3. Then, press the top dumpling leaves down against the opening, and fold the excess dumpling leaves.

4. Finally, tie the zongzi with a rope.

Zongzi, steamed by wrapping glutinous rice in zongzi leaves, is one of the traditional festival foods of the Chinese nation. As one of the traditional foods with the deepest historical and cultural accumulation in China, zongzi has spread far and wide. 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.