How can homemade zongzi be delicious and good looking?

When wrapping zongzi, it is very important to hold the fingers of the zongzi, neither too strongly, so as not to deform the zongzi, but also not too loose, in case of loosening, this strength needs more practice to master. The taste of tightly wrapped zongzi is relatively soft and glutinous, and the taste of unwrapped zongzi is relatively soft and rotten.

First of all, the filling of the zongzi should be just right, and the wrapping should be tight, and finally the heat should be in place when boiling.

It is important to first ensure that the ingredients are fresh and of high quality, and then to master the right heat.

The key to deliciousness is the recipe, and the dry goods are served later. It depends on your hobbies, triangles, corners, and aliens. Free to play.

Soak the glutinous rice for 2 hours and drain. The lard is dissolved, sugar is added to the drained rice, the lard is poured and mixed well. The size of the rice dumplings is based on your preference, and it is best to have about 100g each.

After wrapping, put it in a pressure cooker, turn down the heat after gassing, and cook for another 1 and a half hours. The bean paste can be replaced with candied dates, and the dates are pitted and placed in one or two grains. ‍‍

I think that if you want to look good, you can add a lot of colorful ingredients, such as bean paste dumplings with bean paste filling, matcha rice dumplings with matcha powder, and various purple potato dumplings and cocoa dumplings.

Although I eat salty zongzi, the method is the same for sweet zongzi, but there is no need to marinate the meat to season and so on, just make sweet zongzi, especially when putting bean paste filling and the like, pay attention to the filling can not be too compact, otherwise the contact part between the glutinous rice and the filling is easy to sandwich. There is actually nothing difficult about making zongzi, it is nothing more than preparing the filling, marinating, wrapping it, and then cooking it. It's much easier than making dumplings and the like.

Glutinous rice is divided into long glutinous rice and round glutinous rice, round glutinous rice is more viscous, generally I will choose to use round glutinous rice, this depends on personal taste preferences, if you like not too sticky, you can try long glutinous rice. I bought three boxes of pork belly this time, more than three catties of glutinous rice, about this ratio. I don't usually pay much attention to it, but there is always a way to eat it anyway.

I think the bamboo tube zongzi is the best, soak the white glutinous rice in water for about 3-4 hours, soak it soft and set aside, mix the glutinous rice, dates, peanuts, etc., put the mixture in the bamboo tube, tie the bamboo tube tightly, and put it in the pot to cook for 30-40 minutes. ‍‍

The salty and sweet battle of zongzi is hot, but I love clear water and white zongzi. The glutinous rice is white, the bamboo is green, and the freshness and sweetness of the rice bamboo are integrated, which is better than any taste. In previous years, I didn't think about making my own zongzi, this year I finally made up my mind to learn the craft of wrapping zongzi, if you use dry bamboo leaves, you need to soak the bamboo leaves with water one day in advance, the leaves will be soft overnight, wash and set aside, fill the corners with glutinous rice, when the rice noodles are about to be filled, gently flatten the rice noodles, wrap all the zongzi, put them in a large pot of cold water, cover a pot lid or a weight slightly smaller than the diameter of the pot, and then cover the pot.

What I like to eat is red bean zongzi, the zongzi leaves are scalded in boiling water to soften, washed with water after being removed, glutinous rice and red beans are soaked in water for 3-4 hours, then removed and washed to control the dry water, add an appropriate amount of sugar and olive oil and mix evenly, the processed leaves are rolled into a funnel-shaped, the red bean glutinous rice is filled, wrapped into a triangle shape, the zongzi is put into the voltage pot, the water is added to the zongzi surface, and boiled for 1-3 hours. ‍

It is also a very interesting activity for families to get together and make a few zongzi. Why don't you try the conical zongzi that can be done with a single dumpling leaf, one bite is delicious and cute. The glutinous rice is soaked in water for several hours, and the zongzi leaves are soaked in clean water, which is conducive to the sticking of the zongzi leaves and easy wrapping, and preparing other flavors of ingredients.

If it's meaty, buy pork belly and cut it into pieces, marinate it in soy sauce overnight. At this time, the tip of the leaf is on the right side of the "cone", and the thumb folds the edge of the dumpling leaf that connects it to the middle to press the glutinous rice. Then press the left side of the tall dumpling leaf.

Put it in the pot, the water is not over the zongzi, simmer until cooked, you can find a zongzi long bamboo stick and poke it. The time is determined according to the size of the rice dumplings. The bamboo skewer can be pierced to indicate that it is cooked.

Salted egg yolk meat dumplings, pork cut into 3 cm square pieces, add seasoning 1, mix well, store in the refrigerator for 24 hours to taste, wash the glutinous rice, add seasoning 2 and mix well, marinate for 6 hours, fresh rice dumpling leaves, each piece is scrubbed clean, two dumpling leaves are rolled up, the bottom can be folded more, so as not to leak rice, the dumpling leaves are rolled out of the funnel shape, the finished zongzi is soaked in water, boiled in an electric pressure cooker for 30 minutes, and the gas can be naturally discharged.

Make it with glutinous rice. Wrap the glutinous rice and other seasonings in the rice dumpling leaves, then put it in water and boil.

First soak the glutinous rice overnight, then soak the bamboo leaves in the water, then take one or two bamboo leaves to make a triangular funnel shape, then put the glutinous rice in, put a red date on top and cover the glutinous rice, then wrap it, tie it tightly with green cotton thread and put it aside, and then boil water and cook for an hour.

Prepare zongzi leaves and a large amount of glutinous rice and red dates, wash the glutinous rice, add red dates, and put them in the zongzi leaves for bandaging, you can make delicious zongzi.

First of all, you must confirm how your zongzi is wrapped, because if the wrapping looks good, it will also enhance people's appetite, and then, you have to prepare the filling, whether it is salted egg yolk meat filling, or sweet, or coarse grain or red dates?

1. Ingredients: 1 bowl of glutinous rice, half a bowl of black rice, half a bowl of red beans, half a bowl of mung beans, 1 bowl of red dates, and an appropriate amount of sugar. All the ingredients are prepared, the amount of ingredients is controlled by yourself, and the amount of glutinous rice is slightly more, and the taste of zongzi will be better.

2. Wash the dumpling leaves and cook them thoroughly, so that the dumpling leaves are tough and not easy to crack.

3. Soak the ingredients for more than 12 hours in advance, and it is easy to cook sticky after a long time.

4. Arrange the zongzi leaves at the bottom of the container plate at a deep point, first spread some red dates on the bottom of the plate, and then spread a layer of glutinous rice, a layer of black rice, and a layer of mung beans to compact each layer.

5. Continue to spread a layer of glutinous rice and red beans.

6. Spread 1 layer of glutinous rice, and finally put an appropriate amount of red dates, and then sprinkle an appropriate amount of sugar.

7. Add water that is flush with glutinous rice, and finally cover the rice dumpling leaves.

8. Put it on the steamer, press a basin filled with water on it, bring to a boil over high heat, turn to medium heat, and steam for 2 hours.

9. After letting it cool, uncover the dumpling leaves, cut them into pieces, and then you can eat.

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First of all, deal with the zongzi rope, after the zongzi leaves and zongzi silk are boiled and washed, cut off the two ends of the zongzi leaves, and tear the zongzi silk into the appropriate length and thickness, then wash the glutinous rice, swell the hair and add vegetable oil, and then start to wrap the zongzi, take the zongzi leaves and turn the smooth side inward, fold them into a funnel shape and put them into glutinous rice and jujube until the funnel is filled, and finally fold the remaining zongzi leaves, and tie the zongzi with a zongzi rope.

Material preparation: 2kg of glutinous rice, 45g of vegetable oil, 250g of dates, zongzi leaves and zongzi rope to process the dried zongzi leaves and zongzi silk and water in a pot to boil, soak for half an hour after boiling, take out and wash, cut off the two ends of the zongzi leaves for later use, and tear the zongzi silk into a suitable length and thickness.

To process glutinous rice, first wash the glutinous rice, add 250g of water to rise for an hour, it is best to cover it with a damp cloth, stir several times during the period, and finally add vegetable oil to the glutinous rice for later use. After wrapping the zongzi and taking the zongzi leaves, the smooth side is facing inward, folded into a funnel shape to put glutinous rice and jujubes, and the first spoonful of rice needs to be pressed so that the wrapped zongzi has edges and corners.

Cook zongzi Put all zongzi into the pressure cooker The height should not exceed 2 3, add water, level to the height of the zongzi can be covered and boiled, boil for about an hour and turn off the fire (depending on the size of the zongzi), the boiled zongzi can be opened and eaten after being naturally deflated, and the cold that cannot be eaten can be frozen and preserved.

1. Ingredients: 1 measuring cup of rice, 1 measuring cup of barley, 1 measuring cup of peanuts, 1 measuring cup of glutinous rice, 1 measuring cup of mung beans.

2. Put rice, barley, mung beans, peanuts, and glutinous rice in a pot, wash them, add water, just submerge the ingredients, add an appropriate amount of sugar, and two pieces of rock sugar.

3. Boil the soaked ingredients, turn off the heat when the water is boiling, and then soak until the ingredients have absorbed the water.

4. Boil the zongzi leaves for 10 minutes, take them out and put them in cold water, and the brush is clean.

5. Wrap zongzi. The two leaves are overlapped, the ingredients are added, and finally a red date is put in, the red date is not only delicious, but the aroma of the red date makes the zongzi even more delicious.

6. Wrap the zongzi, put it in the pot, add water, and the water should completely submerge the zongzi.

7. Bring to a boil over high heat, and then cook over low heat for another hour and a half, so that the ingredients can be completely cooked and will not be pinched.

8. After turning off the heat, simmer for another half hour.

First soak the glutinous rice (our family used to soak it overnight), boil the leaves of the zongzi with hot water, and soak the red dates.

You can wrap it, you don't need to put any seasoning at all, the fragrance of zongzi leaves and red dates will penetrate into the glutinous rice, I really want to, healthier than the outside selling, when wrapping, first fold the zongzi leaves into a funnel shape at 1:3, it must be good to hold it well, and then put a jujube at the bottom, the rice will not leak out, and then put glutinous rice, put a few jujubes appropriately, if you like it, you can put more, if you don't like it, put it less, put it on the lowest side of the funnel, and then cover the mouth of the digging chain funnel, if necessary, add one more leaf, Be sure to make it strong, otherwise it will be scattered when it is cooked, and it will be boiled in the pot after wrapping, and you should pay attention when cooking! Put the water slightly over the zongzi, and then put a board on it, the purpose of putting the board is to put some heavy objects on it, in order to hold the zongzi, so that the zongzi is not easy to disperse, generally to sentence Sun to boil for an hour, first high heat, after the water boils, turn to low heat and cook slowly.

In an hour, the fragrant zongzi can be eaten!!

And 1Ingredients: glutinous rice, shiitake mushrooms, pork, dried shrimp, soy sauce.

2.Tools: steamer, bamboo leaves, salty grass (or cotton thread).

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

2) Soak the glutinous rice in water for eight hours, then fry the mushrooms, pork, soy sauce, etc. together with the glutinous rice for later use.

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).

5) Put it in the steamer to steam, this kind of zongzi tastes more q; The second method is to add ingredients with raw glutinous rice. Put the wrapped zongzi in the pot to cook, and the zongtong manuscript made by this method is ripe and rotten, and many people like to eat it.

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Have you eaten zongzi, how to eat zongzi without getting fat, teach you a few tricks. First, how to judge the calories of zongzi? There are not dozens of kinds of zongzi on the market, but there are more than a dozen kinds of zongzi, but no matter what variety, as long as it is added with sugar, or with oil with wide burial, or with both sugar and oil, such as bean Shenqi ant sand, jujube paste, egg yolk fresh meat, pork ribs, etc., these calories are high.

Method: Soak the rice: soak the rice one to two days in advance, use clean water, pay attention to change the Liqing water once in about 10 hours, and put some salt in the rice when wrapping.

Drowning meat: first fat and lean moderate amount of pork belly, cut the meat into pieces, put green onions, ginger, five-spice powder, a small amount of liquor, plus wait for the dark soy sauce, the amount of dark soy sauce should not exceed the pork belly, the day before the dumplings and dates are rotten, the meat is flooded, put it in the refrigerator, turn it over once in 12 hours, and directly wrap it in the raw meat, without cooking the stool skin in advance.

When everything is ready, open the bag, or add some rice beans to it, it is delicious.

The wrapped zongzi are neatly placed in the pot, put a curtain, put a plate of water on it to press, so as not to roll the zongzi in the pot, do not cover the lid, turn to medium heat after boiling, keep the water boiling in the pot, if the water is reduced, you can heat the water from the above dish to the pot, the general pot will be boiled for about 4 hours, the pressure cooker will take one to two hours, and the boiled zongzi will be more delicious than those sold in the supermarket.

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Tie out the pattern with a rope and put the pot under cold water. 1. After washing the pure glutinous rice mold, soak it in 60 water for 5 hours, or soak it in cold water for 12 hours. After washing the mung beans, soak them in boiling water for a few hours, or soak them in cold water for 12 hours and peel them, the best effect is achieved.

Soak peanuts in boiling water for 3 hours, or soak in cold twig pat water for 5 hours and peel them.

2. Stack the two dumpling leaves and roll the bottom into a funnel-shaped. Add glutinous rice, pork belly, and salted duck eggs. Fold the two leaves down until they are completely enclosed and there are no chips. Use a dumpling rope or cotton rope to tie the dumplings tightly. There are various ways to tie it, and you can tie it tightly.

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

1. The first step: first soak glutinous rice, peanuts and zongzi leaves in water, glutinous rice and peanuts can be soaked for three hours, and they are easy to cook when steamed. Many friends will wash the glutinous rice and wrap it cleanly, which not only takes a long time to steam, but sometimes the rice will be hard and affect the taste.

The purchased zongzi leaves also need to be soaked in water for 2 hours, and then cleaned.

2. 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 two spoonfuls of rice and 1 jujube, fold the dumpling leaves above and wrap them into a triangle, and finally wrap a complete zongzi on the line, the triangle zongzi is particularly simple, basically 2 zongzi leaves 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.

3. The third step, the wrapped zongzi cooking is also very critical, put the zongzi neatly, pour in the water that has not been the zongzi, and then cover the pot lid with a heavy object on it, the function is to let the zongzi can be soaked in water, and the cooking will be more uniform and will not scatter rice. The fire is boiled for 1 hour to cook, the glutinous rice is soaked in advance and boiled for a short time, and it can be cooked in 3-4 hours without soaking in Zen base in advance.