How to wrap zongzi without leaking rice, how to wrap jujube zongzi How to cook without leaking rice

Soak the glutinous rice first (all soaked overnight), boil the leaves of the dumplings with hot water, and the red dates can be wrapped after soaking, no need to put any seasonings at all, the fragrance of the dumpling leaves and red dates will penetrate into the glutinous rice, I really want to, healthier than the outside sales, when wrapping, first fold the zongzi leaves into a funnel shape at 1:3, it must be easy to hold with your hands, and then put a jujube at the bottom first, 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 funnel with the extra leaves, if you need to add an extra leaf, be sure to make it stronger, 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 boil for an hour, first high heat, turn to low heat after the water boils and cook slowly for 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) 3Method:

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 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 a steamer to steam, this kind of zongzi tastes more Q; The second method is to add ingredients with raw glutinous rice. The wrapped zongzi are boiled in a pot, and the rice dumplings made by this method are cooked and rotten, and many people like to eat them.

Use force to bandage it tightly so that it doesn't leak and it tastes delicious.

1. Wash the glutinous rice and soak it in cold water for 3-4 hours in advance. Generally, soak at noon and wrap at night.

2. Dry dumpling leaves should be soaked in advance, and this step should be omitted if wet. After soaking the dumpling leaves, boil them in a pot and sterilize them.

3. After the glutinous rice is soaked, control the moisture, add white sugar and stir well.

4. Wash the jujubes, cook for a while, and soak the flesh to plump up.

5. If you can't buy delicious dates, you can use this candied date instead, this sweetness is higher!

6. Pick two dumpling leaves, if the dumpling leaves are smaller and thinner, you can place the dumpling leaves upside down. Leave the blade smooth side up.

7. Roll up the dumpling leaves from the bottom in a funnel shape, and the bottom of the funnel must be tight, otherwise the glutinous rice will be leaked.

8. Use a spoon to scoop up a little glutinous rice and put it in the funnel. If you use jujubes, you can put one first, and then put a little glutinous rice.

9. Put in a jujube. The jujube I used was Xinjiang jujube, which was relatively large, so I only used one. If you use jujubes, you can put a few more and consider it yourself!

10. Put glutinous rice on top and press it with a spoon. The rice dumplings will be more delicious when compacted!

11. Fold the top dumpling leaves.

12. Gently press down the dumpling leaves on both sides with your hands and wrap them tightly.

13. After pressing down both sides, fold the remaining dumpling leaves.

14. Fold this folded little tail inward.

15. Tie it with a thread. The whole process has to be pressed by hand, and if you are not careful, the glutinous rice will be missed!

How to wrap jujube dumplings 1. Wash the glutinous rice and soak it in cold water for 3-4 hours in advance. Generally, soak at noon and wrap at night. 2. Dry dumpling leaves should be soaked in advance, and this step should be omitted if wet. After soaking the dumpling leaves, boil them in a pot and sterilize them.

1.Wash the glutinous rice and soak it in water overnight.

2.Soak the leaves and rope for an hour in advance.

3.The dates are washed twice.

4.Put rice in a zongzi leaf first, then put two dates, and finally put some rice to wrap it, wrap the leaves, and tie it with a rope.

5.Put water, cover the rice dumplings, boil the pot on high heat, turn to low heat and cook for 3 hours.

Half an hour, then do not open, stuffy for an hour is best.

Materials: 400 pieces of zongzi leaves, 10 catties of glutinous rice, palm leaves to make bundles of rope and glutinous rice soaked for about 5 hours, boiled out without deformation.

The practice of making zongzi step by step.

1. Soak glutinous rice for about 5 hours.

2. Tear the dumpling leaves and wash them ** and cook for 10 minutes, the rope is not broken, and it must be cooked.

3. Choose the right leaves to wash, the best size is 4-6 cm wide.

4. The corners of the dumpling leaves must be in place, otherwise the rice and potatoes will leak, and it will not taste good when cooked.

5. Turn the dumpling leaves down, pinch them with your right hand and fold them to the right according to the molding, the rice is about one centimeter away from the square mouth of the dumpling leaves, and the shape of the wrapping is more standardized.

6. This is the shape of the stacked horn.

7. The bundle rope is not at an oblique angle, so it will not spread out and must be in place.

8. The finished product is waiting to be out of the pot.

Making zongzi is an extremely careful job, and it is also very methodical, to avoid problems such as rice leakage. So how do you wrap zongzi without leaking rice? How do you wrap zongzi tightly?

How to wrap zongzi without leaking rice.

1. Prepare materials. Rice, leaves, silk. I wrapped peanuts, mung beans and red dates.

And the meaty ones. Cut the meat into small cubes and mix well with soy sauce and salt. The leaves are dry, bubble with water, and boil in a pot, not for more than two minutes, the cooking is too soft, and it is not easy to wrap.

Trim the head of the leaf with scissors.

Second, roll the leaves in a funnel shape. 1. Take a leaf in your left hand and stack the leaf in your right hand on top of it, almost one-third of the folded leaf. If the difference is too far, it is easy to leak rice (depending on the size of the leaves).

2. If the leaves are small, general chess and cards, 3. Put another one in the middle. 4. Look at the length of the fingers of the outstretched hand. 5. Don't move your left hand, and roll it back with your right hand.

6. This step should be rolled well, or there will be leakage below. The left hand is going to be tightened. Put some water in a dish with leaves.

3. Pack rice and bags. 1. Put a little bit of red dates first. 2. Fill the rice again, don't load too much, otherwise the rice will leak.

3. Hold the funnel interface with your right hand. 4. Take the top with your left hand. 5. Press the leaves back in front of you with your right hand.

6. Press down and wrap the mouth. 7. Pinch the middle with your thumb and index fingers. 8. Pinch the leaves and wrap them around to the left.

9. Go around from the back to the right. OK.

2. Put the thread on it and press one end with your left thumb. 3. Hold the other end of the line in your right hand and circle it twice. 4. Tighten up.

5. After wrapping it, you can tie the knot wherever you want. Hehe. 6. The dumplings are wrapped.

It's simple, right? That's where I learned. Hee-hee.

5. Cook zongzi. Boil the pot under water and soak the water over the rice dumplings. Cook over medium heat for one to one and a half hours.

During the period, you have to look at the water, and the Buzheng clan is going to be boiled dry. If there are too many, turn them over once in the meantime, and put the top one on the bottom.

The rice dumplings wrapped by yourself are particularly fragrant. How's that, let's do it now! Peanuts, mung beans and glutinous rice are good partners, hehe, plus the sweetness of red dates, it is more fragrant.

Before at home when all the mother wrapped zongzi, although I also followed the study next to me, but the package is not very good, not ugly is leaky rice, last year I wrapped a lot of zongzi, when the children were still young, can only wait for them to fall asleep can be wrapped, plus my posture is not solid, hand speed is slow, these zongzi I wrap a night to eleven or twelve o'clock, but also really convinced myself.

Although there are very few bags in this year, but the finished products are also quite satisfactory, not ugly and not leaking rice, wrapped in two years of zongzi, I never imagined that what is needed to wrap the zongzi is not technical, but this zongzi leaf, this year's use is a wide zongzi leaf, wrapped up very handy, but also very refreshing. Next, I will show you the zongzi I wrapped. Zongzi [food needed] glutinous rice, red dates, honey red beans, in addition, prepare an appropriate amount of zongzi leaves and rope in advance.

Clean the jujubes and soak the glutinous rice overnight. Boil the rice dumplings in tap water. Take two zongzi leaves, half stacked on top of each other, and make a bucket shape. Put glutinous rice, red dates, glutinous rice, honey red beans, and glutinous rice successively.

Press the upper end of the zongzi leaf down, quickly cover the rice, and tie it up with a rope. Place the dumplings in the pot with the edges facing down. Put enough water in the pot, bring to a boil, then turn to medium heat, and boil for 60min. The duration is for reference only. After boiling, pass through cold water and serve.

I wrap traditional flavor zongzi, from small to large eat this kind of zongzi, there seems to be very few other flavors of zongzi in our place, most people are full of jujube and soybeans. Have you all wrapped zongzi, what flavor did you wrap?

When someone is like me to wrap zongzi skills are not good, then choose wide zongzi leaves, so that there will be no leakage of rice, mu omen and package out can also see the past, what do you have to wrap zongzi, welcome to leave a message, now it's here, everyone's next special food to talk about ruined!

I'm a little meow, willing to make a variety of desserts and special snacks, and share delicious food with you every day from time to time, if you like today's article, you can help like or share, click to follow to open more special food super skills!

After soaking the glutinous rice overnight and then controlling the moisture, add red beans, light soy sauce, dark soy sauce and oyster sauce and stir well; After that, prepare some sausages and cut them into cubes, clean the celery slippery glutinous rice leaves, put the stuffy first cherry blossoms in boiling water and boil them for two minutes, put a sausage grain when wrapping the zongzi, and then put an appropriate amount of glutinous rice in it, be sure to press the glutinous rice firmly, so that the wrapped zongzi will look good and will not leak.

Roll the zongzi leaves into a cone-shaped shape similar to a funnel, put in an appropriate amount of Jiang rice and filling, and don't disturb the locust too much. It is best to use two double-layer zongzi leaves, and then cover the top of the zongzi leaves, and then surround the zongzi leaves if you find that there is a leak after wrapping.

The glutinous rice should be boiled with boiling water so that it can be sterilized, and then at the bottom of the funnel should be put on diced sausages so that the rice does not leak.

5. After wrapping the zongzi, the tightness of the rope is well controlled, and it should not be too loose or too tight. If the tie is too tight, the glutinous rice and ingredients inside will swell in the heating process, which may break the zongzi leaves. But at the same time, it should not be too loose, otherwise the water will enter the zongzi in large quantities when cooking the rice dumplings, making the zongzi leaves and rice soak seriously and leak rice.

6. Hemp rope, cotton rope or dumpling leaf strips.

When wrapping zongzi, try to use hemp rope, cotton rope or zongzi leaf strips and other ropes that will not produce harmful substances to the human body. If it is used to wrap zongzi, the harmful ingredients in it will enter the zongzi, which will cause certain harm to health after eating, and may cause food poisoning after eating. Therefore, it is recommended to choose a pure natural material, non-toxic and harmless rope.

1. Try to choose fresh zongzi leaves when wrapping zongzi, so that zongzi leaves are more tough. Or put the dumpling leaves in salted water and cook them for 10 minutes, which can also enhance their toughness. The toughness of the dumpling leaves will not be due to the increase in temperature, and the toughness limit will lead to the rupture of the dumpling leaves.

2. When wrapping zongzi, it is generally necessary to stagger and fold the two zongzi leaves, and it is necessary to fold it into a funnel shape from the bottom one-third, and the extra one is to leave a part of the blank, so as to ensure that the wrapping is tight and can avoid the phenomenon of rice leakage in the zongzi.

3. When wrapping zongzi, glutinous rice should not be put too much, do not wrap it full, because glutinous rice will expand when heated, if the package is too full, when cooking zongzi, it will cause the zongzi leaves to open up, resulting in loose leakage.

The last step of 4 packs of zongzi is to tie the rope, and the rope should not be tied too tightly, because in the process of simmering, the glutinous rice and ingredients in the zongzi will be relatively inflated, and if they are tied too tightly, they may burst. But at the same time, it should not be too loose, otherwise a large amount of water will enter the zongzi when cooking the zongzi, so that the empty zongzi leaves and rice bubble seriously and leak rice.

5. When cooking zongzi, the method of disturbing the zongzi is also particular, because the corners of the zongzi are relatively sharp, and then it is easy to puncture the zongzi and leak the rice by putting it casually. It is recommended to use the empty Fang Jinli which method to place neatly, and put the auspicious code tightly, that is, the corners of the zongzi are visited one by one in the order of reverse and positive, so that the zongzi is not easy to run water, and the boiled zongzi will not be punctured.

6 can be cooked. Zongzi leaky rice can be cooked in the same way, but it is generally not recommended to continue to cook this kind of rice dumpling, because the rice will continue to leak into the water during the cooking process, resulting in the cooked zongzi not being shaped, and the taste will be greatly reduced. In this case, it is recommended to take out the zongzi and re-wrap them to steam.

1. Cook the rice dumplings and leak the rice, at this time, you can take out the rice dumplings and re-wrap them. Generally speaking, if the zongzi is more likely to leak rice, it may be because the zongzi leaves have not been boiled before wrapping the zongzi.

2. Before wrapping zongzi, it is best to boil the zongzi leaves, and the cooking time should not be too long, 1 to 2 minutes is OK.

3. When wrapping zongzi, you can choose at least 2 or more zongzi leaves, and try to soak them in cold water after cooking to avoid sticking.

4. If you want to make the rice not leak when boiling the zongzi, you can press it with a heavy object between the boiling potatoes during the boiling period, which is not only convenient for winding the thread, but also saves a lot of time.

5. Do not choose hot water to cook zongzi, be sure to cook it under cold water, so that the cooked zongzi will be delicious. If it is hot water, it is easy to have uncooked zongzi.

6. The water for boiling the zongzi must not pass the zongzi in the pot, so that the zongzi can be cooked.