How to wrap rice dumplings, how to wrap zongzi?

Very good package, but a bit of a hassle.

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 with your hands, 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 funnel with the extra leaves, if necessary, add one more leaf, Be sure to make it firm, otherwise it will fall apart when it is cooked, and it will be boiled in the pot after wrapping, and you should pay attention when cooking! Put the water to slightly overflow the zongzi, and then put a board on it, the purpose of putting the board can be put on some heavy objects, in order to hold the zongzi, so that the zongzi is not easy to disperse, generally boil for an hour, first high fire, 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. 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.

Are you talking about Sichuan brown or?? I don't get it a little bit!

Tools Raw materials.

Materials. Ingredients; 100g bacon, 250g purple glutinous rice, 1500g glutinous rice seasoning; Appropriate amount of salt, appropriate amount of peanuts, and appropriate amount of dumpling leaves.

1. Wash the black glutinous rice.

2. Wash the glutinous rice.

3. Wash the bacon and cut it into cubes for later use.

4. Wash the dumpling leaves and dumpling leaves, and blanch the palm leaves in water for later use.

5. Mix the black glutinous rice, glutinous rice, peanuts and a little salt.

6. Roll the dumpling leaves into a roll.

7. Fill in an appropriate amount of glutinous rice, press it slightly, and wrap it with a little bacon granules.

8. Cover it with palm leaves.

9. Wrap them in turn.

10. Cover the wrapped zongzi with water, boil it over high heat, and cook it for 2 hours on low heat.

1. Soak the dumpling leaves in warm water, put in an appropriate amount of alkaline noodles, knead and wash for about ten minutes, and rinse three times; 2. Take two zongzi leaves overlapped together, fold the zongzi leaves below upwards, and fold the right side to the left 90 degrees with the center line as the standard; 3. Folded to the left, pull the dumpling leaves to roll into a cone, and put the soaked glutinous rice and red dates into the dumpling leaves, not too full; 4. Fold the zongzi leaves inward on the front, fold the left zongzi leaves to the right, fold the right zongzi leaves to the left, and finally tie them up with a string.

How to wrap zongziZongzi, steamed by wrapping glutinous rice in zongzi leaves, is one of the traditional festival foods of the Chinese nation. Zongzi appeared long before the Spring and Autumn Period, and was originally used to worship ancestors and gods. In the Jin Dynasty, zongzi became the food of the Dragon Boat Festival.

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.

The main ingredients of zongzi are glutinous rice, fillings, and koji leaves (or hiiragi leaves), among others. Due to the different eating habits in various places, zongzi has formed a north-south flavor; In terms of taste, there are two categories of zongzi: salty zongzi and sweet zongzi. For thousands of years, on the Dragon Boat Festival on the fifth day of the fifth lunar month, every year on the fifth day of the fifth lunar month, the Chinese people have to soak glutinous rice, wash zongzi leaves, and wrap zongzi.

Mix glutinous rice, red beans, kidney beans, and pork belly, clean and dry the dumpling leaves in advance, overlap the two dumpling leaves, bend them into the shape of a funnel, load the adjusted glutinous rice and other ingredients, press the upper dumpling leaves down to the opening, fold the excess dumpling leaves, and use the rope to trap the zongzi.

Easy method 1 Zongye wash with warm water, take two zongzi leaves one after the other overlap together, roll into a funnel shape, first load a small amount of glutinous rice, and then put a piece of meat and a salted egg yolk. Then fill in the glutinous rice and compact it with a spoon.

Press both sides of the dumpling leaves with your fingers, and fold off the top dumpling leaves to cover the glutinous rice. Press the leaves on both sides with your fingers, and fold the leaves back to the edges. Tie the rice dumplings with brown hemp (or cotton rope).

Easy method 2 dumpling leaves are stacked on top of each other, but not completely overlapped, which plays a role in increasing the wrapping area. Reserve a corner on the left side and fold it into a funnel shape to prevent rice leakage. Start by adding a spoonful of glutinous rice and fill a corner. Add other ingredients.

The tiger's mouth is aimed at the back, the index finger and thumb pinch a corner of the front end of the stroke, the left and right zongzi leaves are folded in, and the leaves that grow on it are covered downwards to form a quadrangular shape, and a rope is tied in the middle of the two corners.

Summary. The above ** content is the zongzi wrapping method, the main material is glutinous rice, filling, wrapped with hoop leaves, hiiragi leaves or ancient cotyledons, etc., mainly sharp horns, four corners and other shapes, represented by Guangdong salted meat dumplings, Zhejiang Jiaxing dumplings.

The above ** content is the zongzi wrapping method, the main material is glutinous rice, filling, wrapped with hoop leaves, hiiragi leaves or ancient cotyledons, etc., mainly sharp horns, four corners and other shapes, represented by Guangdong salted meat dumplings, Zhejiang Jiaxing dumplings.

The wrapping method of zongzi is as follows:Ingredients: 100g bacon, 250g glutinous rice, 1500g glutinous rice.

Seasoning: appropriate amount of salt, appropriate amount of peanuts, appropriate amount of dumpling leaves.

1. Wash the black glutinous rice.

2. Wash the glutinous rice. Kambi.

3. Wash the bacon and cut it into cubes for later use.

4. Wash the dumpling leaves and dumpling leaves, and blanch the palm leaves in water for later use.

5. Mix the black glutinous rice, glutinous rice, peanuts and a little salt.

6. Roll the dumpling leaves into a roll.

7. Fill in an appropriate amount of glutinous rice, press it slightly, and wrap it with a little bacon granules.

8. Cover it with palm leaves and wrap it in turn.

9. Wrap the wrapped zongzi with water and return it to the key, boil it over high heat, and change to low heat to cook for 2 hours.