What is the easy way to make zongzi, the easiest way to make zongzi

The footsteps of the Dragon Boat Festival are getting closer and closer.

Every traditional festival has several must-eat special foods, and the Dragon Boat Festival is certainly no exception.

I don't know if zongzi are sweet or salty in your hometown?

Whether it's sweet or salty, the point is, do you know how to make zongzi yourself?

Today, Xiao Xin will teach you four super simple, especially suitable for novices to operate the zongzi technique, let's open the bag together

The four easiest ways to make zongzi:

The first type: long dumplings.

Step breakdown:1Fold a dumpling leaf upwards at the bottom and inward at both ends.

2.Add the glutinous rice.

3.Fold the seal.

4.Tie it with string.

The second type: four-cornered dumplings.

1.Prepare two rice dumpling leaves.

2.Roll into a cone.

3.Add the glutinous rice.

4.Fold the dumpling leaves so that the dumpling leaves wrap all the glutinous rice.

5.Tie it with string.

The third type: horn dumplings.

1.Prepare two rice dumpling leaves and roll them three times until they are cone-shaped.

2.Add the glutinous rice.

3.Fold the seal.

4.Tie it with string.

Fourth: triangular dumplings.

1.Prepare two dumpling leaves and roll them around until they are cone-shaped.

3.Fold along the triangle edge.

If you don't want to go out to play during the Dragon Boat Festival, you can make zongzi at home with three or five friends.

The easiest way to wrap zongzi is as follows:

Step 1: The Zongye and straw rope bought are sun-dried, so you need to deal with it first, if you soak it in cold water, it will take at least two days to become soft, then you only need to put the Zongye and straw rope into the pot and cook for about an hour, it can quickly become soft, and the Zongye cooked at high temperature is cleaner.

Boiling leaves can be removed by passing them in cold water and then rinsing them several times with clean water. After washing, every two leaves are stacked to a dress up and placed neatly, and the surface is pressed on a large board for about an hour, so that the zongzi leaves are soft and flat, and the shape of the zongzi is also good-looking.

Step 2: Wash the glutinous rice and oats, add an appropriate amount of water and soak for an hour, so that the glutinous rice is easier to cook, and there will be no pinching problem.

Step 3: All the ingredients are ready, the most critical thing is here, start to wrap the zongzi, and look carefully. Take two zongzi leaves and roll them into a funnel shape, don't think that the triangle zongzi is very simple, it looks like everyone will do it, and the actual operation will definitely master the skills, otherwise leaking rice is the norm.

Step 4: After adding rice, put two dates or a few peanuts, generally a zongzi is basically one or two rice. The point is that the loaded rice must leave a gap of a flat finger, which is done in order to leave room for expansion after the preheating of the rice of the missing family, if there is no certain gap, it will break the zongzi leaves, and the zongzi will be incomplete, which will directly lead to failure.

Don't worry too much about putting too little glutinous rice, so that the zongzi is not full and not delicious, just add it according to the ratio I said, to ensure that it is full and will not leak.

Step 5: Fold the above zongzi leaves, be sure to wrap them tightly, and finally wrap them tightly with straw rope, and a zongzi will be baked.

The simple way to wrap zongzi is as follows:

1. Soak the jujube in cold water two hours before wrapping it for later use. Then boil the fresh rice dumpling leaves in water for about 10 minutes, then wash them and soak them in clean water for later use.

2. First use a spoon to skim off a layer of fermented fermented products floating on the surface of the rice water, be careful not to get into the rice, then clear out the water, and then use clean and sufficient tap water to wash the rice more than 4-5 times, remove the fermentation smell, put the rice into the water, and fish with the bag.

3. Take 2-3 dumpling leaves, overlap them in 1 3 places and place them flat in the palm of your hand. If it is very wide and long, 2 pieces will also work.

4. Rotate the dumpling leaves and fold them into a funnel conical shape at 1 3 places, and be sure to hold them with your hands.

5. Scoop in the rice in the funnel, when you put half of it, put in 1 red date, add the date is not to eat the date, but to make the taste, you can also put a date at the bottom, the rice will not leak out, and then put the glutinous rice, put another one in the middle, and then fill it with the rest of the rice, compact the rice by hand or drench, or sink the water in the pot.

6. Then fold the extra two dumpling leaves at the upper end to cover the glutinous rice on top, pinch out the sharp corners with your hands, and then wrap the dumplings with the tail of the dumpling leaves vigorously, without leaving gaps.

7. Finally, tighten it with a rope.

Precautions for cooking zongzi.

Boiling zongzi must be boiled before falling zongzi, water should be soaked through the zongzi noodles, and then boiled for about 3 hours with a strong fire after rolling again. Do not add raw water during the cooking process. It should be noted that the water dumplings cannot be cooked with other rice dumplings.

After boiling to slip in the middle, take the letter while it is hot. When eating, open the dumpling leaves, the dumplings are fragrant and spray the nose, the entrance is oily but not greasy, glutinous but not sticky, salty and sweet is moderate, fragrant and tender and delicious is the top grade.

The simple steps to wrap zongzi are as follows:1. Take a relatively large dumpling leaf, clean it, and then fold the leaf.

2. Fold the bottom of the double-layer rice dumpling leaves about a quarter, and then press and hold it with your hand.

3. Open the upper part of the dumpling leaf into a funnel shape, pour the glutinous rice into it, and fill it into a thin shape as much as possible.

4. Turn the other end of the zongzi over and cover the zongzi, then press down both sides of the zongzi with both hands, and fold the end of the remaining zongzi leaves towards the other side.

5. Finally, tie the zongzi firmly with a rope.

Here's how to make zongzi:

Ingredients: glutinous rice, reed leaves, peanuts.

Step 1: Prepare fresh reed leaves, wash them and cook them softly, then take them out and soak them in a large pot of cold water, and cut off the roots of the reed leaves.

Step 2: Wash the glutinous rice and peanuts in advance, put them in a pot, and soak them in water.

Step 3: The three leaves are folded in turn, with the tendons on the outside, folded into a funnel shape, and there can be no loopholes in the sharp corners.

Step 4: Scoop in the rice, not too full, grab the funnel with your right hand, fold it down with your left hand, and press it to make the rice firmer. Then follow the trend of the leaf and wrap it, and pinch off the extra sharp corners.

Step 5: Take another leaf, still with tendons facing outward, fold it and wrap it, use the needle of the zongzi, pierce and then pass the tail of the reed leaf through the eye of the needle.

Just pull it over.

Step 6: Put the zongzi into the pot, add the water that has not passed the zongzi, bring to a boil over high heat, and then turn to low heat and simmer for 40 minutes.

1. Clean the glutinous rice and soak it for a short time, not for a long time, otherwise the cooked zongzi will not be elastic enough.

2. When wrapping zongzi, it should be wrapped tightly, and the rice should not be leaked at each sharp corner, otherwise the cooked zongzi will be loose and have no taste.

3. When boiling zongzi, you can't keep simmering on high heat, so that the cooked zongzi are easy to crack. Bring to a boil over high heat and then simmer over low heat.

Before wrapping the zongzi, the first kitan washes the glutinous rice, peanuts and red beans; And soak peanuts and red beans in water, and soak them before they are easy to cook. 2. Rinse the picked dumpling leaves and palm leaves, drain the water, hang the palm leaves in the appropriate position, and tie them firmly. When picking zongzi leaves, the wider the bag, the longer the palm leaves, the better it is to tie.

3. Prepare glutinous rice, red dates, candied dates, zongzi leaves and other materials, and spread the soaked zongzi leaves one by one. 4. Roll the dumpling leaves into the shape of a triangular bucket and put rice and other materials in it. 5. After all the materials are added, wrap the dumpling leaves with a rope.

The easiest way to wrap zongzi during the Dragon Boat Festival.

The method of wrapping: 1. The dumpling leaves are too small, I used two pieces to put together, put the dumpling leaves on the left and right side by side into a larger one, cut the roots with scissors, fold them into a funnel, and pay attention to pinch the junction of the funnel;

2. Put a layer of glutinous rice in the funnel first, then add a layer of meat and mushrooms, and finally add a layer of glutinous rice;

3. After the funnel is full of rice, fold off the zongzi leaves on it, and wrap the zongzi tightly in the principle of not leaking rice (this step usually stumps many people, in fact, as long as you wrap two or three, you will get used to it);

4. Tie the zongzi tightly in a circle with the prepared cotton thread, so that the zongzi is wrapped.

5. Cook the rice dumplings in the pot, and put the meat dumplings in after the water boils, and the dates can be put into the pot with cold water. After the water boils, switch to medium heat and continue to cook for about two hours, if the glutinous rice is not sticky, you can cook it for a little longer, I used a pressure cooker to cook for an hour.

6. After cooking, the zongzi were put in the refrigerator for refrigerated storage, and I kept them fresh for three days at most.

It's very simple, I just learned to make zongzi some time ago, and the time I learned was to practice by myself while making zongzi online**, wasting a zongzi leaf, and now I have wrapped it 3 times, so it can be said that the technique is quite good. As long as you want to learn, there is nothing you can't learn.

It is not difficult for those who will know, but it will not be for those who are difficult.

A different Japanese craftsman, watch Uncle Miwa challenge making zongzi for the first time!

Teach everyone to make zongzi (super detailed method), and make it yourself with a sense of achievement.

How to make zongzi? Fold a triangle, put in the filling, rice, use your index finger to hook a triangle and fold it in half, pull it out and tighten it.

Jiaxing meat dumplings:

Preparation: Zongye leaves: If it is fresh Zongye washed, fry the root (with two small sharp tips) a little, boil water, put the Zongye in and cook for a few minutes; If it is a dry dumpling leaf, soak it for a day, soak the dumpling leaves softly, cut off the roots and treat them like fresh.

Rice: Wash the rice quickly, and try not to let the rice draught. Dry the rice with the dill and let it sit for a while (the rice will eat a little water). Add soy sauce and salt (slightly more soy sauce).

Meat: Remove the skin, separate the fat and lean meat, and cut it into pieces about 3 to 4 cm square, the ratio of fat and lean pieces is 1:2.

Pour cooking wine, soy sauce, salt and a little sugar into the meat. A little more wine is delicious, and a little less soy sauce. Rub the meat with your hands until it foams white, indicating that the flavor has completely absorbed the meat.

The following is to wrap zongzi: the zongzi leaves are clearly divided between the front and back (the side of the hair is the back, you can see the leaf diameter to distinguish, and the diameter is the reverse side of the bulging outward), the front is facing inward, and the pillow is wrapped. It's hard to describe.

Tie it tightly with cotton or straw rope. Whether the zongzi are delicious or not has a lot to do with whether they are tightly tied or not. Each zongzi must be put with fatty meat, otherwise it will not be delicious.

Boiled zongzi: A large pot must be deep enough. Put the zongzi in, add water, the water should not be cooked over high heat of the zongzi, 3 hours, if it is as big as the zongzi I gave the T version of the package last time, and then 1 hour on medium heat will be about the same. No matter how big the zongzi is, you have to keep it on low heat for 2 to 3 hours.

Do not stop the fire in the middle of boiling zongzi, and be sure to keep the water boiling.

1. Soak glutinous rice in cold water.

2. Zongzi leaves are good with water.

3. Rinse the dates with water and set aside.

4. Take a corner of the dumpling leaves and roll them up.

5. Add glutinous rice and dates. dao

6. Add a handful of glutinous rice to seal and tie it tightly with calla lily rope.

7. Put the wrapped zongzi into the pot, add water, boil the pot and steam it over low heat for about 4-6 hours.