The detailed process of the practice of zongzi, the whole process of making zongzi

The nutritional value of zongzi is very high, and moderate consumption has greatly improved the body, so it is loved by many people. The practice of authentic zongzi is very simple, take an appropriate amount of reed leaves, clean them and steam them for half an hour, drain glutinous rice, peanuts and beans and soak them in water overnight, and wrap them the next day, and the taste will be very delicious.

The practice of authentic zongzi is one

1.Pick the reed leaves, which are also available on the market, blanch them in boiling water, and cut off a little from the head and tail.

2.Wash and soak the glutinous rice for about half an hour, and then drain the water, if you add red beans and peanuts, soak it 8 hours in advance, drain the water and mix with the glutinous rice. (I didn't add these to the recipe, I also like to eat pure glutinous rice dumplings, which have the fragrance of reed leaves.) )

3.Take 3 or 4 reed leaves at a time, overlap them a little and place them side by side, roll them into a cone, and roll them with your left hand and your right hand.

4.Pour the glutinous rice and gently tap it with your hands to make the rice as solid as possible.

5.At this time, we should pay attention to the technique: change to the right hand to hold the zongzi body, the fork of the middle finger and ring finger of the left hand is gently supported in the middle and lower part of the vertebral body, and the right hand covers the reed leaves outside the vertebral body.

6.Fold it gently from the outside and press it tightly.

7.Take a rope about 30 centimeters long and tie it tightly.

8.Do it one by one.

9.Put it in the rice cooker, add less than 1 cm of water to the rice dumplings, turn off the power and simmer for 10 minutes when it boils a little at the first time, and then boil it twice and simmer for about 10 minutes each time. Finally, simmer for about an hour and you can eat.

Tips: 1.Blanching the reed leaves is to soften and increase the toughness, otherwise it is very easy to spoil, but the fragrance of the reed leaves will not be lost for a long time.

2.The filling of the package can be changed flexibly, you can put peanuts, dates, or you can make salty flavors: sausages and bacon can be used.

3.The first opening can not be stewed over high heat, otherwise it will be swollen.

4.It's great to dip it in sugar or honey when eating!

The practice of authentic zongzi is two.

1.Appropriate amount of dumpling leaves. Soak in water the day before (or put it directly in the pot and cook for half an hour) and then rinse and set aside.

2.Drain the glutinous rice.

3.Choose pork with even fat and leanness, preferably cut the pork belly into long strips, marinate it in a small amount of dark soy sauce and sugar for a day and set aside.

4.Pour a spoonful of dark soy sauce into the glutinous rice, add half a spoonful of sugar, a small amount of monosodium glutamate and mix well.

5.Take 2 dumpling leaves and overlap them on front.

6.Fold the tail of the dumpling leaf forward. Fold the thumb of your right hand straight inward.

7.Hold one end of the dumpling leaf with your left hand and form a cone with your right hand.

8.Hold it with your left hand, put it in with your right hand and press it.

9.Then wrap in pork.

10.Put another handful of glutinous rice, cover the pork and compact, 11Roll the leaves over and cover the glutinous rice.

12.Clench slightly with your left hand and press down on the leaves with your right hand.

13.So that the downwardly rolled zongzi leaves can completely wrap the glutinous rice, and the petiole of the zongzi is bent to the right.

14.The left hand holds the whole zongzi, 15Take the cotton thread in your right hand and tie it tightly at both ends.

16.Try to tie as many as you can;

17.Trim excess leaf tips and petioles.

18.Because there are not many zongzi, directly put them into the rice cooker to cook, cold water must overflow the zongzi, and cold water must be added several times halfway, so that the water of the zongzi has been covering the zongzi during the boiling process, boiled for about 3 hours, simmered for 1 to 2 hours, and then you can eat.

How to wrap zongzi].

Raw materials required: glutinous rice, millet, dumpling leaves, sugar.

Specific production steps].

The first step is to wash the glutinous rice and millet with water, and then soak them in water for about 3 hours. Glutinous rice and millet are easier to cook after soaking, and there are no pinching problems.

The second step is to soak the prepared dumpling leaves in water for about 5 hours in advance, and then brush them with water twice after the dumpling leaves are soft.

The third step is to take out the soaked glutinous rice and millet to control the moisture and set aside, and after the dumpling leaves are soft, they are also taken out and placed neatly for later use.

The fourth step, next we start to wrap zongzi, in fact, wrapping zongzi is not as complicated as everyone thinks, whether it is a triangle zongzi or a four-corner zongzi, grasp the most important point, then it is very simple to wrap up.

The fifth step is to take two soaked zongzi leaves, first roll the zongzi leaves into a funnel shape, then add the soaked glutinous rice and millet, and wrap a zongzi with about 50 grams of rice. The rice should be too full, and a finger gap should be left, the main purpose of this is to leave room for the rice to expand and prevent it from breaking the dumpling leaves.

The sixth step, after the rice is loaded, fold the dumpling leaves on it and wrap it tightly, and finally wrap the zongzi tightly with a rope, so that a complete triangular zongzi is wrapped, do you think it is very simple?

Fresh meat dumplings with shiitake mushrooms.

My family doesn't like to be fat, so my meat dumplings don't use pork belly, although the pork belly is lovely, but the saturated fat is indeed very high, so my family doesn't eat much, this time the meat dumplings use plum blossom meat, in order to be more nutritious, add mushrooms in it, simply adjust the seasoning, and my daughter and husband love to eat it after it is done.

Ingredients: 500 grams of glutinous rice.

200 grams of plum meat.

10 dried shiitake mushrooms.

Light soy sauce to taste.

Oyster sauce to taste.

Production steps] 1. Prepare the ingredients, soak the glutinous rice for about 5 hours, and soak the shiitake mushrooms in advance.

2. Cut the plum blossom meat into slices, cut the shiitake mushrooms into thin slices, add an appropriate amount of light soy sauce and oyster sauce, mix well; Add the soaked glutinous rice and mix well. 3. Boil the dumpling leaves in advance; Cut off the ends of the dumpling leaves with scissors; Fold an edge as shown in the figure. This time, I will share the wrapping method of rectangular rice dumplings.

5. Add the ingredients.

6. The sides overlap each other and press. 7. Fold the top over and press it tightly with your hands. 8. Wrap it with a thread; Put it in a pressure cooker, cover the rice dumplings with water, and cook for about an hour.

Tips: Light soy sauce and oyster sauce both contain salt, so no more salt is added, and the amount of light soy sauce and oyster sauce depends on the amount of ingredients, so that it is suitable for saltiness.

The whole process of making zongzi is as follows:

Ingredients: 1 kg of glutinous rice, half a kg of lean pork belly, 10 salted egg yolks, and an appropriate amount of dumpling leaves.

1. Peel and cut the pork belly into pieces with a little green onion and ginger, 2 tablespoons of cooking wine, 2 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of five-spice powder, 1 tablespoon of sugar, a little salt, mix evenly and put it in a sealed bag, refrigerate and marinate for more than 4 hours.

2. Soak the glutinous rice for 5 hours in advance, wash and cut off the stems after soaking the dumpling leaves, and soak the salted egg yolk and white wine in cooking oil for 30 minutes.

3. Dry the soaked glutinous rice, control the moisture, 1 tablespoon of dark soy sauce, 1 tablespoon of light soy sauce, appropriate amount of salt, mix well and marinate for 30 minutes.

4. Wrap the zongzi, take the surface of the zongzi leaf texture and put it on opposite sides, roll it into a conical shape, put a layer of glutinous rice, a piece of pork belly, a salted egg yolk, and a layer of glutinous rice in turn. Fold the Zongye on both sides to the middle to cover the glutinous rice, and then pull down the top Zongye to cover the corners. Fold the excess leaves under the lid and tie them tightly with thread.

5. Put enough water in the pot and put the zongzi on high heat to boil, change to medium heat and cook for 90 minutes, and simmer for 3 hours after cooking.

Zongzi Production Skills Cooking Skills Food If you love to eat zongzi, don't buy it anymore, rural mothers teach you to do it, from wrapping to cooking to explain in detail, collect it.

First, nuts and osmanthus zongzi.

Raw materials: 1kg of glutinous rice, 100 grams of white sesame seeds, 150 grams of animal oil, 300 grams of sugar, 100 grams of osmanthus, moderate edible salt and tapioca starch.

Method: 1. Mix white sugar, white sesame seeds, salt and animal oil, mix starch while stirring, and then put in osmanthus flowers, mix well to form a filling.

2. Fill in the glutinous rice that accounts for about 1 3 volume in the stacked funnel-shaped dumpling leaves, then put in the filling of 1 3, and finally cover the glutinous rice with 1 3.

3. After wrapping, put it in the pot and put in the water soaked in the zongzi. After boiling for 1 hour, simmer for 30 minutes on low heat before serving.

Hello glutinous rice soaked in water for five hours to wash, soaked in the dumpling leaves and cut off the roots, add dates to the glutinous rice, stack the two dumpling leaves together, fold out the triangle, add dates and glutinous rice wrapped, wrap the rope tightly, put it in the pot, add water to the zongzi, cover and boil over high heat and turn to medium heat to cook for 40 minutes, and take it out.

The materials and steps for making zongzi are introduced as follows:Ingredients: 1. Glutinous rice, bacon, mung beans, small red beans, light soy sauce, brown sugar, and salt.

2. Zongzi leaves, palm leaves (can be replaced by cotton rope).

Method: 1. Tear off the stems on each leaf of the palm cotyledons, boil them in boiling water for a few minutes, then remove them and tear them into thin strips for rope; Wash and drain the dumpling leaves, glutinous rice, small red beans and mung beans, and cut the bacon into small pieces. Put the light soy sauce, small red beans, mung beans, bacon and salt into the glutinous rice and mix well.

2. Take a dumpling leaf, roll it into a funnel shape, put in glutinous rice, plug it with chopsticks, cover the right dumpling leaf tightly to the left with your right hand, press it tightly with your left thumb, and then cover the back dumpling leaf with your right hand, and then press it tightly with your left thumb, pinch the top of the zongzi with the thumb and index finger of the right hand in an inverted "eight" shape to make it an inverted triangle, copy the tip of the leaf to the right with your right hand, then hold it tightly with your left hand, take a palm leaf, bite one end with your teeth, and grasp the other end with your right hand. Wrap back from the top surface of the zongzi, stretch the palm of the left hand when winding, the palm leaf rope sticks to the palm of the hand through about half of the back of the zongzi, winds around the top of the zongzi, and then wraps around the left hand to press the palm leaf rope without moving, binds it with the right hand with one hand, prunes the palm leaf rope that grows out, and wraps it into a triangular zongzi.

3. Put them in a pressure cooker over medium heat, then change to low heat and cook for more than an hour and a half, turn off the heat and let them stuff inside.

4. Take out the zongzi after the pressure cooker cools.

The preparation of zongzi is as follows:

Prepare the ingredients first: 600 grams of glutinous rice, 150 grams of jujubes, an appropriate amount of dumpling leaves, and an appropriate amount of cotton thread. (It is best to choose round grains for glutinous rice, so that the taste is more viscous and waxy).

Clean the rice first, soak it in water in advance, boil the zongzi leaves, about 30 minutes, the zongzi leaves must be cooked, so that they are flexible and not easy to break. The dates are also soaked in advance.

Start making zongzi. Take two guessing leaves and cut off the hard corners of one end.

Spread the two leaves and fold them in half. Fold the two ends in half.

Open the dumpling leaves and fill with two spoonfuls of glutinous rice. Put a few dates on top. (If you like to eat dates, you can put a few more.) Fill with some glutinous rice and spoon the rice tightly. (Be sure to press it tightly, so it's easier to wrap it tightly.) ）

Fold the other part of the zongzi leaves, and then pinch the two sides of the zongzi leaves with spring trembling, and then turn the Suisenyan zongzi over, wrap the rice and wrap the tail of the zongzi leaves around the zongzi, tie it with cotton thread, don't tie it too tightly, the rice will expand when cooking. Don't tie it too loosely, it will fall apart.

Now you can put it in the pot and boil for about 3 hours.

A brief introduction to the practice of zongzi:

Step 1: Prepare the eggplant wood. 500 grams of glutinous rice, 300 grams of pork, appropriate amount of zongzi leaves, and appropriate amount of zongzi rope. (It is best to choose round grains for glutinous rice, so that the taste is more viscous and waxy). For pork, you can choose pork leg or pork belly. ）

Step 2: Soak the dumpling leaves and rope until soft and clean. (If it is a dried dumpling leaf, soak the dumpling leaves overnight in advance.) ）

Step 3: Wash and soak the glutinous rice.

Five or six hours.

Step 4: Peel the pork, cut it into 2-3 cm pieces, then put in 2 spoons of light soy sauce, 1 spoon of dark soy sauce, 1 spoon of cooking wine, 1 spoon of salt, 1 spoon of sugar and grasp it well with your hands, then marinate for 3-5 hours to let the meat fully absorb the flavor.

Step 5: Put the dumpling leaves in a hot pot and boil for 15 minutes, then remove them and put them in cold water for later use. (The boiled dumpling leaves will be more flexible and not easy to break when wrapping.) ）

Step 6: Dry the glutinous rice, then add 1 tablespoon of salt and 1 tablespoon of dark soy sauce and mix well.

Step 7: Start making zongzi. Take two zongzi leaves, cut off the hard corners of one end, roll the zongzi leaves into a cone, put glutinous rice into the zongzi leaves, and put two pieces of meat on them.

Step 9: Fold the top dumpling leaves down until Qichun completely covers the glutinous rice. Then pinch off the leaves on both sides and fold them up.

Step 10: Tie up the rice dumplings. After all the rice dumplings are wrapped, put them in a pot and cook. When boiling meat dumplings, the water must not be over the dumplings, turn to medium-low heat and cook for 2 hours after boiling, turn off the heat and simmer for a while before eating, the taste is better.