How to wrap zongzi to taste better? Is there a simple and practical way to do this?

Tie out the pattern with a rope and put the pot under cold water. 1. After washing the pure glutinous rice, 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 the peanuts in boiling water for 3 hours, or soak them in cold 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 steamed food made from glutinous rice wrapped in zongzi leaves, is one of the traditional Chinese festival foods. As one of the traditional foods with the deepest historical and cultural accumulation in China, zongzi has spread far and wide.

1. a main material; 500 grams of glutinous rice, 900 grams of sandwich pork, appropriate amount of palm leaves, 70 grams of shiitake mushrooms (fresh), 2 eggs.

2. Ingredients: 200 grams of soy sauce, appropriate amount of peanut oil, 60 grams of sugar, 25 grams of salt, 3 grams of monosodium glutamate, 5 grams of cooking wine, a little pepper, green onion, ginger, 50 grams of dried maran grass, and a small amount of baking soda.

3. Put the meat sauce (the sauce made of mushrooms, onions and various spices with meat filling) in a clay pot, put in the chicken eggs, marinate over low heat for 20 minutes, turn off the heat and let it soak, and remove it when eating.

4. After the pork belly is braised in red, wash the mushrooms and soak them in water and set aside.

5. Pour the oil into the wok, add a little minced onion and stir-fry after heating, then add soy sauce, refined salt, monosodium glutamate, pepper, green onion, ginger, add an appropriate amount of water, put in the braised pork belly, and fry until the juice is dry.

6. Wash the glutinous rice and soak it in cold water for about 2 hours; Then strain the water, add salt, peanut oil, a little baking soda and mix well.

7. Wash the dumpling leaves, put them in the pot, add water and raise them to boil until soft, drain the water, and set aside.

8. Take 3 zongzi leaves, the hair surface is opposite, first put in 1 3 glutinous rice, add braised pork belly and shiitake mushrooms, and then put in 2 3 glutinous rice to wrap into a triangular zongzi, tie it with dried maran grass, that is, zongzi.

9. Put the wrapped zongzi into the pot, add water (the amount of water should be large, the zongzi must be submerged), cook for about 2 hours over a strong fire, and then simmer over low heat for about 3 hours, then it can be eaten.

<>1. Raw materials: zongzi leaves, glutinous rice.

2. Soak glutinous rice, some people will soak two or three small closed burials, the correct soaking time is almost 5 hours, this time is no more, no less, if it is less than five hours, glutinous rice will have sandwiching, if it is higher than five hours, glutinous rice will become very soft, it is not soft and glutinous to eat, and the taste is very poor, so five hours is just right, and another catty of glutinous rice is used for two catties of water.

3. There are two kinds of dumpling leaves: dried dumpling leaves and fresh dumpling leaves, buy dried zongzi leaves, you need to soak them in water for a few hours before wrapping them to increase toughness, and fresh zongzi leaves need to be put in a pot, add salt and cook for a few minutes, and then put the zongzi leaves in cold water to cool, and when soaking, wash the zongzi leaves one by one.

4. Before soaking glutinous rice, you need to clean the glutinous rice, don't wash it too many times, twice is about the same, the first time you wash the glutinous rice, you have to scrub it, and the second time you wash the glutinous rice, you need to wash it with running water, so that the glutinous rice is very clean, to prevent washing too many times, the loss of nutrients, and the taste is not good.

5. When boiling zongzi, you should put the zongzi in a pot under cold water, add enough water, sprinkle a little salt and edible alkali, stir evenly, and use this water to cook the zongzi, which tastes more fragrant and soft and glutinous, and the taste is much better than that boiled out of water.

<>1. Ingredients to be prepared for making zongzi: glutinous rice, jujubes, peanuts, zongzi leaves, and prepare them according to your favorite taste. Zongzi is delicious and glutinous rice must be selected well, and the quality of glutinous rice directly affects the taste of zongzi.

2. 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 directly, which not only steam for a long time, 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, and the zongzi rice will turn black if the zongzi leaves are not clean.

3. 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.

4. Put two spoons 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.

5. The zongzi should be stacked neatly in rows, try not to leave gaps, and do not pour them directly into the pot, which is easy to crush the shape.

6. It is also very important to cook the wrapped zongzi, put the zongzi neatly, pour in the water that has not been used in the zongzi, and then cover the pot with a heavy object on it, the function is to let the zongzi be soaked in water, and the cooking will be more uniform and will not scatter rice. Boil the glutinous rice in advance and cook it for a short time, and it can be cooked in 3-4 hours without soaking in advance.

How to wrap zongzi is good-looking and simple and slow tutorial is as follows:

1. After washing the glutinous rice with water twice, soak it in water for one night in advance; After soaking the dried zongzi leaves in light salt water for 2-3 hours, brush the leaves with a brush, and then cut off the dry leaves and harder petioles at the head and tail; Clean the dates and set aside.

2. "1 ring: ring into a cone" take two dumpling leaves, row them up frontally, pinch the two ends with your hands, ring into a cone, and it is best to fold out a small crease at the pointed end of the cone, so as to avoid rice leakage when wrapping and cooking. [Note that this conical shape is the size of a zongzi, not too big.]

3. "2 put: put the filling" pinch the junction of the four leaves with the left hand, take a little glutinous rice with the right hand and put it in, then put in a red date, and finally cover the glutinous rice and compact it with a spoon. "3 covers" hold the cone with the left hand, pinch the front end with the thumb and index finger to form a triangle, at this time, the right hand uses the thumb and index finger to pinch the two corners of the zongzi, fold off the leaves on the top, cover the glutinous rice, and cover tightly.

4. When the "4 two folds" fold the excess leaves on the top, release the thumb and index finger of the left hand respectively, let the upper leaves press the leaves below, first flatten the two sides, straighten the high limbs, and then fold the excess leaves to the right (or left), and at the same time, the thumb of the left hand helps to fix it, so that the triangle is firm. Finally, tie it with a rope, and if you can't use your hands, you can use your teeth to help bite and tie it tightly

5. Put the wrapped zongzi into the steamer, then pour in the water that has not covered the zongzi, cover it with a grate, boil over high heat and turn to medium-low heat and cook for 2 hours. After turning off the heat, let the zongzi soak for 2-3 hours, and then take it out and eat it again will be more sweet and soft.