The method of wrapping zongzi, the method and steps of wrapping zongzi

Skill. The selection of dumpling leaves.

Guangzhou people use more leaves to wrap zongzi, and it is better to choose a smooth and soft surface. Shantou people use bamboo leaves to wrap zongzi, and zongzi have the fragrance of bamboo leaves, but they should be boiled soft and then used.

Shanghai and other places use the leaves picked from Huangshan Mountain in Anhui Province every year, which contains a special fragrance, commonly known as it"Huizhou Fuji"。

Seasoning of rice dumplings.

Fresh pork dumplings should be mixed with a little monosodium glutamate, sugar, wine, salt, and light soy sauce until the condiments penetrate into the pork and then wrapped.

Bundling of rice dumplings.

The bean paste dumplings should not be tied too tightly to prevent the rice grains from squeezing into the bean paste, and if they are not cooked thoroughly, there will be pinching. If the salted pork dumplings are used with fatty pork, they should not be tied tightly and the tightness is moderate. If you use lean pork, you should tie it tightly, because the lean meat will shrink after cooking, and the fat juice of the zongzi filling will leak into the water, which cannot maintain the fat and glutinous of the zongzi.

Cooking of rice dumplings. Boiling zongzi must be boiled before falling zongzi, the water should be soaked through the zongzi noodles, and then boiled for about 3 hours with a strong fire after the water is rolled again.

Add water. It should be noted that the rice dumplings cannot be cooked with other rice dumplings. Once cooked, remove while hot. When eating, untie the cotton rope, 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, fragrant and tender and delicious is the top grade.

Steps. 1.Choose two or three zongzi leaves, and fold these zongzi leaves in a staggered manner, that is, the top zongzi leaves can press half of the lower zongzi leaves.

2.Fold the leaves into a funnel shape.

3.In this funnel, put a small half of Jiang rice, then a few red dates, and then put some Jiang rice to cover the red dates. Jiangmi and the funnel mouth can be level, too little zongzi is very deflated, too much can not be contained.

4.Fold the dumpling leaves so that the dumpling leaves wrap all the rice. Wrap the zongzi 4 5 times with cotton thread, tie the live buckle, and it is easy to untie when eating the zongzi. [6]

Breed classification. Pork dumplings.

Ingredient. Round glutinous amount, 300 grams of pork belly, 1 3 tablespoons of salt, appropriate amount of rice dumpling leaves and aquatic weed rope, 1 3 bowls of soy sauce, rice wine, and a small amount of monosodium glutamate.

Method. Cut the pork into 5 cm strips and soak it overnight with soy sauce, rice wine and monosodium glutamate; Mix the glutinous rice with salt in the sauce soaked in the meat, stop for 10 minutes, and then mix until it is even; Zongye 2 back to face each other, folded into a straight angle spoon shape from the leaf pedicle 1 4, take about 2 spoons of rice and spread it in the leaf spoon, put the meat strips straight in it, and then spread 2 spoons of rice to cover the meat strips, the hand holding the leaf spoon should keep the beginning, with the action of the other hand; Fold the remaining part of the dumpling leaves from the end of the rice and fold the corners on both sides. The body of the dumpling is held by the hand holding the leaf, and the middle hand is kneading and folding the cover leaf; Tie the folded leaves tightly with a straw rope, and then tie the whole dumpling body; After wrapping all the zongzi, put them in a large pot, put them in cold water and boil them over high heat, then switch to medium-low heat and continue to cook for 4 hours, turn off the heat and simmer for 1 hour.

There are many kinds of zongzi, some types are more complicated to wrap, and some are very simple, one of the simplest zongzi wrapping method is the triangle zongzi wrapping method, almost three steps can be done, don't believe you can take a look at the following method and step diagram of wrapping zongzi, if you want to know a little more detailed zongzi wrapping method, you can refer to the following method of wrapping zongzi and ****, this year you will wrap your own zongzi to eat!

Methods and steps for wrapping zongzi.

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 pinching 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.

Rinse the jujubes.

Put it in a pot, add the water that has not been used for jujubes, boil over high heat, turn to medium heat, cover and cook for about 40 minutes (soak jujubes for an hour in advance, which can reduce the boiling time.) )

Break the boiled jujube, take out the jujube core, put it into the wall breaker, add an appropriate amount of water, and beat it into a delicate jujube paste. (Add water to help whip).

Pour the jujube paste back into the pot, turn on medium-low heat, stir-fry for about 20 minutes, and fry until it is as dry as bean paste.

Soak the glutinous rice for 3 hours in advance.

Rinse the dumpling leaves (see the beginning tip 1 for the treatment of dried dumpling leaves), wash the dumpling leaves with gloves to avoid being scratched, cut off the harder leaf stems, and set aside.

The two dumpling leaves overlap, the smooth side is inward, rolled into a conical funnel, and there is no gap at the sharp corners at the bottom.

Fill in a spoonful of soaked glutinous rice and press it tightly (you can poke it with chopsticks to fill the sharp corners of the glutinous rice.) )

Add a spoonful of jujube paste.

Then continue to fill the glutinous rice and press it tightly with the back of the spoon (it is easy to wrap if it is pressed tightly. )

Pinch the zongzi with your right hand and fix the shape, and with your left hand, cover the leaves on it, and pinch the extra leaves together and fold them to the side.

Let's look at it from another angle.

One hand is fixed on the zongzi, the other hand is cut in the direction of the end of the zongzi leaf, and the palm leaf or cotton rope is tied around the waist and tied tightly. (If there are more packages at a time, the wrapped zongzi should be soaked in cold water first).

Zongzi is a must-have delicacy for the Dragon Boat Festival, and there are many types. Judging from the filling, there are jujube dumplings wrapped in small jujubes in the north; In the south, there are zongzi with various fillings such as fresh meat, ham, and egg yolk. Judging from the shape of zongzi, there are triangular zongzi, four-corner zongzi, long zongzi, horn zongzi and so on.

The shape and taste of the rice dumplings that are preferred in each place are slightly different.

Making zongzi at home is actually very simple, and it can also be said to be a skilled job, as long as you wrap it a few more times, it will look better and better. Below, I will introduce you to three kinds of zongzi wrapping method, you may wish to collect it, during the Dragon Boat Festival, you can wrap some at home, which is more delicious than buying. Usually, you can also wrap some rice dumplings and store them in the refrigerator, which is also very good for breakfast

The first course: jujube dumplings.

I would like to introduce you to a relatively simple four-corner dumpling wrapping method, and the filling is the jujube dumplings that northerners like. The shape of the zongzi in this way is good-looking, and it is not easy to leak rice, and it is also one of the most common zongzi wrapping methods.

How to make it.

Step 1: Prepare the ingredients. 600 grams of glutinous rice, 150 grams of jujubes, an appropriate amount of zongzi leaves, and an appropriate amount of cotton thread. (It is best to choose round-grained glutinous rice, which makes the taste more sticky and waxy.) ）

Step 2: Wash and soak the glutinous rice overnight, then drain and set aside.

Step 3: Clean the dumpling leaves one by one, then put them in a hot pot and cook for 15 minutes. (The boiled dumpling leaves will be more flexible and not easy to break when wrapping.)

Also, I use fresh dumpling leaves. If you are using dried dumpling leaves, be sure to soak them in advance until they are soft before cooking. ）

Step 4: Soak the jujube for 1-2 hours in advance, then drain the water for later use.

Step 5: Start making zongzi. Take two dumpling leaves and cut off the hard corners of one end.

Step 6: Spread the two dumpling leaves flat and fold them in half.

Step 7: Fold the two ends in half.

Step 8: Open the dumpling leaves.

Step 9: Fill with two spoonfuls of glutinous rice.

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

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

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.

How to wrap zongzi, tips, and ways to wrap zongzi.

The triangular dumplings wrapped in this way do not leak rice, and they look good after not entering the water and leaving the pot.

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 method of wrapping zongzi is as follows:Tools Materials: rope, zongzi leaves, peanuts, glutinous rice, jujubes.

1. Take out 2 leaves and fold them into a leaky shape.

2. Put one or two peanuts at the bottom to prevent rice leakage.

3. Load the glutinous rice.

4. Put 2 jujubes on the table, then pinch the 2 sides, cover the seal, and follow the direction of the source bag.

5. Pinch the position where the mouth is touched and gently wrap the rope.

6. Put on the live mouth, and a zongzi is completed.

Ingredients: glutinous rice, rice dumpling leaves, pork, garlic, ginger, soy sauce, five-spice powder, chicken essence, a little cooking wine, salt.

Method:1Ingredients:

Wash the glutinous rice and soak it for 3 hours for later use.

Wash the fresh zongzi leaves (if it is a dry zongzi leaf, soak it for a day to soak the zongzi leaf softly), pick out the complete zongzi and put it for later use, and tear the incomplete zongzi into a 5mm wide filament for later use.

2.Stuffing:

Chop the pork into minced meat in a ratio of 4:1;

A little garlic and ginger, mashed into ginger and garlic paste;

Pour the two ingredients into the utensils, add an appropriate amount of soy sauce, five-spice powder, salt, chicken essence, and a little cooking wine, and stir well.

3.Wrapping dumplings:

Zongye is clearly divided between the front and back (the leaf diameter can be distinguished, and the side of the hair that is bulging outward is reversed), spread it on both hands face up, turn the head of both hands outward, and roll the Zongye into a cone;

Stick the rolled dumpling leaves in the left hand of the tiger's mouth, the tiger's mouth is facing you, and the side with a long tail is outside;

Scoop a spoonful of soaked glutinous rice into the dumpling leaf roll, scoop a teaspoon of the mixed meat filling and put it on the rice, then cover with a layer of rice, and press it;

Cover the leaf tail, pinch the leaf tail with the right hand at the closing place, form an isosceles triangle at the top of the cover, and roll the excess leaf tail up (note, leave a little gap when rolling, the rice will expand after cooking, but the space should not be too large, otherwise it is easy to scatter);

The torn leaf silk is stuck in the cone at the bottom of the tiger's mouth, and goes up around the top of the cover twice and back and forth, and ties it firmly (the coil is tied at two corners on just one side);

Cut off the excess leaf tails (such a four-cornered diamond-shaped zongzi looks prettier).

4.Boiled rice dumplings:

Pour water into the pot and bring to a boil;

Put in the wrapped zongzi, but also put a few garlic stones, a little salt, and the water should completely submerge the zongzi;

Cook over medium heat for about two hours, and then you can get up and drain the sedan pot when it is fully cooked.

1. Pick two dumpling leaves and let the smooth side of the leaves face up. Concave the leaves by hand one-third of the way from the petiole into a funnel shape, and the bottom of the funnel must be tight, otherwise it will leak rice.

2. Add an appropriate amount of glutinous rice to the width of the funnel half of the key, and press it with a spoon to make the bottom more full.

3. Add a piece of marinated pork belly and press it slightly with a spoon.

4. Add the glutinous rice again and press it with a spoon to make it flush with the mouth of the imitation bright lead funnel. Don't add too little, so as not to look shriveled; You can't add too much, so as not to fall apart during the cooking process.

5. Press down the upper end of the dumpling leaf and cover the funnel surface. Gently press down the dumpling leaves on both sides with your hands and wrap them tightly. After that, the tip of the leaf is folded to one side.

6. Tie the zongzi with a rope. The whole process must be pressed by hand when it is prepared, and the glutinous rice will leak out if you are not careful.

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.