What are the steps to make zongzi

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

Preparation: 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 distinguishes the front and back (can be distinguished by the leaf diameter, the side of the hair that bulges outward is reversed), spread the front side up in both hands, turn 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, then remove from the pot and drain when it is cooked thoroughly.

A great way to make zongzi! Detailed steps, follow to do no leakage of rice and no pinching!

The key to the rich fragrance of the dumplings is not to wrap them!

The recipe for zongzi is as follows:

Ingredients】 Zongye leaves.

3 catties, 10 catties of glutinous rice, 4 catties of jujubes, fine line.

1. We put it in clean water to rinse it, then add an appropriate amount of water to the wok and boil over high heat, after the water boils, we will put the prepared dumpling leaves and straw rope into it and cook for an hour. Let cool. If you don't have a straw rope, you can use cotton thread.

2. Soak glutinous rice in advance and soak overnight.

3. The shape of the zongzi is arbitrary, the key point is that the sharp corners do not leak rice, the triangle, the four corners, and the octagonal are all arbitrary, the jujube is placed in the middle, and the two ends are filled with rice, so that the cooked zongzi is easy to cook, and it is wrapped with a cotton rope or straw rope, and it is not loose. Note here that jujubes also need to be soaked in water in advance.

4. After they are wrapped, boil them on the fire, put the zongzi into the pot, neatly arrange them one by one, and then put them into the grate.

Pressing stones, and if there are no stones, you can fill their basins or bowls with water, and press heavy objects on them to prevent the rope loose rice from leaking out. Pour water into the pot and cover the rice dumplings. After boiling, simmer for 3 hours, adding water in the middle to prevent the pan from drying out. Cover the pot.

<> zongzi is delicious, but because zongzi is made of glutinous rice, it has high viscosity and is not easy to digest, so don't eat more, 2 or 3 at a time is fine.

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.

Step 1: Prepare the ingredients. 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 one night in advance to soften.) ）

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, and 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 dumpling leaves and cut off the hard corners of one end.

Step 6: Roll the leaves into a cone.

Step 7: Fill the rice dumplings with glutinous rice and put two pieces of meat on top.

Step 8: Fill the glutinous rice again and then compact it with a spoon. Don't overfill the rice.

Step 9: Fold the top dumpling leaves down until they completely cover the glutinous rice. Then pinch off the empty 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 world bank must not pass the zongzi, turn to medium-low heat and cook for 2 hours after boiling, turn off the fire and simmer for a while before eating, the taste is better.) ）

Soak the prepared glutinous rice overnight and let it change to above and above, change the water several times during the period, clean the dumpling leaves and put them in a pot of boiling water and cook for 2-3 minutes; 2. Take it out after boiling, soak it in cold water, wash the glutinous rice, drain the water and set aside; 3. Take two dumpling leaves and roll them into a cone, fill them with an appropriate amount of glutinous rice, and pay attention not to fill them too full; 4. Fold off the leaves on the top of the zongzi and wrap the glutinous rice, and then tie it tightly with cotton thread.

Step 1: Pot under cold water.

1. Put the wrapped zongzi in a pot under cold water, neatly stack it into the pot, soak the water through the zongzi for about two inches, and then cook it for about 1 hour after it is rolled up again. Here are a few points to highlight:

First, the zongzi must be cooked in a pot under cold water, because it is better to cook the zongzi in cold water than Chunfeng. As the water temperature slowly rises, the aroma of the zongzi leaves will slowly penetrate into the glutinous rice, and the cooked zongzi will be more fragrant. In addition, boiling zongzi in cold water can make the boiled zongzi mature and consistent, without hard core.

The second is that the water surface must exceed the zongzi, and it must be soaked in the zongzi about two inches, this is because the zongzi will expand in the process of cooking, if you add not enough water, the zongzi on it will be pushed out of the water surface, it is not easy to cook through, and the boiled zongzi is not soft and glutinous enough.

Third, after the zongzi are put into the pot, it is best to compact them with heavy objects, so that the cooked zongzi will not fall apart.

Fourth, do not add raw water in the process of boiling zongzi, if you find that there is less water during the boiling process, you can continue to add boiling water.

Fifth, it is necessary to pay attention to the fact that the rice dumplings cannot be cooked with other rice dumplings.

The sixth is the time to cook zongzi, which is really not easy to say. Because the time required to cook zongzi is related to many factors, such as the length of time the glutinous rice is soaked, the size of each family's firepower, the size of the zongzi, and the use of a pressure cooker or ordinary pot, etc., these factors will affect the length of time to cook zongzi.

Take one or two zongzi as an example, if the glutinous rice is soaked for enough time, wait for the water in the pot to boil and then cook for about 1 hour. If you use a pressure cooker to cook zongzi, turn to low heat after steaming, and it will be good for about half an hour.

In addition, if you want the rice dumplings to cook faster, you can also add some edible alkali or baking soda to the water, but this practice is not good for health and is not recommended.

Friends who have a pressure cooker at home try to use a pressure cooker to cook zongzi, because the pressure cooker cooks zongzi quickly, tastes good and has less nutrient loss, but you should pay attention to safety when cooking.

Step 2: Soak the rice dumplings.

If you feel that the zongzi are almost cooked, you can take a zongzi and open it to take a look, and if it is not cooked, continue to cook. Don't wait until it's out of the pot before returning to the pot, because if you don't cook it thoroughly once, it will take longer to cook it again after it is cold. You can also cook it to a certain extent, scoop it up and press it with your fingers, and feel soft and sticky that it is cooked, otherwise you need to continue cooking.

After the zongzi are cooked, don't rush out of the pot, leave the zongzi in the pot, soak for more than 10 minutes before coming out of the pot, so that the taste is better and the taste will be better.

It is best to soak the uneaten rice dumplings in cold boiled water, because the skin is easy to become dry and hard if stored in the air for a long time.

The above is a detailed introduction to how to cook zongzi and how long it takes to cook zongzi, for friends who don't know how to cook zongzi as a reference, which will definitely allow you to cook perfect and delicious zongzi.

Prepare ingredients: 1 kg of Yuanjiang rice, 100 grams of red beans, 100 grams of peanuts, 50 dates, and an appropriate amount of zongzi leaves. Brush both sides of the dumpling leaves and soak them in water.

Soak glutinous rice, red beans and peanuts for three hours. Boil the red beans and peanuts for 30 minutes, remove and let cool. Pour out the glutinous rice water, mix the boiled red beans and peanuts and stir well.

The two zongzi leaves, one wide and one narrow, are narrow on the top, and the hard roots at the front end are cut off. <

1. Prepare ingredients: 1 kg of Yuanjiang rice, 100 grams of red beans, 100 grams of peanuts, 50 dates, and an appropriate amount of zongzi leaves.

2. Brush both sides of the dumpling leaves and soak them in water. Soak glutinous rice, red beans and peanuts for three hours.

3. Boil the red beans and peanuts in a pot for 30 minutes, remove and let cool.

4. Pour out the glutinous rice water, mix the boiled red beans and peanuts and stir well.

5. Two dumpling leaves, one wide and one narrow, narrow on the top, cut off the hard roots at the front.

6. Fold it according to the picture, then fold a small side on the right, and open it so that the tail end of the dumpling leaf is facing you.

7. Fill the rice, the first spoonful of rice is compacted, then put the dates, and finally put the rice, so that the rice and the rice dumplings are flush, and they must be compacted.

8. Fold the tail whole over and cover the rice. Fold down on both sides and hold with your hands.

9. Hold it tightly, fold the remaining tail end, hold it tightly, and tie it up to the line.

10. Put the wrapped zongzi into the pressure cooker, add water to cover the zongzi, press the pressure cooker for 40 minutes, and simmer for 20 minutes to get out of the pot.

"The Dragon Boat Festival is coming soon, and zongzi must be the right time. The north loves to eat sweet zongzi, what jujube paste, bean paste, candied dates, and small jujube filling. The south loves to eat salty zongzi, and Hunan people like to put alkali when wrapping zongzi, which is a major feature.

Our family is a combination of north and south families, so let's just collect the three flavors of north and south zongzi. ”

Materials. Ingredients:

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1500 grams of glutinous rice.

Accessories. Ground pork.

200 grams. Dates (dried).

200 grams. Bacon.

200 grams. Dates.

200 grams. The practice of zongzi.

Buy fresh dumpling leaves and wash them.

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Put the dumpling leaves into the pot and boil in salted water for 15 minutes, in order to increase the toughness of the dumpling leaves and wash the dumpling leaves.

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To dry the dumpling leaves, you need to dry both sides.

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Glutinous rice needs to be soaked overnight in advance, and soaked until it is sticky and crushed.

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Jujube candied jujube zongzi: required materials: candied dates, red dates.

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Fresh meat dumplings: Fresh meat as the required material. Fresh meat needs to be marinated with light soy sauce 20 minutes in advance.

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Alkaline water bacon dumplings: Prepare 2 grams of alkaline water, dissolve in water and stir with glutinous rice. Dice the bacon and set aside.

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The wrapped rice dumplings are waiting to be served.

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For the three flavors of zongzi, I divide them into two pots, put the jujube and candied date zongzi into the pressure cooker, and after the fire is gasped, turn on low heat for 2 hours; Fresh meat and alkaline water dumplings into the steamer divided into two drawers, hot water on the pot, 3 hours.

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Picture of the finished product of zongzi.

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Wrapping zongzi, in fact, is a very simple thing, the important thing is that you have to dare to try, as the saying goes, "once born, two cooked", wrapping once will, a zongzi super detailed practice offered

Preparation: 1. Soak the glutinous rice overnight in advance, and refrigerate if the weather is too hot.

2. The meat is marinated overnight in advance.

3. If it is a dried dumpling leaf, soak it overnight in advance and blanch it with hot water before wrapping. If it is a fresh dumpling leaf, it can be used directly, or it can be blanched first.

Ingredients: rice dumplings, pork, glutinous rice, salt, shiitake mushrooms, light soy sauce, dark soy sauce, oyster sauce, cooking wine.

Method: <>

1. Put the zongzi leaves in boiling water to soften them, wash them with water after taking them out, and cut off the part with diameter in front of them with scissors.

2. Soak glutinous rice in water for 3-4 hours.

3. Cut the pork into shreds, marinate with light soy sauce, dark soy sauce, salt, oyster sauce, cooking wine and sugar and set aside.

4. Soak dried shiitake mushrooms in water and cut them into cubes.

5. Drain the soaked rice, add a little light soy sauce and dark soy sauce and stir well to make the rice evenly colored.

6. Rinse the dumpling leaves with water.

7. Superimpose two dumpling leaves on top of each other and fold them into a conical shape from the middle.

8. Put a spoonful of rice, then put a layer of meat, put a few pieces of shiitake mushrooms, and finally put a layer of rice, gently add a pinch to the middle with your hands, you can cover the dumpling leaves above, wrap the rice, and then wrap it with cotton thread.

9. Put the raw rice dumplings in the pot, add water (the amount of water should be large, the zongzi must be submerged), and press them with heavy objects to prevent them from floating. Cook for 2 hours on a high fire, then add some water, and then change to low heat and simmer for 4-5 hours after boiling, and then it can be ripe.