Ask how to wrap the zongzi and how to wrap the zongzi

Soak the glutinous rice for two hours, marinate the pork belly, wrap the glutinous rice and pork belly in zongzi leaves, and cook for 1 hour in a pressure cooker.

Teach you the simplest and most delicious way to make zongzi.

Bamboo leaf or banana leaf package, do you know what is called a regular tetrahedron, press this package.

Glutinous rice is cooked, with dates wrapped in bamboo leaves.

Prepare all the ingredients first, put glutinous rice in the dumpling leaves first, put a layer of glutinous rice in the ingredients, and wrap it up.

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.

When adding raw water, it should be noted that the rice dumplings cannot be boiled 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.

Step parsing. Wrap zongzi 1Choose 23 dumpling leaves, and fold these dumpling leaves in a staggered manner, that is, the top dumpling leaves can press half of the lower dumpling 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. [1]

Teach you the simplest and most delicious way to make zongzi.

Teach you to make glutinous rice dumplings at home during the Dragon Boat Festival.

How is politics wrapped? Politics is very rewarding, how to say it? It's not difficult, it's not difficult, it's not difficult, put the zongzi leaf nest into a triangle, fill the rice, I'll come over and remember it to become the perspective, so the zongzi will be wrapped.

How to wrap the raw materials of meat dumplings: the tip of the pork front buttocks, the ratio of glutinous rice meat to rice is about 3:5 (that is, 3 catties of meat, 5 catties of rice), soy sauce, salt, sugar, chicken essence, cooking wine.

1. Preparation: Zongye: If it is a fresh Zongye leaf, wash it, cut off the root (with two small sharp tips) a little, boil water, put the Zongye in it and cook for a minute; 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 into pieces about 3 to 4 cm square, with a ratio of 1:

2 is more suitable. Pour cooking wine, soy sauce, salt and a little sugar into the meat, chicken essence. 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.

2. The method of wrapping zongzi: the zongzi leaves are clearly divided into the front and back (the hairy side 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.

How to cook meat dumplings in a big pot, it must be deep enough. Put the rice dumplings in it, add water, and the water should not cover the rice dumplings. Bring to a boil over high heat and simmer for another 3 hours.

Generally, even larger rice dumplings are boiled over low heat for 2 to 3 hours.

Note: Do not stop the fire in the middle of cooking zongzi, and be sure to keep the water boiling. If you find that the zongzi are weak, you can add salt and soy sauce to the water in which the zongzi are cooked, and the flavor can enter after boiling for a while.

The first point of production is the selection of raw materials. The shop selects glutinous rice with a soft texture and bright shine, and the ingredients are a mixture of farmhouse pork, prawns, shiitake mushrooms, braised eggs, lotus seeds, and even palm leaves, which must be cooked in broth. The second is the mastery of the heat, including the time of frying rice and cutting must be very accurate.

After more than an hour of slow boiling, the meat dumplings are ready to be served. Unraveling the palm leaves, the golden polygonal zongzi are shiny, and a natural fragrance comes to the nose, which makes people suddenly increase their appetite. Dip it in peanut butter and garlic and put it in your mouth, and the aroma of the rice dumplings fills your mouth with the heat, making people have an endless aftertaste.

Teach you the simplest and most delicious way to make zongzi.

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

Teach you to make glutinous rice dumplings at home during the Dragon Boat Festival.

The whole process of wrapping dumplings and closing the seeds is as follows:

Step 1: 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, not only does the sedan chair take a long time to steam, 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.

Step 2: 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.

Put two spoonfuls 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.

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.

The third step, the wrapped zongzi cooking is also very important, the zongzi neatly arranged, pour in the water that has not been the zongzi, and then cover the pot with a heavy object on it, the effect is to let the zongzi can be soaked in water, cook more evenly 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. Because the ingredients of jujube and peanut zongzi are simple and very simple to wrap, what kind of stuffing zongzi do you usually wrap?

The zongzi is well wrapped, there will be no leakage of rice at all, and the zongzi will not fall apart. Glutinous rice, peanut fragrant, red dates are sweet, sweet and delicious, especially delicious.

Teach you the simplest and most delicious way to make zongzi.

Teach you to make glutinous rice dumplings at home during the Dragon Boat Festival.