A simple way for novices to wrap zongzi, a simple way to wrap zongzi

Zongzi, when we were young, we generally ate less except for the Dragon Boat Festival. And when I was in the countryside, it was usually the grandmothers of the family who came to make zongzi, and the package was actually similar to what was sold outside. But as our living standards are getting higher and higher, the taste of zongzi has also undergone a great change.

But the price of zongzi has also become very high, because its outer packaging has also become very beautiful. I think this is very attractive, but with the emergence of many varieties, I personally think it is cost-effective to get it at home.

In fact, the matter of making zongzi is quite simple, and most of the zongzi in the north are mainly peanuts and jujubes. It's usually plain, and it's rare to eat stuffing or something. It is generally a triangular shape, and there is a slight difference between the zongzi in the north and the south.

In the south, it is generally in the shape of a four-cornered zongzi, and the taste is mainly salty. Many people's favorite food is meat dumplings, and the choice of dumpling leaves is also very different. The north is basically reed leaves, and the south is lotus leaves.

If you have time, you still feel that it is better to pack it at home. And the zongzi are also put for a long time, and the taste can be adjusted at home.

Ingredients: glutinous rice, jujubes, peanuts, zongzi leaves.

You can prepare the ingredients according to your taste, and the choice of glutinous rice is important. Whether a zongzi is delicious or not, this selection of glutinous rice must be chosen. Don't be greedy for cheap and buy cheap, just buy average.

Step 1: Soak glutinous rice, peanuts and zongzi leaves in water, and soak glutinous rice and peanuts for three hours, so that there will be no pinching when steaming. Many people clean the glutinous rice and wrap it directly, which will affect the taste.

Later we will find that this glutinous rice has become hard. The dumpling leaves should also be soaked for 2 hours, otherwise the dumplings we wrap out will be black.

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.

Step 3: When cooking the zongzi, it is also very important to arrange the zongzi neatly. Then the water added to the pot should be submerged over the zongzi, and a heavy object should be pressed on top of the zongzi and then covered with a lid, so that the zongzi can be completely soaked in water.

When boiling, it will also be heated more evenly, and it can be boiled when the water is boiled for an hour on high heat.

The rice dumplings will not leak if they are wrapped well, and the rice dumplings will not fall apart, this step is not very simple. A lot of people won't be able to read it, so I think they will!

1.Roll the dumpling leaves around until they are cone-shaped, and add glutinous rice and red dates.

2.Seal the lid and tie it with a dumpling rope.

3.That's it.

The easy way for novices to make zongzi is as follows:1. First of all, the oak is ready for glutinous rice and zongzi leaves, and the zongzi leaves are rolled into a funnel shape.

2. Then add glutinous rice and other fillings.

3. Then fold the extra dumpling leaves on both sides in turn and wrap them. Do not leave gaps and beware of the filling from coming out.

4. Finally, tie it with cotton thread, and the zongzi will be wrapped.

The above is a simple way to wrap the rice dumplings next to the bush.

Easy way for novices to make zongzi:Tools Materials: dumpling leaves, glutinous rice, rope.

Method Steps: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 one-half of the funnel, press it with a spoon to make the bottom fuller.

3. Add the glutinous rice again and press it with a spoon so that it is flush with the mouth of the 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.

4. Press down the top dumpling leaves and cover the funnel surface. Gently press down the dumpling leaves on both sides and wrap them tightly. After that, the tip of the leaf is folded to one side.

5. Tie the zongzi with a rope. The whole process should be pressed by hand, and if you are not careful, the glutinous rice will leak out.

The easy way for novices to make zongzi is as follows:Ingredients: 1000 grams of pork belly, 5 spoons of special light soy sauce, 3 spoons of braised soy sauce, appropriate amount of zero calorie sugar, 3 grams of salt, 2 catties of glutinous rice, 3 handfuls of zongzi leaves.

1. Cut the pork belly into cubes, add cooking wine, dark soy sauce, light soy sauce, zero calorie sugar, and mix well.

2. Add glutinous rice to tung slow soy sauce, and the old soy sauce is a big mold.

3. Fold the rice dumpling leaves in half, put in a spoonful of glutinous rice, and put in the large meat.

4. Fence the rice dumplings.

5. Cover the top with zongzi leaves and tie them tightly with a rope.

6. All wrapped rice dumplings.

The simple steps to wrap zongzi are as follows:1. Take a relatively large dumpling leaf, clean it, and then fold the leaf.

2. Fold the bottom of the double-layer rice dumpling leaves about a quarter, and then press and hold it with your hand.

3. Open the upper part of the dumpling leaf into a funnel shape, pour the glutinous rice into it, and fill it into a thin shape as much as possible.

4. Turn the other end of the zongzi over and cover the zongzi, then press down both sides of the zongzi with both hands, and fold the end of the remaining zongzi leaves towards the other side.

5. Finally, tie the zongzi firmly with a rope.

Here's how to make zongzi:

Ingredients: glutinous rice, reed leaves, peanuts.

Step 1: Prepare fresh reed leaves, wash them and cook them softly, then take them out and soak them in a large pot of cold water, and cut off the roots of the reed leaves.

Step 2: Wash the glutinous rice and peanuts in advance, put them in a pot, and soak them in water.

Step 3: The three leaves are folded in turn, with the tendons on the outside, folded into a funnel shape, and there can be no loopholes in the sharp corners.

Step 4: Scoop in the rice, not too full, grab the funnel with your right hand, fold it down with your left hand, and press it to make the rice firmer. Then follow the trend of the leaf and wrap it, and pinch off the extra sharp corners.

Step 5: Take another leaf, still with tendons facing outward, fold it and wrap it, use the needle of the zongzi, pierce and then pass the tail of the reed leaf through the eye of the needle.

Just pull it over.

Step 6: Put the zongzi into the pot, add the water that has not passed the zongzi, bring to a boil over high heat, and then turn to low heat and simmer for 40 minutes.

1. Clean the glutinous rice and soak it for a short time, not for a long time, otherwise the cooked zongzi will not be elastic enough.

2. When wrapping zongzi, it should be wrapped tightly, and the rice should not be leaked at each sharp corner, otherwise the cooked zongzi will be loose and have no taste.

3. When boiling zongzi, you can't keep simmering on high heat, so that the cooked zongzi are easy to crack. Bring to a boil over high heat and then simmer over low heat.

The simple way to wrap zongzi is as follows:

1. Soak the jujube in cold water two hours before wrapping it for later use. Then boil the fresh rice dumpling leaves in water for about 10 minutes, then wash them and soak them in clean water for later use.

2. First use a spoon to skim off a layer of fermented fermented products floating on the surface of the rice water, be careful not to get into the rice, then clear out the water, and then use clean and sufficient tap water to wash the rice more than 4-5 times, remove the fermentation smell, put the rice into the water, and fish with the bag.

3. Take 2-3 dumpling leaves, overlap them in 1 3 places and place them flat in the palm of your hand. If it is very wide and long, 2 pieces will also work.

4. Rotate the dumpling leaves and fold them into a funnel conical shape at 1 3 places, and be sure to hold them with your hands.

5. Scoop in the rice in the funnel, when you put half of it, put in 1 red date, add the date is not to eat the date, but to make the taste, you can also put a date at the bottom, the rice will not leak out, and then put the glutinous rice, put another one in the middle, and then fill it with the rest of the rice, compact the rice by hand or drench, or sink the water in the pot.

6. Then fold the extra two dumpling leaves at the upper end to cover the glutinous rice on top, pinch out the sharp corners with your hands, and then wrap the dumplings with the tail of the dumpling leaves vigorously, without leaving gaps.

7. Finally, tighten it with a rope.

Precautions for cooking zongzi.

Boiling zongzi must be boiled before falling zongzi, water should be soaked through the zongzi noodles, and then boiled for about 3 hours with a strong fire after rolling again. Do not add raw water during the cooking process. It should be noted that the water dumplings cannot be cooked with other rice dumplings.

After boiling to slip in the middle, take the letter while it is hot. When eating, 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 is moderate, fragrant and tender and delicious is the top grade.

The Dragon Boat Festival is coming, zongzi is one of the traditional foods, rich in taste and nutritious, and is one of everyone's favorite foods. Although the process of making zongzi may seem complicated, as long as you follow the steps, you can easily make delicious zongzi.

1.Prepare the materials. First of all, prepare the dumpling leaves and glutinous rice, soak the glutinous rice in water for about 4 hours in advance, and prepare the ingredients you want to add such as marinated meat, salted egg yolk, and red dates.

2.Pack rice dumplings. Take a dumpling leaf that has just been fished out of the water, fold the narrow side upward, fold the two sides in half to form a triangular shape of the zongzi, and then fold the folded part in half to form a funnel shape.

Put some glutinous rice at the bottom of the funnel, add the ingredients, add some glutinous rice, and then seal the dumpling leaves.

3.Wrap the rice dumplings. Fold the leaves upwards in the shape of the dumplings and tighten them around the dumplings with strings. The tangent line is gradual, a little stuck will be, everyone must pay attention to the strength when wrapping the zongzi, can not be loosened, so as not to spread the zongzi at that time.

4.Steamed rice dumplings. Spread the plum forest that has already wrapped the rice dumplings in the steamer, and decide to steam for about 10-25 minutes depending on the size and taste. At this point, you can open the zongzi to see if they are ripe, and if not, continue steaming.

5.Cool rice dumplings. Take out the steamed zongzi and put it in a ventilated place to cool for a while, so that the taste and texture will be messy.

A few tips:

1.When putting glutinous rice, you must pay attention to not stuffing glutinous rice too solidly, because glutinous rice will expand when steaming, and if it is too full, it is easy to break the zongzi.

2.Dyeing leaves is a more common method, which can be changed to make the rice dumplings bright in color. However, the color and taste of dyed leaves will affect the taste and quality of zongzi, so it is better to use natural non-dyed leaves.

3.Unused rice dumplings can be frozen in the refrigerator after packaging. The zongzi in the refrigerator are stored for a long time, so it is good to take them out and steam them when you want to eat them.