How to wrap zongzi detailed steps How to wrap zongzi

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.

1. Before wrapping zongzi, wash 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 dumpling leaves, choose the wider the better, and the longer the palm leaves, the better it is to tie.

3. Sprinkle the glutinous rice with a little baking soda, then pour the peanuts and red beans into the glutinous rice and stir well.

4. After the above preparations are done, you can start packing; Take out a dumpling leaf and roll it in laterally and slightly at an angle; Then roll the back of the dumpling leaves.

5. Get a such pointed cylindrical shape; Then use a spoon to take an appropriate amount of mixed peanut and red bean glutinous rice into the dumpling leaf tube, and use bamboo chopsticks to stick tightly.

6. After filling and pressing the glutinous rice tightly, press the right dumpling leaf to the left with your hand; Then pinch the left side of the dumpling leaf tightly with your hand and press it into the right.

7. Then take the zongzi right, and press the excess zongzi leaves backwards with your hand, as pointed by arrow 7; Pull another palm leaf out of the bottom of the rice dumpling.

8. Pull up the pulled out palm leaves from bottom to top, and pass through the original palm leaves, then press and hold the palm leaves with your thumb to make them not move, and then pull out the palm leaves that have passed through, and then pull down tightly, tightened.

9. In the case of tightening the palm leaves, turn the zongzi upside down, and then wrap the palm leaves around the zongzi, press them from the original palm leaves, and then wear them out.

10. After wearing out and tightening, wear and tighten again from the original palm leaves, and then you can tie the zongzi tightly, and then hang it on the palm leaves, so that the zongzi is wrapped.

11. After the zongzi is wrapped, you can first trim some untidy and extra broken leaves with scissors, and then put them in a pressure cooker, add an appropriate amount of water, and the water should not be too much, otherwise the flavor of the zongzi will be light, and it will be edible when cooked.

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.

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

Zongzi is very delicious, so let's talk about how to wrap zongzi.

01 If you want to wrap zongzi, we need to prepare the following materials: zongzi leaves, zongzi thread, glutinous rice, various flavors of zongzi filling, etc.

02 If you want to wrap the zongzi, the zongzi leaves are very important, first of all, we must first wash the zongzi leaves bought from the market with water, put them in a pot and cook them for a while, and wait for the zongzi leaves to become soft before use.

03 If you want to wrap the zongzi, the zongzi filling should be prepared in advance, for example, the glutinous rice should be cleaned several times with water, pick out some glutinous rice that has been spoiled by Sui Changkuan, and then soak it in water for later use, and choose the zongzi filling according to your own taste.

04 Then fold the boiled zongzi leaves into a bucket shape, then put the glutinous rice soaked in the mold into the zongzi leaves, then fold the zongzi leaves and wrap them, and then fix them with ropes.

<>1. Fold the two-leaf zongzi leaves into a funnel shape, scoop in a spoonful of rice and put on the fillings of pork belly, shiitake mushrooms, salted egg yolk, and millet, and then scoop in a spoonful of rice to wrap it together to quietly prepare the front dumpling rope and tie it tightly. Put the wrapped rice dumplings into the pot.

2. Bundling of zongzi: bean paste dumplings should not be tied too tightly to prevent rice grains from squeezing into the bean paste, and if they are not cooked thoroughly, there will be entrapment. If the meat dumplings are made of fatty pork, they should not be tied tightly, and the tightness of the dumplings should be moderate.

If you use lean and bright pork, you should tie it tightly, because the lean meat will shrink after cooking, and the fat juice of the dumpling filling will leak into the water, which cannot maintain the fat and glutinous of the zongzi.

3. Cooking of zongzi: boiling zongzi must be boiled before falling zongzi, water should be soaked through zongzi noodles, and then boiled over low heat for about 2 hours after the water is rolled up again (in fact, the key to the length of time depends on the size of the zongzi you wrap).

1. Most of the zongzi in the north are mainly peanuts and jujubes that were sold in the past. It's usually plain, and it's rare to eat stuffing or something. It is generally a triangular shape, and there is still a little difference between the Huijuyou zongzi in the north and the southern one.

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.

2. First of all, overlap the two dumpling leaves and bend them into the shape of a funnel. Then, scoop some glutinous rice and a red date to fill it up and pinch it tightly with your hands.

3. Then, press the top zongzi chain leaf down to the opening, and fold the excess zongzi leaf back.

4. Finally, tie the zongzi with a rope.