The practice of making honey dumplings, how to make honey dumplings delicious, and the homely practi

Material. 300 grams of Yuanjiang rice, 300 grams of red beans, mung beans, oats, eyebrow peas, peanuts, coix seeds, candied dates, zongzi leaves and rope.

Method. 1. Soak the grains one day in advance, and the Yuanjiang rice two hours in advance. Mix the grains and rice well before making and set aside.

2. Put the dumplings into the pot, add enough water, boil over high heat, take them out, soak them in cold water, and scrub them one by one.

3. Take two zongzi leaves and stack them together, and fold 1 3 into a funnel shape with the lower edge up.

4. Put in a spoonful of multigrain rice, accounting for a height of 1 3, then put in a date, and then fill the funnel with rice and flatten it.

5. Fold the edge of the dumpling leaf slightly inward, fold the dumpling leaf above the funnel downward, cover the filling, and fold out a corner on the left side first, wrap the end of the dumpling leaf to the right side, and tie it tightly with a rope.

6. Put the wrapped zongzi into the pot, add water to cover the zongzi, and cook in a pressure cooker for an hour.

1.After soaking the zongzi leaves and rope for 1 night, put them in a pot and bring them to a boil.

2.Wash the dumpling leaves and rope with clean water, and cut off the two ends of the dumpling leaves with scissors.

3.Pull the rope into thin wires, clean 5 catties of glutinous rice, pour 200ml of water, cover with a damp cloth, soak and swell for 1-2 hours, and stir 1-2 times during this period.

4.After the glutinous rice has completely absorbed the water, pour in 50 grams of salad oil, stir well, add red date meat and candied date meat, and it can be used to wrap zongzi.

5.The method of wrapping zongzi is as follows, the zongzi leaves used here are relatively small, and the zongzi are also relatively small, about 50 grams of weight each.

6.Wrap all the zongzi, put them in the pressure cooker, the height should not exceed 2 3, add water to level the height of the zongzi, cover the lid, boil, boil for 30 minutes after gassing (depending on the size of the zongzi) Turn off the fire, and after natural deflating, you can open the lid and eat the zongzi.

Raw materials of Jiangmi zongzi: Jiangmi, reed leaves, maliancao Auxiliary materials for Jiangmi zongzi: jujubes, red bean paste Jiangmi zongzi method:

1. Boil the zongzi leaves with boiling water for 5 minutes, turn off the heat and put in the malian grass to simmer for a while, so that the zongzi leaves are not easy to break; Soak the dates in warm water for 3 to 5 minutes. 2. Take 2-3 soaked dumpling leaves, fold them into a cone shape, and put a soaked jujube at the bottom. 3. Fill in the river rice, sandwich the bean paste filling in the middle of the river rice, 4. Cover the top with the river rice and compact.

5. Press the lower part of the dumpling leaf to the middle. 6. Fold the top dumpling leaves down to cover the Jiangmi, and nest the growing dumpling leaves into corners. 7. After wrapping, tie the zongzi tightly with malian grass.

8. Put the zongzi in the pot tightly, add water to cover the zongzi, cook for 1 hour, change to simmer and cook for 30 minutes.

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

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

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

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

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

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

7. Rinse the dumpling leaves with water.

8. Superimpose the two dumpling leaves together and fold them into a conical shape from the middle.

9. 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 hand, you can cover the top dumpling leaves, wrap the rice, and then wrap it with cotton thread.

10. 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.

1. Materials: glutinous rice (depending on the personal situation, more and less slow), zongzi leaves, brown rope, candied dates, white alkali.

2. Soak the glutinous rice in warm water, soak it in white alkali, soak it in warm water for only half an hour, and rinse the brown rope of the dumpling leaves with water.

4. The rope to tie the zongzi is best to use the tansui rope torn by the palm tree, many people because they can't find it or are greedy for convenience, use the plastic rope, it is not recommended to do this, when the zongzi are cooked at high temperatures, the rope will often decompose some toxic substances, just like you scald the plastic bottle with boiling water, there is a peculiar smell.

5. Rotate the dumpling leaves into a funnel shape and continue to rotate so that the head and tail of the leaves overlap (pay attention to a trick here, it is best to fix the leaf tail and rotate the leaf head with the right hand, so that the branch is more rigid and the head is inside, so that it is tied more firmly).

6. After loading the rice, press down the leaves and tie them up.

1. Ingredients: Glutinous rice, appropriate amount of peanuts, a little salt, an appropriate amount of red beans, and a little baking soda.

2. 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.

3. 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.

4. Sprinkle the glutinous rice with a little baking soda, then add a small amount of edible salt, then pour peanuts and red beans into the glutinous rice, and stir well.

5. After the above preparations are done, you can start wrapping, take out a dumpling leaf, and roll it in laterally and slightly inclinedly; Then roll the back of the dumpling leaves.

6. to obtain a 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.

7. 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.

8. Then take the zongzi straight, press the excess zongzi leaf back with your hand, and then pull a palm leaf out of the lower end of the zongzi.

9. 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 through them, and then pull them down tightly.

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

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

1. Ingredients: 1000 grams of round glutinous rice, a package of salted egg yolk, 300 grams of purple potatoes, 100 grams of jujubes, 50 grams of raisins.

2. Prepare raw materials. Purple potatoes are steamed and ground into a puree in advance, and glutinous rice is soaked for about 5 hours in advance.

3. Coat the surface of the salted egg yolk with purple sweet potato puree.

4. Put the zongzi leaves in the pot and boil.

5. The two ends of the zongzi leaves are cut off with scissors, and the narrower zongzi leaves need to be wrapped together; Wrap the zongzi leaves from one end of the leaf tip into a funnel shape, fill a part of glutinous rice, add an appropriate amount of jujube and raisins, put in the purple potato salted egg yolk ball, and then fill in glutinous rice, jujubes, and raisins.

6. Fill and press, and then wrap the zongzi leaves from one end to fully wrap one corner.

7. The other corner is also wrapped, and the length of the remaining zongzi leaves is wound along the two corners, fully wrapped, forming a triangle.

8. Wrap it with a thread; Put it in a pressure cooker, cover the rice dumplings with water, cook for about an hour, and then change to medium-low heat after the water boils. You can also cook in an electric pressure cooker, or in an ordinary pot, and it is recommended to cook for about two hours if you cook in an ordinary pot.

Ingredients: bean paste, palm leaves, hoop skin, glutinous rice.

Method 1(Prepare the hoop skin and brown rope): Boil the hoop skin in boiling water for one minute, soak it in cold water, wipe it clean, and cut off the old and hard leaf ends.

2.Use a knife to divide the palm leaf into twigs along the branches, and tear off the hard stem in the middle of the twigs (move quickly).

3.A small twig 2 cm wide is split in half and the tips of the twigs are butt together.

4.Tie a dead knot like a knot, and tighten it into a palm leaf rope more than two feet long.

5.Spread out all the palm leaf ropes and put them in the sun for a few hours, and they will shrink into a soft brown rope that can be stretched and tied freely.

6.(Wrapping zongzi): Take the sweet bean paste filling as an example, in order to facilitate the wrapping, the bean paste filling can be cut into pieces first. Pick two large and small leaf leaves, with the smooth leaves facing up and the leaflets stacked on top of the large leaves.

7.Make two leaves into a funnel shape and put a layer of glutinous rice in the middle.

8.Put in a piece of bean paste and spread a layer of glutinous rice (the top layer of glutinous rice cannot penetrate into the bean paste, otherwise it will not be cooked), and the bean paste dumplings can not be squeezed too hard.

9.Fold the leaf at the other end of the funnel and flip it over, and pinch the leaf next to it tightly.

10.Turn over the last excess leaves again to wrap the corners of the dumplings, and finally wrap them tightly with a brown rope. Put the wrapped rice dumplings into a pressure cooker and pour water (just soak the rice dumplings in the water.)

Don't let the zongzi float on the water) can be pressed for about 40 minutes (if the time is too long, the zongzi fragrance will run away).

We have learned about one of the practices of zongzi, and for other practices, we can understand through our **. In addition, remind everyone that zongzi can be blessed for a maximum of three to four days, and do not wrap too big when wrapping zongzi, so as to avoid cooking and not cooking. It is not easy to eat more zongzi, especially those with poor digestion and gastrointestinal problems.

Four ways to quickly wrap zongzi.

1. Bean paste dumplings.

Ingredients: a little glutinous rice, bean paste, and zongzi leaves.

1. Wash the rice, soak the rice, drain and set aside. The rice can be soaked for half an hour, or it can be left unsoaked. Those that don't soak are more chewy. The soak is also good.

2. Divide the bean paste into small pieces for later use. The amount of red bean paste can be large or small depending on each person's preference.

3. Soak the zongzi leaves in water after freezing for later use. If it is not frozen, it should be blanched, so that it will be good to wrap.

4. Cut off one centimeter of the head of the zongzi leaf and put three pieces together. Some zongzi leaves are larger enough to suffice, and then rolled into a barrel shape.

5. Add glutinous rice, then add bean paste filling, and finally put some glutinous rice.

6. After wrapping, put it in a pressure cooker, and the water will not pass over the zongzi for about 20 minutes. Turn off the heat and leave the lid open more than an hour later.

2. Bean jujube dumplings.

Ingredients: 300 grams of glutinous rice, 50 grams of kidney beans, 16 dates, and a few zongzi leaves.

1. Add the glutinous rice to the kidney beans and clean it.

2. Then soak in water for half an hour, after soaking, it will grow a lot, drain the water.

3. Prepare dates again.

4. Cut off the head of the zongzi leaves about one centimeter and roll them up. Fill in glutinous rice, kidney beans and dates.

5. Fill it full, put two dates in a zongzi, and put one or no dates if you don't like sweet.

6. Seal the zongzi leaves.

7. Wrap the extra zongzi leaves around and compact.

8. Tie it tightly with a thread, put it in a pressure cooker, cover the rice dumplings with water, and cook for about 20 minutes. Reopen the lid at least one hour later. The rice dumplings that come out of this way are more glutinous.

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.

Soak glutinous rice, peanuts, and mung beans for more than four hours in advance.

Cut the pork belly into pieces and marinate them with light soy sauce, cooking wine, minced ginger and salt for more than four hours, and mix glutinous rice, mung beans and peanuts together.

The boiled leaves are made into a funnel-shaped.

Add the mixture.

Add a piece of pork belly.

Add the mixture on top and flatten. Pour some water on the top and spread it flat, roll the dumpling leaves over, and tie them tightly with a dumpling rope.

Later, I poured the sauce of the marinated pork belly into the mixture and wrapped a few. The inside of this is salty and very fragrant.

After all the wrapping, put it into the voltage pot, add the water that has not passed the zongzi, cover the lid, and choose the maximum time of 40 minutes: the sign of the hoof tendon beans.

This is a method of glutinous rice, peanuts, salted meat, and brown meat, which requires ingredients.

Ingredients: 300g pork belly, 500g glutinous rice, 100g peanut rice, 50g mung beans, auxiliary materials: light soy sauce, salt, cooking wine, ginger, zongzi leaves, zongzi rope.

Glutinous rice (also called Jiang rice).

Zongye (dried, good for preservation).

Jujube cotton line.

Detailed steps on how to wrap zongzi.

Soak glutinous rice for 2-3 hours, clean and cut off the stems of the zongzi leaves, boil in boiling water for 3-5 minutes, soak the jujube for 10-20 minutes, detailed steps to wrap the zongzi Step 1

If it is recommended to use two leaves at the beginning of the package, it will be easier to operate, fold some along the edge of the zongzi leaves, about 1/5 of the detailed steps of the practice of wrapping zongzi Step 2

Fold the leaves again, and put the small edge of the step on the left hand side, so that the corner becomes thick (this ** is not clear, and I sent another one at the end) Detailed steps How to wrap zongzi Step 3

After putting the rice and dates (the rice should be level with the leaves, so that it will be very full), draw two circles of parts and fold them towards one circle, and the detailed steps of wrapping zongzi Step 4

Fold this part towards the right hand and the outside of the body, and follow the detailed steps of wrapping zongzi Step 5

After folding, grasp it with your right hand, and start to tie the rope with your left hand along this part, and tie it in the direction of your right hand in a circle, so that the bundle will not spread out The detailed steps of wrapping zongzi Step 6

If the direction of the rope is right, it will not be scattered, and it will not leak the rice Detailed steps to wrap the zongzi Step 7

When boiling, the water must exceed about 3 cm of zongzi, otherwise the above will not be cooked, boil over high heat and adjust to medium heat, about 1 hour or hour, adjust the time according to the size of your package, I use 1 hour and 20 minutes for such a big package, and then turn off the fire and simmer for 2-3 hoursDetailed steps to wrap zongzi Step 8

This is the detailed step to cook the rice dumplings out of the pot Step 9

This is the third step of the **, I'm afraid you can't see it clearly, and I sent a detailed step to wrap zongzi Step 10

Tips: Rice selection of round grains is better, the initial package can be used with 2 dumpling leaves each, so you can buy more appropriately, dry is conducive to preservation, do not take out the dumpling leaves at a time in the process of packing, put it in the pot with whatever you want, otherwise it will be dry, it is easy to crack when wrapping, the direction of bundling is very important, pay attention to adjustment. Skillful dear, let's do it, and taste the handmade food for your family, it will be the happiest thing!