Before wrapping zongzi, how to make zongzi delicious without opening your mouth?

When it comes to zongzi, many people will think of the sweet and salty battle of zongzi in the past few years, I happen to have eaten sweet zongzi and salty zongzi, and I personally feel that both sweet zongzi and salty zongzi taste very good, and both kinds of zongzi are eaten at home. Today I will introduce to you a way to deal with salty zongzi, understand this method, everyone will do it in the future, whether sweet zongzi or salty zongzi: before wrapping zongzi, add an extra process, zongzi is delicious and not easy to open your mouth.

Step 1: We will soak the glutinous rice one night in advance, put an appropriate amount of cold water into the pot, and add enough salt to the cold water. In addition, put the zongzi leaves in salted water and boil for 15min.

The glutinous rice is soaked one night earlier in order to give the glutinous rice enough nutrients to absorb, so that after we wrap the zongzi, the glutinous rice will not absorb water and swell very much, and the rice in the zongzi will not leak out, which is very important.

Step 2: After cleaning up the appropriate amount of raw pork, chop the form of minced meat, then put the raw pork into a small plate, add an appropriate amount of edible salt, light soy sauce, white sugar, pure grain wine, chicken essence, mix them well and put them aside to marinate for 20min.

Reminder: The key to whether the meat dumplings are delicious depends on our pickled pork, and the condiments can not be less, and sufficient marinated meat filling can make the rice dumplings more and more delicious. If you don't like to eat small fresh meat dumplings, you can also use goose meat, chicken breast, sausages and other stuffing you like.

If you like to eat sweet zongzi, you don't need to worry about the meat filling, you can soak a little red dates to improve the taste of zongzi.

Step 3: Take a wide zongzi leaf, then fold the zongzi leaf into the shape of a cone, pinch the zongzi leaf with one hand and one hand to the glutinous rice and meat filling layer by layer inside the zongzi leaf, add a layer of glutinous rice and a layer of meat filling, and finally put the red dates into the zongzi leaf, so that the rice is slightly lower than the edge of the zongzi leaf with a little distance from the edge of the zongzi leaf, cover the remaining part upward, wrap the zongzi, and tie it firmly with a rope.

Reminder: There are two ways to wrap zongzi, everyone likes the triangular zongzi to cover the leaves tightly and fold them along the shape of the cone, and if you like the four-cornered zongzi, you will fold the zongzi leaves to the edge a little. In the case of tying, the amplitude is moderate, and it is not necessary to tie it very tightly, and it will also loosen the zongzi if it is very tight.

Step 4: Boil the water out of the pot until the water boils, put the zongzi into the pot, let the water level line not pass the surface of the zongzi, and cook the zongzi after 30min.

The above is about the specific method of making zongzi that I shared with you today, many people will always crack when making zongzi because we don't soak rice. Add the step of soaking glutinous rice in advance, and the dumplings are delicious and not easy to open.

Pinch the zongzi leaves with one hand and one hand to the glutinous rice and meat filling layer by layer inside the zongzi leaves, add a layer of glutinous rice and a layer of meat filling, and finally put the jujube into the zongzi leaves, so that the rice is slightly lower than the edge of the zongzi leaves when there is a little distance between the remaining parts to cover the top,

Speaking of zongzi, many people will think of the sweet and salty dispute between zongzi in the first two years, I happen to have eaten sweet zongzi and salty zongzi, and I personally think that both sweet zongzi and salty zongzi taste very good, and both zongzi are eaten at home. Today I will introduce you to a kind of salty zongzi practice, learn this practice, you will do it in the future, whether sweet zongzi or salty zongzi: before wrapping zongzi, add one more step, zongzi is delicious and will not open.

The method of wrapping zongzi must be paid attention to, when folding zongzi leaves, it must be close to the glutinous rice, not very loose, if it is too loose, it is easy to let the glutinous rice run out of the zongzi leaves. Good matching, delicious and good-looking, it is easy to do, first soak the glutinous rice, the purple potatoes are steamed and crushed into a puree wrapped in salted egg yolks, and then wrapped with glutinous rice, cooked can be, boiled zongzi is cooked faster with a pressure cooker, and it generally takes about two hours to cook in an ordinary pot.

Red date dumplingsWash the dumpling leaves and soak them in cold water. Wash and soak the jujubes for 1 hour. Wash the glutinous rice in advance and soak it overnight.

The soaked soft dumpling leaves are rolled into a funnel shape, and there should be no holes at the bottom. Put in a spoonful of rice, and then enlarge the jujubes, choose a few according to the size of the jujubes, wash them with water and put them in the pot. Add water and a small amount of salt and stir well.

Edible salt boiled dumpling leaves have flexibility. It is not easy to break and prevent leakage from being unsightly. The water must be slower than the dumpling leaves.

**Boil, boil the rice dumpling leaves in boiling water for about 8 minutes.

Every Chinese person has to soak glutinous rice, wash zongzi leaves, and wrap zongzi and punch limbs. Moreover, there are many kinds of zongzi, and there is a saying that there is a difference between north and south. In the north, there are Beijing jujube dumplings wrapped in small jujubes; In the south, there are zongzi with mung beans, pork belly, bean paste, eight treasures, egg yolks and other fillings.

When I was a child, I didn't eat zongzi at all, let alone wrap zongzi, I remember when I was a child, my aunt would come to see my grandparents, and then bring a lot of delicious food: fried sugar cakes, eggs, peaches, chicken, fish, etc., but there was no custom of eating zongzi and wrapping zongzi.

Pagoda zongzi is mainly a special zongzi in Guangdong, with a huge size, it can be said that it is the overlord zongzi in zongzi, because it can hold a lot of things, so it also forms two flavors of sweet and salty. First prepare the materials: glutinous rice, honey beans, jujubes, raisins, zongzi leaves, after preparation, soak the zongzi leaves in water for one night in advance, wash the glutinous rice, soak them in water for one night, wash the honey beans and soak them for one night, and soak them in small stoves and raisins for one hour.

You can add some food to the zongzi according to your personal taste, first of all, put the glutinous rice into the zongzi leaves, add egg yolk or bean paste to the pot and steam.

We must humbly ask others for advice, and study hard to make zongzi well, you can wrap the simplest zongzi, and the zongzi made is also very delicious. Wild as it is.

When wrapping zongzi for the first time, you should wash the zongzi leaves, and then adjust the things that need to be wrapped in the zongzi, and be sure to control the cooking time.

You can make a good filling of zongzi, you can wrap it into salted egg yolk, marinated raw pork, and the filling is very delicious.

450 grams of reed leaves, 1000 grams of glutinous rice, 50 grams of jujubes, 50 grams of barley, 50 grams of red beans, 50 grams of mung beans, 50 grams of shrimp, 100 grams of melon strips, 75 grams of kumquat, 50 grams of green plum.

Method. 1.Blanch the reed leaves with boiling water to cool and set aside, wash the glutinous rice and soak it in cold water for 24 hours before setting aside.

2.Soak the jujubes, barley, red beans and mung beans in water; Stir-fry the shrimp meat and flavor it, and cut it into sections; Melon strips, kumquats, and green plums cut into cubes.

3.Glutinous rice and processed ingredients are mixed in reed leaves, boiled in water for 1 hour and served.

Method. 1.Wash 400 grams of zongzi leaves, put them in a pot, add water and boil them until soft, drain them, and set aside.

2.Wash the glutinous rice, drain it and set aside.

3.Put the dates in a bowl, steam until soft, remove the pits, remove the pits while hot, wash the raisins and drain.

4.Take 3 zongzi leaves, the hair surface is opposite, first put in 1 3 glutinous rice, add dates and a little raisins, then put in 2 3 glutinous rice wrapped into a triangular zongzi, and tie it tightly with a rope.

5.Put the wrapped rice dumplings into the pot, add water and cook over high heat for about 2 hours, and then simmer over low heat for about 3 hours, then they are ready to eat.

Red date zongzi] Ingredients: 3 kg of glutinous rice (Jiang rice), 1 kg of red dates, half a kg of candied dates, materials: 3 dumpling leaves, a roll of cotton string, and a pair of scissors.

Method: 1. First soak the glutinous rice in cold water for more than 3 hours, the longer the soaking time, the softer and glutinous the rice will be, and the red dates will also be soaked in water in advance; If it is fresh, rinse the dumpling leaves and boil them in boiling water for 5 minutes. Dried zongzi leaves should be soaked in cold water for 1 hour, each leaf should be cleaned, put into a pot of boiling water and boiled for 8 minutes, remove and drain the water.

2. The materials are ready, soak the rice control water in the basin, and then start to wrap the zongzi, many people will not pack, just dare not try, more bags and more practice will be able to wrap well, I was very bad at the beginning, and I mastered the method and slowly got started; Take two dumpling leaves and put them cross.

3. Fold into a funnel shape and gently pinch it with your left hand.

3. Scoop a spoonful of glutinous rice and spread the bottom.

5. Then put the rice, do not fill the glutinous rice, and leave a finger width at the seal.

6. Then use the thumbs of both hands to press back the leaves on both sides.

7. Fold the left tail and wrap it back on both sides.

8. Wrap the cotton thread along the position of the thumb, and finally tie it into a knot and wrap it.

9. According to the same method, all wrap up.

10. Put the wrapped zongzi in the pot, add enough cold water, overflow the zongzi, compact the top, you can put a water basin, cover the pot and boil over high heat, change to low heat and cook for 3 hours.

11. It is more delicious to eat it when it is served cold, and it tastes very q!

How to wrap zongzi:

1.Put the round glutinous rice in a container, pour in water, soak for more than three hours, put an appropriate amount of red dates in the rice water, pour water into the pot, heat over high heat, put in the dumpling leaves, boil for ten minutes, turn off the fire, and soak for three hours. 2.

Overlap the two dumpling leaves, bend them into the shape of a funnel, scoop some glutinous rice and a red date to fill it, pinch it tightly with your hands, press the upper zongzi leaves down against the opening, fold the excess zongzi leaves, and tie the zongzi with a rope. 3.Put the zongzi in the pot, boil for 40 minutes, and take them out after cooking.

Red beans, peanuts, and multigrain rice dumplings.

Ingredients: 500 grams of glutinous rice, 50 grams of red beans, 50 grams of rhubarb rice, 50 grams of barley kernels, 200 grams of peanuts.

Tools: Reed leaves to taste.

Ingredient pretreatment:

1.Put glutinous rice, red beans, rhubarb rice, and barley kernels into a basin and wash them and soak them for more than 6 hours. Wash the peanuts and soak for more than 4 hours.

2.Drain the soaked ingredients, put them together and mix well.

3.Boil the reed leaves in boiling water for 2 minutes until soft, remove and wash, and cut off the hard part at the top.

To get started: 1 Take two reed leaves and fold them together and bend them into a funnel shape.

2 Put the mixed filling in the middle and prick down with chopsticks a few times to make the rice dumplings firm.

3 Use the tiger's mouth of your hand to pinch one end of the zongzi into a V-shape.

4 Pull the reed leaves tight and cover the glutinous rice tightly.

5 Wrap the excess reed leaves around the rice dumplings.

6 Tie it with cord and make it strong, and a rice dumpling shall be wrapped.

7 Wrap all the rice dumplings and put them in a large pot.

8 Place a small grate in the pot.

9 Add water to the pot and submerge the zongzi for about 3 cm, then press a large bowl filled with water, turn to low heat after boiling, cover and simmer for 2 hours, and simmer for 1 hour after turning off the heat.

Tips:1All ingredients must be completely soaked.

2.When soaking peanuts, change the water twice in the middle to effectively remove the astringency of the peanut skin. 3.

Don't take it out of the pot immediately after cooking, you can use the residual temperature in the pot to simmer for another 1 hour, and the zongzi will be more fragrant and glutinous.

Here are some things you can try. 1. Take a chunxi dumpling leaf (if the leaves are relatively small, use two or three to spell out a large one), and fold it up at the bottom, and the length does not exceed 1 3 of the length of the dumpling leaf (folding it can avoid the filling leaking out from the sharp corners, and it is troublesome to not fold, but it is easy to leak rice).

2. Rotate at the folded part and fold into a funnel cone.

3. Put in a spoonful of rice, accounting for 1 3 height, then add a piece of meat and an egg yolk.

4. Fill the funnel with rice and flatten it.

5. Place the funnel in the gap between the index finger and middle finger of the left hand, so as to facilitate the bandaging operation later. Fold the left edge slightly inward. Fold the leaves above the funnel down to cover the filling, and fold out a corner on the left side first, with the end of the leaf wrapping around the right.

Press the lid with your thumb and fold the right side of the dumpling leaf to the left side as well, so that another corner appears. The remaining part of the zongzi leaves from the bottom of the right side, go up around the hijab, and fold to the left side again, folding out a corner.

6.Tie it tightly with a rope, count the total four corners of the funnel at the bottom, and two corners on one side when you tie it, so that the zongzi that is tied out is not easy to fall apart when boiled in the pot.

How novices don't know how to make zongzi? Keep these 3 steps in mind, and after cooking, it will be soft and glutinous!

The process of making zongzi is described in detail as follows:

1. Glutinous rice, beans, peanuts, wash, and soak one night in advance.

2. Soak the dumpling leaves in warm water for one night in advance, so that when wrapping the dumplings, the dumpling leaves will become particularly soft.

3. Wash the cotton rope for later use.

4. Prepare a zongzi leaf, bend it by hand from one-third of the tail of the zongzi leaf, and fold the zongzi leaf into a funnel shape, and the funnel shape should be folded more firmly.

5. Add salt and light soy sauce to the glutinous rice to taste, scoop a spoonful of glutinous rice in the funnel and spread it flat, don't fill it too full, just put it flat, be sure to press the glutinous rice tightly, and the zongzi will be full. Then use your fingers to squeeze both sides of the front end of the zongzi to make the mouth into a triangle, so that it is convenient to cover the zongzi leaves.

6. Fold the extra dumpling leaves in half to cover the glutinous rice.

7. Press it tightly with your hands, and then hold the edge of the dumpling leaves with your hands to sort out the shape of the water chestnut shirt shed.

8. Fold the excess length of the dumpling leaves in half.

9. Fold it, grasp the zongzi, and wrap it with a rope.

Zongzi:

Zongzi, steamed by wrapping glutinous rice in Zongzi leaves, is one of the traditional festival foods of the Qinghua ethnic group in Zhongzao. Zongzi appeared long before the Spring and Autumn Period, and was originally used to worship ancestors and gods. In the Jin Dynasty, zongzi became the food of the Dragon Boat Festival.

The custom of eating rice dumplings during the Dragon Boat Festival has been prevalent in China for thousands of years, and has spread to Korea, Japan and Southeast Asian countries.

The main ingredients of zongzi are glutinous rice, fillings, and koji leaves (or hiiragi leaves), among others. Due to the different eating habits in various places, zongzi has formed a north-south flavor; In terms of taste, there are two categories of zongzi: salty zongzi and sweet zongzi. For thousands of years, on the Dragon Boat Festival on the fifth day of the fifth lunar month, every year on the fifth day of the fifth lunar month, the Chinese people have to soak glutinous rice, wash zongzi leaves, and wrap zongzi.

As one of the traditional foods with the deepest historical and cultural accumulation in China, zongzi has spread far and wide.