How to wrap square zongzi? What are the steps?

4 leaves should be used for wrapping. The way to wrap zongzi is to first stack the leaves together, then pinch them into a square shape, and then cover them with two other leaves.

First of all, you need to soak the zongzi leaves in water, spread out the 4 corners of the zongzi leaves, and then cut them in two, after putting in the filling, you need to fix it with a fine needle first, and then tie it with dragon whisker straw, and then pull out the fine needle.

The square zongzi wrapping method is particularly simple, and it is particularly easy to learn, and it is necessary to add millet zongzi leaves when wrapping; After washing the millet first, the dumpling leaves are brushed clean with a brush, soaked in water for an hour, at this time take two dumpling leaves for focus, 1 3 places to make a funnel, and then put the millet into it, at this time you can cover the other end of the dumpling leaves, and then wrap all the palms, pinch the excess dumpling leaves together after wrapping, and then wrap them with cotton threads.

The preparation of square zongzi is as follows:Tools Ingredients: rice, dumpling leaves

1. Put the two dumpling leaves crossover in the palm of your hand.

2. Add the glutinous rice and fold one end.

3. Fold up the other end.

4. That dumpling leaf, keep one of the two outer two sides buried in the ascending.

5. Fold the ends over.

6. Take a dumpling leaf and wrap the other end in the same way.

7. Wrap the ends tightly with a thread and tie the knot.

8. Press the surroundings with your hands to make it bulge.

9. The square zongzi of the bent mountain is wrapped.

How to wrap square zongzi:

1. Cut the leaves.

2. After cutting, the leaves are made into a four-cornered bag, and the leaves on the side are soaked in water, which is the summer of the previous year, and the farmers went to the mountains to pick, dried under the scorching sun, and preserved to this day.

3. The leaves are fixed with fine needles, and the leaves that grow freely in the mountains never have two pieces of the same size and shape. "Select 3 slightly larger leaves, tear each leaf in half, cut into 6 long strips of the same size and shape, and then fold the long strips into four corners for later use.

4. Make square dumplings, and then spread out the four corners of the bun, embed the round two by two, make a square according to the steps, and put in the filling. During the period, 3 fine needles are needed to fix the leaves, and the square dumplings made by the chain are tied with dragon beard straw before the fine needles can be drawn.

5. Prepare to put the filling, the filling is prepared in advance, the most classic is the red date and pork collapse.

The tutorial for wrapping square zongzi is as follows:

1. Choose a long dumpling leaf from the middle to divide it into two, and then fold it in half from the middle, and then select 4 similar leaves to operate in the same way, the long two are placed vertically, and the other are braided according to the figure on the left and right.

2. After weaving, put the head carefully and plug it, and then fold out the quadrangular edges.

3. Fill rice. <>

4. Plug and seal.

5. Stuff the leaves again to prevent rice leakage during cooking.

Zongzi, that is, zongzi, commonly known as zongzi, the main material is glutinous rice, filling, wrapped with hoop leaves (or Hiiragi leaves, Yigu cotyledons, etc.), with various shapes, mainly sharp horns, quadrangular shapes, etc. Zongzi has a long history, and was originally used as a tribute to the ancestral gods. As one of the traditional foods with the deepest historical and cultural accumulation in China, zongzi has spread far and wide.

Zong, a food that has been spread very early, is written in the Western Jin Dynasty Xinping Taishou Zhou's "Records of the Wind and Soil", which clearly mentions the word "horn millet": "Midsummer Duanwu, Fang Bo Xieji." Enjoy horn millet and turtle scales Shunde. ”

Millet is produced in the north, and rice is used to make zongzi, which is horn-shaped, and it is called "horned millet" in the north in ancient times. According to research, zongzi appeared as early as before the Spring and Autumn Period, and was originally used to worship ancestors and gods; In the Jin Dynasty, zongzi became the festival food of the Dragon Boat Festival.

Morphological Style:

Beijing zongzi are larger, oblique quadrangular or triangular. Most of the ** on the market are glutinous rice dumplings. In rural areas, it is still customary to eat rhubarb rice dumplings.

Sticky and fragrant, with a unique flavor, Beijing zongzi is mostly filled with red dates and bean paste, and a few are also filled with preserved fruits. The representative variety of Shendouran of southern zongzi is Guangdong zongzi, and the shape of Guangdong zongzi is pyramid-shaped, bar-shaped and triangular pyramidal.

The main varieties are salted meat dumplings, water dumplings, bean paste dumplings, etc., among which salted meat dumplings are the most popular. The salted pork dumplings are mainly made of glutinous rice, pork belly and mung beans, and some will also add salted egg yolks, shiitake mushrooms, dried shrimps, scallops, chestnuts, peanuts, etc.