How to make zongzi in detail?

The wrapping method of old Beijing zongzi

One: First of all, prepare zongzi leaves. Zongzi leaves in jiaozi, old Beijing are generally reed leaves, which are called Zongzi leaves when used in jiaozi. In the past, old people picked zongzi leaves by themselves. Now there are no reeds around Beijing, so I have to go to the supermarket to buy them. Many people think that the greener and brighter the leaves of zongzi, the better. In fact, the greener and brighter the leaves of zongzi may be dyed with pigments. Normal zongzi leaves should be yellow-green and slightly old. Zongzi wrapped in normal Zongzi leaves has the fragrance of Zongzi leaves rather than other strange smells; If the water turns pale yellow after cooking zongzi, it means that the leaves of zongzi are fine, otherwise don't eat zongzi. Malan grass is used to wrap zongzi, which is a specialty of Beijing. In the past, Malan grass grew in front of and behind the house, which could be cut and dried for later use. Blanch the leaves of Zongzi with boiling water and soak them in clear water for later use.

Two: Jiangmi and Jujube, the typical raw materials of old Beijing Zongzi, are also used in glutinous rice and yellow rice, depending on the taste. Personally, I still like Jiangmi, which is sticky and soft, and tastes special in my mouth. Wash glutinous rice, soak it in clear water for half a day, and wash jujube, control moisture, and never dig out jujube stones. My mother said that the purpose is to have time to spit jujube stones when eating zongzi, so that people can have a rest. Don't eat too fast for fear of choking.

Three: officially start making zongzi. Step 1: Fold the half of Zongzi leaf near the tip of the leaf into a triangular pocket, leaving the length of Zongzi petiole almost half that of the whole leaf. Put your thumb up against the folded tip of the leaf, and put the other four fingers under the leaf.

Step 2: First put a jujube at the bottom of the triangle pocket and block the tip tightly. Then take a handful of glutinous rice and put it in a triangular pocket, which can reach half of the whole pocket.

Five: add another jujube, and put two or four jujubes in a zongzi, depending on the size of the zongzi. However, it is recommended to wrap the dumplings. First, it's well done, second, it looks good, and third, it's delicious. Just spit jujube stones twice.

Six: Fill in glutinous rice again and cover the dates just put in, not higher than the edge of the triangular pocket. In order to make zongzi delicious, you can press Jiangmi with your fingers. Isn't there the word "crush my eldest apprentice, crush my second apprentice" in the comic dialogue "Bodyguard"? After pressing rice, zongzi will be more porcelain and more elastic.

Seven: Fold back the leaves of Zongzi to cover the triangle pocket. If it is correct, you can cover the mouth of the pocket and cover the other parts of the zongzi. Wrap it tightly and don't leave a hole, or the zongzi will be deformed as soon as it is cooked.

Eight: Tie the zongzi tightly with Malan grass, and cut off the redundant zongzi leaves and Malan grass with scissors, which will not prick your hands and is beautiful.

Nine: Put the wrapped zongzi together, it will be tempting before it is cooked. Boil the water in the pot, put the zongzi in and compact it neatly. The cooking time depends on the size of zongzi. For example, we can cook zongzi for two hours.

Ten: The cooked zongzi can be eaten hot or cold. The two ways of eating have their own advantages. When it is hot, zongzi is sticky and soft, sticking to the teeth. When eaten cold, zongzi is still sticky, but it is not soft and elastic. In old Beijing, it is called chewing the head. If it is iced, it will be more elastic. But don't forget, zongzi should be dipped in sugar whether it is hot or cold, otherwise the fun of eating zongzi will be less than half.