How to wrap zongzi

Question 1: How to make zongzi materials at home;

Glutinous rice1000g, adzuki bean 300g.

Production steps:

1. Wash glutinous rice and soak it in clean water until it can be crushed.

2. Wash red beans, soak them for 1.5 hours, and then mix them with glutinous rice for later use.

3. Wash 300 grams of zongzi leaves, put them in the pot for about half an hour, take them out and soak them in cold water for later use.

4. Take three or four soaked and washed zongzi leaves, roll them into a cone, add the mixed glutinous rice and red beans, wrap them into a zongzi shape, and tie them tightly with a rope.

5. Put the wrapped zongzi into the pot, add water and cook it for about 2 hours with high fire, then simmer it for about 3 hours with low fire, and you can eat it.

Production materials:

Appropriate amount of glutinous rice, appropriate amount of bean paste, appropriate amount of candied dates and appropriate amount of zongye.

Production steps:

1. Soak glutinous rice in clear water for several hours until rice grains can be cut off by hand.

2. Boil the leaves and skewers of zongzi in hot water 10 minute for disinfection, then soak them in cold water for softening, and cut off the roots for preservation 1 cm.

3. Prepare red bean paste for use.

Step 4 prepare candied dates for later use

5. Roll the glutinous rice leaves into a circle, as shown in the figure. Add glutinous rice, bean paste or candied dates, and cover the top layer with glutinous rice. Don't press hard. Wash the glutinous rice down slightly with the water soaked in it. If you press the glutinous rice hard, jiaozi will be hard.

6. Just wrap the zongzi with zongzi rope. There is a saying that it is tied like zongzi, which means it can be strong.

7. Put the zongzi in the pot one by one, without adding water.

8. Cover the zongzi with a curtain and put a bowl of water pressure on it. Immediately after the fire boils, cover the lid and turn it to a small fire. Cover the lid with a towel to avoid the rapid evaporation of domestic water. The cooking time can be longer than 3 hours, and the aroma of zongzi leaves can go deeper into the zongzi. In order to save fire, glutinous rice in the south can be boiled 1 hour and stewed until it is naturally cool.

Production materials:

Glutinous rice 1000g, pork ribs (pork belly) 350g, mushrooms (fresh) 70g, shrimp skin 100g, peanuts (raw) 200g, onions (white skin) 75g, eggs 400g, salt 15g and monosodium glutamate 4g.

Production steps:

1. After the eggs are cooked and shelled, soak them in half a cup of soy sauce for 10 minute and color them.

2. minced meat sauce (sauce made of mushrooms, onions and various seasonings) is put into a casserole, eggs are added, marinated for 20 minutes with low fire, soaked after turning off the fire, and taken out when eating.

3. Peel the onion, wash it, chop it, cut the salted egg into small petals, and soak the raw peanuts in water; Braised pork belly, washed mushrooms and soaked in water for use.

4. Pour peanut oil into the wok, heat it, add a little onion powder and stir fry, then add soy sauce, refined salt, monosodium glutamate and pepper, add appropriate amount of water, and add braised pork belly and stir fry until the juice is dry.

5. Wash glutinous rice and soak it in cold water for about 2 hours, and soak dried Malan in cold water.

6. Wash 300 grams of zongzi leaves, put them in a pot, boil them in water until they are soft, and drain them for later use.

7. Take 3 leaves of Zongzi with opposite hairs, first put 1/3 glutinous rice, add braised pork belly, mushrooms, braised egg petals, dried shrimps and raw peanuts, then put 2/3 glutinous rice, wrap it into triangular Zongzi, and tie it with wet lotus, which is Zongzi.

8. Put the wrapped zongzi into the pot, add water and cook for about 2 hours with high fire, then simmer for about 3 hours with low fire, and then serve.

Production materials:

Glutinous rice 1000g, pork leg 600g, soy sauce 50g, sugar 27g, salt 25g, white wine 5g, monosodium glutamate1g.

Production steps:

1. Select 7 ~ 10 cm wide leaves of Futian Zongzi, put them in a boiling water pot for 3 ~ 5 minutes to soften them, take them out, wash them with clear water, and drain the water;

2. Put the glutinous rice into the basket, rinse it with clear water, let the basket stand for about 15 minutes, drain the water, pour the rice into a wooden basin, add 20g of sugar,15g of salt and 50g of soy sauce and mix well;

3. Peel the pork leg, cut it into rectangular small pieces (each piece weighs about 20g) according to the transverse fibers, put it in a big pot, add 7 grams of sugar, salt 10g, monosodium glutamate and white wine, rub it repeatedly, and use materials to penetrate into the meat until it bubbles;

4. Take 2 zongzi leaves in your left hand, with hairy face down and overlapping width of 65,438+0/5, and take 65,438+0 zongzi leaves in your right hand, with smooth face up. About 65,438+0/3 overlapped at the tail of the left zongzi leaf to extend the zongzi leaf, and folded at 2/5 of the total length, with both sides overlapping about 3 cm to form a funnel shape;

5. Take Zongzi leaves in your left hand, put 40 grams of glutinous rice in your right hand, and make three pieces of meat (two pieces are thin and one piece is fat) in the order of thin, fat and thin ... >>

Question 2: How to make zongzi and jiaozi 1. Soak the palm leaves-when soaking the palm leaves, put the palm leaves in a steamer and soak them in cold water for a day. Do not underestimate them. If you fold them and put them in water, the creases of soaked leaves will be easily broken. Wash them before use. Some people like to boil palm leaves in water first, and the cooked leaves have good toughness, but the disadvantage is that the leaves turn yellow after the zongzi is taken out of the pot, and the fragrance of bamboo leaves is not obvious. Boiled palm leaves are more suitable for fresh leaves.

2. Soak in rice-most people soak in rice for half a day or a day. After many experiments, I found that the rice soaked for a long time is not only easy to run, but also the zongzi is very thin and easy to disperse. As long as the soaking time of rice is controlled within 30 minutes, that is, the rice is one centimeter above the water surface, and the water can be wrapped when it is out of sight. Even if the bag is loose, it doesn't matter, because there is still a lot of room for rice to absorb water and expand, so these are kept.

3. Look at the leaves-when wrapping jiaozi, the leaves are facing up, that is, the smooth side is touched by hand, and the back of the leaves is astringent, so it will not be so easy to pick them with the cooked jiaozi.

4. Use the direction of the leaf-keep the petiole and put it at the end, so that when tying the thread, the petiole will hook the thread and it will not slip easily.

5. When wrapping zongzi, take two-fifths of palm leaves, fold them as shown in the figure, and then make them straight. Hold the rice and the desired stuffing in your left hand, and don't fill the forefinger and the front of your thumb. Lift the end of the leaf with your right hand to cover the rice, but the thumb and forefinger are empty, which will just fold, so that the rice will not be missed. Finally, just fold the rest aside and tie it.

6. Placement-If jiaozi can't be put in casually, it should be placed in the form of corners, that is, each corner squeezes each other, so that the rice won't run away when cooking. If there is less jiaozi, you can use a larger flat bowl and fill it with water pressure.

7. Cooking —— When cooking, boil the fire (pressure cooker) first, then immediately change it to medium and small fire, and cook for 45 minutes in the induction cooker with 140 degrees.

Question 3: How to write the composition of Zongzi More than two thousand years ago, the great patriotic poet Qu Yuan sighed and threw himself into the torrent. More than two thousand years later, the fifth day of May became a traditional festival-Dragon Boat Festival. People wrapped zongzi, rowed dragon boats and boiled eggs to commemorate this great patriotic poet in various ways. I love eating delicious zongzi, and I have seen others make zongzi, but I have never made them myself. Until today, I was an eye-opener.

At first, I took out two leaves of Zongzi, one big and one small, and folded a corner like my grandmother. I put a little soaked glutinous rice on the folded trumpet, stuffed a large piece of pork and covered it tightly with glutinous rice. I am proud that I have successfully completed more than half of it than I thought. When I covered the rice leaves again, the glutinous rice did not listen to me and jumped out one after another. I am sweating with anxiety. Fortunately, my grandmother untied me ―― I cut some glutinous rice, and I was relieved.

I struggled for a while, and finally reached the last step, which is also the most critical step-tying zongzi rope. Grandma said that zongzi should be wrapped tightly to be delicious. I took the brown rope, tied the zongzi into a circle first, and took the initiative to tie a bow, thinking it was wrapped. However, when I picked up the zongzi and prepared to put it in the bowl, I accidentally pulled the palm rope, only to hear a "crash". The leaves of the zongzi were scattered all over the floor, and the glutinous rice rolled down one by one like flying beads and rolling jade.

I don't want to try again, it's much smoother this time. I made several zongzi in a row. Put the wrapped zongzi into the pot and cook it with high fire. After about 1 hour, simmer for 30 minutes.

In the process of cooking zongzi, I am always eager to open the lid to see the situation. The waiting time is always very long. When the steaming zongzi was finally "liberated" from the pot, I danced with joy. Put it in a bowl and peel it off with chopsticks, and you can see the golden and soft "zong meat" inside.

Tasting the fruits of my labor, I can't help thinking that I will make zongzi on the Dragon Boat Festival next year.

Question 4: How to make zongzi in the whole process? [repost] The whole process of making zongzi! Make dumplings and eat them.

Ingredients: 3 kg of glutinous rice, 2 kg of peeled mung beans, red beans 1 kg, 4 kg of pork belly, half a catty of dried brown leaves and 29 pieces of salt yellow.

1, palm leaves are cleaned in advance and soaked;

2. Wash glutinous rice, mung beans and red beans and soak them for more than two hours respectively;

3. Cut the pork into pieces and mix well with 4 teaspoons of salt and appropriate amount of spiced powder;

4. Drain the soaked glutinous rice, add 3 teaspoons of salt, 1 tablespoon of salad oil and 2 teaspoons of monosodium glutamate and mix well; Then mix with red beans;

5. Each salty yellow is divided into two parts;

Dry the rice leaves, take two pieces and fold them in your hand. Put a layer of glutinous rice first.

Put a layer of mung beans.

Add pork and salt yellow.

A layer of mung beans

Spread a layer of glutinous rice.

Then, cover it with zongzi leaves.

Pinch the leaves on both sides in the middle.

Fold the leaves on both sides in the middle.

Here comes the key. Take a piece of grass or rope and start winding it twice in the middle, then fix it in front of the zongzi, and then wind the grass back and tie it.

The wrapped zongzi can be soaked in a pressure cooker with just enough water. After the fire boils, turn to low heat 1 hour, then turn off the fire and stew for 20 minutes.

Question 5: What can be done to make zongzi more and more red?

condiments

polished glutinous rice

500 grams

condiments

Sugar pea

50 grams

jujube

Proper amount

Raisin tonic wine

Proper amount

Zongzi leaf

Proper amount

step

1. Soak the leaves of Zongzi in clear water for one night.

2. Wash the glutinous rice and soak it in water for one night.

3. Wash the honey beans and soak them for one night.

4. Soak red dates and raisins for about an hour.

5. Put the zongzi leaves in a boiling water pot and cook for a few minutes.

6. subtract the hard part of the root with scissors

Step 7 fold into a funnel

8. Add appropriate amount of glutinous rice honey beans, then add two dates and four raisins.

9. Add appropriate amount of glutinous rice and honey beans.

10. Wrap it up and tie it with thread.

1 1. Put it in a pot, add enough water, bring it to a boil with high fire, cook for about two hours on medium fire, and stew for another two hours.

Question 6: How to make zongzi delicious! Brown meat practice

Soak 1.5kg fragrant glutinous rice in warm water for 2-3 hours, turn 1 twice to make the rice soak better, and then drain.

2, 2 kg peeled mung beans, soaked in the same warm water for the same time, drained.

3. 2 Jin of semi-lean pork, cut the meat into strips with a width of 2cm, a thickness of 1cm and a length of 10- 15 cm, and add a little salt, chicken essence, cooking wine, ginger slices, 1 teaspoon soy sauce and 1 teaspoon sesame oil.

4. Boil the leaves of Zongzi in water for 10 minute, then take them out, wash them in cold water, cut off the redundant parts at both ends, and drain the water.

5. Cut some cotton threads, each about 20 cm long.

6. Take two (double-tailed) leaves of Zongzi, one end of which overlaps with the other end in the opposite direction (incompletely), put them in a small bowl of rice (125g), draw a word gently in the middle of the rice with your index finger, put in 1 2 spoonfuls of mung beans, then put in the meat strips, put the same mung beans on the meat strips, and cover them with/kloc.

7. Fold the outer leaves of Zongzi inward and backward, wrap one end and finish the other end. Before tying zongzi from one end to the other, tie it in the middle once to prevent deformation. The rope should not be too tight (boiled) or too loose (flooded), just pull it lightly.

8. Tie them one by one and put them in the pot, then add cold water, spill the zongzi for about 1cm, and ignite. 5 minutes after the water boils, change the position of zongzi in the pot, and then simmer 1 hour.

Method for making jujube jiaozi

It is not difficult to find out how to make meat dumplings and candied jujube dumplings. The biggest difference: soak jujube in warm water, then cut the seeds into beans and mix them with dried glutinous rice. As for the seasoning, you can add some sugar if you like it sweet.

Method for making mung bean duck egg jiaozi

750 grams of glutinous rice, 750 grams of mung beans, 25 grams of peanuts, and 5 cooked salted duck eggs. Chop egg yolk, and mix with glutinous rice, mung bean and peanut to make stuffing. Fold the soaked zongzi shell leaves into barrels, fill them with appropriate stuffing, put them in a pot and soak them in cold water. After boiling 1 hour, simmer 1 hour.

Peeling method of beef dumplings

Soaked glutinous rice and mung bean1000g each, beef and dried tangerine peel100g each, 50g minced pork, chopped green onion, Jiang Mo and salt. Stir-fry chopped green onion with lard, add beef, dried tangerine peel and minced meat in turn, stir-fry for half a minute, and then pour sesame oil as filling. When wrapping, put the mixed glutinous rice and mung beans in first, put the stuffing in the middle, and then cook according to the above method.

Ginkgo zongzi method

750g of glutinous rice, 25g of green plum, 25g of pineapple meat and wax gourd strips, 50g of watermelon kernel, walnut kernel, raisin, HongLing15g and 300g of white sugar. First, the green plum, pineapple meat and wax gourd strips are boiled with white sugar, drained, and then marinated with white sugar for 24 hours, which is the filling. Jiaozi wrapped into a square bottom, boiled for 50 minutes, and simmered for 4 minutes.

Salted chicken zongzi

Ingredients: 600g of glutinous rice, 800g of chicken, 400g of potato, 80g of dried shrimp, garlic 1 tablespoon, half a tablespoon of soy sauce, onion, salt, chicken essence, a little raw flour, appropriate amount of zongzi leaves and zongzi rope.

Exercise:

1. Chop chicken, potatoes and onions, add salt, garlic, chicken essence and corn flour and mix well.

2. Wash the glutinous rice and soak it for half an hour. Heat a wok, add onion, ginger and garlic until fragrant, add glutinous rice and soy sauce and stir well.

3. Fold two leaves of zongzi into a leaky shape, put in 1 tablespoon of fried glutinous rice, put in 1 evenly wrapped stuffing, and then put in 1 tablespoon of glutinous rice.

4. Tie the zongzi with zongzi rope, cook it in the pressure cooker for 30 minutes, and then eat it while it is hot. If it is an ordinary pot, it must be boiled for about 2 hours.

Steamed dumplings

Materials:

1, 500g of glutinous rice, dried Lentinus edodes 1, 4 lotus seeds, dried shrimps 10g, 50g of mung bean kernels, 2 chestnuts, dried lotus leaves 1, 6 dried bamboo leaves and 2 dried alkali grass.

2, salted egg yolk 1, a little pepper, 30 grams of taro, ribs and fat meat about 100 grams; Spiced powder, scallion oil, monosodium glutamate.

Exercise:

1. Soak the materials in 1 in water for at least 2.5 hours, and then marinate with pepper, scallion oil, monosodium glutamate and salt. Cut the taro and fry it. Put it aside.

2. Cut the fat into pieces and marinate it with spiced powder for about 30 minutes. Chop ribs and marinate them with black vinegar, soy sauce, salt, monosodium glutamate and flour for later use.

3. Tear the lotus leaves in pairs, with the rough side facing down, spread 3 bamboo leaves and put half glutinous rice. Then add mushrooms, lotus seeds, shrimp skin, chestnuts, salted egg yolk, fat meat, ribs, taro and mung bean kernels. Put the other half of glutinous rice and cover the other three bamboo leaves.

4. Hold the lotus leaf in half on the left and right, then fold it back and forth and wrap it into a quadrilateral, and tie it tightly with alkali grass.

Jiaozi cooks in water for 4 hours before serving. ...& gt& gt

Question 7: How to make delicious zongzi skills: Tied zongzi: Don't tie the dumplings with bean paste too tightly to prevent rice grains from squeezing into bean paste. If it is not cooked thoroughly, it will be caught. Bacon jiaozi If you use fat pork, don't tie it tightly, and the tightness is moderate. If you use lean meat, tie it tightly, because the lean meat will shrink after cooking, and the fat juice of dumplings will leak into the water, which will not keep the dumplings fat and waxy.

Boil zongzi: boil zongzi in water before putting it down. Soak the surface of zongzi with water and cook for about 3 hours. Do not add raw water in the process of cooking zongzi. It should be noted that Goushui Zongzi cannot be cooked with other Zongzi. Take it out when it's cooked. Open the leaves of zongzi when eating. Zongzi is fragrant and fragrant. Oil but not greasy, waxy but not sticky, salty and sweet, fragrant and tender.

Jujube zongzi

It is not difficult to find out how to wrap jiaozi with candied dates. The biggest difference: jujube is soaked in warm water, seeded and cut into beans, and then mixed with dried glutinous rice. As for seasoning, you can add some sugar if you like sweet.

3, mung bean duck egg jiaozi

750 grams of glutinous rice, 750 grams of mung beans, 25 grams of peanuts, and 5 cooked salted duck eggs. Chop egg yolk, mix with glutinous rice, mung bean and peanut, and make stuffing. Fold the soaked zongzi shell leaves into barrels, fill them with appropriate stuffing, put them in a pot and soak them in cold water. After boiling 1 hour, simmer 1 hour.

4, dried tangerine peel beef jiaozi

Soaked glutinous rice and mung bean1000g each, beef and dried tangerine peel100g each, 50g minced pork, chopped green onion, Jiang Mo and salt. Stir-fry chopped green onion with lard, add beef, dried tangerine peel and minced meat in turn, stir-fry for half a minute, and then pour sesame oil as filling. When wrapping, put the mixed glutinous rice and mung beans in first, put the stuffing in the middle, and then cook according to the above method.

5. Baiguo Zongzi

750g of glutinous rice, 25g of green plum, 25g of pineapple meat and wax gourd strips, 50g of watermelon kernel, walnut kernel, raisin, HongLing15g and 300g of white sugar. First, the green plum, pineapple meat and wax gourd strips are boiled with white sugar, drained, and then marinated with white sugar for 24 hours, which is the filling. Jiaozi wrapped into a square bottom, boiled for 50 minutes, and simmered for 4 minutes.

6. Salted chicken jiaozi

Ingredients: 600g of glutinous rice, 800g of chicken, 400g of potato, 80g of dried shrimp, garlic 1 tablespoon, half a tablespoon of soy sauce, onion, salt, chicken essence, a little raw flour, appropriate amount of zongzi leaves and zongzi rope.

Exercise:

(1) Chop chicken, potatoes and onions, add salt, garlic, chicken essence and cornmeal and mix well.

(2) Wash the glutinous rice and soak it for half an hour. Heat a wok, add onion, ginger and garlic until fragrant, add glutinous rice and soy sauce and stir well.

(3) Fold two zongzi into a leaky shape, add 1 tablespoon of fried glutinous rice, add the stuffing evenly wrapped in the method of 1, and then add 1 tablespoon of glutinous rice.

(4) Tie the zongzi with a zongzi rope, cook it in a pressure cooker for 30 minutes, and eat it while it is hot. If it is an ordinary pot, it must be boiled for about 2 hours.

7. Authentic steamed dumplings with golden stuffing

Materials:

(1) 500g glutinous rice, dried Lentinus edodes 1, 4 lotus seeds, dried shrimps 10g, 50g mung bean kernels, 2 chestnuts, dried lotus leaves 1, 6 dried bamboo leaves and 2 dried alkali grass.

(2) Salted egg yolk 1, a little pepper, 30g taro, ribs 100g fat; Spiced powder, scallion oil, monosodium glutamate.

Exercise:

(1) Soak the materials in the material 1 in water for at least 2.5 hours, and then marinate with pepper, scallion oil, monosodium glutamate and salt. Cut the taro and fry it. Put it aside.

(2) Cut the fat into pieces and marinate with spiced powder for about 30 minutes. Chop ribs and marinate them with black vinegar, soy sauce, salt, monosodium glutamate and flour for later use.

(3) Tear the lotus leaves in pairs, with the rough side facing down, spread 3 bamboo leaves and put half glutinous rice. Then add mushrooms, lotus seeds, shrimp skin, chestnuts, salted egg yolk, fat meat, ribs, taro and mung bean kernels. Put the other half of glutinous rice and cover the other three bamboo leaves.

(4) Fold the lotus leaf in half and grab it, then fold it back and forth and grab it and wrap it into a quadrilateral, and wrap it tightly with alkali grass. 5. Cook jiaozi in water for four hours before serving.

Question 8: How to wrap zongzi 1? Brush the leaves of Zongzi carefully with a small brush and rinse them clean. Then soak it in the basin for an hour and cook it with slow fire for half an hour.

2. Soak the purple rice for 5 hours, and then steam it 1 hour. After the mung beans are cooked until they are soft but do not bloom, take them out for later use. Soak white glutinous rice for 2 hours. Just wash the millet.

Purple rice is not easy to cook, so it should be soaked and steamed in advance. Mix with glutinous rice, because its viscosity is not enough, and it is not easy to disperse after mixing with glutinous rice.

3. Fold the leaves of Zongzi into a cone barrel, and first pour in a little glutinous rice.

4. After compaction, pour in mung beans and millet.

Press the reality with your fingers and press out a small pit.

Add a little red bean paste, mix glutinous rice with purple rice and spread it on it. .

Red bean paste is ready-made. You can also use any stuffing you like. If you especially like sweetness, you can add some sugar to rice and then make zongzi.

Bao jiaozi. In fact, you can use your own convenient method, as long as it is strong and does not leak rice.

Fasten the rope. Then put it in a pot, add water that can hardly touch zongzi and cook for an hour.

Question 9: How to package jiaozi? In recent years, jiaozi with bacon has become more and more popular. Fu eats jiaozi with minced meat, and the key to the package is seasoning. Seasonings are divided into glutinous rice seasoning and stuffing seasoning.

First, glutinous rice should also be seasoned. The glutinous rice should be washed four hours in advance, soaked and drained one hour before wrapping. Then add a little salt, soy sauce and 1g baking soda, mix well and marinate. The role of salt is to make glutinous rice taste; The role of soy sauce is to color glutinous rice; Baking soda makes the boiled dumplings softer and easier to digest.

Second, the seasoning of stuffing is very important. There are two kinds of seasonings for stuffing. One does not need to be fried, and directly uses soy sauce, monosodium glutamate, sugar, cooking wine and pepper to catch meat. Because you don't need to fry, you should pay attention to it evenly. You have to catch the meat with foam, and the food shows that the taste has entered the meat. The second method is frying. Stir-fry the stuffing a little, add seasoning and cook for a few minutes. Third, pay attention to the ingredients in the stuffing. The ingredients in meat dumplings are generally mung beans, broad beans, peanuts, mushrooms, ham and so on. After mung beans, broad beans and peanuts are washed and drained, they can be seasoned with cooking wine and light soy sauce if possible; Mushrooms are at least tasteless with meat; Ham is preferably Jinhua ham, cut into strips half a centimeter long and wrapped in zongzi with meat stuffing.

Rice: After washing rice four hours in advance, pour out the water. Don't pour it too dry Try to let the rice eat some water. Add soy sauce, salt and 1g baking soda.

Meat: Pork belly or leg meat is most suitable. Never use pure lean meat. Jiaozi, a meat stuffing cooked with a little fat, tastes better. It is more appropriate to control the ratio of fat to thin at 1: 2. And cut into pieces about 2 to 3cm square, and then taste. For details, please refer to the instructions for making meat stuffing in the second part.