How to wrap zongzi is simple, very simple.

Question 1: how to wrap zongzi in mineral water bottles is simple and very zongzi. It is a traditional festival food of Han nationality in Dragon Boat Festival, which is steamed with glutinous rice wrapped in zongzi leaves. This legend was circulated in memory of Qu Yuan. In order to prevent fish and shrimp from damaging his body, people threw bamboo tubes full of rice into the river. Later, in order to show respect and memory for Qu Yuan, people put rice in bamboo tubes on this day and put it into memorial ceremonies. This is the origin of China's earliest zongzi, the so-called bamboo tube rice.

Now zongzi is more diverse and colorful. The more famous ones are jiaozi Longan, jiaozi Rou, jiaozi Crystal, jiaozi Lotus Seed, jiaozi Candied, jiaozi Chestnut, Spicy jiaozi, jiaozi Pickled Sauerkraut, Ham Dumplings and Salted Egg Dumplings. Our northern jiaozi is mainly made of bean paste and candied dates. (put away)

condiments

Glutinous rice 1000g

Appropriate amount of auxiliary soybean paste

Appropriate amount of candied dates

Zongye 50 yuan

Proper amount of cotton rope

step

1. Prepare ingredients. First, wash the glutinous rice and soak it in cold water for 2 hours.

2. Clean the leaves and scald them with boiling water for later use.

3. Red bean paste and candied dates.

4. Prepared materials and cotton ropes.

5. Take one or two leaves and choose according to their size.

6. Fold a triangle.

7. Put a spoonful of rice.

8. Add red bean paste or candied dates.

9. Put another spoonful of rice and compact the rice by hand.

10. jiaozi leaves are folded into triangles from top to bottom.

1 1. Tie it tightly with cotton thread.

12. wrapped zongzi.

13. put zongzi into a pressure cooker, press a pot of water on it, cover the lid, press the pressure limiting valve to boil, and then turn off the heat for 45 minutes.

14. When the zongzi is cooked, let it cool in cold water, and the taste will be good.

Zongzi is ready.

skill

Pay attention to the cotton thread when wrapping zongzi to prevent rice leakage when cooking.

Question 2: Is there any simple way to wrap zongzi? It's simple. I just learned to make zongzi some time ago. I practiced it myself when I made a video of Zongzi online, which wasted a leaf of Zongzi. It's been wrapped three times now. It can be said that the technology is quite good. As long as you want to learn, there is nothing you can't learn.

Question 3: The simplest way to make zongzi. How to wrap zongzi? Main ingredients.

2 pots of reed leaves tied with glutinous rice 1/2 pots

condiments

Needle wrapping 1 root water.

step

1. Wrap the needle.

2. Reed leaves are rolled into funnels.

3. Put in the soaked glutinous rice, hold it and don't scatter it.

4. squeeze a little.

5. Cover it with leaves and rice.

6. Wrap your body with leaves and wrap it tightly.

7. Pick up another leaf and stick it next to Zongzi.

8. Go around the side again to prevent rice from leaking out.

9. Pick up the needle, insert it in the middle of the zongzi, insert it correctly, then insert the tail of the zongzi leaf into the pinhole and take it to the opposite side. It's like threading a needle.

10. The tail of the leaf should be long so as to be easy to pass through.

1 1. Done.

Question 4: How to wrap simple zongzi? Convenient and simple. Soak the glutinous rice first (our family used to soak it all night), boil the leaves wrapped in zongzi with hot water and soak the red dates.

It can be wrapped, and there is no need to put any seasoning at all. The fragrance of zongzi leaves and red dates will penetrate into glutinous rice, which is healthier than selling it outside.

When wrapping, first fold the zongzi leaves into a funnel shape according to 1: 3, and be sure to hold them by hand. Then put a jujube at the bottom so that the rice won't leak out. Then put glutinous rice and a few jujubes properly. You can put more if you like, and less if you don't like, and put it at the bottom of the funnel. Then cover the funnel with extra leaves, and if necessary, add another leaf to make it strong. Pour water on the zongzi slightly, and then put a board on it. The purpose of putting the board is to put some heavy objects on it to hold the zongzi, so that it is not easy to disperse. It usually takes an hour to cook, first with a big fire and then with a small fire.

In an hour, delicious zongzi can be eaten! !

also

1. Material: glutinous rice, mushrooms, pork and shrimp soy sauce.

2. Tools: bamboo leaves and salty grass (or cotton thread) in the steamer.

Step 3 practice:

(1) Wash and dry the bamboo leaves in Zhu Gui, and make them into zongzi or Dendrocalamus latiflorus.

(2) Soak the glutinous rice in water for eight hours, and then fry the mushrooms, pork, soy sauce and glutinous rice together for later use.

(3) Fold the bamboo leaves into a funnel shape, put the fried glutinous rice on it and wrap it into a triangular cone.

(4) Tie zongzi into a string with salty grass (or cotton thread).

(5) put it into a steamer for steaming. This kind of zongzi tastes worse. The second method is to add ingredients to raw glutinous rice. Put the wrapped zongzi into the pot and cook it. The zongzi made by this method is ripe and rotten, and many people like it.

Best wrapped in bamboo leaves:

It is called Ruoye in writing, and its aliases are Ruozhu, Zongba Bamboo, Long-eared Bamboo, Zongyezhu and Polygonum multiflorum. Its stem height is 1-3 cm, its diameter is 0.5- 1 cm, and its internode length is 10-60 cm. The nodes are flat, 3-5 mm long, the scabbard is brownish green when fresh, and it is 10- 12 cm long, with brownish bristles in the middle and lower part of the back; The auricle is developed, extending to both sides, sickle-shaped, with a hair length of 5-8mm, mostly brown wavy; The ligule is truncated or slightly arched, with a height of 1-2mm and fringed brown hairs on the edge; The leaves are erect, delta-shaped or rectangular in the Yangtze River. The top is tapered and the bottom is round. The leaves are large, long 10-35cm, wide 2-8cm, with hairs on the back.

Phyllostachys pubescens is distributed in Henan, Hunan, Jiangxi, Sichuan, Guizhou, Yunnan, Guangdong, Guangxi, Fujian, Zhejiang and other places. Its stems can be used as bamboo chopsticks or brush handles, and bamboo leaves can be used as bamboo leaves or hats and awnings.

Question 5: The easiest way to tie zongzi is to bite one end of the thread with your teeth, hold zongzi in one hand, and wrap the other end of the thread around the zongzi twice or once (depending on the length of your thread), and then tie a knot at both ends of the thread.

Zongzi should be tied with cotton thread or reed leaves, and bamboo leaves are also used in southern areas. No matter what you use, you'd better tie it tightly. If it is too loose, it will be loose when cooking. Never tie it with plastic thread, it will produce harmful substances in the process of cooking and penetrate into zongzi.

Question 6: How to make super simple zongzi?

Composition details

Appropriate amount of glutinous rice

Proper amount of black peanuts

Raisin quantity

Jujube right amount

sweet taste

culinary skill

A few hours is time-consuming.

Simple difficulties

Steps of making simple zongzi

1

Soak glutinous rice overnight.

2

Black peanuts, red dates and raisins for later use.

three

Wash the leaves thoroughly, cut off the stems and blanch them with hot water for disinfection.

four

The front (smooth side up) of zongzi leaves.

five

Roll it into a funnel.

six

Roll into a funnel.

seven

Scoop a spoonful of rice and add the stuffing.

eight

Roll into a funnel.

nine

Wrap the remaining leaves tightly.

10

Tie it with cotton rope.

1 1

The wrapped zongzi is for use.

12

Fill the pot with enough water, or the zongzi won't fall off.

13

Medium fire at least 1, 5 hours. You can continue to stew 1-2 hours after turning off the fire.

Question 7: How to wrap the four-corner zongzi? Give an example to illustrate the simplest way to wrap four-corner zongzi.

1

1, two upward zongzi leaves are alternately arranged, and both hands are pinched to prevent the leaves from slipping. Pinch both ends, and the ring forms a cone, forming the first angle (front inside and back outside).

2

2. Hold the joint of four leaves with your left hand.

three

3. Put a little glutinous rice first.

four

4. Add bean stuffing and beans, red dates, etc.

five

5. Finally, cover with glutinous rice and compact with a spoon.

six

6. Hold the cone with your left hand and pinch the front end with your thumb and forefinger to form an angle.

seven

7. Fold off the leaves with your right hand and cover with sticky rice.

eight

8. Cover the leaves tightly.

nine

9. Fold off the extra leaves, and the second corner is as shown below.

10

10, and the third angle forms the following figure.

1 1

1 1. Fix two corners and pinch out the fourth corner.

12

12, the extra leaves are folded to one side.

13

13. Fix with left thumb. The cone is a triangle.

14

14. Tie the rope. In order to be stronger, I bite one end with my teeth and tighten it with my right hand.

15

15, fasten a button.