Video tutorial on how to wrap a four-cornered rice dumpling

Four-cornered zongzi, also known as northern zongzi or Beijing-flavored zongzi, is a kind of traditional Chinese food made with glutinous rice as the main ingredient. The techniques and methods of wrapping zongzi vary from region to region, and a video tutorial is provided below to learn how to wrap four-cornered zongzi.

1, the preparation of materials

Zongzhi leaves, glutinous rice, meat, onion, ginger and garlic minced salt, chicken essence, cooking wine, etc.

2, the method of wrapping zongzhi

The zongzhi leaves softened with cold water, drained of water, and arranged in the shape of a rhombus; will be glutinous rice Wash and soak for two hours; add the meat filling with minced onion, ginger and garlic, salt, chicken essence, cooking wine and other seasonings, stir well; rotate the zongzi leaves clockwise 45 degrees to form a diamond-shaped pocket; put the appropriate amount of glutinous rice and meat filling, press firmly with your hands; pick up the corners, wrapped tightly; and finally folded the corners of the cross, flatten can be.

3, cooking rice dumplings skills

Cooking rice dumplings need to be immersed in water, the water level should be higher than the rice dumplings, boil and then switch to a small fire to continue to cook about 4-5 hours. You need to add water from time to time to ensure that the dumplings are fully cooked.

4, after cooking the treatment

The cooked rice dumplings will be taken out, rinsed with cool water, to remove the surface of the paint and grease, and then dried with kitchen paper can be eaten. If you want to preserve them, put them in a plastic bag and chill them in the refrigerator.

5, notes

When wrapping the dumplings, pay attention to the meat mixture to ensure that each bite can taste the right amount of spice flavor. When cooking the dumplings, the water level should be higher than the dumplings to avoid boiling; it is also necessary to add water from time to time so that the dumplings do not dry out due to the low water level.

6, shape and quality

The shape of the rice dumplings should be sharp-edged, neatly organized on all sides, tightly knit, and clearly defined, and the leaves should not be broken or too flimsy. The texture of the rice dumplings should be soft and chewy, while the glutinous rice should be uniformly smooth, but not dry, the filling is rich in texture, not greasy, unique flavor.

Expanded Knowledge:

Four-cornered zongzi is one of China's traditional Beijing delicacies, with a slightly different texture from those in the south. In addition to the meat filling, fillings such as bean paste and chestnut can be added for a richer flavor. The method of wrapping the zongzi varies from region to region, with zongzi in the south being steamed, while most zongzi in the north are boiled.