Handmade zongzi wrapping technology

The method of making zongzi by hand is as follows:

Preparation materials: dried zongzi leaves, round glutinous rice, salt, pork belly with skin, soy sauce, oil consumption and sugar.

1, wash the round glutinous rice, pour in soy sauce, oyster sauce, salt and a little cold water, and soak for about 2 hours to make the soup fully absorbed into the rice grains; It can be mixed several times in the middle, which is beneficial to the absorption of rice juice; Soy sauce and oyster sauce have different brands and personal tastes, and the dosage can be adjusted by itself.

2. Dry the leaves of Zongzi, wash them twice to remove floating dust, and soak them in cold water for at least 3 hours, so that the leaves can absorb enough water and use them more flexibly; Pork belly with skin is cut into large pieces and marinated with soy sauce, soy sauce, oyster sauce, salt and sugar for several hours, and my meat is marinated overnight; Prepare a small rope and scissors, and then prepare a basin full of cold water.

3. Take two leaves of Zongzi, press them end to end, and cut off the hard stems and tails of the head.

4. Fold into a funnel.

Look at the bottom, it's not leaking, it's pressed down, so the rice won't leak out.

6. First put two spoonfuls of glutinous rice, then put two or three pieces of meat and spread it evenly.

7. Spread a layer of glutinous rice on the surface and press porcelain with a small spoon; The thumb and forefinger pinch the upper end of the blade to form small ears on both sides.

8. Fold the leaves, completely cover the rice grains, and knead them into an inverted isosceles triangle by hand.

9. Seen from the side, the small ears formed in the eighth step are also folded, so that the rice grains will not run out when cooking zongzi.

10, bind it.

1 1. Put the wrapped zongzi into a cold water pressure cooker, and just use a stall to make soup or stew the tendons, about 1 hour. There is no pressure to cook with a rice cooker or a cooking pot, but it takes a long time; Cooked zongzi can be soaked in water and dried until it is warm.

12, fresh meat jiaozi, salty, soft and waxy but not greasy.

Cooking skills of zongzi

1. After washing the glutinous rice, soak it directly with seasonings such as soy sauce. Those who want to eat porcelain can soak for a while, and those who want to eat soft glutinous rice can soak for a while. Then the cooking time of zongzi should be extended appropriately, and more soup should be put in order to immerse zongzi in water as much as possible.

2. Zongzi should have a hem when it is folded, and the leaves on it should have two corners when it is covered, so that rice grains will not leak out.

3. Add a small amount of cooking oil to the pot: In order to prevent the pot from sticking when cooking zongzi, you can add a small amount of cooking oil to the water where zongzi is cooked.

4. Pour the salt and cooking wine in advance: In order to make the zongzi taste better, after the glutinous rice and the ingredients are mixed, pour the appropriate amount of salt and cooking wine in advance to taste.