Simple method of making zongzi in slow motion

The slow motion of the jiaozi tutorial is as follows:

Preparation materials: appropriate amount of glutinous rice; Pork belly is suitable; Salted duck egg yolk amount; The right amount of leaves.

1. First, wrap the leaves of Zongzi into a triangle with your left hand, and grab the glutinous rice with your right hand, as shown in the figure.

2. Then insert the new leaves of zongzi and wrap them up until the glutinous rice can't be seen, as shown in the figure.

3. Then beat the zongzi with your hands to make it firm, as shown in the figure.

4. Then fix the cotton thread and tie the zongzi tightly, as shown in the figure.

5. Finally, you can make zongzi, as shown in the figure.

1. Eating zongzi on Dragon Boat Festival is a traditional custom in China. Hiragi leaves, Indocalamus leaves or reed leaves are mainly used to make zongzi, which are collectively called zongzi leaves. The traditional form of zongzi is a triangle, which is generally named after the inner pulp.

2. Zongzi has many shapes, which reflect different regional characteristics. Zongzi not only has many shapes, but also has different varieties. Due to the different tastes in different parts of China, there are mainly two kinds: sweet and salty. Sweet dumplings include white dumplings, red bean dumplings, broad bean dumplings, red date dumplings, rose dumplings, melon seeds dumplings, red bean paste lard dumplings, jujube paste lard dumplings and so on. Salty taste: pork jiaozi, ham jiaozi, sausage jiaozi, shrimp dumplings, diced pork jiaozi, etc. But there are more pork dumplings.

3. There are Hiragi leaves and egg yolk, jiaozi (Hainan), assorted jiaozi, jiaozi with bean paste, mushrooms, etc. With southern flavor; There is also a sweet and salty "double dumpling". These zongzi all have different tastes.