Video tutorial on how to wrap a variety of dumplings

The following zongzi tutorials are available for reference:

I, four-cornered zongzi

1, take two pieces of bamboo leaves rolled up, underneath there should be a small part of the overlap, so that there is absolutely no leakage of rice;

2, into the glutinous rice and fillings, and folded down the bamboo leaves. The outer layer of the dumplings should ideally be all glutinous rice, with the ingredients in the center. Use your thumb and forefinger to press down the excess bamboo leaves on both sides.

3. Fold up the end of the bamboo leaf

4. Hold the dumpling in your left hand and tie it up with a string in your right hand.

5, and finally tie a knot on it.

Two, long rice dumplings

1, take a rice dumpling leaves to hold in the hand, put glutinous rice and fillings, such as the picture put is bean paste.

2, another rice dumpling leaves cover, fold the right side of the rice dumpling leaves;

3, rope around the center and stop.

4, fold up the left side of the leaves, continue to tie the rope for the end of the rope continue to tie upward.

Three, cone-shaped dumplings

1, take a dumpling leaf, turn twice.

2, into the glutinous rice, the left and right sides of the excess leaves to the center of the pressure down.

3. Fold down the end of the leaf.

4. Tie the knot with a string.

Four, expand

1, zongzi, by zongzi leaves wrapped in glutinous rice steamed food, is one of China's traditional festive food. Zongzi as China's history and culture of the deepest accumulation of one of the traditional food, the spread is also very far. The custom of eating zongzi at the Dragon Boat Festival has prevailed in China for thousands of years, and has even spread to East Asian countries.

2, the main material is glutinous rice, fillings, with Ruo leaf (or Shuu leaf, Leucaena leucocephala, etc.) wrapped into a variety of shapes, mainly in the shape of a sharp angle, quadrangular and so on. Zongzi from a long time ago, initially used to worship ancestors and gods of the tribute. North and South called different, the northern production of millet, with millet to do zongzi, horn-shaped, ancient times in the north called "corner of millet". From the flavor points, dumplings have salty dumplings and sweet dumplings two categories.

3, due to the different dietary habits of different places, the zongzi formed a north-south flavor; from the filling, the north has a small date wrapped Beijing jujube zongzi; the south has a variety of fillings such as mung bean, pork, bean paste, eight treasures, ham, mushrooms, yolk and other fillings, which is represented by the Guangdong salted meat zongzi, zhejiang jiaxing zongzi.

Five, notes

1, dumplings should not be cold, must be eaten while hot. The main material of the dumplings is glutinous rice, high content of branched-chain starch. Glutinous rice heating, branched-chain starch will be pasteurized, is conducive to the decomposition of digestive enzymes, easier to digest; and once cooled, the starch will be aging back to life, the intermolecular coagulation strengthened, is not easy to be digested.

2, eating rice dumplings is best to drink tea at the same time, to help swallowing and digestion, eat in moderation, eat less at a time, you can choose mini dumplings. Eating dumplings should be accompanied by cold green vegetables, fruit salad, relieve gastrointestinal discomfort. The dumplings should be fully heated and cooked hot and soft before eating.

3, such as stomach disease people eat rice dumplings can choose white rice dumplings, do not dip sugar, do not eat too sweet. Gallstones, cholecystitis and pancreatitis patients, do not eat meat dumplings, egg yolk dumplings and other fat, protein content is too high in the dumplings.