How to wrap zongzi

Teach you how to wrap zongzi in detail. Slow motion, concise and beautiful, will not boil. It's better than buying.

Dragon Boat Festival is coming! Teach you to make zongzi at home, without leaking rice or raw food. At first glance, it will be easy to do. Hello, everyone, I'm silly elder sister. I can't live up to the fact that there is only food and beauty in life. I wanted to eat zongzi a few days ago, but today I found zongzi leaves in the supermarket downstairs. I really want everything I want. I bought 30 yuan, which can probably pack 60 zongzi. Other ingredients are available at home, and dumplings are made in the afternoon. Although there are still more than two months before the Dragon Boat Festival, time passes quickly and it will arrive in a blink of an eye. Those who can't make zongzi can study in advance and make zongzi for their families. That kind of feeling is absolutely different, and the festive atmosphere is particularly strong. Although Bian Xiao is from Shandong, jiaozi in my hometown is a special food. They are sold all year round. When I was a child, my family also sold jiaozi. My elder sister-in-law also sold jiaozi for more than 30 years, so I bought all my jiaozi myself. I can eat whenever I want, not just during the Dragon Boat Festival. I still have rich experience in making zongzi. Today, I will share the detailed methods with you and learn how to make zongzi in this way. Don't miss meals or pinch students. I promise I'll learn it after reading it once.

There is still a difference between the north and the south, but the taste and wrapping method are different. We locals are used to making triangular zongzi, with dates and peanuts as the main tastes and little salty taste. Maybe they have been used to eating since childhood. Personally, I think the combination of glutinous rice and jujube peanuts has a sweet and soft taste that no other taste can surpass. What kind of jiaozi do you like?

Ingredients to be prepared for making zongzi: glutinous rice, jujube, peanuts, oats, straw rope and bamboo leaves.

Specific practices:

Step 1: The bought zongzi leaves and straw ropes are dried and need to be treated first. If you soak in cold water, it will take at least two days to soften. At this time, as long as the zongzi leaves and straw ropes are boiled in the pot for about an hour, the zongzi leaves cooked at high temperature will soon become soft and the zongzi leaves will be cleaner. Soak the boiled leaves in cold water, and then wash them with clear water several times to remove the astringency of the leaves. After washing, every two leaves are stacked together and placed neatly. Find a big chopping board and press it for about an hour, so that the leaves will be soft and flat, and it will look good while wrapping jiaozi.

Step 2: Wash the glutinous rice and oats and soak them in proper amount of water for one hour, so that the glutinous rice is easier to cook and there will be no pinching problem. Be sure to soak it in advance, otherwise it will be easy to get caught.

The third step: the ingredients are ready, and the most important thing is coming. Start making zongzi. Look carefully. Take two zongzi leaves and roll them into a picture funnel. Don't think triangular zongzi is simple. It seems that everyone can do it. You must master the skills in the actual operation, otherwise it is normal to miss the meal.

Step 4: After adding rice, put two dates or a few peanuts. Generally, a zongzi is basically one or two meters. The key point is that the wrapped rice must leave a flat finger seam, which is to leave room for expansion after preheating the rice. If a certain gap is not left, the leaves of zongzi will be broken, and the zongzi will be incomplete, which will directly lead to failure. Don't worry too much about putting too little glutinous rice, so the zongzi is not full and delicious. Just add it in the proportion I said to ensure that it is full and will not leak.

Step 5: Fold the leaves of Zongzi and make sure to wrap them tightly. Finally, wrap them tightly with straw rope, and a zongzi will be baked. You will find that wrapping zongzi is as simple as wrapping jiaozi several times.

This is a complete triangular zongzi. Do you like to wrap triangular zongzi or quadrilateral zongzi? No matter what kind of bag is delicious, it is a good zongzi.

Put the wrapped zongzi neatly into the pot, pile them up layer by layer, and pour in the water that hasn't eaten zongzi. Water must not cross zongzi.

Find a heavy object on the surface of zongzi. I put a bowl of water and a Lycoris masher. This is to prevent the water from boiling, break the rope and leak the rice. Many people missed this step, so there will be many rice dumplings that leak after cooking. After the fire boils, turn to low heat and cook slowly for about 3 hours. Remember to add water halfway to avoid burning the dry pot.

The delicious zongzi is out of the pot, and there is no shortage of rice. This cauldron can be eaten for several days, and the smell of zongzi is all over the house, making my mouth water.

I can't wait to peel one. Sticky and sweet. Those who love zongzi should make it quickly.