The method of wrapping rice dumplings video

The method of wrapping rice dumplings is as follows:

1, take two rice dumpling leaves and overlap them together.

2, roll the rice dumpling leaves into a cone shape.

3, fill the cone-shaped tube with glutinous rice.

4: Fold the upper leaves down until the glutinous rice is completely covered.

5. Then pinch down the sides of the leaves with your hands, after which the tips of the leaves are folded to one side.

6, with a string to tie the dumplings can be strong. There are many varieties of dumplings, different festivals will do different dumplings, dumplings dumplings is the Dragon Boat Festival to pay tribute to the gods and ancestors.

Packing zongzi is a traditional custom of the Dragon Boat Festival, the first thing to do is to prepare the zongzi leaves, which are used to pack the zongzi, known as zongzi leaves. The second is to prepare the filling inside the zongzi, the filling will be placed in the zongzi leaves, and then wrapped up with a line, the zongzi is wrapped up. Normal zongzi leaves should be yellowish green and slightly aged.

Packed out of the dumplings have a dumpling leaf flavor rather than other strange flavor; if the dumplings after cooking, the water is yellowish, it shows that the dumplings have no problem, otherwise, the dumplings or do not eat.

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

Cooking dumplings must be water rolled before falling dumplings, the water should be soaked dumplings surface, to be the water to re-roll up after the fire to cook for about 3 hours. It's important to note that the wooden wooden dumplings can't be cooked together with other dumplings.

Take out the dumplings while they are still hot. When you eat, untie the cotton rope, open the dumplings, dumplings fragrant nose, the entrance oil is not greasy, glutinous and not sticky, salty and sweet moderate, tender and delicious is the best.

The bean paste dumplings should not be bundled too tightly to prevent the rice grains squeezed into the bean paste, if the cooking is not through the phenomenon will occur. Salted pork dumplings if you use fat pork should not be tied tightly, moderately loose can be. If you use lean pork should be tied tightly, because the lean meat will shrink after cooking, the fat juice of the dumpling filling will leak into the water, can not keep the dumplings fat sticky.