Four simple methods of making zongzi.

First, the wrapping method of triangular zongzi:

1, reed leaves are cleaned, reed leaves have front and back, Ye Jin depression is front, and Ye Jin bulge is back. Three undamaged reed leaves are alternately stacked upward to increase the width.

2. Cut the head of the reed leaf flat and bend the reed leaf into a funnel shape, but the tip must be closed without loopholes. Pay attention to the stacking order of reed leaves. The upper reed leaves are inside and the lower reed leaves are outside.

3. First put a little glutinous rice at the bottom and a candied date in the middle, then fill it with glutinous rice and fold the tail of reed leaves to the left and front. Bend the reed leaves around the left side, then bend the middle to the right rear, bend the right front around the right corner, then turn back around the middle corner, and finally tie them tightly with a rope. In this way, the triangular zongzi is wrapped.

Second, the wrapping method of long zongzi:

1. Wash glutinous rice, put it in a pot and soak it in water for 6 hours, and wash and soak red beans for 2 hours. After soaking, take out the glutinous rice and red beans, drain the water, put them in a basin and mix well.

2. Clean the leaves one by one, then put them in a hot water pot for about 15 minutes, take them out after cooking, and put them in cold water for later use.

3. Take two leaves of Zongzi, cut off the hard corners at one end, and then flatten the two leaves and fold them in half. Fold both ends of the leaf to the middle, pick up the leaf and open it. The middle is in the shape of a pocket. Then put a few spoonfuls of rice into the leaf, compact it with a spoon, and wrap the sticky rice with leaves at the side.

Take a rope and tie the zongzi tightly.

Three, four corner jiaozi package method:

1, the glutinous rice is soaked in salt water for more than 5 hours until it can be easily crushed. Pork is slightly fat, cut into pieces, add oil consumption, soy sauce, 13 incense, pepper, sugar and litchi wine, and marinate in the refrigerator all afternoon.

2. Dice the mushrooms, add the shrimps and stir-fry with the remaining oil temperature, add the soaked glutinous rice, mix well and add salt according to the taste.

3. Soak fresh zongzi leaves in cold water with straw rope, and put two zongzi leaves together, but not completely, so as to increase the packaging area. Leave a corner on the left and fold it into a funnel to prevent rice leakage.

4, first add a spoonful of glutinous rice, fill a corner, add pork, then fill glutinous rice, and pack pork in the middle.

5. Fold the upper leaves of zongzi and wrap them. The tiger's mouth is aimed at the back. The forefinger and thumb hold the corner of the front stroke, and the left and right leaves of the zongzi are folded in. The upper leaves are covered to form a quadrilateral, and a rope is tied between the two corners. If the bag is wrapped, it can be tightened around.

Four, pillow jiaozi bag method:

1. Soak the leaves and rope of Zongzi at least 3 hours in advance.

2. Peel the cooked sweet corn into granules and mix with the soaked glutinous rice.

3. Take three zongzi leaves, code half of rice, put meat, and add the other half of rice. Wrap the rice leaves, fold one end of the rice leaves, then fold the other end and tie the first rice rope.

4. Finally, tie 3-4 zongzi ropes, and hold the zongzi tightly with your hands all the time.