How to wrap zongzi?

The process of making zongzi is described in detail as follows:

1, glutinous rice, beans and peanuts, washed and soaked for one night in advance.

2. Soak the leaves in warm water for one night in advance, so that the leaves will become particularly soft when wrapping jiaozi.

3. Wash the cotton rope for later use.

4. Prepare a zongzi leaf, bend it from the third end of the zongzi leaf by hand, and fold the zongzi leaf into a funnel shape, which should be more stable.

5. Season glutinous rice with salt and soy sauce. Scoop a spoonful of glutinous rice in the funnel and spread it flat. Don't pack it too full. Just keep it flat. Be sure to compact the glutinous rice, so that jiaozi will be full. Then squeeze the two sides of the front end of the zongzi with your fingers to make a closed triangle, which is convenient to cover the leaves of the zongzi.

6. The extra leaves are directly folded and covered with glutinous rice.

7. Press tightly with your hands, and then press the edge of the leaves with your hands to sort out the shape of the water chestnut.

8. Fold the extra leaves in half.

9. Fold the zongzi and wrap it with a rope.

Zongzi:

Zongzi is steamed with glutinous rice wrapped in zongzi leaves, which is one of the traditional festival foods of the Chinese nation. Zongzi appeared before the Spring and Autumn Period and was originally used to worship ancestors and gods. In the Jin dynasty, zongzi became the food of the Dragon Boat Festival. The custom of eating zongzi on Dragon Boat Festival has been popular in China for thousands of years, and spread to South Korea, Japan and Southeast Asian countries.

The main materials of Zongzi are glutinous rice, stuffing and bamboo leaves (or Hiragi leaves). Because of the different eating habits in different places, zongzi has formed a north-south flavor; In terms of taste, zongzi can be divided into salty zongzi and sweet zongzi. The custom of eating zongzi, for thousands of years, every year on the Dragon Boat Festival on the fifth day of the fifth lunar month, people in China have to soak glutinous rice, wash zongzi leaves and make zongzi. Zongzi, as one of the traditional foods with the deepest historical and cultural accumulation in China, is widely spread.