Method for make handmade zongzi

The method of making zongzi by hand is as follows:

Preparation materials:

-Glutinous rice: moderate amount

-jiaozi Ye: That's enough. Wash it for later use.

-Glutinous rice leaves (or edible gauze): used to wrap zongzi.

-red dates, red bean paste, salted egg yolk and other fillings: choose according to taste.

Steps:

1. Soak glutinous rice: Wash glutinous rice and soak for several hours until rice grains fully absorb water and swell.

2. Prepare the leaves: wash the leaves, boil the water and blanch them to make them softer and easier to use.

3. Bao jiaozi:

-take a zongzi leaf and fold it at an angle.

-Put a small portion of glutinous rice at the bottom of the leaves, and then add a proper amount of stuffing.

-Add some glutinous rice and cover with a layer of stuffing until the leaves are full.

-Fold the leaves and wrap them: pinch the leaves with your fingers, make them into triangles or rectangles, and tie them with ropes or sticky rice leaves.

4. Cook zongzi:

-put the wrapped zongzi into a big pot and add enough water, which will drown all the zongzi.

-Add some salt and a few slices of ginger to taste.

-Heat the pan until the water boils, then turn to low heat and cook for about 2-3 hours. Time depends on the size and taste of zongzi.

-After cooking, take out the zongzi with a strainer and drain the water.

5. Wait until it gets cold: When the zongzi gets a little cold, you can untie the rope and take it out.

6. Taste: Handmade zongzi can be enjoyed according to personal taste.

It is worth noting that the above are the general steps of making zongzi by hand, and the specific operation and proportion can be adjusted according to personal preferences and traditional customs. In the production process, it is necessary to ensure that the glutinous rice is cooked and the stuffing is fully heated to ensure the safety and taste of the ingredients.