Making zongzi is a technical job. At the beginning, it may be wrapped badly, the shape is not good, it will leak rice and so on. Install a few more, and it will look better and better when you are skilled.

Below, I will share with you four common zongzi practices. Which one do you like? You might as well buy some materials in advance and make some during the holiday.

Not much to say, the following are the methods of these four zongzi, all of which are written in detail. You just have to follow the steps step by step ~

First course: jiaozi with minced meat.

Jiaozi, the meat stuffed in this way, is bright red in color, oily but not greasy, and has a unique flavor, which is also suitable for making breakfast at ordinary times.

Specific production method

Step 1: Prepare the ingredients. 500 grams of glutinous rice, 300 grams of pork, the right amount of leaves, the right amount of students. (It is best to choose round glutinous rice, which makes the taste more sticky. Pork can choose pork leg or pork belly. )

Step 2: Soak the leaves and zongzi skewers until they are soft and clean. (If it is dried zongzi leaves, soak them soft one night in advance. )

Step 3: Wash the glutinous rice and soak it for five or six hours.

Step 4: Peel the pork, cut it into pieces of 2-3cm, then add 2 tablespoons of soy sauce, 1 tablespoon of soy sauce, 1 tablespoon of cooking wine, 1 tablespoon of salt and 1 tablespoon of sugar, grab it evenly by hand, and then marinate it for 3-5 hours to make the meat fully tasty.

Step 5: Boil the leaves in a hot water pot for 15 minutes, then take them out and put them in cold water for later use. The boiled zongzi leaves will be more elastic and will not break easily when wrapped. )

Step 6: Dry the glutinous rice, then add 1 tablespoon salt and 1 tablespoon soy sauce and mix well.

Step 7: Start making zongzi. Take two zongzi leaves and cut off the hard corners at one end, as shown in the figure.

Step 6: Roll the zongzi leaves into a cone, as shown in the figure.

Step 7: Put the glutinous rice into the leaves of Zongzi, and then put two pieces of meat.

Step 8: Add glutinous rice and compact it with a spoon. As shown in the picture, don't fill the rice too full.

Step 9: Fold the rice leaves down until the glutinous rice is completely covered. Then pinch the leaves on both sides and fold them.

Step 10, tie the zongzi. After all the zongzi are wrapped, put them in a pot and cook them. (When cooking jiaozi with minced meat, the water must not pass through jiaozi. After the fire boils, turn it to low heat for 2 hours, and then simmer for a while after turning off the fire, which tastes better.