Preparation materials: Zongye: appropriate amount, brown rope: appropriate amount, stuffing: appropriate amount.
First, clean the leaves of rice dumplings with clear water, and then scald them with boiling water for later use.
Second, take a piece of scalded zongye and fold a small triangle from the tail.
Third, put in the prepared stuffing.
4. Fold the leaves from top to bottom to form a triangle, and then cut off the extra leaves.
Fifth, tie it with a brown rope.
Tips for wrapping zongzi
1, the selection of zongzi leaves: most people in Guangzhou use bamboo leaves, and it is better to choose a smooth and soft surface. People in Shantou usually use bamboo leaves to make zongzi. Zongzi has the fragrance of bamboo leaves, but it should be boiled until soft.
In Shanghai and other places, the leaves collected from Huangshan Mountain in Anhui Province in the dog days every year have a special fragrance, commonly known as "Huizhou Fu Ruo".
2. Seasoning of dumpling stuffing: Fresh pork should be mixed with a little monosodium glutamate, white sugar, wine, salt and soy sauce and rubbed repeatedly until the seasoning penetrates into the pork and then packaged.
3. Bundling of dumplings: The bean paste dumplings should not be tied too tightly to prevent rice grains from squeezing into the bean paste. If it is not cooked thoroughly, it will be sandwiched. Salted meat dumplings should not be tied tightly with fat pork, and the tightness should be moderate. If lean pork is used, it should be tied tightly, because the lean meat will shrink when cooked, and the fat juice of the dumplings will leak into the water, which will not keep the dumplings fat and glutinous.
4. Cooking of zongzi: When cooking zongzi, you must roll it with water before dropping it. Water should soak the surface of zongzi. After the water rolls again, you can cook it with strong fire for about 3 hours. Don't do it during cooking.
5, add raw water: it should be noted that drowning dumplings can not be cooked with other dumplings. Take it out when it is cooked. When eating, the leaves of zongzi are opened, and the zongzi is fragrant and fragrant. It is oily but not greasy, waxy but not sticky, moderately salty and sweet, fragrant and tender and delicious.