How to wrap the stuffing with palm leaves and palm ropes after mixing?

1. Material: glutinous rice, mushrooms, pork and shrimp soy sauce.

2. Tools: bamboo leaves and salty grass (or cotton thread) in the steamer.

Step 3 practice:

(1) Wash and dry the bamboo leaves in Zhu Gui, and make them into zongzi or Dendrocalamus latiflorus.

(2) Soak the glutinous rice in water for eight hours, and then fry the mushrooms, pork, soy sauce and glutinous rice together for later use.

(3) Fold the bamboo leaves into a funnel shape, put the fried glutinous rice on it and wrap it into a triangular cone.

(4) Tie zongzi into a string with salty grass (or cotton thread).

(5) put it into a steamer for steaming. This kind of zongzi tastes worse. The second method is to add ingredients to raw glutinous rice. Put the wrapped zongzi into the pot and cook it. The zongzi made by this method is ripe and rotten, and many people like it.

Jujube dumplings:

Raw materials: (200 pieces)

Glutinous rice 10 kg, fresh zongzi leaves 5 kg, jujube 3 kg, lotus root 5 Liang.

Method:

1. Wash glutinous rice and soak it in cold water for 2 hours. Wash jujube. Boil the fresh palm leaves in boiling water for two hours. When the leaves change from green to Huang Shi, take them out and wash them in cold water. Then, arrange the palm leaves one by one. The principle is: straighten the first leaf, align the second leaf with the first leaf and press it on the right edge of the first leaf, press the third leaf on the left edge of the second leaf, and so on. In this way, the palm leaves are staggered and pressed together, so that the rice will not leak when wrapping. When finished, fold it in half in the middle and fold it one by one for later use. Dried lotus root is soft in water.

2. Open a stack of prepared palm leaves, and bend the two ends to the middle and overlap together, so that the center of the palm leaves becomes a conical barrel. First, put the soaked glutinous rice (around 4 yuan) in a bucket with three dates on it, and then put the 4 yuan glutinous rice to make the mouth of the rice bucket even. Then, fold the palm leaves on the upper part of the bucket and wrap them in the mouth of the bucket, and tie them tightly with wet lotus grass, which is zongzi.

3. Put the zongzi into the pot one by one, fill it with cold water, cover the pot, and cook over high fire for more than 2 hours. When eating, peel off the palm leaves and stick sugar to eat.

Features: white, tender, smooth, sticky and powerful, fragrant and delicious.

Note: you can put dates according to your taste, as well as meat, peanuts and chestnuts.

Teach you how to make a simple triangle jiaozi.

Production materials: glutinous rice (new rice is the best), stuffing, salt, roasted seaweed slices (rectangular).

Preparatory work:

1. Cook glutinous rice as usual; Choose some cooked food to make zongzi stuffing according to your own taste, and chop it up to make up.

2. Let the freshly cooked glutinous rice stand for about 15 minutes. After cooling, put a proper amount of hot glutinous rice into a slightly larger container and stir it with a spoon according to the food intake of family members. ..

Production steps:

1. Wash your hands and get wet, then put a bowl of rice in the palm of your left hand and flatten it slightly, with the prepared stuffing in the middle.

2. Wrap the rice in the middle and make it into a ball.

3. The left hand is slightly bent into a mountain shape, and the rice ball is slightly pressed into a triangle. Then turn the rice ball over several times, so that you can slowly press out a three-sided tetrahedron.

4. Press the left and right sides slightly inward with your fingers, so that the two sides are round and convex, and the rice ball forms five planes.

5. Put the shaped rice balls on the plate, then wet them and rub them with a little salt.

6. Reshape the rice ball and let the salt on your hand blend into the rice ball.

7. Put the prepared rice balls into seaweed and press gently to make seaweed stick to the rice balls. Then, lift the seaweed on both sides and wrap it in triangular rice balls.

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1. Selection of zongzi leaves: Most zongzi produced in Guangzhou are made of bamboo leaves, and the ones with smooth, soft and tough surfaces are better. Shantou people usually wrap zongzi with bamboo leaves. Zongzi has the fragrance of bamboo leaves, but it should be cooked until soft.

In Shanghai and other places, the leaves collected from Huangshan Mountain in Anhui Province in dog days every year have a special fragrance, commonly known as "Huizhou Fu Ruo".

2. Seasoning of dumpling stuffing: Fresh pork should be mixed and kneaded repeatedly with a little monosodium glutamate, sugar, wine, salt and soy sauce until the seasoning penetrates into the pork and then packaged.

3. Tied dumplings: Do not tie the dumplings with bean paste too tightly to prevent rice grains from squeezing into the bean paste. If it is not cooked thoroughly, it will be caught. Bacon jiaozi If you use fat pork, don't tie it tightly, and the tightness is moderate. If you use lean meat, tie it tightly, because the lean meat will shrink after cooking, and the fat juice of dumplings will leak into the water, which will not keep the dumplings fat and waxy.

Cooking of Zongzi: Boil with water before cooking Zongzi. Soak the surface of zongzi with water, and then cook it with strong fire for about 3 hours. Not in the process of cooking zongzi.

4. Add raw water. It should be noted that Goushui Zongzi cannot be cooked with other Zongzi. Take it out when it's cooked. Open the leaves of zongzi when eating. Zongzi is fragrant and fragrant. Oil but not greasy, waxy but not sticky, salty and sweet, fragrant and tender.