I share several kinds of wrapped triangular dumplings.

Features: Triangle dumplings are beautiful and special in shape, and can be made into sweet and salty flavors. Egg yolk, barbecued pork and candied dates are all good fillings.

Triangle zongbao method:

1, take a wide zongzi leaf and roll it into a cone.

2. Fill the cone with glutinous rice.

3. Fold the upper leaves down until the opening is completely covered.

4. Fold all the leaves along the edge of the triangle.

5. Tie the zongzi firmly with string.

Expansion: long brown

Features: This kind of zongzi is common in Guangxi and other places. Although its shape is average, it tastes beautiful.

Long brown bag method:

1, put the zongzi leaves flat on the table, fold an edge and compact them by hand.

2. The two ends of the leaf are folded to the middle respectively, and after being compacted by hand, the leaf is in the shape of a long envelope.

3. Put the glutinous rice into the folded leaves.

4. Fold the other side down and completely wrap the glutinous rice.

5. Tie the zongzi firmly with string.

Southern quadrangular palm

Features: The southern four-corner brown is mainly characterized by salty zongzi, and the stuffing is quite rich.

South four-corner zongbao method:

1, take a large leaf of zongzi and fold it in half.

2. Fold the bottom of the double layer upwards and compact it by hand.

3. Open the leaves of the rice dumplings and fill them with glutinous rice. Try to fill the glutinous rice into a strip shape.

4. Fold the rice-free part of the leaves.

5. Immediately pinch both sides of the leaves by hand, and then the tips of the leaves are folded to one side.

6. Tie the zongzi firmly with string.