You need to prepare some zongzi leaves, some candied dates and glutinous rice, soak them one day in advance, then clean the zongzi leaves and soak them for a while. Before wrapping the zongzi, put them in hot water for a few minutes, so that they can become more resilient. Then cut off the hard parts of the zongzi leaves and fold them in half, then fold them into triangles, put in glutinous rice, put in a few candied dates, wrap the zongzi and cook them all in a pot.
Sanjiaozong
Features:
Triangular 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.
Package 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.
Tower zongzi
Features:
Baota Zongzi is mainly a characteristic Zongzi in Guangdong, which is huge and can be said to be the overlord Zongzi. Because it can hold a lot of things, it also forms two flavors: sweet and salty. The sweet stuffing is mainly bean paste, while the salty stuffing is made of pickled chicken or pork.
Package method:
1, take two zongzi leaves and cross them to form a nest.
2. Fill glutinous rice into it.
3. Add two pieces of rice leaves to the left and right sides respectively, and completely wrap the glutinous rice.
4. Take another reed leaf and cover the top.
5. Then fold the leaves on both sides to the center respectively.
6. Fold the tip of the other two sides inward, and hold it by hand to turn the whole tower dumpling over.
7. Wrap the zongzi diagonally with string.
Cone-shaped zongzi (ox horn zongzi)
Features:
Niujiao Zongzi is popular in Heyuan and other places in Guangdong Province. Its sharp point looks like a horn. In ancient times, Zongzi was called "Jiaoshu", which may be the most similar variety to ancient Zongzi.
Package method:
1, take a wide zongzi leaf and roll it into a cone.
2. Rotate the cone by hand to make the cone more slender.
3. Fill the cone with glutinous rice.
4. Fold the end without rice inward on both sides of the leaves.
5. After that, fold the rice leaves downwards until the glutinous rice mouth is completely covered, and the redundant rice leaves are repeatedly folded on the mouth.
6. Tie the zongzi firmly with string.