Steps to wrap zongzi 6 steps:

Choose Zongye; Treating zongzi leaves; Preparing dumpling stuffing; Treating glutinous rice; Bao jiaozi four corners; Materials needed for cooking zongzi.

Zongzi is a traditional festival food of Han nationality in Dragon Boat Festival, which is steamed with glutinous rice wrapped in Zongzi leaves. Legend has been passed down to this day to commemorate Qu Yuan, which is the traditional food with the deepest cultural accumulation in China history.

China's cooking is extensive and profound. In traditional festivals, each festival has its own customs and delicacies, and the Dragon Boat Festival is no exception. On this day, dragon boat races, wearing sachets, drinking realgar wine, hanging wormwood and calamus, in addition to these customs, food is also essential. Zongzi is the most classic representative of Dragon Boat Festival food.

Zongzi, as an ordinary and important food, is delicious and has different flavors. Now, Zongzi has become a kind of fast food making technology, which is gradually forgotten by people. Today, I will take you back to it.

Choose Zongye

There are two kinds of zongzi leaves, one is reed leaves and the other is Indocalamus leaves. So how to choose the right zongzi leaves?

1, choose zongzi leaves: it is best to choose dried zongzi leaves, so that the wrapped zongzi is more fragrant.

2, pick shape: it is advisable to have the blade intact and undamaged.

3. Look at the color: after high-temperature cooking, the primary color leaves are dark yellow. If the color is particularly bright, it may be the result of dyeing bamboo leaves.

4, smell: there is a faint fragrance, if there is a faint sulfur smell, be careful ~ that is dyed leaves.

5, distinguish boiling water: the primary color leaves will appear pale yellow after boiling, if it is light green, it can not be eaten.

Treat zongzi leaves

The bought zongzi leaves can't be used immediately, and they need some treatment.

Required materials: rice leaves, clear water, pot, rice basket, scissors, cut off the petiole of rice leaves and soak them in water overnight, but fresh rice leaves do not need to be soaked overnight. Wash both sides of zongzi leaves with clear water, either by hand or with cleaning tools.

Add a lot of water to the pot to boil. Put the zongzi leaves in the pot and blanch them in boiling water for three minutes. If there are many zongzi leaves, you can turn them slightly with chopsticks when cooking, so that each zongzi leaf can be soaked as thoroughly as possible. Take out the leaves of Zongzi, rinse them with clear water and put them in a basket to drain.

Prepare dumpling stuffing

Pork belly, soy sauce, salt, sugar, container

Wash pork belly with disposable gloves and clean water. It is not advisable to choose pork that is too lean. Choose pork belly with certain fat. When the zongzi is heated, the fat will melt into the zongzi, which will be very oily and delicious. Cut the pork belly into squares of equal size.

Put the cut meat into a container, add a spoonful of soy sauce, half a spoonful of salt and a spoonful of sugar. Wear disposable gloves, stir by hand and knead well. Let the stirred meat stand and marinate for two hours before use.