First, whether the string for wrapping zongzi is disposable or reusable.
Some people in the south will use bamboo leaves to make zongzi lines. Then someone will take the cotton thread directly, no matter what kind of things are tied, it is best to help. It is too loose. Zongzi comes loose easily when cooked. Then don't tie it with plastic thread, because plastic is harmful and will produce harmful substances during cooking. Will penetrate into zongzi. Harmful to human body!
Zongzi string plays a great role. Hold zongzi with one hand with your teeth, and make two or one turn with the other hand. Then both ends of the rope can be tied, but not too tight or too loose!
Second, what tools are used to wrap zongzi? If you make zongzi at home, it will be very simple. To prepare glutinous rice, it is best to cook it one night in advance. It will be softer and sweeter if steamed. Then you need to prepare filling materials on it. You can prepare any filler anyway. Then you need to prepare Zongye Zongye. Now, it is on the market. You can buy it yourself, and then you need to prepare a rope to wrap the zongzi.
Third, the specific method of wrapping zongzi Ingredients: 2 glutinous rice (soy sauce), some meat, some glutinous rice, some jujube, some ties, a bundle.
Steps:
Prepare glutinous rice, meat, dates and zongzi.
1, glutinous rice must be mixed with soy sauce the night before, soaked in leaves and cut into soy sauce.
2. The glutinous rice of candied jujube dumplings does not need to add soy sauce to take a leaf of the dumplings, then fold it into a funnel shape (half up and half down), fill in a small amount of glutinous rice seamlessly, and spread it into two dates.
3. I bought big candied dates in the supermarket, and one of them was covered with a layer of glutinous rice. Don't be too full, otherwise it will be difficult to combine. Cover the leaves with stuffing and press them tightly. If the leaves are too short, you can fold a small leaf to cover the filled leaves.
4. Hold the wrapped leaves with the other hand and hold them tightly. In fact, the above steps have three angles.
The fourth corner is the most difficult to wrap. Hold the upper leaf tightly with your hand and fold your right hand down to make a small corner that won't leak. Hold it in your left hand and hold the rope in your right. This step needs more practice to look good ~
6. One finger of the left hand is tied to one end of the rope, and the right hand begins to wind. Each thread is wound 3-4 times. It should be tightened a little, then tied to two-thirds and then switched to the other end. When the thread is tightened, it will knot ~
7. The most important thing about zongzi is that it is wrapped tightly, the hands are pinched tightly and the rope is tied tightly.
8, big meat jiaozi, too, the best meat is fat and thin meat products! The cooked zongzi tastes very strong, and it can be seen that it is hard ~
Tip: Chestnuts, egg yolks and red beans can also be packaged in the same way, but the processing methods of glutinous rice are different. As for cooking zongzi, we cook the soup in a pressure cooker according to the soup cooking mode until it stops automatically for an hour. Must be boring ~ so that zongzi will be soft and waxy.