The video tutorial of wrapping triangular zongzi is as follows:

Legend has it that zongzi was created in memory of Dr. Qu Yuan. After Qu Yuan threw himself into the river, people on the banks of the Guluo River wrapped glutinous rice in zongzi leaves and threw it into the river for fear that fish would bite Qu Yuan. The famous Jiaxing Zongzi is wrapped in bamboo leaves, while we use reed leaves. Reed leaves are thinner than Ruo leaves, so it usually takes three reed leaves to wrap a zongzi.

The reed leaves are split to the back, and the way to distinguish them is to look at Ye Jin. The concave side of Ye Jin is the front side, and the convex side is the back side. When the reed leaves are stacked, the front face is upward (in contact with glutinous rice), and after being circled into a funnel shape, the outermost leaf is at the bottom. The glutinous rice used to make meat dumplings should be marinated with soy sauce in advance, and it is best to use fat and thin pork belly for meat, and also marinated with soy sauce in advance.

My mother-in-law also used dried Malan to soak her hair, chopped it up and wrapped it in meat dumplings. It had the fragrance of reed leaves and Malan, which was delicious. Sweet zongzi is usually mixed with red beans, peanuts and glutinous rice, and the center of zongzi is wrapped with a candied date, which is also very sweet. In the past, my father preferred red bean paste zongzi, but the technique of making red bean paste zongzi was better, otherwise it would be easy to get raw rice.

1. Prepare materials and tools:

Glutinous rice: Select glutinous rice with good quality, wash and soak for at least 4 hours. Ingredients: such as pork, bean paste, salted egg yolk, etc., according to personal taste. Zongye and thread: Buy fresh Zongye and prepare enough thread. Tools: knives, scissors, bamboo sticks, etc.

2. Prepare glutinous rice and ingredients:

Drain the soaked glutinous rice, add proper amount of salt and mix well. According to personal taste, handle the ingredients well, such as diced meat, stirring bean paste, etc.

3. Prepare zongzi leaves and threads:

If the zongzi leaves are dry and hard, soak them for a while to soften them. Trim the leaves of zongzi into proper size and clean them. Drain and set aside.

4. Basic steps of making zongzi:

Cross two zongzi leaves into a cross shape, and put a short line at the crossing point. Put an appropriate amount of glutinous rice on the fork point, and then add ingredients. Pinch the leaves tightly by hand and wrap the glutinous rice and ingredients. Fold the outward edge of the leaves with a bamboo stick and seal the zongzi. Tie the zongzi tightly with thread to make it difficult to spread.

Expand knowledge: Selection and treatment of zongzi leaves:

The fifth day of May is the Dragon Boat Festival in China every year, which is the best season for zongzi leaves, and the quality of fresh zongzi leaves is better. The leaves of zongzi should be healthy, free from insect bites and disease spots, and kept intact. If you buy rice dumplings with residual temperature, you can microwave them in the microwave oven for 1-2 minutes, and then cool them to use.

5. Cook and enjoy:

Put the wrapped zongzi into the pot, add enough water, and the water level should be higher than the zongzi. After the fire boils, turn to low heat and cook slowly, which takes about 2-3 hours. After cooking, remove the zongzi with a spoon and let it cool thoroughly.

through the above steps, you can easily package delicious triangular zongzi. Remember to add ingredients according to personal taste, and pay attention to the selection and treatment of zongzi leaves to ensure the taste and quality of zongzi. I wish you success in making zongzi and enjoy the food!