1, glutinous rice, beans and peanuts, washed and soaked one night in advance.
2. Soak the leaves in warm water for one night in advance, so that the leaves will become particularly soft when wrapping the dumplings.
3. Wash the cotton rope for later use.
4. Prepare a zongzi leaf, bend it from one third of the end of the zongzi leaf by hand, and fold the zongzi leaf into a funnel shape, which should be more stable.
5. Season the glutinous rice with salt and soy sauce. Scoop a spoonful of glutinous rice in the funnel and lay it flat. Don't fill it too full. Just lay it flat. Be sure to press the glutinous rice tightly so that the dumplings will be full. Then squeeze the two sides of the front end of the zongzi with your fingers to make the mouth harvest triangle, so as to cover the zongzi leaves conveniently.
6. Fold the extra leaves directly to cover the glutinous rice.
7. Press tightly with your hands, and then press the edges of the leaves with your hands to sort out the water chestnut shape.
8. Fold the extra length of the leaves in half.
9. Fold the rice dumplings and wrap them with a rope.
Zongzi:
Zongzi, steamed with glutinous rice wrapped in zongzi leaves, is one of the traditional festival foods of the Chinese nation. Zongzi appeared before the Spring and Autumn Period, and was originally used to worship ancestors and gods. In the Jin Dynasty, zongzi became the food for the Dragon Boat Festival. The custom of eating zongzi on the Dragon Boat Festival has been popular in China for thousands of years, and spread to Korea, Japan and Southeast Asian countries.
The main materials of Zongzi are glutinous rice, stuffing and bamboo leaves (or Hiragi leaves). Because of the different eating habits in different places, zongzi has formed a north-south flavor; In terms of taste, zongzi can be divided into salty zongzi and sweet zongzi. The custom of eating zongzi, for thousands of years, every year on the Dragon Boat Festival on the fifth day of the fifth lunar month, China people have to soak glutinous rice, wash zongzi leaves and make zongzi. As one of the traditional foods with the deepest historical and cultural accumulation in China, Zongzi has spread far.