Lead: There are triangle package method and quadrangle package method in jiaozi, and the simplest one is triangle package method. Of course, there are some cases where it is difficult to wrap jiaozi into a triangle, but beginners only need to learn the simplest triangle wrapping method and steps. The following small series recommends the steps of the triangle jiaozi method that you can understand after reading it once.

The simplest method and steps to triangulate jiaozi: the steps to triangulate jiaozi that you can understand at once.

1, two zongzi leaves are stacked together and then rolled into a funnel shape;

2. After the materials are put away, press the leaves upward to cover the rice;

3. Hold the leaves on both sides tightly, and fold the extra leaf corners to one side;

4. Tie a rope.

Making skills of triangular zongzi;

1, Selection of Zongzi leaves: People in Guangzhou use bamboo leaves to wrap Zongzi, and it is better to choose a smooth and soft surface. Shantou people usually wrap zongzi with bamboo leaves. Zongzi has the fragrance of bamboo leaves, but it should be cooked until soft. In Shanghai and other places, the leaves collected from Huangshan Mountain in Anhui Province in dog days every year contain a special fragrance, commonly known as "Huizhou Fu Ruo".

2. Seasoning of dumpling stuffing: Fresh pork should be mixed and kneaded repeatedly with a little monosodium glutamate, sugar, wine, salt and soy sauce until the seasoning penetrates into the pork, and then packaged.

3. Bundling of glutinous rice balls: The glutinous rice balls with bean paste should not be tied too tightly to prevent rice grains from squeezing into the bean paste. If it is not cooked thoroughly, it will be caught. Bacon jiaozi If you use fat pork, don't tie it tightly, and the tightness is moderate. If you use lean meat, tie it tightly, because the lean meat will shrink after cooking, and the fat juice of dumplings will leak into the water, which will not keep the dumplings fat and waxy.

4. Cooking of Zongzi: Zongzi must be boiled before dropping. Zongzi should be soaked in water and then cooked for about 3 hours on high fire.

5. Add raw water. It should be noted that Goushui Zongzi cannot be cooked with other Zongzi. Take it out when it's cooked. Open the leaves of zongzi when eating. Zongzi is fragrant and fragrant. Oil but not greasy, waxy but not sticky, salty and sweet, fragrant and tender.