Four-corner Zongzi, also called North Zongzi or Jingweier Zongzi, is a kind of traditional China food with glutinous rice as the main raw material. The skills and methods of wrapping zongzi vary from region to region. Here is a video tutorial for everyone to learn how to wrap the four-corner zongzi.

1, preparation materials

Dumpling leaves, glutinous rice, meat stuffing, onion, ginger and minced garlic, salt, chicken essence, cooking wine, etc.

2. The method of wrapping zongzi

Soak the leaves of rice dumplings in cold water until soft, drain the water and put them into a diamond shape; Washing glutinous rice and soaking for two hours; Add minced onion, ginger, garlic, salt, chicken essence, cooking wine and other seasonings into the meat stuffing and mix well; Rotate the zongzi leaves clockwise for 45 degrees to form a diamond-shaped pocket; Add a proper amount of glutinous rice and meat stuffing, and press it tightly by hand; Stir up the four corners and wrap tightly; Finally, the four corners are folded back into a cross shape and flattened.

3. Skills of cooking zongzi

Before cooking zongzi, you need to soak it in water, the water level is higher than that of zongzi, and after boiling, use low fire to continue cooking for about 4-5 hours. Water needs to be added irregularly in the middle to ensure that the zongzi is fully cooked.

4. Disposal after cooking

Take out the cooked zongzi, rinse it with cold water, remove the coating and grease on the surface, and then dry the water with kitchen paper to eat. If you want to keep it, you can put it in a fresh-keeping bag and put it in the refrigerator for refrigeration.

5. Precautions

Pay attention to the mixing of meat stuffing when wrapping zongzi, so as to ensure that every bite can taste the right amount of seasoning. When cooking zongzi, the water level should be higher than that of zongzi to avoid boiling; At the same time, it is also necessary to add water from time to time to prevent zongzi from being boiled dry due to low water level.

6. Shape and quality

The shape of zongzi requires clear edges and corners, neat sides, tight joints and clear feather fans, and the leaves of zongzi should not be damaged or too soft. Zongzi should be soft and chewy, while glutinous rice should be even and smooth, not too dry, and the stuffing should be rich in taste, not greasy and unique in flavor.

Expand knowledge:

Four-corner zongzi is one of the traditional cuisines in China and Beijing, which is slightly different in taste from that in the south. In addition to the meat stuffing, you can also add fillings such as bean paste and chestnut, which makes the taste richer. The wrapping method of zongzi varies from region to region. In the south, zongzi is steamed, while in the north, zongzi is mostly cooked.