How to wrap triangular zongzi?

soak the zongzi leaves in advance, and then scald them with hot water;

arrange the zongzi leaves one by one;

bend into a cone shape in the picture, and the sharp bottom can't have a gap;

put a spoonful of rice in it;

put two jujubes and scoop two spoonfuls of rice;

Pick up the zongzi leaves, turn them over to the right and cover the rice;

the zongzi leaves are pressed down;

the leaves of zongzi turn to the tip at the top and come back in a circle;

If you don't hold your hand too tightly, it's easy to break the leaves.

wrap the bottom of zongzi with the tail of zongzi leaf as shown in the picture;

so that rice will not leak from the bottom;

in addition, take a piece of zongzi leaf and put it on one end of zongzi, and the zongzi leaf will surround it.

when the small tail of zongye winds around the top to the left, it turns back along the tip of zongye.

Go through the middle of the zongzi needle with the tail of the zongzi leaf, put the tail of the zongzi leaf into the hole at the end of the needle, and press the needle down with your thumb.

Pull the needle out from the other end, and it will break easily if you don't pull it too tightly;

the zongzi are all wrapped. Isn't it beautiful? Clean and neat;

The biggest advantage of triangular zongzi is that it can be placed in a circle without occupying space;

Add eggs, add water and start cooking zongzi, and the zongzi will be cooked.

Zongzi is absolutely a rice that won't leak out. When peeled, it smells delicious.

the eggs in zongzi are delicious and soft, and have the fragrance of zongzi leaves. You will never forget them once!

Zongzi, commonly known as Zongzi, is mainly made of glutinous rice and stuffing, and is wrapped with Indocalamus leaves (or Hiragi leaves, bamboo leaves, etc.), with various shapes, such as sharp corners and quadrangles.

Zongzi has a long history and was originally used as a tribute to ancestors. The north and the south have different names. In the north, millet is produced, and glutinous rice is used to make zongzi, which is angular. In ancient times, it was called "angular millet" in the north. 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.