1. Take a wide leaf of zongzi, roll it into a cone, and rotate the cone by hand to make it more slender.
Step 2 fill in the stuffing
3. Fold the two sides of the rice leaves at the other end inward respectively, and fold the rice leaves downward with the trend until the sticky rice mouth is completely covered, and the redundant rice leaves are repeatedly folded on the mouth.
4. Tie the zongzi firmly with string.
Look, a cone-shaped zongzi with long sharp corners is wrapped ~
2
Tower-type zongbao method
1. Take two zongzi leaves and cross them to form a nest.
2. Fill in the stuffing.
3. Take two leaves of rice dumplings and put them on the left and right sides respectively, completely wrap the stuffing, then take another leaf of rice dumplings and cover the top.
4. Fold the leaves on both sides toward the center, then fold the tips of the other two sides inward, hold the zongzi with one hand and turn the whole zongzi over with the other.
5. Wrap the zongzi diagonally with string.
The wrapped tower-shaped dumplings look like this ~
three
Triangular zongzi wrapping method
1. Take a wide zongzi leaf, roll it into a cone shape, and fill it with stuffing.
2. Fold the upper leaves down until the opening is completely covered, and fold all the leaves along the edge of the triangle.
3. Tie the zongzi firmly with string.
A beautiful and strong triangular zongzi will be wrapped ~
Tips:
1. Binding zongzi is actually very particular. Bean paste dumplings should not be tied too tightly to prevent rice grains from squeezing into bean paste. If they are not cooked thoroughly, they will be sandwiched. Salted meat dumplings should not be tied too tightly if fat pork is used, and the tightness can be moderate. If you use lean pork, you should tie it tightly, because the lean meat will shrink after it is cooked, and the fat juice of the dumplings will leak into the water, so you can't keep the dumplings fat and waxy.
2. There are many kinds of zongzi leaves, the most common and used ones are Indocalamus, reed and so on.