Cut off the extra leaves (this diamond-shaped zongzi looks more beautiful). 4. Cooking zongzi: 4. 1 First, pour water into the pot to boil; 4.2 Add wrapped zongzi and several garlic stalks.

How to package the ultra-detailed decomposition step diagram of four-corner zongzi

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How to pack the four corners of jiaozi?

The method of wrapping zongzi: arrange two leaves of zongzi alternately face up, and squeeze your hands tightly to prevent the leaves from slipping.

Pinch both ends, and the ring forms a cone, forming the first angle (front inside and back outside).

Pinch the junction of four leaves with your left hand.

Put a little glutinous rice first.

Add bean stuffing and beans.

Finally, cover with glutinous rice and compact with a spoon.

Hold the cone with your left hand and pinch the front end with your thumb and forefinger to form an angle.

Fold the leaves off with your right hand and cover them with sticky rice.

Cover the leaves tightly.

Fold off the extra leaves and a second corner will be formed.

Form a third angle.

Fix two corners and pinch out the fourth corner.

The extra leaves were folded to one side.

Fix it with your left thumb. There is a triangle on the cone.

Tie the rope. In order to be stronger, I bite one end with my teeth and pull it tightly with my right hand.

Fasten the button.

Cut off the extra leaves of zongzi.

Four-corner zongzi

How to wrap dumplings with four corners to look good?

Jiaozi's method and preparation of meat stuffing: a, 5 kg of fragrant glutinous rice, soak glutinous rice in warm water (neither too cold nor too hot, the water temperature is acceptable to the touch) for 2 or 3 hours (scraping 1 twice during the period to let the rice soak better), and drain the water with a small dustpan or filter basket. B, 2 kg peeled mung beans, soaked in the same warm water for the same time, drained. C, 2 Jin of semi-fat lean meat (the zongzi cooked with lean meat is not smooth enough), cut the meat into strips with a width of 2cm, a thickness of 1cm and a length of 10- 15cm, and add a little salt, monosodium glutamate (chicken essence), cooking wine, ginger slices and 1 spoon. D, put the zongzi leaves in water and cook for 10 minute, then take out cold water and wash and drain the excess at both ends of the scissors. E, cut a number of cotton threads, each about 20cm long. Put a towel on your leg (knee) in case you get wet. F, take two leaves of Zongzi (with opposite sides), with one end and one tail overlapping in the opposite direction (incomplete), put them into a small bowl of rice (125g), draw a word gently in the middle of the rice with your index finger, put in 1, put in 2 spoonfuls of mung beans, then put in meat strips, put the same mung beans on the meat strips, and cover with/kloc-. G, the right hand first folds the outer end of the zongzi leaf inward and backward, wraps one end, and finishes the other end. Before tying zongzi from one end to the other, tie it in the middle once to prevent deformation. The rope should not be too tight (boiled) or too loose (flooded), just pull it lightly. H, put them into the pot one by one, then pour cold water on the zongzi for about 1cm, ignite ... After the water is boiled for 15 minutes, change the positions of the upper and lower zongzi in the pot, and then cook them with slow fire for 1 hour. Preparation and practice of jujube zongzi: knowing the practice of meat zongzi, it is not difficult to sweet jujube zongzi. The biggest difference: soak jujube in warm water, remove seeds, cut into beans, and then mix with dry glutinous rice. As for the seasoning, you can put some sugar mung beans, duck eggs, glutinous rice, mung beans, 25 grams of peanuts and 5 cooked salted duck eggs. Chop egg yolk, mix with glutinous rice, mung bean and peanut, and make stuffing. Fold the soaked zongzi shell leaves into barrels, fill them with appropriate stuffing, put them in a pot and soak them in cold water. After boiling 1 hour, simmer 1 hour. Soak dried tangerine peel with glutinous rice mung bean 1000g, beef dried tangerine peel 100g, 50g minced pork, chopped green onion, Jiang Mo and salt. Stir-fry chopped green onion with lard, add beef, dried tangerine peel and minced meat in turn, stir-fry for half a minute, and then pour sesame oil as filling. When wrapping, put the mixed glutinous rice and mung beans in first, put the stuffing in the middle, and then cook according to the above method. 750g of glutinous rice with 100 fruits, 25g of green plums, 25g of pineapple and wax gourd strips, 5g of watermelon kernels, walnut kernels, raisins, HongLing15g, and 300g of white sugar. First, the green plum, pineapple meat and wax gourd strips are boiled with white sugar, drained, and then marinated with white sugar for 24 hours, which is the filling. Jiaozi wrapped into a square bottom, boiled for 50 minutes, and simmered for 4 minutes. Wash and soak for about 3 hours. Salted chicken soup round ingredients: glutinous rice 600g, chicken 800g, potato 400g, shrimp 80g, garlic 1 tablespoon, half a tablespoon of soy sauce, onion, salt, chicken essence, raw flour, zongzi leaves and zongzi. Practice: 1. Chop chicken, potatoes and onions, add salt, garlic, chicken essence and corn flour and mix well. 2. Wash the glutinous rice and soak it for half an hour. Heat a wok, add onion, ginger and garlic until fragrant, add glutinous rice and soy sauce and stir well. 3. Fold two leaves of zongzi into a leaky shape, put in 1 tablespoon of fried glutinous rice, put in 1 evenly wrapped stuffing, and then put in 1 tablespoon of glutinous rice. 4. Tie the zongzi with zongzi rope, cook it in the pressure cooker for 30 minutes, and then eat it while it is hot. If it is an ordinary pot, it must be boiled for about 2 hours. Authentic golden steamed dumpling materials: 1, glutinous rice 500g, Lentinus edodes 1, lotus seeds 4, dried shrimps 10g, mung bean kernels 50g, chestnuts 2, lotus leaves 1, bamboo leaves 6 and alkali grass 2. 2. Salted egg yolk 1, a little pepper, 30 grams of taro, and about 100 grams of ribs and fat meat; Spiced powder, scallion oil, monosodium glutamate. Practice: 1. Soak the materials in 1 in water for at least 2.5 hours, and then marinate with pepper, scallion oil, monosodium glutamate and salt. Cut the taro and fry it. Put it aside. 2. Cut the fat into pieces and marinate it with spiced powder for about 30 minutes. Chop the ribs and marinate them with black vinegar, soy sauce, salt, monosodium glutamate and flour. 3. Tear the lotus leaves in pairs, with the rough side facing down and spread them out ... >>

How is the four-corner zongzi wrapped?

material

Zongye 2 pieces

Some glutinous rice (soy sauce)

A few big meats

polished glutinous rice

Jujube number

Tie a bundle of thread

The wrapping method of classic four-corner zongzi

1 Prepare glutinous rice, meat, candied dates and zongye. The glutinous rice should be mixed with soy sauce the night before, soaked and scrubbed with dried zongzi leaves, and the meat cut and soaked in soy sauce. Honey dates and glutinous rice don't use soy sauce.

Take a leaf of Zongzi and fold it down into a funnel shape (upper part and lower part) without gaps.

3 Fill in a small amount of glutinous rice and spread it flat.

4 put in two candied dates. I bought big candied dates from the supermarket with a pit in the middle.

Cover the candied dates with a layer of glutinous rice, not too full, or it will be more difficult to close them.

6 Cover jiaozi leaves with stuffing and press tightly. If the jiaozi leaves are too short, you can take a small jiaozi leaf and fold it in half, and cover it with stuffing.

7 is after adding a piece of Zongye. Hold the covered leaf with a lower hand and hold it tightly.

Up to this step, there are actually three corners, and the fourth corner is the most difficult to wrap. Hold the upper leaf tightly with your hands and fold it down with your right hand to make a small corner that won't leak. Hold it in your left hand and hold the thread in your right hand. This step needs more practice to look good ~

One finger of the left hand buckles one end of the thread, and the right hand starts winding, winding each thread for 3-4 times, winding it tighter, knotting at 2/3 places, and changing the head to continue winding.

10 knot after winding ~ The most important thing about zongzi is to wrap it tightly, pinch it with your hands and tie the rope tightly.

1 1 Big Meat jiaozi is the same, and the meat is preferably fat meat and lean meat.

12 the cooked zongzi is full of fragrance ~ and it can be seen that it is tight ~

How to pack illustrations of four-corner zongzi; Illustration of the steps of wrapping rice dumplings with four corners.

Packaging method of four-corner zongzi

material

Zongye 2 pieces

Some glutinous rice (soy sauce)

A few big meats

polished glutinous rice

Jujube number

Tie a bundle of thread

Prepare glutinous rice, meat, candied dates and zongye. The glutinous rice should be mixed with soy sauce the night before, soaked and scrubbed with dried zongzi leaves, and the meat cut and soaked in soy sauce. Honey dates and glutinous rice don't use soy sauce.

Take a leaf of Zongzi and fold it down from the middle into a funnel shape (upper half and lower half) without gaps.

Fill in a small amount of glutinous rice and spread it flat.

Put in two candied dates. I bought big candied dates from the supermarket with a pit in the middle.

Cover the candied dates with a layer of glutinous rice, not too full, or it will be difficult to close them.

Cover the dumpling stuffing on jiaozi leaves and press tightly. If the jiaozi leaves are too short, you can take a small jiaozi leaf and fold it in half to cover the stuffing. See below.

As shown in the picture, it is after adding a piece of Zongye. Hold the covered leaf with a lower hand and hold it tightly.

To the above step, there are actually three corners, and the fourth corner is the most difficult to wrap. Hold the upper leaf tightly with your hands and fold it down with your right hand to make a small corner that won't leak. Hold it in your left hand and hold the thread in your right hand. This step needs more practice to look good ~

Tie one end of the line with one finger of the left hand, and start winding with the right hand, winding each line 3-4 times, and winding tightly. Tie the knot at 2/3 and continue winding, as shown in the figure below.

Tie a knot after wrapping it tightly ~ The most important thing about zongzi is to wrap it tightly, squeeze it hard with your hands and tie the rope tightly.

So is jiaozi, the meat eater. It is best to have a piece of fat and a piece of lean meat.

How to pack the simplest illustrations of four-corner zongzi

Methods/steps

1

1, two upward zongzi leaves are alternately arranged, and both hands are pinched to prevent the leaves from slipping. Pinch both ends, and the ring forms a cone, forming the first angle (front inside and back outside).

2

2. Hold the joint of four leaves with your left hand.

three

3. Put a little glutinous rice first.

four

4. Add bean stuffing and beans, red dates, etc.

five

5. Finally, cover with glutinous rice and compact with a spoon.

six

6. Hold the cone with your left hand and pinch the front end with your thumb and forefinger to form an angle.

seven

7. Fold off the leaves with your right hand and cover with sticky rice.

eight

8. Cover the leaves tightly.

nine

9. Fold off the extra leaves, and the second corner is as shown below.

10

10, and the third angle forms the following figure.

1 1

1 1. Fix two corners and pinch out the fourth corner.

12

12, the extra leaves are folded to one side.

13

13. Fix with left thumb. The cone is a triangle.

14

14. Tie the rope. In order to be stronger, I bite one end with my teeth and tighten it with my right hand.

15

15, fasten a button.

Illustration of how to package four-corner zongzi

Raw materials of four-corner zongzi: glutinous rice, pork belly, mung bean and red bean; Ingredients of four-corner zongzi: bamboo leaves;

Seasoning of four-corner zongzi: salt, soy sauce and edible alkali (baking soda).

The practice of four-corner zongzi:

1. Wash and drain the glutinous rice, but don't drain it. Just let the water reach the surface of the rice and soak it. It doesn't take long, usually half an hour to an hour. Mung beans and red beans are soaked in happiness for an hour and a half, and it won't take long.

2, pork belly cut into pieces, put salt and soy sauce for one night, it tastes good.

3, mung beans and glutinous rice mixed, put a little alkali, too much, forget it.

4. Prepare two zongzi leaves and put them upside down.

5. Roll into the bucket.

6. Continue to put rice.

7. put a piece of bacon.

8, cover the leaves, be sure to grasp, hands can not be loose.

9. If the folded leaf is too small, you can add a small leaf like this to facilitate tying.

10, stop the same.