Here, I would like to introduce in detail the wrapping method of the northern four-corner zongzi:
Preparatory cutting
1. Wash glutinous rice (about 1 kg glutinous rice can wrap 8 or 9 zongzi, and prepare materials according to your own needs) with clear water for several times, then put it in a basin and soak it in tap water for 2 days. Put a little more water, the glutinous rice will rise after a few days of soaking, and the water surface is higher than the rising rice 15.
2, pay special attention to, in the process of soaking rice, don't stir, don't change water, don't add water, don't add rice, don't cover the pot.
3. Prepare red dates, tie ropes and reed leaves. Buying zongzi leaves on the same day is easy to get moldy if you buy them early. If you bought it in advance, you need to soak it in clear water first, then take it out and put it in a plastic bag and put it in the refrigerator for later use. Buy fresh zongzi leaves (not every other year), which are fragrant and strong.
Rice can be wrapped in 2 days.
How to wrap zongzi?
1. Soak the red dates in cold water two hours before the package. Boil fresh leaves in water for about 10 minute, then wash and soak them in clear water for later use.
2. Wash the rice with clean and sufficient tap water for more than 4-5 times (be careful not to stir with a spoon during this process, otherwise the rice will be fragile), put the rice into the water and take it out with a bag.
3. Take 2-3 leaves of Zongzi, overlap them in L/3 direction, and lay them flat on the palm of your hand. If the leaves are wide and long, two leaves will do.
4. Rotate the leaf and fold it into a funnel cone at L/3. Be sure to hold them with your hands.
5. Spoon the glutinous rice into the funnel, and when half of the glutinous rice is put in, add 1 red dates (jujube is added not to eat dates, but to improve the taste, or you can put a jujube at the bottom so that the rice won't leak out, then put the glutinous rice and put another one in the middle), then add the remaining glutinous rice, compact the glutinous rice by hand or pour water, or sink the water into the pot.
6. Then fold back the two extra zongzi leaves (tips of zongzi leaves) at the top to cover the sticky rice on them, pinch out sharp corners by hand, and then wrap the zongzi with the tails of the zongzi leaves without leaving gaps.
7. Wrap the zongzi several times with a rope, wrap it tightly, and tie it tightly at the waist of the zongzi. (This step is very important. If the bundle is not strong enough, the leaves of zongzi may become loose during cooking, and all previous efforts are in vain. )
How to cook zongzi
1. Put all the wrapped zongzi into the cauldron, put them in order, and add more water. The amount of water should be flooded after the dumplings are cooked (to prevent water shortage, boiling water can be added halfway).
2. Start heating. After the pot is boiled, cease fire for 5- 10 minutes. The purpose is to make the rice stick together, so that the rice will not overflow from the zongzi leaves when it is reheated.
3. Continue to heat with low fire for about 1 hour, then cease fire for 10-20 minutes, and then continue to heat with low fire for about 1 hour, and the zongzi will be cooked. A little longer, the cooked zongzi tastes rich.
All kinds of zongzi with meat and seasoning. There is a mixed taste that drowns the original flavor of Zongzi leaves, and it will make people feel bored if they don't eat it. Only the red jujube dumplings in the north are delicious, pure and refreshing, with rich leaves. The leaves are bright and white, and a red date adorns them, which is charming and attractive!
Jiaozi, which is self-packaged, is sanitary, natural and fresh, which is quite different from those bought in the market. Jiaozi, which we packed ourselves, is exquisite in materials, and we choose the freshest ones. Glutinous rice is made of new rice, and the leaves of glutinous rice balls were bought on the same day or the day before. There are many kinds of glutinous rice, including old rice, new rice and zongzi leaves, which are soaked in medicine every other year (old zongzi leaves, for good color), left for many days, just left, etc. It is difficult to guarantee the quality and hygiene of zongzi sold in the market. So, work hard, do it yourself and eat with confidence!