making zongzi is a skilled job. At first, the bag may not be well wrapped, the shape is not good, it will leak rice and so on. Pack a few more, and when you are proficient, you will look better and better.

meat dumplings

The meat dumplings wrapped in this way are bright red, oily and not greasy, with unique flavor, and are also suitable for breakfast at ordinary times.

specific preparation method

step 1: prepare ingredients. 5 grams of glutinous rice, 3 grams of pork, appropriate amount of zongye, and appropriate amount of zongsheng. (It is best to choose round glutinous rice, so that the taste is more sticky and glutinous. Pork can choose pork leg or pork belly. )

Step 2: Soak the zongzi leaves and zongzi ropes soft and clean them. (If it is dried zongzi leaves, soak them soft one night in advance. )

Step 3: Clean the glutinous rice and soak it for five or six hours.

Step 4: Peel the pork, cut it into 2-3cm pieces, then put in 2 tablespoons of soy sauce, 1 tablespoon of soy sauce, 1 tablespoon of cooking wine, 1 tablespoon of salt and 1 tablespoon of white sugar, and then marinate it for 3-5 hours to make the meat fully tasty.

Step 5: Boil the leaves in a hot water pot for 15 minutes, then take them out and put them in cold water for later use. (Boiled zongzi leaves will be more flexible and will not break easily when wrapped. )

Step 6: Dry the glutinous rice, then add 1 teaspoon of salt and 1 teaspoon of soy sauce and mix well.

Step 7: Start making zongzi. Take two zongzi leaves and cut off the hard corner at one end.

step 6: roll the zongzi leaves into a cone.

step 7: put glutinous rice into the zongzi leaves, and then put two pieces of meat.

Step 8: Add glutinous rice again, and then compact it with a spoon. Don't fill the rice too full.

Step 9: Fold down the rice leaves until the glutinous rice is completely covered. Then pinch the leaves on both sides and fold them up.

Step 1, tie up the zongzi. After all the zongzi are wrapped, put them in the pot and cook them. (When cooking meat dumplings, the water must not pass through the dumplings. After the fire is boiled, turn to medium and small fire for 2 hours, and then simmer for a while after turning off the fire, which tastes better. )

The second course: black sesame and bean paste dumplings

When the bean paste dumplings were wrapped, more black sesame seeds were added to the rice, which was intended to add a little color and variety to the white glutinous rice. I didn't expect the prepared dumplings to be particularly delicious, and my family said that it was more than a little delicious. Sesame, sweet bean paste and soft glutinous rice were a perfect match.

step 1: prepare the ingredients. 5 grams of round glutinous rice, 4 grams of bean paste, 15 grams of cooked black sesame seeds, and appropriate amount of dried zongzi leaves.

step 2: advance the dried zongzi leaves by more than 15 hours to make them spread out. (The soaking time of dried zongzi leaves is a little long, so you can soak them on the first night and use them at noon the next day, and the time is almost up. )

Step 3: Clean the zongzi leaves one by one, then boil them in a pot for about 2 minutes, then take them out and put them in cold water for later use. Soaking and boiling for a long time can make the leaves of zongzi more flexible and not easy to break when wrapping. )

Step 4: Wash the glutinous rice, pour in a proper amount of water and soak it for about 3 hours until the glutinous rice can be crushed by hand.

Step 5: Drain the soaked glutinous rice, and then mix well with the cooked black sesame seeds.

Step 6: Rub the bean paste into a small ball of about 2g.

step 8: put two zongzi leaves flat together and fold them in half.

step 9: fold both ends in half again.

Step 1: Pick up the zongzi leaves, then open them and add a spoonful of rice to them.

step 11: put a bean paste.

Step 12: Cover some more rice and flatten it with a spoon. (Be sure to press it tightly, so it's easier to wrap it tightly. )

Step 13: Cover another part of the zongzi leaves.

step 14: pinch the leaves of zongzi by hand along both sides.

Step 15: Turn the zongzi upside down and fold the extra zongzi leaves back towards the palm of your hand.

step 16: pinch.

Step 17: Tie the zongzi with string. (Don't tie it too loosely, or it will boil easily)

Step 18: A zongzi looks like it is wrapped.

Step 19: Wrap all the zongzi, put them in a pressure cooker, and pour in water. The water should not pass the zongzi. Then cover the pressure cooker and cook the dumplings until they are ripe.

Step 2: When the zongzi is cooked, you can start it.

Say a few more words

1. I use dried zongzi leaves, so I have to soak them thoroughly in advance, so they will be tough and not easy to break when used. If you use fresh zongzi leaves, you don't have to soak them. The leaves of zongzi must be cleaned one by one before cooking, so that it is safe to eat. If the treated leaves are not used for a while, they must be soaked in water. If they are taken out of the water, they will dry.

2. It is recommended that you choose round glutinous rice, which tastes good and has strong stickiness.

3. Bean paste can be prepared at home in advance by yourself, or you can buy it ready-made.

4. Sesame must be cooked, so that it is fragrant.

5. When cooking zongzi, I use a pressure cooker, which saves time. The whole process takes about 3 minutes. You can also cook rice dumplings in an ordinary pot, put cold water into the pot, and the water will not pass through the rice dumplings. After the fire is boiled, turn to low heat for 2 hours, and then turn off the fire and stew for 1 hour.

the third way: jujube dumplings

jujube dumplings are sweet and delicious, with rich jujube flavor, so you can never get tired of eating them. In addition, the dumplings wrapped in this way are beautiful in shape, and it is not easy to leak rice. Favorite parents must try it ~

Step 1: Prepare ingredients. 6g of glutinous rice, 15g of jujube, appropriate amount of zongye and cotton thread. (It is best to choose round glutinous rice, so that the taste is more sticky and glutinous. )

Step 2: Wash and soak the glutinous rice overnight, and then drain the water for later use.

Step 3: Clean the zongzi leaves one by one, then boil them in a hot water pot for 15 minutes, then take them out and put them in cold water for later use. (Boiled zongzi leaves will be more flexible and will not break easily when wrapped. Besides, I use fresh zongzi leaves. If you use dried zongzi leaves, you must soak them in advance before cooking. )

Step 4: Soak the jujube for 1-2 hours in advance, and then drain the water for later use.

Step 5: Start making zongzi. Take two zongzi leaves and cut off the hard corner at one end.

Step 6: Spread the two zongzi leaves flat and fold them in half.

step 7: fold both ends in half again.

step 8: open the zongzi leaves.

Step 9: Fill in two spoonfuls of glutinous rice.

Step 1: Put a few dates. If you like to eat dates, you can put a few more. )

Step 11: Fill in some glutinous rice, and then compact the rice with a spoon. (Be sure to press it tightly, so it's easier to wrap it tightly. )

Step 12: Fold the other part of the zongzi leaves, then pinch off both sides of the zongzi leaves, and then turn the zongzi over.

Step 13: Fold back the extra piece of zongzi leaves and pinch them tightly.

Step 14: Tie the zongzi with string. (Don't tie it too loosely, or it will boil easily)

Step 15: Put the wrapped zongzi in the pot and cook it. (It is recommended to put cold water into the pot for cooking jujube dumplings. The water should be soaked in the noodles. After the fire is boiled, turn to medium heat for 2 hours, then turn off the fire and stew for 3 minutes to 1 hour. Don't add fresh water in the process of cooking zongzi. In addition, if it is too troublesome to cook in an ordinary pot, you can press it in a pressure cooker for 2-3 minutes, and then stew it for a while. )

the fourth way: red bean long zongzi

This method of wrapping zongzi is very easy to use and can easily wrap the shape. Moreover, because it is tightly tied, it is not easy to leak rice when cooking. The wrapped red bean zongzi combines rice fragrance, bean fragrance and zongye fragrance well, with moderate sweetness and rich nutrition. Favorite parents must try it ~

Step 1: Prepare the ingredients. 5 grams of glutinous rice, 1 grams of red beans, appropriate amount of rice dumplings, and several rice dumplings. (It is best to choose round glutinous rice, so that the taste is more sticky and glutinous. )

Step 2: Wash the glutinous rice and soak it for five or six hours.

Step 3: Wash the red beans and soak them for two hours.

Step 4: Clean the zongzi leaves one by one, then boil them in a hot water pot for 15 minutes, then take them out and put them in cold water for later use. (Boiled zongzi leaves will be more flexible and will not break easily when wrapped. Besides, I use fresh zongzi leaves. If you use dried zongzi leaves, you must soak them in advance before cooking. )

Step 5: Drain the glutinous rice and red beans, then put them together and mix well.

Step 6: Start making zongzi. Take two zongzi leaves and cut off the hard corner at one end.

Step 7: Spread the two zongzi leaves flat and fold them in half.

Step 8: Fold both ends of the leaf towards the middle.

Step 9: Pick up the zongzi leaves and open them, with a pocket shape in the middle. Then put a few spoonfuls of rice into the leaves. Then use a spoon to compact it.

Step 1: Wrap the glutinous rice with the leaves on the side.

Step 11: Take a zongzi rope and tie it up. After all the dumplings are wrapped, put them in the pot and cook them. (It is suggested that cold water should be put into the pot, and the water should be soaked in zongzi. After the fire is boiled, turn to medium and small fire for 1 hour, and then turn off the fire for 3 minutes to 1 hour. Don't add fresh water in the process of cooking zongzi. In addition, if it is too troublesome to cook in an ordinary pot, you can press it in a pressure cooker for 2-3 minutes, and then stew it for a while. )