Legend has it that Zongzi was produced in memory of Qu Yuan. After Quyuan threw himself into the river, people on the Guluo River wrapped glutinous rice in zongzi leaves and threw them into the river for fear that fish would bite Qu Yuan's body. The famous Jiaxing Zongzi is wrapped in bamboo leaves, while we use reed leaves. Reed leaves are thinner than Ruo leaves. Generally, it takes three reed leaves to wrap a zongzi.

Reed leaves split backwards, and the way to distinguish them is to look at Ye Jin. The concave surface of Ye Jin is the front surface and the convex surface is the back surface. When reed leaves are stacked, the front side is facing up (in contact with glutinous rice), and after being circled into a funnel shape, the outermost leaves are at the bottom. The glutinous rice used to make meat dumplings should be marinated with soy sauce in advance. It is best to marinate the meat with fat and thin pork belly and soy sauce in advance.

My mother-in-law also soaked her hair with dried Malan, chopped it up and wrapped it in jiaozi with minced meat. It has the fragrance of reed leaves and Malan, and it tastes good. Sweet zongzi is usually a mixture of red beans, peanuts and glutinous rice. The center of zongzi is wrapped with a layer of candied dates, which is also very sweet. In the past, my father liked to eat red bean paste zongzi, but the technology of making red bean paste zongzi was better, otherwise it would be easy to raw rice.

1. Prepare materials and tools:

Glutinous rice: Choose good quality glutinous rice, wash and soak for at least 4 hours. Ingredients: pork, bean paste, salted egg yolk, etc. According to personal taste. Palm leaves and thread: buy fresh palm leaves and prepare enough thread. Tools: knives, scissors, bamboo sticks, etc.

2. Prepare glutinous rice and ingredients:

Drain the soaked glutinous rice, add some salt and mix well. According to personal taste, handle the ingredients, such as diced meat, mixed bean paste, etc.

3. Prepare zongzi leaves and threads:

If the leaves are dry and hard, they can be soaked for a while to soften. Trim the leaves of zongzi to a suitable size and clean them. Drain and set aside.

4. The basic steps of making zongzi:

Cross two zongzi leaves into a cross shape and put a short line at the intersection. Put a proper amount of glutinous rice on the fork tip, and then add ingredients. Pinch the leaves with your hands and wrap the glutinous rice and ingredients. Fold the outer edges of the leaves with bamboo sticks and seal the zongzi. Tie the zongzi tightly with thread to make it difficult to spread.

Expand knowledge: the selection and treatment of zongzi leaves;

The fifth day of May is the Dragon Boat Festival in China every year, which is the best season for zongye, and the quality of fresh zongye is better. The leaves of zongzi should be healthy, free from insect bites and diseased spots, and kept intact. If you buy rice dumplings with residual temperature, you can microwave them in the microwave oven 1-2 minutes, and then let them cool for later use.

5. Cook and enjoy:

Put the wrapped zongzi into the pot and add enough water. The water level is higher than that of zongzi. After the fire boils, turn to low heat and cook slowly, which takes about 2-3 hours. After cooking, take out the zongzi with a spoon and let it cool thoroughly.

Through the above steps, you can easily make delicious triangular zongzi. Remember to add ingredients according to personal taste, and pay attention to the selection and treatment of zongzi leaves to ensure the taste and quality of zongzi. I wish you success in making zongzi and enjoy the food!