Teach you how to make your own simple triangular rice dumplings during the Dragon Boat Festival. Materials: glutinous rice (new rice is best), fillings, salt, and roasted seaweed slices (rectangular). Preparation work: 1. Cook the glutinous rice as usual; choose some cooked food for the rice dumpling filling according to your own taste, chop it into small pieces and mix well. 2. Let the newly cooked glutinous rice stand for about 15 minutes. After cooling, put an appropriate amount of hot glutinous rice in a slightly larger container according to the family's food intake and stir it with a rice spoon. Preparation steps: 1. Wash your hands and moisten them. Then put a bowl of rice on the palm of your left hand, flatten it slightly, and put the prepared filling in the middle. 2. Wrap the rice toward the center to form a ball. 3. Bend your left hand slightly and bend it into a mountain shape. Slightly press the rice ball to form a triangle shape. Then turn the rice ball over several times to slowly press out a tetrahedron on all three sides. 4. Press the left and right sides slightly inward with your fingers to make the two sides round and convex, and the rice ball forms five flat surfaces. 5. Place the formed rice balls on a plate, wet the rice balls and rub them with a little salt. 6. Shape the rice ball again so that the salt on your hands can be incorporated into the rice ball. 7. Place the prepared rice balls in the seaweed and press it slightly to make the seaweed stick to the rice balls. Then, lift up the seaweed on both sides and wrap the triangular rice ball. Here are some improvement tips for experts (zt): 1. Selection of rice dumpling leaves: Guangzhou people mostly use rice dumpling leaves, and it is better to choose those with a smooth, soft and tough surface. Shantou people usually use bamboo leaves to make rice dumplings. The rice dumplings have the fragrance of bamboo leaves, but they need to be boiled until soft before use. Shanghai and other places use Ruo leaves picked from Huangshan Mountain in Anhui Province every year during the dog days. They contain a special fragrance and are commonly known as "Huizhou Fu Ruo". 2. Seasoning of rice dumpling stuffing: To make bacon rice dumplings, mix fresh pork with a little MSG, sugar, wine, salt, and light soy sauce and rub it repeatedly until the seasonings penetrate into the pork before wrapping. 3. Bundling of rice dumplings: Rice dumplings with bean paste should not be tied too tightly to prevent the rice grains from being squeezed into the bean paste. If they are not cooked thoroughly, they will be caught. If the bacon rice dumplings are made with fatty pork, they should not be tightly tied, but should be loosely and appropriately loose. If you use lean pork, you need to tie it tightly, because the lean meat will shrink when cooked, and the fat juice of the rice dumpling filling will leak into the water, which will not maintain the fatness of the rice dumplings. Cooking the rice dumplings: When boiling the rice dumplings, the water must boil before dropping the rice dumplings. The water must soak the rice dumpling noodles. After the water boils again, cook over high heat for about 3 hours. Don't do it while cooking rice dumplings. 4. Add raw water. Please note that Jianshui rice dumplings cannot be cooked with other rice dumplings. After cooking, take it out while it's hot. Open the rice dumpling leaves when eating. The rice dumplings are fragrant, oily but not greasy in the mouth, glutinous but not sticky, moderately salty and sweet, tender and delicious, which is the top grade.