How to wrap the video tutorial of triangular zongzi in slow motion is as follows:

1. Take two zongzi leaves, and after getting wet, put the tips of the two leaves outward and overlap on the palm of your hand.

2. Hold both ends of the leaves of Zongzi with both hands, cross them inward, fold them into a funnel shape, turn the leaves inside around it once, and then put them back to form a cone shape.

3. Put a certain amount of glutinous rice in the funnel and poke it down with chopsticks until the conical glutinous rice is completely pressed without leaving any gaps.

4. Then fold the top two zongzi leaves forward, wrap the top zongzi, and then clamp the middle zongzi tightly together and fold it to one side.

5. Wrap the two corners of the zongzi several times with a rope, wrap the zongzi tightly and tie a knot at the top. This step is very important. If the rope is not tied firmly, Zongzi will be in danger of loosening when cooking. )

Here are some things to pay attention to:

1. Use straw rope or cotton thread for zongzi, and never use plastic glass rope, because zongzi tied with plastic fibers will produce some toxic ingredients at high temperature.

2. When buying zongzi leaves, we should distinguish ordinary zongzi leaves from green ones. The color of ordinary zongzi leaves is natural, without any peculiar smell. The cooked zongzi is brown, while the green zongzi leaves are colorful, emitting a faint medicinal smell, while the boiled zongzi water is green.

3. The treatment of zongzi leaves is also very important. First, put the zongzi leaves in a pan and add a proper amount of salt, which will not only sterilize them, but also make them tougher, so that cracks and stuffing will not appear during the cooking of zongzi.

Expanding knowledge:

Hold down one side of cotton thread with one hand, and then wrap it around the top of zongzi with the other hand;

after winding a circle, pull it hard with the hand of the puller to ensure that the thread is tied tightly;

after tying the top lap, pull the cotton thread under the zongzi, and then continue to wrap it around and tighten it;

according to the size of zongzi, decide how many times to wind it, and then take out the thumb pressing on the top of zongzi.