There are more and more friends drying zongzi these days, especially last weekend, many friends wrapped zongzi at home on holiday. I have to say, time flies! It's almost the annual Dragon Boat Festival in a blink of an eye. Eating zongzi on Dragon Boat Festival is a traditional custom in China.
When it comes to dumplings, young people nowadays don't know much about dumplings. I learned the skill of making zongzi from my mother, because there is a grandmother who loves making zongzi in her 90 s at home, so whether it is a holiday or not, my mother will make a pot of zongzi for her grandmother from time to time.
Every time my mother makes zongzi, I will watch and sometimes reach out to help. At the beginning, rice was either scarce or scattered, but my grandmother didn't dislike it. However, the phrase "Practice makes perfect" still makes sense. I made more jiaozi, and learned the good skill of making zongzi. Now not only am I tutoring my daughter-in-law to make zongzi, but my colleagues in the office also come to me for advice. In order to let young friends skillfully make sweet and soft dumplings, I specially arranged the making skills of dumplings and shared them with you. Like a friend can refer to:
Four-corner red jujube dumplings:
Four-corner zongzi is the most common way to wrap zongzi. Most of them are sold in supermarkets and markets. Four-corner zongzi has a lot of rice, and it is not easy to show rice because of its beautiful shape. Making zongzi is actually very simple, but the preparation is a little troublesome:
First, prepare glutinous rice: I usually choose round glutinous rice for jiaozi. Jiaozi wrapped in round glutinous rice is sweet, soft and not loose. The glutinous rice should be soaked for about 10 hour in advance. If you prepare jiaozi the next morning, you can soak it one night in advance.
Then prepare some peanuts, red dates and raisins according to your own preferences and soak them in purified water for 2 hours respectively.
Whether it is glutinous rice or peanuts, red dates or raisins, it should be cleaned before soaking. It is best to use pure water when soaking. Glutinous rice is particularly absorbent, so you must add more water, otherwise the glutinous rice on it will be stiff if it is not soaked.
Then prepare zongzi leaves: the leaves wrapped in zongzi are divided into dry zongzi leaves and wet zongzi leaves, and any leaves can be wrapped directly. In order to have better elasticity, it is necessary to cook with "2 bubbles 1". Soak the zongzi leaves in light salt water for half an hour, and then soak the dried zongzi leaves for 4 hours. Add water to the pot. After the water is boiled, add a spoonful of edible alkali, then add rice leaves and cook for 10 minute. Take out the cooked bamboo leaves and soak them in cold water for 20 minutes before use.
Cooking zongzi leaves with edible alkali can not only neutralize oxalic acid in zongzi leaves, but also make zongzi leaves softer and not break when wrapping zongzi. In addition, the cooked zongzi tastes better.
Making zongzi: First take two leaves of zongzi, cut off the hard one, then flatten the two leaves and fold them in half to form a pointed funnel, with the sharp corners slightly overlapping to avoid rice leakage.
Then put a peanut in it first, then put 2 spoonfuls of glutinous rice (I mixed raisins in glutinous rice, and I don't need to add anything I don't like), put a red date, and then put some glutinous rice. Finally, put a peanut on each side, press the glutinous rice tightly to make the upper plane triangular, then fold off the rice leaves, and then fold both sides of the rice leaves at the same time to completely cover the glutinous rice. Finally, fold the long rice leaves along the corner.
Making zongzi is a process in which practice makes perfect, so don't worry when making zongzi. It doesn't matter if you start to be ugly, as long as you don't show your rice. Jiaozi, you'll find the feeling soon. The key point is "wrap it tightly, tie it tightly, tie it tightly", otherwise, no matter how beautifully wrapped jiaozi is, it will leak rice and scatter flowers.
Cooking zongzi: It is also important to add water when cooking zongzi. Remember to put the zongzi before adding water, so that the zongzi can be fully soaked in water, and the cooked zongzi will not be caught, and water must be added at one time, without water in the middle. Boil for about 2 hours, then simmer for about 30 minutes after turning off the fire.
When cooking zongzi, you can put a heavy pot on it to prevent it from floating and not being cooked thoroughly.