Handmade zongzi technique steps are as follows:

Preparation materials: dry zongzi leaves, round grain glutinous rice, salt, skinned pork, soy sauce, oil, sugar.

1, round glutinous rice clean, pour soy sauce, oyster sauce, salt, a little cold water mixed well, soak for about 2 hours, so that the soup can be fully absorbed into the rice grains; halfway can be tossed a few times, conducive to the rice grains to absorb the juice; soy sauce and oyster sauce brands and individual tastes are not the same, so the amount of self-adjustment.

2, dry rice dumpling leaves, cleaned twice to remove floating dust, soak in cool water for at least 3 hours, so that the leaves to absorb enough water, with more flexible; skinned pork cut into large pieces, soy sauce, soy sauce, oyster sauce, salt, sugar, marinated for a few hours into the flavor of the meat marinated in the overnight; small rope and scissors ready, and then prepare a water basin filled with cool water.

3, take two pieces of rice dumpling leaves, head and tail on the pressure, the head of the hard stem and tail cut off.

4, folded into a funnel shape.

5, look at the bottom, is not leaking, is pressed, so that the rice will not leak out.

6, first put two spoons of glutinous rice, then put two or three pieces of meat, evenly spread.

7, face another layer of glutinous rice, with a small spoon pressed porcelain; thumb and forefinger pinch the upper end of the blade, on both sides to form small ears.

8: Fold the leaf down to completely cover the rice, and pinch it with your hand to form an upside-down isosceles triangle.

9, from the side, the small ears formed in step 8 are also folded up, so that the rice grains will not run out when cooking the dumplings.

10, five flowers to tie it up.

11, the packaged dumplings in cool water pressure cooker gallbladder, with soup or stewed hooves on the gear can be, the time about 1 hour right; no pressure cooker with rice cooker or cooker can be, just a little longer; boiled dumplings can be soaked in the water, drying to the warmth of the salvage.

12, fresh meat dumplings, salty and soft to eat not tired.

The cooking skills of the dumplings

1, glutinous rice cleaning directly with soy sauce and other seasonings to soak, want to eat the texture of porcelain can be less soaked for a while, want to eat the texture of the soft and sticky can be more soaked for a while; then cook the dumplings time to be appropriately prolonged, cooking dumplings of the soup should be put in more, as far as possible, so that the dumplings can be immersed in water.

2, the dumplings at the beginning of the fold when there is a folded edge, the top of the leaf cover also has two folded corners, so that the rice will not leak out

3, the pot to add a small amount of cooking oil: in order to prevent the rice dumplings to cook when the sticky pot, you can add a small amount of cooking oil in the water cooking dumplings.

4, pour in salt and wine in advance: In order to make the dumplings taste better, you can mix the glutinous rice and ingredients, and then pour in the right amount of salt and wine in advance to taste.