1. Ready
Prepare the required raw materials and tools, including glutinous rice, zongye, stuffing (such as meat and beans), rope or brown rope, etc.
Prepare zongye
Wash the leaves of Zongzi with clear water and soak them until they are soft (it usually takes several hours).
Wrap zongzi
Fold two zongzi leaves together to form a pocket. Spread a layer of glutinous rice on the bottom of zongzi leaves, and then add a proper amount of stuffing. Gently compact the glutinous rice and stuffing by hand. Continue to add glutinous rice and filler until it reaches the appropriate size and shape. Fold the two sides of the zongzi leaf in half to the middle, and then fold the top down and fix it. Tie zongzi with rope or brown rope to prevent them from scattering.
Boiled zongzi
Put the wrapped zongzi into a large pot, add enough water and boil it. After boiling, turn to low heat and continue cooking for about 2-3 hours (depending on the size and filling).
Take it out and enjoy it
Take out the cooked long zongzi and let it cool before eating.
Precautions:
Treatment of zongzi leaves: it is necessary to wash the zongzi leaves and soak them soft in order to give full play to their functions. Cooking time of zongzi: Adjust the cooking time according to the size and filler of zongzi. Hygiene and safety: Wash hands, tools and work area thoroughly before wrapping zongzi to ensure hygiene and safety.
Extended knowledge
Zongzi, a steamed food made by wrapping glutinous rice with Zongzi leaves, is one of the traditional festival foods in China. Zongzi, as one of the traditional foods with the deepest historical and cultural accumulation in China, is widely spread. The custom of eating zongzi on Dragon Boat Festival has been popular in China for thousands of years, and even spread to East Asian countries.
Zongzi, or Zongzi Zan, is made of glutinous rice and stuffing and wrapped with bamboo leaves (or Hiragi leaves, bamboo leaves, etc.). ) and has various shapes such as sharp corners and quadrangles. Zongzi has a long history, originally as a tribute to ancestors and gods. North and South have different names. Millet is produced in the north, and glutinous rice is made into zongzi, which is angular. In ancient north, it was called "corn millet". In terms of taste, zongzi can be divided into salty zongzi and sweet zongzi.