Cousin's Kitchen - How to wrap triangular zongzi

Cooking Instructions

1. Soak the dumpling leaves in advance and then scald them with hot water

   

2. Press the dumpling leaves one by one and arrange them well

   

3. Bend into the conical shape on the picture, and there can be no gaps at the bottom of the pointed bottom

   

4. Put a spoonful of rice in it

   

5. Put two jujubes and scoop two spoonfuls of rice

   

6. Pick up the dumpling leaves and turn them over to the right front and cover the rice

   

7. The dumpling leaves are pressed down

   

8. Zongye turns the tip of the top and circles back

   

9. The hand should not be held too tightly, and it is easy to tear off the dumpling leaves

   

10. Use the tail of the zongzi leaf to flip over like the picture and wrap the bottom of the zongzi

    

11. So that there will be no leakage at the bottom

    

12. In addition, take a dumpling leaf and put it on one end of the zongzi, and the zongzi leaf surrounds the zongzi.

    

13. When the small tail of the dumpling leaf goes around the left front to the top, it turns back along the tip of the dumpling.

    

14. Thread the tail of the zongzi needle through the middle, put the tail of the zongye into the hole of the needle tail, and press the needle down with your thumb.

    

15. Pull the needle out from the other end, don't pull it too tightly and it will break

    

16. The dumplings are all wrapped, very beautiful, right? Clean and neat

    

17. The biggest advantage of triangular dumplings is that they can be arranged in a circle and do not take up space

    

18. Put the eggs on top and add water to start boiling the rice dumplings

    

19. The rice dumplings are cooked

    

20. Zongzi is definitely a rice that will not leak out

    

21. Peel off the dumplings and overflow with fragrance

    

22. It's delicious

    

23. The eggs in the zongzi are delicious at the top, soft and soft, with the fragrance of zongzi leaves, and it is unforgettable to eat once!