The innovative wrapping method of Sichuan-style bacon dumplings is specially provided for beginners

Because I love to eat Sichuan-style zongzi, and I feel that what is made outside is not in line with the taste, so I want to learn to make it myself after retirement, but I always make zongzi badly, because I like origami, so I improved the traditional method, and the result was successful. This method is easy to learn, but the effect is the same as the traditional method, so I wanted to share it with my friends who love to eat Sichuan-style rice dumplings as much as I do

Ingredients

Glutinousrice 1 kg

Redbeans 300 grams

Sichuanpepperpowder 4 grams

Salt 25 grams

Rapeseedoil 90 grams

Rawbacon 180 grams

Largedumplingleaves 35 pieces

Coarsecottonthread 65 cmlongabout30 roots

Cooking Instructions

Soak the glutinous rice in cold water for two hours, drain the water, add 4 grams of peppercorn powder, 25 grams of salt, 90 grams of oil, and stir well
Add 300 grams of this kind of hemp red beans to the water that has not been covered with beans, boil over high heat, turn to medium-low heat and cook for about 40 minutes, until the beans are ripe but a little hard, remove the dry water and let it cool
The bacon is cooked and cut into small cubes
Put the bacon and red beans in a glutinous rice bowl and stir well
Take out the large dumpling leaves bought on Taobao and wash them with water, beginners must use large leaves, because it is difficult to master two small leaves, and it is not easy to succeed
Drain the water
Prepare 30 cotton threads, each 6 5 cm, divided into ten strands
Set up a stool that is a little lower than the one you sit on, and put a basin with glutinous rice on it, which is easy to operate when making zongzi
So be it
Tie ten strands of cotton thread (this white thread will also do) to the leg of the high stool and tie a slipknot so that you can take it off later
Pick up a dumpling leaf and find it smooth side up (the back is hairy but not smooth)
The petiole faces left
The leaf tip is facing to the right
Hold the leaf in your left hand and fold a triangle with your right hand one-third of the way from the tip of the leaf
Fold it a second time (press it with scissors for the convenience of taking pictures, which is not required for actual operation)
This is the third fold
This is what the fourth fold looks like
After folding 4 times in turn, hold it with your left hand, and stretch your right hand into the middle to form a conical shape (1 4 to 1 7 steps are my innovation for beginners on the basis of the traditional wrapping method, because the traditional method is difficult to master, this method is easier to learn, if you can't try it, please like it)
After scooping in the evenly mixed zongzi material with a spoon, insert a chopstick and poke it lightly a few times, so that the zongzi material falls into the bottom of the conical shape as much as possible, and then scoop a spoonful, poke a few more times, scoop a spoonful and poke again, fill the conical shape and press the material with your right hand. During the whole process, the left hand of the dumpling leaves must be placed on the top of the basin, and the falling material is just connected by the basin to avoid spilling on the ground.
With the right hand, pull down the leaves above the cone to cover the top of the cone, and press the excess on both sides with your fingers
The excess part of the petiole is folded back to the right
Then pull a thread with your right hand like this and wrap it around twice (the thread must be wrapped around the leaf at the petiole, otherwise it will collapse) and tie a knot after tightening, and then tie a dead knot, be sure to tighten the dead knot, don't loosen it, otherwise the material will leak when cooking.
After untying the slipknot of the cotton rope after doing ten as above, the ten cotton threads are combined and then tied in a knot, and the zongzi is wrapped
Take another ten cotton threads and wrap them around the legs of the high stool and continue with the first 11 to 2 3 steps
After all the zongzi are wrapped, put them into a large pot, add cold water about two centimeters higher than the zongzi, boil over high heat, and cook for 40 minutes over medium-low heat (the pot must be kept boiling all the time) to turn off the heat
If you can't finish eating, pick it up and hang it in a cool and ventilated place, put it in the refrigerator freezer after cooling, and then take it out and heat it when eating
The fragrant soft and glutinous rice dumplings are made