Zongzi wrapping method

Finally made time to write, I don't know how to make zongzi, I specially asked my mother from afar to take a video of making zongzi, take a beautiful photo , and learn how to wrap beautiful zongzi, which is really beautiful and delicious,

Ingredients

Zongye amount

Mosobamboostrip(orstring) amount

Glutinousrice amount

Otheringredients

Cooking Instructions

Prepare the dumpling leaves and moso bamboo strips: soak the dried zongzi leaves and moso bamboo strips in cold water for a period of time in advance, and then wash them well; Finally, use hot water to blanch the dumpling leaves and bamboo strips, scoop them up and set aside. (The rice dumpling leaves and bamboo strips scalded with hot water are more resilient and not easy to break)
Zongzi has salty zongzi, sweet zongzi, alkaline zongzi, white zongzi, etc., and the specific content to wrap depends on what you like.

Wash and drain the glutinous rice for later use, and other fillings can be prepared according to your preference, if you like to eat something salty, add some salt or soy sauce to the glutinous rice.

Glutinous rice can also be soaked for a period of time in advance before use, if it has been soaked, shorten the time when cooking zongzi.

If you like very soft and glutinous zongzi, use a pressure cooker or stove to cook for more time, if the cooking time is not enough, it is okay if the zongzi are not cooked, and then go back to the pot to cook for a while.

This time, my mother prepared peanuts, pork belly, mushroom fillings, etc. The pork belly should be marinated in advance with soy sauce and cooking wine, the shiitake mushrooms can be fried in the pot until fragrant, and the peanuts should be soaked in cold water for a period of time.

Let's start watching the video to learn how to make zongzi:
Take two dumpling leaves and stack them on top of each other.
Add the prepared glutinous rice and filling, and if you don't add anything, it will be a white rice dumpling.
In my opinion, the step of wrapping the dumpling leaves is the most difficult, and the glutinous rice package will often leak for the first time, it doesn't matter, you can wrap it after a few more attempts.
Take a bamboo strip, first grasp one end, the other end is long in one-third of the zongzi around two circles and fastened, and then the two ends are wrapped together and turned two to three times to fix the position.
Also on the other side of the zongzi, it is also circled twice.
After wrapping, trim the excess leaf tail and leaf head on the zongzi.
The wrapped zongzi are tied together according to about ten, or four or five together, so that the zongzi are easy to pick up and place after cooking.
Cook zongzi: Put the zongzi in the pressure cooker, add water to cover the zongzi, pay attention to the highest water mark in the pressure cooker, don't exceed that amount, or it won't overflow. After the pressure cooker is steamed, continue to cook over medium-high heat for half an hour to an hour. Remember not to boil the water dry, if you run out of water halfway, heat the boiling water in and continue to boil. There is no specific time, if you like it softer, cook it for a while.
The fragrant and high-value zongzi are baked.
This is the wrapping method of tying the bamboo strips directly in the middle of the two circles, which is simpler than in the video.
Can't wait to take a bite.
This is alkaline rice dumplings, dipped in white sugar or brown sugar to eat tastes great, if you like it, you can also dip it in soy sauce. White dumplings and alkaline dumplings are eaten in the same way.