The classic four-cornered zongzi wrapping method

It's the Dragon Boat Festival again~ Zongzi go! The shape of zongzi is varied, the classic four-cornered brown, long-necked brown, triangular zongzi, etc., my mother's best thing is the four-cornered brown~ The package is good-looking, the most important thing is that it is fast, you can wrap five in a minute~ Share my mother's zongzi skills, and you can practice more

Ingredients

Zongye 2 slice

Glutinousrice(soysauce) several

BigMeat several

Glutinousrice several

Dates several

Tiethewire a bundle

Cooking Instructions

Prepare glutinous rice, meat, dates, dumpling leaves. The glutinous rice should be mixed with soy sauce the night before, the dried zongzi leaves should be soaked and brushed, and the meat should be cut and soaked in soy sauce. The glutinous rice of the date dumplings does not need to be filled with soy sauce
Take a dumpling leaf and fold it in half in half in the middle to form a funnel shape (half on the top and half on the bottom), without gaps
Fill in a small amount of glutinous rice and flatten
Add two dates. I bought a large date from the supermarket, with a core in the middle
Cover the dates with a layer of glutinous rice, not too full, otherwise it will be more difficult to put together.
If the dumpling leaves are too short, you can take another small dumpling leaf and fold it in half to cover the stuffing dumpling leaf. See diagram below
As shown in the picture, after adding a dumpling leaf. Press and hold the covered dumpling leaf with the lower hand and hold it tightly.
To the above step, in fact, there are already three corners, the fourth corner is the most difficult to wrap, the hand below holds the upper dumpling leaf, and the right hand folds the upper dumpling leaf downward, folding out a small corner that will not leak. Hold it with your left hand and take the thread with your right hand. This step needs a lot of practice to look good~
One finger of the left hand buckles one end of the line, and the right hand begins to wrap the line, 3-4 times per line, to wrap a little tighter, wrap to 2/3 of the knot and change the end to continue winding, see the figure below
Tie the knot after wrapping it tightly~ The most important thing is to wrap the zongzi tightly, pinch it tightly with your hands, and tie the rope tightly.
The same goes for large meat dumplings, the meat is best a piece of fat and a piece of lean meat
Finished product!
The cooked rice dumplings are full of fragrance~ and it can be seen that they are very tight~