Eating zongzi at Dragon Boat Festival has been a tradition since ancient times. If you want to make zongzi with high appearance value at home, zongzi modeling is also a very important step! In addition to different tastes, zongzi also have different shapes. Our common zongzi can be divided into three, four or even five corners. Today, we will introduce the packaging method of triangle zongzi in detail, with more detailed illustrations.
In contrast, triangle zongzi is a common method, which is simple and not many steps. Let's see the preparation work first.
1. When it comes to making zongzi, first of all, prepare Ruo leaf (that is, Zongye), Ma Lian (that is, the rope for making zongzi, or the thin cotton rope).
2. If it's Dried zongzi leaves, cook them in the pot for a while. Prevent cracking.
The detailed steps of triangle zongzi packing method are as follows:
1. Take 2 pieces of zongzi leaves, smear them with water, make the two leaf tips outward, overlap and put them in your hands.
2. Hold both ends of the Zongye with both hands, and at the same time, fold it into a funnel shape, and then rotate the inside Zongye in the funnel for one circle, and then return to the original position, so that the funnel becomes a cone.
3. Insert a chopstick into the funnel first, and then fill in a proper amount of glutinous rice. Then, use chopsticks to poke down a few times, and compact the glutinous rice at the tip of the cone without any gap.
4. Then fold the two extra leaves on the top forward, cover the glutinous rice on the top, squeeze the middle leaves tightly, and then fold them to one side.
5. Wrap the two corners of the zongzi with a rope for several circles, tightly wrap the zongzi and tie a knot at the top. (this step is very important. If the rope is not strong enough, the leaves may be loosened during the cooking process, so all the previous efforts will be wasted.)