Seeing that the Dragon Boat Festival is coming, it is time when the people of the whole country are divided into two factions. For example, during the Lantern Festival, everyone will discuss whether the dumplings are more delicious or the Lantern Festival is more delicious. The friends in the south like meat dumplings and egg yolk dumplings. The friends in the north insist that the jujube and white sugar dumplings are more delicious. Instead of listening to others, why not make it yourself and experience the difference between the two kinds of zongzi? Today, Paipai is here to teach you how to make simple and easy-to-learn home-cooked dumplings. Students who don’t travel during the holidays, let’s get moving with their families.

What to prepare

If a worker wants to do a good job, he must first sharpen his utensils. Before making zongzi, he must prepare the materials first.

1. A few fresh zong leaves and a roll of thin thread

Prepare according to the quantity you want to pack. Generally, the zongzi leaves should be soaked overnight the night before making the zongzi, and they will be soft and folded the next day.

2. Zongzi stuffing

The making of zongzi stuffing is like a creative choice and matching. Pai Pi believes that whether it is meat zongzi or jujube zongzi, in fact, it is the most important thing that you have a good time.

The most basic, you need to prepare a bowl of glutinous rice, and soak the glutinous rice in advance, usually for 3-12 hours. You are free to play the rest of the materials. If you like a sweet and simple taste, prepare some jujubes, or small snacks such as raisins and nuts. You don't need to add any seasoning to the glutinous rice, so that the glutinous rice can give off its fragrance to the maximum;

If you like a more layered texture, you can try making a meat dumpling. A few diced sausages, add some soy sauce, or a little salt to the soaked glutinous rice, you can also put some fried soybeans, or boiled peanuts. In some places, friends will also use barbecued pork, pork belly or salted egg yolk as raw materials. As long as you dare to imagine, as long as the various ingredients will not interfere with each other, no matter salty or sweet, the zongzi you make yourself are the sweetest!

3. A large steamer

The wrapped zongzi needs to go through the experience of boiling water before it can become a delicacy on the table. At this time, you need a pot that is large enough to withstand burning. You might as well try GiPP Jupai's Utili stainless steel double bottom steamer, which has a large capacity, a three-layer composite bottom, and fast heat conduction.

Cooking, serving, setting the plate, inviting family and friends to taste, in fact, no matter what kind of zongzi, it is the inheritance and continuation of Chinese culture. We eat zongzi to commemorate our ancestors, and let us cherish today's hard-won more. Happiness. It is the sweetest gift for the Dragon Boat Festival when the whole family eats dumplings together. Here, Paipai wishes everyone a healthy Dragon Boat Festival and happiness.