How to make four-cornered rice dumplings

Maybe you have a lot of friends, but it is impossible for you to be with them every day. Even if you are together every day, you definitely won’t be able to cook for yourself when you are young. So, in order to survive better, I will teach you how to make square-cornered rice dumplings.

1.121 Wash the glutinous rice and beans, add clean water and soak for more than two hours. Add more water as glutinous rice absorbs a lot of water (Figure 2 shows the unsoaked colorful beans).

2.212 glutinous rice 1kg, half a pound of rice leaves, 450g bean filling, 100g colorful beans.

3.1 Add colorful beans (I soaked less beans because I was afraid it would affect the stickiness of the glutinous rice. It turns out that you can still add more seasonings).

4.2 Drain the glutinous rice.

5.1Cut off the pointed part of the tail.

6.2 Processing of rice dumplings leaves: cut the heads neatly.

7.1 Put the leaves into the pot and boil for about 10 minutes (I heard that this is to make the leaves stronger and less likely to break). The fragrance of the leaves is very strong during boiling.

8.2 Wash with clean water (there are two kinds of leaves in Figure 7: narrow and green on top, and dark green and wide on the bottom).

9.121 Soak the leaves in cold water and set aside.

10.212 The cooked leaves are much greener than before cooking.

11. How to wrap zongzi: Arrange two pieces of zongzi leaves alternately with the front side facing up, and pinch them with both hands to prevent the leaves from sliding.

12. Pinch the two ends and make a cone shape, with the first corner formed (the front side is inside and the back side is outside).

13. Use your left hand to pinch the joints of the four leaves.

14. Add a little glutinous rice first.

15. Add bean paste and beans.

16.Finally, cover with glutinous rice and press it down with a spoon.

17.1 Use your right hand to fold down the upper leaves and cover the glutinous rice.

18.2 Hold the cone with your left hand, pinching the front end with your thumb and index finger to form an angle.

19. Cover the upper leaves tightly.

20. Fold the extra leaves on top downwards to form the second corner (as shown in Figure 20).

21. The third corner is formed (see Figure 21).

22. Fix two corners and pinch out the fourth corner.

23. Fold the excess leaves aside.

24. Use your left thumb to fix it so that there is a triangle on top of the cone (as shown in Figure 24).

25. To make it stronger, I bit one end of the rope with my teeth and pulled it tight with my right hand.

26. Tie a loose knot.

27.27-28: Cut off the excess rice leaves.

28. Check that the four corners are tightly packed and there is no leakage.

29. A rice dumpling is wrapped. .

30. A total of 62 dumplings were wrapped.

31. Make the bottom of the pressure cooker waterproof, put a grate on top, put the rice dumplings on it, and cover the pot with the lid and the air valve. Steam for 15 minutes starting from the time the air valve starts to blow. Turn off the heat (turn to medium or low heat after the air valve starts to blow).

32. The rice dumplings are out of the pot, hot and soft (luckily the rice is not leaking out, huhuhu~).

33. Soak the hot rice dumplings in cold water (it is said that this will make the glutinous rice more compact and chewy, and not easy to deteriorate. Of course, you need to change the water frequently~).

All you have to do is follow the editor's introduction, prepare the ingredients, and start by following the steps one by one. I believe that delicious square-shaped rice dumplings will be made by you.