[Dragon Boat Festival · zongzi] zongzi is fragrant: zongzi with bean paste and jujube-You Are Foodie

By Elva
35

[Dragon Boat Festival · zongzi] zongzi is fragrant: zongzi with bean paste and jujube

Beijing zongzi is the representative variety of zongzi in the north. Most of them are inclined quadrangles, with red dates and bean paste as fillings.In rural areas, we are still used to eating rhubarb rice dumplings, which are sticky, tough and fragrant, with a unique flavor.

Main Ingredients

Nelumbo nucifera appropriate amount
Reed leaf appropriate amount
Glutinous rice A moderate amount of

Auxiliary Ingredients

Red bean paste appropriate amount
Jujube appropriate amount

Step 1 . Boil the leaves of zongzi with boiling water for 5 minutes, turn off the fire, and then put in the marigold to stew for a while, so that the leaves of zongzi are not easy to break; Soak jujube in warm water for 3 to 5 minutes.

Step 2 . Take 2-3 pieces of soaked zongzi leaves, fold them into a cone shape, and put one soaked jujube at the bottom.

Step 3 . Fill in the glutinous rice and put the bean paste stuffing between the glutinous rice,

Step 4 . Cover it with glutinous rice and compact it.

Step 5 . Press the two sides of the lower part of Zongye towards the middle.

Step 6 . Fold down the top Zongye to cover the glutinous rice, and nest the grown Zongye into an angle.

Step 7 . After wrapping, tie the zongzi tightly with Manglietia.

Step 8 . Put the rice dumplings into the pot and weigh them tightly. Add water to make the rice dumplings disappear. After boiling for 1 hour, change to slow fire and cook for 30 minutes.

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