Childhood memories | rice dumplings
1: Make sure you don't miss out when making zongzi and funnel. Where you miss out, you can wrap it with Zongye2: Reed leaves and bamboo sheaths should be soaked in boiling water. Do not cook them. Otherwise, the fragrance on the leaves will be lost. The boiled zongzi do not have the flavor of leaves.3: Reed leaves and bamboo sheaths should not be soaked in raw water, so the cooked zongzi are easy to break.4: Materials can be added as you like, but glutinous rice cannot be replaced.5: When Binding zongzi, you must be firm, so that the cooked zongzi will not be as loose as the porridge.6: The ratio of red beans to peanuts must not exceed that of glutinous rice, or even if you tighten up the wrapping of zongzi, the boiled zongzi will be loose.7: If you have a pressure cooker at home, you can reduce the cooking time, about half an hour.8: The bamboo sheaths and reed leaves for zongzi can be bought at large farmers' markets or online, but they must be fresh, so that the cooked zongzi will have the taste of Zongye.
Step 1 . Put all the ingredients, except bamboo sheaths and reed leaves, in containers to soak for 6 hours, glutinous rice for 8 hours, and wash them for standby.
Step 2 . Pour the soaked and washed red beans into a container containing glutinous rice and stir them evenly by hand.
Step 3 . Pour an appropriate amount of water into the pot to turn on and off the fire, pour in the bought reed leaves, soak all the reed leaves in the boiled water with chopsticks, put them in a plate to press, soak them for 5 minutes, remove them and put them into the container for standby.
Step 4 . Soak the bamboo sheath for 5 minutes according to the method of soaking reed leaves, remove it and put it into a container for standby.
Step 5 . Take a bamboo sheath and three reed leaves and put them on the top of the bamboo sheath, and cut off the head with scissors.
Step 6 . Press the bamboo sheath and reed leaf head with your left hand, and turn it gently with your right hand to make it into a funnel shape. Remember that there should be no exposed eyes at the bottom.
Step 7 . Put a soaked jujube in the bottom, put a handful of stirred glutinous rice and red beans, put a jujube and 2-3 soaked peanuts, and put half a handful of mixed glutinous rice and red beans on the surface.
Step 8 . Fold both sides with your left hand and right hand respectively.
Step 9 . Hold the folded leaves on both sides with your left hand, fold the remaining leaves with your right hand, and press with your left hand.
Step 10 . Buy a piece of rope for wrapping zongzi, cut it with scissors, and tie it to the wrapped zongzi.
Step 11 . Wrap the remaining zongzi leaves (look at the missing ones), tie them firmly with rope, and a four corner zongzi will be wrapped.
Step 12 . Wrap the remaining Zongye and materials according to the method from step 5 to step 11.
Step 13 . Put the wrapped zongzi into the steamer and pour an appropriate amount of water just over the zongzi.
Step 14 . Put a heavy object on the surface of zongzi, cover the pot, boil over high heat and turn to low heat for 2-3 hours.
Step 15 . Sweet and non oily rice dumplings are ready to eat.
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