Cooking Steps

Childhood memories | rice dumplings

Childhood memories | rice dumplings

Main Ingredients
Auxiliary Ingredients
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.
-- Cooking Steps --
Childhood memories | rice dumplings
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.
Childhood memories | rice dumplings
Step 2 . Pour the soaked and washed red beans into a container containing glutinous rice and stir them evenly by hand.
Childhood memories | rice dumplings
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.
Childhood memories | rice dumplings
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.
Childhood memories | rice dumplings
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.
Childhood memories | rice dumplings
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.
Childhood memories | rice dumplings
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.
Childhood memories | rice dumplings
Step 8 . Fold both sides with your left hand and right hand respectively.
Childhood memories | rice dumplings
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.
Childhood memories | rice dumplings
Step 10 . Buy a piece of rope for wrapping zongzi, cut it with scissors, and tie it to the wrapped zongzi.
Childhood memories | rice dumplings
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.
Childhood memories | rice dumplings
Step 12 . Wrap the remaining Zongye and materials according to the method from step 5 to step 11.
Childhood memories | rice dumplings
Step 13 . Put the wrapped zongzi into the steamer and pour an appropriate amount of water just over the zongzi.
Childhood memories | rice dumplings
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.
Childhood memories | rice dumplings
Step 15 . Sweet and non oily rice dumplings are ready to eat.
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