Childhood Memories | Miscellaneous Rice Dumplings
1.
Put all the ingredients, except the bamboo bowl and reed leaves, in a container to soak for 6 hours, soak the glutinous rice for 8 hours, and wash it for later use.
2.
Pour the soaked and washed red beans into a container with glutinous rice, and stir evenly by hand.
3.
Pour an appropriate amount of water into the pot to turn on the fire, pour in the purchased reed leaves, soak all the reed leaves into the boiled water with chopsticks, put them in a plate and press them, soak for 5 minutes, remove them and put them in a container for later use.
4.
Soak the bamboo bowls for 5 minutes according to the method of soaking the reed leaves.
5.
Take a bamboo scoop and 3 reed leaves on top of the bamboo scoop and cut off the head with scissors.
6.
Press the head of the bamboo basket and reed leaf with your left hand, and gently turn your right hand around to form a funnel shape. Remember that there should be no exposed eyes at the bottom.
7.
Put a soaked jujube at the bottom, a handful of stirred glutinous rice and red beans, add a jujube and 2-3 soaked peanuts, and put half a handful of mixed glutinous rice and red beans on the surface.
8.
Fold up the two sides with the left hand and the right hand.
9.
Hold the folded zong leaves with your left hand, fold the remaining zong leaves with your right hand, and hold it with your left hand.
10.
Buy the rope that wraps the zongzi and cut a piece with scissors, and tie it to the wrapped zongzi.
11.
Wrap the remaining zongzi leaves (look at the missing bag over there), and tie it firmly with a string, and a four-corner zongzi will be wrapped.
12.
Follow the steps 5 to 11 to wrap the remaining zong leaves and materials.
13.
Put the wrapped zongzi into the steamer and pour an appropriate amount of water. It is advisable that the amount of water has just overflowed the zongzi.
14.
Put a heavy object on the surface of the zongzi, cover the pot, boil on high heat and turn to low heat for 2-3 hours.
15.
The sweet and non-oily miscellaneous grain dumplings are ready to eat.
Tips:
1: When making zongzi and funneling, you must not leak it, and use zong leaves to cover where it’s missing.
2: Reed leaves and bamboo spoons should be soaked in boiling water, do not cook, otherwise the clear fragrance on the leaves will not be cooked, and the cooked rice dumplings will not taste like leaves.
3: It is best not to soak the reed leaves and bamboo spoons in raw water, so that the cooked rice dumplings are easy to break.
4: The ingredients can be added as you like, but glutinous rice cannot be replaced.
5: When tying the rice dumplings, they must be firm, so that the cooked rice dumplings will not be as loose as the cooked porridge.
6: The ratio of red beans and peanuts must not exceed that of glutinous rice, otherwise even if you tighten the zongzi when wrapping the zongzi, the cooked zongzi will become loose.
7: If you have a pressure cooker at home, you can reduce the cooking time, which is about half an hour.
8: The bamboo stubble and reed leaves that wrap the zongzi. The rope can be bought at a large farmer’s market or online, but you must buy fresh ones, so that the zongzi will have the taste of zongzi.
