Color Zongzi
by Ying Chenchen
Favorite
Difficulty
Easy
Time
2h
Serving
2
1. Prepare the ingredients
2. Use a juicer to squeeze the vegetable juice, separate the colors
3. Separate the prepared juice and wait for the glutinous rice to be soaked
4. Soak glutinous rice overnight, the color is super beautiful
5. Mixed bag of various colors, can also be wrapped in single color
6. Not bad, the finished product is ready
7. After wrapping, it’s boiled on high fire and then on low fire for three hours. The color is very beautiful and the appetite
Tips:The zong shells are as good as green and fresh ones, mine is dried zong shells, the characteristics of the hometown
