1. Prepare sago.
2. Soak the sago for 10 minutes and drain the water.
3. Stir in sugar.
4. Add a little olive oil.
5. Stir the sago well.
6. Prepare some dried cranberries, wash and set aside.
7. Open the package when the ingredients are ready.
8. Pick two zong leaves and place the smaller one on the inside.
9. Roll up into a funnel shape.
10. Put the dried sago and cranberries into the zong leaves.
11. After wrapping the zongzi, tie the zongzi a few times with a rope to prevent the zongzi from falling apart.
12. Wrap the rice dumplings one by one and put them in the basin.
13. Put the rice dumplings in the pot, place them tightly, and put some washed eggs. Pour in water, no more than rice dumplings. Cook for 1 hour on medium heat, simmer for a few hours or overnight for better taste.
14. The sweet and sour cranberry crystal dumplings are on the table!
Tips:The cook used two kinds of zong leaves, the wet green one, and the dry yellow-green one, and they taste very good.
The rice dumplings made by the chef are milky white and crystal clear, slightly different from the steamed crystal dumplings. Perhaps this is the difference between boiled and steamed.
