1. Wash the glutinous rice well and soak for 2 hours. Wash red beans and mung beans and soak in water for 4 hours.
2. Cut off the roots of the reed leaves one by one and wash them with water.
3. Pour water into the pot and bring it to a boil, turn off the heat, pour a little salad oil, put the reed leaves in the pot and blanch them, then take out the cold water.
4. Pour the red beans and mung beans into the glutinous rice and stir evenly.
5. Fold the leaves and put in glutinous rice and red dates.
6. Turn the leaf over with your left hand, and wrap the leaf in the zongzi with your right hand.
7. Pack it up, tie it up, and fasten it tightly.
8. Wrapped rice dumplings.
9. Put water in the pressure cooker and press the ribs button. After cooking, it will be better to be stuffy for a few hours.
Tips:1. Add a little oil to the water to make the reed leaves color better.
2. I use a 5 liter pressure cooker, which just cooks a pot.
3. After cooking (you can unplug the socket), it will taste delicious if it is stuffy.
4. Use 2 large reed leaves and 3 small reed leaves.
