Dragon Boat Festival Dumplings
1.
Wash 750 grams of glutinous rice, soak it in clean water for a day (if you want to eat more viscous, soak it for a longer time), usually half a day to a day is enough, just a few hours.
2.
Wash the candied dates, cut in half and set aside.
3.
Cut the Cantonese sausage into small pieces and set aside.
4.
Wash the zong leaves with clean water first, then add cold water to the pot, add the zong leaves and boil until they boil. Soak the boiled zong leaves in cold water for later use. (Boiled rice dumpling leaves have toughness, not easy to brittle and rotten edges).
5.
Start making zongzi! First cut off the hard tip of the rhizome of the zong leaves, surround one or two zong leaves along the edge of the leaves into a cone shape, and spread the soaked glutinous rice and fillings (one or two candied dates or sausages) in a cone-shaped bucket , Don’t overfill the rice to avoid spilling.
6.
Hold the cone-shaped bucket firmly with your left hand, fold down the upper blade of the cone-shaped bucket, cover the glutinous rice, and wrap both sides of the bucket. The corner formed by the folding of the leaves was clamped with a tiger's mouth, and the triangular rice dumplings were tied tightly with cotton thread. (As long as the two corners of the zongzi are wrapped, even if a thread is used, the live buckle will not fall apart. This is the way mother has always tied the rope).
7.
Continue to pack all the rice dumplings. I used a catty and a half of rice to make 22 rice dumplings. All the rice dumplings were used up (some of the rice dumplings were damaged). There was still a little bit of rice left, which was just right for cooking porridge!
Tips:
Tips for cooking zongzi:
1. If you are not in a hurry to cook right away, you can soak the zongzi with water to prevent it from drying out. (Zongzi is not afraid to soak)
2. When cooking, put more water, and the water should be under the rice dumplings. After boiling on high heat, turn to medium heat and cook for 15 minutes, then change to minimum heat, at least
Cook for another hour. (Pay attention to the size of the fire at all times, as long as you keep the pot boiling, the dumplings will be boiled if the fire is high).
