1. Wash the millet and soak in water overnight.
2. Wash the zong leaves and soak overnight.
3. Wash the red dates and soak for 30 minutes.
4. The soaked glutinous rice is mixed with millet.
5. Fold the zong leaves.
6. Add 2 scoops of rice and rock sugar.
7. Put 3 red dates.
8. Put two spoons of rice again.
9. Cover with a layer of mushroom and glutinous rice mixture, keep the two ends of the zong leaves overlapped, fold back and cover on the glutinous rice, and be sure to compress it firmly. This is a key step to adjust the shape of the zongzi to ensure that the rice does not leak.
10. Finally, adjust the end of the zong leaves, the excess part can be cut off and tied with cotton thread.
11. The hot water must be less than the rice dumplings! After boiling, keep it on medium-high heat for 1 hour, then turn to low heat and simmer for 1 hour.
12. The cooked rice dumplings are relatively hot, so you'd better take them out and let them dry before eating.
13. Take advantage of the warmth, peel off a try.
Tips:The hot water used to cook the zongzi must be below the whole body of the zongzi. Cooking for two hours can ensure the soft and waxy texture of the zongzi. If you don’t eat it right away, you can keep the zongzi soaked in the pot for about 2 hours, and it will continue to soften. , And the rice grains are not easy to stick to the zong leaves!
