Dragon Boat Festival~sweet Glutinous Rice Dumplings
1.
Soak the zong leaves in water for a day, and pay attention to changing the water sooner or later.
2.
Soak glutinous rice in water for four or five days, and be careful to change the water sooner or later every day.
3.
The big white beans I bought are very battered. Soak it in water for a day or two and press it in a pressure cooker for 20 minutes. Pay attention to the lack of water. After pressing it, take it out and rinse it with clean water. Haha I don't like it when the bag is sticky. It's just personal preference.
4.
The materials I prepared have not been introduced one by one. The morning time is very precious. Wash raisins and dates with water. The red beans were soaked in water for a day in advance, and I did not soak them in the evening and used the pressure cooker to press them. It was a big waste. If you use a pressure cooker, you can waterproof the drawer. Put the adzuki beans into the right amount of water. It is not easy to grasp the adzuki beans. If there are too many dried bean pastes, we can turn on the pressure cooker very much and take a look without adding water. After it's done, add enough sugar.
5.
Zongzi leaves are so tired, ha ha ha and learned online. So fine.
6.
Put a little rice on the bottom and bean paste on top. Haha, it's not cold yet. I was too anxious because it was already past eight.
7.
After putting the bean paste, spread a little more rice and then put all kinds of dried fruits and soybeans that we like, whatever you like.
8.
Spread another layer of rice on top. Be sure to use your fingers. Of course, use four fingers to compact the rice in addition to your thumb.
9.
Fold the excess zongzi leaves and wrap the whole zongzi.
10.
Press this way with your left hand
11.
Note that you must use the string to wind two more buckles, and then wind one more in the middle. After the last two experiences, I found that the firmer the better.
12.
It's not until nine o'clock that the package is finished. Twenty each. They are very big. I like to eat big dumplings. Ha ha ha
13.
I put the wrapped zongzi in a pressure cooker to save time and fire. Put the rice dumplings in the pot, add water that hasn't exceeded it, and then start to press. Press it for about half an hour. You can boil the pot to see if there is less water and there are no dumplings. Continue to heat the water, cover and press again, and press for another 30 minutes, so it's almost the same. Pay attention to the process, don't let the water run out. The entire zongzi should be immersed in water. Put the pressed rice dumplings into cold water to pull them out. Note that I changed the water twice. It tastes good when it's cold.
14.
I opened a zongzi in the morning. It was really better than I expected. The whole zongzi was formed into a ball, and it was very chewy to bite. It was really good. This time it was very successful. Share it with everyone. You can try it if you like it. You may try it a few more times. Come on!
