Electric Pressure Cooker Version of Fragrant Rice Dumplings
1.
Boil a pot of water, add dried zong leaves and malian rope in turn, and boil until soft. Then put it in cold water for later use. Brush both sides of the zong leaves with a brush under the faucet. Then cut off the hard stem part of the petiole. Malian just wash it with water.
2.
Soak the glutinous rice and beans to control the moisture, and then you can make zongzi.
3.
Take out a zong leaf and make it funnel-shaped. Put an appropriate amount of rice on the bottom, red beans and jujube in the middle
4.
Put another layer of rice on top. Later, it was changed to mix the raw materials and put them directly, with dates in the middle.
5.
Don’t put the material too full, leave some leaves on it, press on both sides
6.
Press the long part of the zong leaves and wrap them in the shape of the zongzi.
7.
Tie the rope two or three times in the middle. The rope should be fastened tightly to prevent leakage of rice.
8.
You can also tie the zongzi with ordinary rope
9.
Wrap them one by one, and the excess rope can be cut off.
10.
Put the zongzi into an electric pressure cooker and add water to cover most of the zongzi. Use porridge stalls. After cooking, you can leave it for an hour or two before taking it out.
Tips:
The zong leaves should be hot and soft. The first time I made the leaves, they didn't make it right, and they became hard. As a result, the zong leaves cracked in the middle of the bag.
Zongye should use the smooth side as the inner layer.
My hands are small, so the rice dumplings are too small. It is recommended that novices should not pack too much, as the possibility of missing rice will increase. Experts use two zong leaves to wrap large zongzi. I still like small zongzi, the amount I eat is easy to control.
I personally feel that making zongzi is not difficult, but it takes some time. It is enough to spend a day on weekends. When a house full of rice dumplings smells, all the effort is worth it. This is something you can't experience by directly heating industrialized products.
The meat dumplings sold in the market always felt too greasy before. It is estimated that there is a lot of fat inside. In fact, glutinous rice is easy to digest, especially when it is hot. If there is too much fat, it will naturally not be digestible.
Zongzi that can't be eaten can be packed in a bag and stored in the refrigerator.
