1. Rinse the glutinous rice.
2. The glutinous rice needs to be soaked in clean water for at least 2 hours.
3. After washing the fresh zongzi leaves, soak them for later use. Soak peanuts and jujubes for later use.
4. Take out 2 leaves and fold them into a funnel shape.
5. Put one or two peanuts at the bottom to prevent leakage of rice.
6. Load glutinous rice.
7. Place 2 jujubes, then pinch 2 sides, cover with seal, and wrap tightly along the direction.
8. Pinch the closing position and gently wrap the rope.
9. With a live mouth, a zongzi is completed.
10. No matter what the method is, it can be fastened so that the rice will not be leaked, and all the rice dumplings can be wrapped.
11. Put the wrapped zongzi into a large pot, pour in water, and just submerge the zongzi.
12. Put heavy objects on it to prevent the zongzi from running back and forth. .
13. Boil on high heat until steam appears, then turn to medium and low heat and simmer for 60-100 minutes. (The stewing time is not absolute, it needs to be adjusted according to the actual situation of the individual)
14. After turning off the heat, continue to simmer for 10-20 minutes, then let it cool in cold water, and then put it in the refrigerator within 12 hours. It can be kept fresh for about 3 days at a low temperature of 0℃-4℃, and stored at -18℃ It can be stored for a longer time in the freezer.
15. The finished picture of glutinous rice and red dates zongzi
16. The finished picture of glutinous rice and red dates zongzi
Tips:1. When cooking zongzi, be sure to press a heavy object on it to prevent the rice from leaking in the corners and moving around during the cooking process.
2. The fillings in the zongzi can be adjusted at will according to personal preference.
3. If you like to eat zongzi, soak the zongzi leaves with water and use them repeatedly.
4. The simmering time needs to be adjusted according to the size of your zongzi and the size of the firepower.
