Love Duanyang Tears Tartary Buckwheat Dumplings Fragrant Miles
1.
The first step in making zongzi is to soak the rice dumplings in cold water for 2-3 days, changing the water once a day, the color of the soaked rice dumplings is transparent, and the tartary buckwheat rice does not need to be soaked;
2.
Mix the stuffing, the red bean paste needed to cook the zongzi should be just right. We can choose the red bean paste purchased in the supermarket and mix with the red bean paste made by ourselves, so that the consistency is just right; (Qinggao has a red bean paste that is suitable for making zongzi, The state of the bean paste filling called Acacia Companion is a little bit, you can try)
3.
Boil the zong leaves and water weed rope. After the water is boiled, boil it in warm water for 10 minutes and take it out. Let it cool naturally. Do not pour it in cold water;
4.
Drain the soaked glutinous rice and stir evenly with the tartary buckwheat rice;
5.
Start making zongzi, teach you a common method of making zongzi, first fold the two ends of the zong leaves in half;
6.
Make a bend and fold it into a funnel shape;
7.
Spoon the mixed ingredients of tartary buckwheat and glutinous rice into the zong leaves, half the amount;
8.
Put the red bean paste into small balls and put it on the fragrant rice;
9.
Scoop a little fragrant rice, smooth the ingredients, pinch a small corner to hold down the round part, and press down the upper zong leaves;
10.
After winding the water grass rope a few times, twist it a few times, and insert one of the threads into the opposite rope around the top, leaving a living mouth, and untie it when it is convenient to eat;
11.
A tartary buckwheat dumpling is packed;
12.
After wrapping one by one, start to cook the zongzi, put the zongzi in the pressure cooker, it is best to press it with a plate to prevent the zongzi from dispersing, the timing is 30 minutes;
13.
After enough time, deflate and then open the lid, the sweet scent of tartary buckwheat, glutinous rice, and bean paste, accompanied by the taste of zong leaves, penetrates into the nose;
14.
It's shining and translucent, moist and plump, it's delicious.
Tips:
Since the fragrant buckwheat rice is non-washing, in order to prevent the loss of nutrients, we adopt the method of not soaking to make the tartary buckwheat rice dumplings. Another method we can try is to soak the fragrant buckwheat rice for one day, but add a little salt in the water. Or alkali can also play a role in fixing color and reduce the loss of nutrients. Switch to home cooking, fill with water, and cook for 3 hours. The taste is more waxy and the fragrance is stronger.
