Mandarin Duck Horn Brown

Name: Mandarin Duck Horn Brown
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 600g Glutinous rice; 50g red beans; 50g Peeled peas; Some Fresh reed leaves; Some Malian grass

by Butterfly-sl

4.9 (1)

Favorite

Difficulty

Hard

Time

2h

Serving

2

I always pack zongzi on the Dragon Boat Festival, but this is the first time I pack zongzi in this shape. The first time I saw this kind of rice dumplings was at my mother-in-law’s house, my younger brothers and sisters would make them. In addition to the beautiful appearance, the food made by Jiangnan women is also extremely exquisite. This small and unique zongzi immediately attracted me. If this zongzi is done well, it will be highly praised if it is given away. It is a pair of Doggies.
Exquisite food takes time. It took me about 2 hours to pack 600 grams of dry glutinous rice. This may be related to my unskilled operation. Special reminder, this zongzi is best wrapped with reed leaves.
Was awakened by someone's snoring in the morning and looked at the watch at 5:20. Get up if you can't sleep, thinking that you haven't bought fresh reed leaves, remember that every year on the eve of the Dragon Boat Festival, there will be villagers selling fresh reed leaves in the transportation market early in the morning. After washing, I decided to try my luck. It took 15 minutes to walk to the transportation vegetable market. Sure enough, I saw 2 people selling fresh reed leaves on the side of the road. The price was 6 yuan per catty. I chose 2 of them. I bought some fresh vegetables at the vegetable stalls, as well as Sichuan-style freshly-baked Guokui (3.5 yuan each with eggs), and it was less than 6:30 when I walked home. Soak the glutinous rice, red beans, and peeled peas so that you can make zongzi in the afternoon. "

Ingredients

Mandarin Duck Horn Brown

1. Prepare fresh reed leaves.

2. The glutinous rice is washed and soaked in water for more than 8 hours, and it can be crushed by hand.

3. Soak peeled peas in water.

4. Red beans are also soaked in water.

5. Drain the soaked material and put it in a basin.

6. Stir evenly to become zongzi rice.

7. Bring water to a boil in the pot, add the reed leaves and blanch them for 2-3 minutes until soft and remove. Malian grass was also scalded and softened out. The blanched reed leaves and malian grass were washed clean.

8. Use scissors to cut off the hard roots of the reed leaves.

9. Three reed leaves, one of which is torn in half from the middle.

10. Take a reed leaf and fold it into a funnel shape from the root.

11. Fold the remaining zong leaves backwards. Tighten it into a horn shape.

12. The remaining reed leaves are homeopathically folded and wrapped in two horns, and the tail is stretched through the outermost reed leaves.

13. Do the same for the other horn, filling it with rice dumplings and compacting it. Put half of a reed leaf on the table first, and place the two horns of the horns relative to each other.

14. Tangle the two horns horizontally with reed leaves. The other half of the reed leaves are tightly wound longitudinally.

15. Everything is wrapped like this. Put the wrapped croissant into the pressure cooker.

16. Press an empty plate on the surface and add water to submerge the rice dumplings for about 5 cm. Cover the pressure cooker and bring to a boil. Turn to low heat and simmer for 1 hour. Turn off the heat, then simmer for 30 minutes.

Tips:
1. When making small horns with reed leaves, the sharp horns at both ends should not leak rice, and the zong leaves are entangled.

2. Without Maliancao, you can use cotton rope or hemp rope to tie zongzi. (Expand)