Millet Rice Dumplings (rhubarb Rice)
1.
After the millet is cleaned, soak it for 12 hours in advance (it looks like millet, but it’s not)
2.
I bought fresh zong leaves, so after washing them, boil them in boiling water for about 5 minutes, one is to sterilize, and the other is to soften the zong leaves.
3.
A zong leaf is easy to break, I used two stacked together and cut off the leaf stalk with scissors
4.
Fold the tip of the leaf over and nest in the leaf body
5.
The profile looks like this
6.
When packing candied dates, put a date on the corner of the dumpling
7.
Pour some soaked millet and put it in and spread it out
8.
I put three candied dates in the rice dumplings
9.
Then add some rice, and press firmly (if you pack honey beans and red bean paste, put the rice first, and then spread a layer of red bean paste or honey beans, and then just put a layer of rice on it)
10.
Use your fingers to fix (pinch) the rice dumplings, and with the other hand, fold the other end of the rice dumplings on the other half of the rice dumplings (that is, use the other end of the leaf to fold over and cover the rice dumplings) , Fold the wide part of the top of the zongye cover on the bottom
11.
Fold the extra zong leaves to the side
12.
Hold it with one hand and tie the rope with the other
13.
Put the rice dumplings in the pot, the water has not passed the rope, after the high heat is boiled, turn to medium heat, simmer for 2 hours, and use a pressure cooker for about 40 minutes.
14.
Two hours later, the fragrant and soft rice dumplings will be ready (I tasted a bite, ignore that bite)
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