Preheating for May Zongzi Festival——crystal Sago Zongzi
1.
Boil the dried rice dumpling leaves and aquatic plants in boiling water, turn off the heat after ten seconds, and then soak.
2.
Drain the water after soaking, and spread the zong leaves in a flat place.
3.
Dry the zong leaves, and wipe the wide end toward the pointed end.
4.
Rinse the sago with water, do not soak the hair, and drain the water. Add sugar and green tea powder and mix well.
5.
The original flavor is the same, but there is no need to add green tea powder.
6.
The dried zong leaves are set aside and drained (just stay where it is cool).
7.
Knead the red bean paste into a ball of about the same size
8.
Zongzi leaves rolled into a funnel shape
9.
Fill a layer of sago
10.
Put a piece of red bean paste.
11.
Lay a layer of sago and compact it.
12.
After closing the mouth, wrap another zong leaf tightly as before.
13.
Tie it tightly with water plants, or it will show up when you cook it.
14.
The same is true for the original.
15.
Put it in the pot. Spread the water over the zongzi and cook for 30 to 40 minutes. The picture shows the gas stove for cooking in the dark -_-|||
16.
When the rice dumpling leaves are opened, there is a fragrance of green tea and lotus leaves.
Tips:
After turning off the heat, without opening the lid, put the rice dumplings in the pot and let the water cool naturally.
Sago invigorates the spleen and is easier to digest than glutinous rice dumplings. The elderly and children can eat more.
Put it in the refrigerator. More suitable to eat in summer.
