1. Take 100 g of wheat quinoa and 100 g of quinoa in a bowl, add enough cold water to cover the surface of the quinoa, stir with chopsticks to make the quinoa absorb water and sink to the bottom of the bowl, pour out the water on the surface, rhubarb 150 Gram
2. Put 150 grams of rhubarb rice in a bowl, add enough cold water and set aside to soak. Shanxi people make zongzi or distilled rice. Soak glutinous rice or yellow rice in advance. Soak at least 3 days in summer and 1 in winter. Weeks, after soaking in this way, whether it is wrapped rice dumplings or cooked distilled rice, the taste will be soft and silky will appear. This is the highest level of glutinous rice products.
3. Soak the red beans in cold water in advance until they become swollen. Put the soaked yellow rice, honey red beans and washed quinoa together and stir well
4. There are three types of zong leaves on the market: dried zong leaves, freshly bundled and unpackaged zong leaves, and fresh packaged zong leaves. I use packaged leaves.
5. Sprinkle a small amount of flour on the surface of the zong leaves that you bought. Use a soft brush or a damp cloth to gently scrub the front and back sides of the zong leaves under running water to remove the stains on the surface and rinse them with running water.
6. Use scissors to cut off the roots of the zong leaves
7. Put the washed zong leaves in a pot, add enough cold water to cover the surface of the zong leaves, sprinkle an appropriate amount of salt, boil the water on high heat, in order to sterilize the zong leaves
8. The cooked zong leaves are soaked in the hot water in the fourth step, and the zong leaves are used as they are wrapped. Soaking in the hot water can prevent the zong leaves from being air-dried, and it is not easy to damage the zong leaves when they are wrapped.
9. Take a piece of zong leaf with the light side facing in and the rough side facing out. If the width of the zong leaf is narrow, take two. Hold the root end of the zong leaf with your left hand and the middle part of the zong leaf with your right hand.
10. Lift up with your left hand and fold it back toward your right hand. The folded zongye house forms a funnel shape on the zongye on the right hand.
11. Look at the reverse side. There is a small crease at the bottom of the zongye. Use your fingers to press the crease to make the bottom seamless. The folded funnel-shaped zongye is placed on the tiger's mouth on the left hand.
12. Peel the pumpkin and cut it into small squares with a knife. Take a diced pumpkin and place it in the funnel-shaped zong leaves. Put in an appropriate amount of quinoa yellow rice and red beans. The amount is about one-half of the volume of the funnel-shaped zong leaves.
13. Use your right hand to compact the rice in the zong leaves slightly, put two diced pumpkins on top of the quinoa yellow rice, and put an appropriate amount of quinoa yellow rice and red beans on the diced pumpkin
14. Then use your right hand to slightly compact the rice in the zong leaves. The plane of the rice is one centimeter lower than the zong leaves. With the thumb of your left hand, press the arc edge of the funnel-shaped zong leaves near your body and press down. Tight at a right angle of 90 degrees
15. Holding the zongye used as a lid in your right hand, press it back toward your body
16. Make the zong leaves cover the funnel-shaped port, hold the zongzi with the thumb and other four fingers of the left hand, and fold back the edge of the zong-leaf cover and the edge of the funnel-shaped zongye port with the right hand, without gaps.
17. Hold the zongye covered with your right hand and turn it back along the triangle edge of the zongzi
18. The folded part of the zong leaf is then folded up along the triangular side of the zongzi, and the folded part is overlapped on the zong leaf body to form a triangular zongzi. Use a rope to tie the zongzi tightly.
19. Put the wrapped zongzi in a pot, add enough cold water to cover the surface of the zongzi
20. Press a container on top of the zongzi. I use a steamer, cover the pot, turn on high heat and turn to medium heat to cook, about 1 hour, the longer the time, the greater the viscosity of the zongzi
21. Don’t take the cooked rice dumplings out immediately. It’s best to soak them in a pot and take them out when you eat them. The longer they are soaked in the dumplings, the stronger the flavor of the dumplings.
