Quinoa Cherry Dumpling
1.
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.
2.
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.
3.
Use scissors to cut off the roots of the zong leaves
4.
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
5.
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.
6.
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
7.
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.
8.
Put the soaked yellow rice and washed quinoa together and stir well, prepare the right amount of cherries
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 pieces. Hold the root end of the zong leaf with your left hand and the middle of the zong leaf with your right hand.
10.
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.
Take a cherry and place it in the funnel-shaped zong leaves, add an appropriate amount of prepared quinoa yellow rice, the amount is about one-half of the volume of the funnel-shaped zong leaves, use your right hand to slightly compact the rice in the zong leaves
13.
Put two cherries on top of the quinoa rice, cover the cherries with an appropriate amount of quinoa rice, and then use your right hand to press the rice in the rice dumplings tightly. The surface of the rice is one centimeter below the rice dumplings
14.
Use the thumb and index finger of your right hand to press the left and right sides of the funnel-shaped zong leaves, and the other three fingers hold the bottom of the zong leaves. Release the left hand that originally held the zong leaves and hold the zong leaves above.
15.
Face your body and press it back down so that the zong leaves cover the funnel-shaped port
16.
Press the palm of the left hand on the covered zong leaves, press the zong leaves along the edges and corners of the zongzi, hold it at the mouth of the left hand, and hold the folded excess zong leaves with the right hand.
17.
Fold back to your own body, follow the edges and corners of the zongzi, and wrap the extra zong leaves on the zongzi
18.
Wrap around the waist of the zongzi with your body and tie it tightly. For the sake of beauty, you can trim the extra leaves with scissors. A beautiful and small four-corner zongzi will be wrapped.
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.
