Red Bean Glutinous Rice Brown

Name: Red Bean Glutinous Rice Brown
Total time: 2 h
Yield: 3
Cuisine: Chinese
Ingredients: 1000g Glutinous rice; 100g red beans; 1 pinch salt; 5g Alkali; 1 piece Zongye

by Meimeijia's Kitchen

4.8 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

3

When I was a child, when I made zongzi on the Dragon Boat Festival, I always burned a pile of straw and soaked the rice with straw-filtered water. The color of the zongzi wrapped out was golden and the taste was very special. From snack to big, this unique taste has been deeply absorbed. For the brain, for all kinds of high-end rice dumplings outside, it always feels not as delicious as when I was a child. I went home yesterday and happened to ran into my mother making rice dumplings. There was no straw in the city. My mother said that using alkaline ginseng in water can make the same taste. I tried it the first time and it was really good. It.

Ingredients

1000g Glutinous Rice
100g Red Beans
1 pinch Salt
5g Alkali
1 piece Zongye

Red Bean Glutinous Rice Brown

1. Wash the glutinous rice and red beans, then add water, put the alkali in, add a small amount of salt, and soak for half an hour

2. Wash the zong leaves and drain the water

3. The rope wrapped in the dumplings is soaked in water

4. Take two zong leaves and wrap them into a cone shape with your right hand

5. Spoon a spoonful of miscellaneous grains in it and rub it tightly with chopsticks

6. Put another spoonful in it and press it tightly with your hands

7. Tuck the zong leaves on the left and right sides, and cover the long leaves behind and fold them down

8. The wrapped rice dumplings are tied up with a rope

9. If all the cooked rice dumplings are not cooked in time, it is best to soak them in clean water to prevent the rice from drying out.

10. Just put the zongzi in a pressure cooker and cook, and let it cool to taste better.

Tips:
1. When making zongzi, the rice must be pressed tightly. My mother likes to use chopsticks to pinch, and the rice grains are firmer. The tighter the bag, the more elastic the taste;
2. The cooked rice dumplings are simmered in a pressure cooker overnight, the taste is better;
3. Put a little salt in the zongzi, which is slightly salty and more delicious.