Red Date Zongzi
1.
Soak the glutinous rice in cold water for 2 hours.
2.
Soak the red beans in cold water for 2 hours.
3.
Soak the peanuts in cold water for 2 hours.
4.
Wash the golden jujube and set aside.
5.
Wash fresh reed leaves.
6.
Put the reed leaves in the pot and cook for 20 minutes.
7.
Cut off the hard stems for later use.
8.
Every three sheets are placed on a staggered level.
9.
Roll the reed leaves into a small funnel-shaped cylinder from the end, without a mouth at the bottom.
10.
Put in a red date first.
11.
Add glutinous rice, peanuts, and red bean fillings.
12.
After compacting it with your fingers, add another red date to compact it.
13.
Tighten the reed leaves along the edge of the cylinder.
14.
Take another piece of reed leaf, press it with your thumb, cover the mouth of the zongzi, and make a circle in the direction of the zongzi to prevent the rice from being exposed.
15.
Finally, set aside the end of the reed leaf, ready to thread the needle.
16.
First pass the zongzi needle through the zongzi, then cut the end of the reed leaf neatly and pass it into the nose of the needle.
17.
Pull the reed leaf through the zongzi with a needle like sewing clothes.
18.
The sturdy and beautiful rice dumplings are made.
19.
Follow this step to pack all the rice dumplings.
20.
Put the zongzi in a boiling pot, add water to cover the zongzi, press it with a grate, put a stainless steel bowl full of water on the grate, compact the zongzi in the pot, bring to a high heat, cook for two hours on medium heat, turn off the heat Twelve hours of boredom.
21.
Cooked rice dumplings are out of the pot!
22.
Figure 1 of the finished product.
23.
Figure 2 of the finished product.
Tips:
Fillings such as glutinous rice, peanuts, and red beans must be soaked for two hours. The reed leaves must be boiled for more than 20 minutes to ensure that they are willful and will not break when used with needles. When cooking the zongzi, it must be compacted. Don't let the zongzi move with the boiling water. Cook for two hours and simmer for twelve hours without opening the lid.
