【red Date Zongzi】——the Familiar Taste

Name: 【red Date Zongzi】——the Familiar Taste
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 3 catties Glutinous rice; Some Reed leaf; 1 bowl Red dates; Some line; Some Salad oil

by Laughing Han

4.6 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

Zongzi, the food of the Dragon Boat Festival, was called "cornice" in ancient times. Foods that are boiled or steamed with rue leaves, bamboo leaves or reed leaves, wrapped in glutinous rice or yellow rice or other auxiliary materials such as dates, bean paste, ham, salted duck eggs, peanuts, chestnuts, etc. It originated in commemoration of the ancient poet Qu Yuan's throwing into the river. In order to prevent Qu Yuan's body from being eaten by fish, people specially made zongzi thrown into the river to feed the fish.

Zongzi has been wrapped many times, but every time the package is not so good-looking. Just don’t miss the package. Okay to eat? Or was it the reed leaf that I went to beat with my mother last time when I went home, the smell of this leaf is fragrant? "

Ingredients

3 catties Glutinous Rice
Some Reed Leaf
1 bowl Red Dates
Some Line
Some Salad Oil

【red Date Zongzi】——the Familiar Taste

1. Prepare materials.

【red Date Zongzi】——the Familiar Taste recipe

2. Wash the glutinous rice well and soak for 2 hours.

3. Cut off the roots of the reed leaves one by one and wash them with water.

4. Pour water into the pot and bring it to a boil, turn off the heat, pour a little salad oil, put the reed leaves in the pot and blanch them, then take out the cold water.

5. Fold the leaves, put glutinous rice and red dates (I put the dates in the middle).

6. Turn the leaf over, wrap it up, tie it up, and fasten it tightly.

7. Wrapped rice dumplings.

8. Put water in the pressure cooker and press the ribs button. After cooking, it will be better to be stuffy for a few hours.

9. It's still so delicious.

Tips:
1. Add a little oil to the water to make the reed leaves color better.

2. You can put other things, all kinds of beans, peanuts, raisins.

3. I use a 5 liter pressure cooker, which just cooks a pot.

4. Soaking glutinous rice in advance will cook better and stickier.

5. After cooking (you can unplug the socket), it will taste delicious if it is stuffy.

6. Use 2 large reed leaves and 3 small reed leaves.