Sorghum Rice Dumplings
1.
Soak the prepared glutinous sorghum rice in cold water one day in advance, and change the water every 3 hours or so.
2.
Soak the kidney beans in advance and cook until 7 minutes cooked, set aside.
3.
Wash the red dates and set aside, do not soak red dates.
4.
Peel and dice the mango.
5.
Take a part of the soaked rice, add kidney beans and mix it, and you can make zongzi directly.
6.
Soak the zong leaves and malian in water for 1 hour. Brush both sides of the zongzi leaves with a brush. After soaking the zongzi leaves, you can use them directly. Put the malian in the pressure cooker and cook for 20 minutes, and then rinse with cold water.
7.
Making zongzi, the key step is here, you need to look carefully! Take a piece of zong leaf and fold it into a funnel shape. If you want to pack a larger zongzi, you can use 2 zong leaves to stagger and fold it into a funnel shape. Put some rice on the bottom, mango in the middle, and sorghum rice on the top.
8.
One is not to fill the rice and fillings too full, and the other is to wrap the malian around 2 times after wrapping it tightly, and then twist the malian at both ends together for a few times (about 3-4 times), and hold it down with your fingers.
9.
Finally, press the tail end of the malian to the bottom, the root end of the root end vertically around the zongzi half a circle, pass through the back of the malian winding position at both ends from top to bottom, lift it up to see if it is very tight, so that the zongzi is wrapped Well, when you eat it, you can open it by pulling the malian through it, which is very convenient.
10.
I like to cook rice dumplings in a pressure cooker. The same goes for a braising pot without a pressure cooker. It takes a little longer. What needs to be reminded is that when cooking zongzi, the most important thing to put in a pot is that the corners must be tightly buckled to prevent the rice from leaking into porridge when the water is turned upside down. After the stacking is done, press a large basin of water on the drawer, usually half of the fire after boiling Hours, low heat for 1 hour or more, depending on the size of the rice dumplings, the rice dumplings cooked in this way are very, very firm.
11.
Cooked rice dumplings and unfinished rice dumplings can be soaked in cold water. Change the water twice a day. The temperature in the north is maintained for a week.
12.
Open the zongzi to see if Taobao is particularly firm. After being out of the pot, many people are given away. If you don't find the mango filling, it is probably given away.
Tips:
1. The zong leaves must be brushed, so that the wrapped zongzi opens smoothly and the color is clean, otherwise the floating color on the surface will be dipped on the zongzi, and you will lose your appetite;
2. When cooking the zongzi, it must be tight to prevent the rice from leaking as the porridge is turned under the water. I am used to pressing a large pot of water on the tray. The cooked zongzi is very firm. The code is tight.
