Three Red Blood-enriching Rice Dumplings

Three Red Blood-enriching Rice Dumplings

1. The peanuts and red beans were soaked the night before. I made them the night before and used them in the morning.

2. Soak the glutinous rice about 3 hours in advance

3. Soaked rice, beans and peanuts mixed together

4. Wash the red dates and set aside. I used Xinjiang’s Zanzao, which is big and sweet

5. After washing the reed leaves, you can use them in boiling water. You don’t need to boil them for a long time, so that the fragrance of the leaves will be more preserved.

6. Roll up the zong leaves from one end, roll them into a cone shape, don’t leak underneath

7. Fill the bottom and top with rice beans, and put red dates in the middle

8. Fold the leaves off from above

9. Squeeze the diagonally for a discount

10. Turn back

11. Tie up

12. All wrapped zongzi

13. Add water to submerge the rice dumplings 2--3 cm

14. The top is pressed in a plate so that the rice dumplings are completely immersed in water when cooking

15. Bring to a boil on high fire, and simmer for one and a half hours on low fire.

Tips:

Rice, beans, and peanuts should be soaked in advance, because the ingredients wrapped in zongzi will be softer and glutinous, and they will not be particularly porcelain, and they will be easy to cook. You can't wrap it directly