1. The glutinous rice needs to be soaked in advance. When I was young, my mother would pack a lot and give it to relatives, friends, neighborhoods and neighbors to taste, so I would soak a large pot of rice, sometimes overnight. According to my observation, just soak for two or three hours.
2. The dried rice dumpling leaves bought in the market are still far from the Dragon Boat Festival. They are sold less, and the leaves are not very satisfactory. The leaves are broken. The dried zong leaves are best boiled. After the water is boiled, boil for five or six minutes and then soak in the pot, so that it is tougher and softer when used and suitable for novices. If the tied rope is straw rope, it is best to cook it together.
3. The big red dates are cleaned and prepared. The practical parent Cangzhou's golden jujube is better, very sweet, and small, the dates and rice are more evenly distributed, and the taste is better. There are a lot of big dates at home, so I used big dates this time.
4. Start wrapping! According to the size of the zong leaves and the size of the zongzi you want to pack, take two to three leaves and stack them upside-down so that the rice is not easy to leak.
5. Folded into a triangular bucket
6. Put red dates and glutinous rice in layers
7. After placing the rice, fold the zong leaves and press on both sides
8. Tie up with a rope, tighter
9. Tie it up as tight as possible
10. The dumplings have been submerged in the water and are basically flush with the dumplings. The dumplings are compacted when they are placed, and cooked at home when they are young. Mother will put the grate on the top, and put special stones on the grate. It will be more sticky and glutinous when cooked in this way and will not be watery. The pressure cooker cooks for 30 minutes. If the larger pot is used for 40 minutes longer, I will put ten of them on one layer. My bag is big and the pot is small.
11. It's cooked!
Tips:My zongzi is big, so it takes about 800 grams to pack 20, and each zongzi contains three jujubes.
