Traditional Red Date Zongzi
1.
Prepare the ingredients you need. Wash the round glutinous rice twice with clean water, and then soak it for at least 2 hours. The glutinous rice that has not been soaked tastes the same as rice, not sticky enough, and the taste is much worse.
2.
Wash the zongzi leaves, boil them in boiling water for 30 minutes, turn off the heat, soak them in the original soup, don’t take them out. This is one of the tips for making zongzi. The zongzi leaves are boiled for 30 minutes. One is to sterilize the zongzi leaves, and the other is to make the zongzi leaves "obedient". The boiled and soaked zongzi leaves can bend freely. , Very soft and handy to use.
3.
The big red dates are just cleaned and do not need to be soaked. Jujubes that have been soaked in water will soften and taste bad.
4.
All the ingredients are ready, let’s get to know the zongzi leaves. Most people have not noticed that the zongzi leaves are positive and negative. In the picture, one of the two zongzi leaves is the front side, the other is the reverse side, there is a convex horizontal line in the middle is the reverse side, and the middle one is concave. The place is the front. When we make zongzi, the concave side should face inward, so that the zongzi leaves will not fall apart when they are bent. This is the second tip of making zongzi.
5.
Knowing the positive and negative directions of the zongzi leaves, let's start packing! Dip 3 leaves with a little water and face up. Dipping with water allows the leaves to stick to each other and make it easier to wrap. This is the third tip for making zongzi.
6.
The thumb and index finger of both hands clamp the zong leaves and bend them outward to form a "funnel" shape. First put a jujube and let the small head of the jujube wash down. This is the fourth part of the zongzi that does not leak rice. A little trick.
7.
Then put in half of the soaked round glutinous rice, another jujube, and a layer of glutinous rice. Put the glutinous rice ninety minutes full, not too much. Leave one cent for the glutinous rice to expand. The glutinous rice It will swell after being cooked. Putting too much rice is not only easy to leak rice, but also difficult to pack. But it can’t be too little. If the rice is too little, it will diverge after being cooked, and it will not stick together, and the taste will not be good. Nine points are the best.
8.
When the rice is set, fold the zongzi leaves that grow out to cover the glutinous rice. Check that there is no leakage of rice around it. It does not leak when it is wrapped, and it will definitely not leak when it is cooked.
9.
It’s just fine to tie it up with the zongzi rope. I use the white thread at home. No matter what, as long as it is non-toxic and harmless, it can tie the zongzi without leaking the rice.
10.
Wrap everything, put them into the pot one by one, put water that hasn’t been used for rice dumplings, and cook! I used a normal pot and cooked it for 50 minutes. If the pressure cooker time will be shorter, it will be fine for almost half an hour. Zongzi is best cooked at night. After it is cooked and turn off the heat, do not take it out. Put it in a pot and simmer for one night. Eat it the next morning. It is fragrant, sweet, sticky and waxy. It is really delicious! The rice dumplings that have not been soaked are not sticky enough, and they are too bad.
11.
There are not only tricks to making zongzi, but also skills to cook zongzi, so that it will be sweet, soft and more delicious.
Tips:
I used the little methods my mother taught me to make zongzi. I taught my mother-in-law, neighbors, and many friends. They all said that making zongzi is simple and won’t leak the rice. It’s fragrant and delicious. . If you are also Zongzi Xiaobai, let's give it a try! Use my method to ensure that you make sweet and delicious rice dumplings.
