Unbounded Zongzi

Name: Unbounded Zongzi
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: Soak the earthen little beans for three hours, anyway, you don’t need to soak them Small red beans; Panning well Glutinous rice; Try to be wider and longer, scald the fine tips with boiling water before using Reed leaves; Red dates; Piercing a needle

by GloriaTuan

4.6 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

The secret of cooking red bean dumplings:
You don’t need a pressure cooker to boil for 20 minutes, turn off the heat and simmer for a long time, then boil for 20 minutes. Get up for 20 minutes the next day.
That's it!

Every year my mother will make many rice dumplings. This makes my house not only the seasonal nibbles, but also a pile of freezing in the refrigerator, even for the New Year. It's because there is ready-made eating, so I didn't cultivate this skill. But the traditional Chinese snacks still have to be inherited, let’s start learning~~
There is an update link in the video, please try it out

There is another

Ingredients

Soak the earthen little beans for three hours, anyway, you don’t need to soak them Small Red Beans
Panning well Glutinous Rice
Try to be wider and longer, scald the fine tips with boiling water before using Reed Leaves
Red Dates
Piercing A Needle

Unbounded Zongzi

1. Cut the reed leaves close to the stalks and put them in a large bucket or basin to scald them with boiling water. Note that the water should be poured from the thin head until the water has covered all the leaves.

2. After soaking and softening, start selecting leaves. Try to choose as wide as possible, with the protruding side of the veins facing outward. Choose 2 to 4 leaves according to the width of the leaves. After slightly overlapping, make the whole triangle shape.

3. Clamp the tip of the leaf with your index finger and middle finger, and roll it inward to form a funnel.

4. Squeeze it with your left hand

5. Filling with rice and ingredients, what kind of stuffing you want to eat, and what to put. Note that if you want to eat red bean paste, you should wrap some cooked glutinous rice around the red bean paste, otherwise the place near the bean paste will never be cooked.

6. My family is used to putting red dates in the middle

7. After the rice is added, gently tap the side with your hands. When you first start practicing, don’t put too much rice, or you will get lost...

8. Pack the zongye up, and pay attention to the strength of the zongzi with your left hand. Too tight will make the dumplings flattened, and water will leak when cooked too loose.

9. Wrap right to the tip

10. Wrapped around the tip

11. Go to one side and cover the bottom

12. Wrap to the bottom corner of the other side

13. After wrapping, choose a reed leaf, which doesn’t need to be too wide. Those fine ones can come in handy.

14. Wrap it to the end of the start bag and press it hard to make the bottom appear firm and smooth.

15. Left to pointy

16. The sharp tip wraps around the homeopathic wrap is

17. carry on

18. Until this...

19. Piercing needle

20. Tail tip through hole

21. The needle pulls over

22. Gently pull and compress with your hands...be careful not to break...that's why you need to burn the tail tip first.

23. It's done~~~My mother's hands are soaking up in the zongzi in the past few days............

24. This is the threading

25. Dear friends said that the video link has expired and I re-transmitted the link. This is the one. I uploaded two videos from another face-to-face. You can see it from the name. If you still can’t see call me

26. Dragon Boat Festival Zongzi: Wearing Zongzi, I searched through Zongzi directly, and it has been four years, so fast

Tips:
This is too manual, forgive me for my poor words... Let’s use your wits~~~ Hahahaha~~~ But I took a video... I will find a place to pass it later...