Zongqing Dragon Boat Festival-simple [clear Water Zong]

Name: Zongqing Dragon Boat Festival-simple [clear Water Zong]
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 2.5 kg Glutinous rice; Some Zongye; Some Cotton thread; Some Sugar; Some water

by Flying swallows

4.8 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

It will be the Dragon Boat Festival in a few days. When it comes to Dragon Boat Festival, many people away from home will miss the zongzi in their hometown. I'm no exception, so I can't go home every year during the Dragon Boat Festival, so I pack some zongzi myself to ease my homesickness.

The northern zongzi are mostly red dates or candied zongzi. Unlike the southern zongzi, there are many kinds of rice dumplings, such as water dumplings, fresh meat, egg yolk meat dumplings, red bean paste, lye dumplings, ribs dumplings, and sausage dumplings. In the past two years, I had to pack pork ribs and sausages with rice dumplings. This year my son said that he most wanted to eat water dumplings with sugar. In fact, I also like to eat clear water rice dumplings. Don't put anything, just wrap glutinous rice. What I eat is the fragrance of rice dumplings.

The rice dumplings were packaged more than ten days ago. They are cooked and given away. The rest is frozen in the refrigerator and steamed when you want to eat it. Yesterday, the supermarket had a discount on glutinous rice, and I bought another 4 kilograms. Someday it was cool to pack some in the freezer, so that after the Dragon Boat Festival, there would be rice dumplings. "

Ingredients

2.5 kg Glutinous Rice
Some Zongye
Some Cotton Thread
Some Sugar
Some Water

Zongqing Dragon Boat Festival-simple [clear Water Zong]

1. Wash and soak the glutinous rice (soak the rice in the refrigerator the night before), wash and soak the dried zong leaves, let them boil in a pot of water for 10 minutes, remove them and soak them in clean water, prepare cotton thread and scissors;

Zongqing Dragon Boat Festival-simple [clear Water Zong] recipe

2. Take a zong leaf and fold it into a funnel from one third of it;

3. Fill up with glutinous rice;

4. Cover the upper leaves, fold the tail to the side, and wrap them into small pointed dumplings;

5. Tie it with cotton thread;

6. Pack all the rice dumplings;

7. Put the zongzi into the pressure cooker, add water to the zongzi;

8. Put the lid on, turn to medium and low heat and turn off the heat after 30 minutes;

9. After being naturally discouraged, open the lid and remove the rice dumplings;

10. Peel the rice dumplings and start eating! (You can eat it with sugar)

Tips:
1. The glutinous rice must be soaked for 2 to 4 hours. If you are afraid that the glutinous rice will be damaged, you can put it in the refrigerator. I always soak the rice the night before, put it in the refrigerator, and pack it the next morning;
2. The rice dumplings can't be eaten after being cooked at one time. They can be packed in a fresh-keeping bag and stored in the freezer compartment of the refrigerator. They can be steamed again when eating;
3. I use one leaf to wrap the zongzi, so the zongzi is not very big. If you like big zongzi, you can use two leaf wraps;
4. The dried zong leaves should be washed and soaked thoroughly, and then boiled in a pot of boiling water for 10 minutes, and soaked in cold water before use.