Bean, peanut and jujube dumplings

Bean, peanut and jujube dumplings

Introduction:

"Seeing this lovely little dumpling, I can't believe it's my first time to make it. Hehe, it's so delicate and lovely (I'm not modest to say that). I like eating zongzi very much. At last year's Dragon Boat Festival, I made up my mind to learn how to make zongzi this year. Ha ha, I finally learned how to make zongzi this year. It's not very difficult to make zongzi

Production steps:

Step 1: soak glutinous rice, white kidney beans (for stuffing) and peanuts for one day in advance; soak jujube for one hour.

Step 2: wash the fresh leaves and soak them in water for about 10 minutes.

Step 3: boil a pot of water, put the cleaned rice dumpling leaves in boiling water for about 5 minutes, take them out and put them in cold water.

Step 4: take two Zongye (the Zongye I bought is a little narrow, so I used two. If you buy rice dumpling leaves that are wide enough, you can use one (the top leaves can be pressed half of the bottom leaves).

Step 5: turn it into a funnel.

Step 6: start filling: put dates and peanuts at the bottom.

Step 7: lay a layer of glutinous rice.

Step 8: put the white kidney bean stuffing in the middle (optional).

Step 9: lay another layer of glutinous rice.

Step 10: don't put too much (it can't be wrapped in that way), and don't put too little (the zongzi will shrivel in that way). Press it with your hand and fold the Zongye to wrap the glutinous rice.

Step 11: wrap the rice dumplings with the extra leaves, and finally tie them with cotton thread (this is wrapped, ha ha, not bad).

Step 12: put part of it on the grate (the cooked rice dumplings are tough to eat), and put part of it in water (the water should be higher than the rice dumplings). Cook it over high heat for half an hour, then turn to medium heat for another 40 minutes.

Step 13: This is cooked. Add a few eggs to it.

Materials required:

Glutinous rice: right amount

Jujube: right amount

Peanuts: moderate

Kidney beans: moderate

Zongye: right amount

Cotton thread: right amount

Sugar: right amount

Corn oil: right amount

Note: 1. The greener the Zongye is, the better. The green Zongye is likely to be dyed with pigment. 2. Normal Zongye should have a natural flavor. After cooking zongzi, you can see that the water is light yellow, which means that Zongye is OK. 3. The production process of kidney bean stuffing has not been written down. You should know it, which is similar to the production method of mung bean stuffing and red bean stuffing, You can search online

Production difficulty: ordinary

Process: boiling

Production time: one day

Taste: sweet