Red bean and highland barley zongzi

Red bean and highland barley zongzi

Introduction:

"The first time I remember making zongzi was when I was in junior high school, I learned from my grandmother. Learning is just playing. Two years ago, I boldly bought Zongye and reed rope and started to make zongzi by myself, but I could still tie them. This year, we'll pack it again, and none of them will show up. "

Production steps:

Step 1: soak glutinous rice in water for several hours in advance

Step 2: cook highland barley in advance

Step 3: red beans with brown sugar are also made into honey beans before

Step 4: soak the dried rice dumpling leaves and rice dumpling rope for several hours

Step 5: if it's wet, rinse it with water

Step 6: mix the soaked glutinous rice with highland barley

Step 7: mix in the honey beans

Step 8: start wrapping. There are many kinds of wrapping methods. This is the only way that our chef can do: take two pieces of rice dumpling leaves and put them on top of each other. The side with the edge in the middle faces out, and the head and tail are the same

Step 9: bend into a bucket shape about 1 / 4 on the other side of the blade head

Step 10: then move to the right hand and put in the mixed rice

Step 11: hold the rice bowl tightly with your right hand, hold up the remaining leaves with your left hand and buckle them on the bowl. The rice can't be exposed

Step 12: next, hold the "waist" with your left hand, then the four corners of zongzi will come out, the fourth corner is in the palm of your hand, ha ha, this is the most important step

Step 13: turn to your right hand and wrap the leaves in the shape of the rice dumpling as much as possible

Step 14: hold the middle after all the bundles are tied

Step 15: wind the rice dumpling rope

Step 16: This is a rice dumpling with dry and wet leaves

Step 17: add water to the pressure cooker, and the water is close to zongzi

Step 18: press for half an hour or so and it will be cooked. If you want to taste soft and glutinous, you can continue to soak for several hours or even overnight

Step 19: This is the cooked dry rice dumplings, and the color of the wet rice dumplings in front of it is quite clear

Step 20: it's good to eat hot and cold

Step 21: highland barley grain is still so biting, sandwiched in glutinous rice, the taste of zongzi has a changeable rhythm.

Materials required:

Glutinous rice: 2 jin

Highland barley: moderate

Adzuki Bean: moderate

Zongye: about 60

Rice dumpling rope: appropriate amount

Brown sugar: right amount

Note: 1, good big leaves can be wrapped with one, narrow or damaged with two; 2, if the dumpling is not too big, high pressure time for half an hour is no problem; 3, feel this kind of green wet leaves better wrapped, the leaf toughness is stronger

Production difficulty: ordinary

Process: boiling

Production time: several hours

Taste: Original