Make zongzi for another taste

Make zongzi for another taste

Introduction:

"Since I learned how to make zongzi with my mother, I make it every year, and I will make several kinds of flavors. This kind of raisin, medlar and jujube zongzi has added medlar, red jujube and raisin, which is more nutritious. It can not only Nourish Qi and blood, but also is very good for the kidney. Although it's the first time, it's really good. It's a good taste for friends . Let's share it with friends. I hope they like it

Production steps:

Step 1: raisin, medlar and jujube

Step 2: wash and soak the glutinous rice for two or three days. When using, bake it in boiling water and let it cool.

Step 3: blanch the reed leaves with water after cleaning, and then cool them with clean water.

Step 4: take out the rice and stir with the cleaned raisins, medlar and jujube.

Step 5: then nest the reed leaves into a tip and put in the mixed rice.

Step 6: then put dates in the middle.

Step 7: when all the ingredients are wrapped, put them into the pot and bring to a boil. Turn down the heat and simmer for about an hour and a half. Turn off the heat and simmer for 1 hour.

Step 8: then cover the leaves and tie them tightly with the Manglietia.

Step 9: when all the ingredients are wrapped, put them in the pot and bring to a boil. Turn the heat down for about an hour and a half. Turn off the heat and simmer for 1 hour.

Step 10: the cooked rice dumplings can be eaten by peeling the reed leaves. If you like sweet, you can add some sugar.

Materials required:

Jiangmi: 1000g

Reed leaf: one

Ma Lian: one

Raisins: half bowl

Jujube: most bowl

Medlar: half a bowl less

Note: 1, rice to see their favorite, if the north to buy jiangmi, you can choose Tangshan jiangmi glutinous. 2. Reed leaves are softer and not easy to crack when boiled. 3. Rice baked in hot water tastes more glutinous. Of course, you don't need hot water. 4. You can choose a good mix of bags, you can also use bubble rice with water bags, see personal like. 5. Use a little bit of strength when packing. It's more powerful. 6. Don't use high heat when cooking, otherwise it will be rotten. 7. After cooking, don't rush to take out the bubble, it will be more glutinous, and it will be very glutinous when it is cold. 8. The cooking time also depends on the size of the dumplings and the soaking time. If the dumplings are big, they should be cooked for 2 = 3 hours and soaked for 2 hours.

Production difficulty: ordinary

Process: boiling

Production time: several hours

Taste: sweet