Jujube zongzi

Jujube zongzi

Introduction:

"The family likes to eat zongzi. Every once in a while, they will pack some different flavors to satisfy the family. This time, it's jujube, my husband's and Xiaohe's favorite flavor."

Production steps:

Step 1: soak the dried rice dumpling leaves one day in advance

Step 2: cut off the thick end of the leaves with scissors. It's my daughter's photo when I cut it. It's useless if I don't take it well.

Step 3: wash peanuts and set aside dates. The glutinous rice was not soaked in advance, but washed twice.

Step 4: put the leaf flat on the palm of your hand, bend the thick end into a funnel shape, put a peanut first, and then take a part of the rice less, put about half of the position, add some water by hand, rice is hard and solid, put the jujube in the middle, then put the rice to fill, two peanuts in the two corners. Wrap the remaining leaves, and finally tie them with thread. I can't take pictures myself. I didn't take the key step

Step 5: neatly put the code into the pressure cooker, press it with the grate, and then put a heavy weight. If you like to eat eggs, put some eggs, which absorb the fragrance of Zongye. The eggs are delicious. Water must not have zongzi, glutinous rice I did not advance bubble, to absorb a lot of water.

Step 6: after blowing, keep medium heat for 30 minutes, turn off the heat and simmer for one night, then eat the next day.

Materials required:

Glutinous rice: right amount

Peanuts: moderate

Jujube: right amount

Zongye: right amount

Note: glutinous rice is not easy to digest, eat less every time

Production difficulty: ordinary

Process: boiling

Production time: half an hour

Taste: sweet