Sanwei zongzi

Sanwei zongzi

Introduction:

"When it comes to the fragrance of zongzi, I miss my mother's zongzi. In my memory, every Dragon Boat Festival, my mother bought glutinous rice, red dates and red beans early, waiting for someone to bring Zongye from my parents' hometown, because the Zongye there are bamboo leaves with the natural fragrance of bamboo, and the Zongye is very large. The largest Zongye can pack 500 grams of glutinous rice, and my mother cooked the big zongzi Cut it into pieces, fry it into two golden sides with oil, sprinkle with white sugar, and the taste is "fragrant". And the leaves can be used repeatedly, every year after eating rice dumplings, my mother will clean the leaves and dry them. If there are rotten leaves, tear them into rope shape, and then use them to bind rice dumplings next year. Every time my mother cooked rice dumplings, she would put some fresh garlic and eggs together. My mother said that the garlic cooked with rice dumplings on the Dragon Boat Festival can brighten the eyes and prevent eye diseases. Last year, my father returned to his hometown and brought back bamboo Zongye. Every time I saw this Zongye, I thought of my mother's zongzi. If Xinjiang produces dried fruit, think about what kinds of flavors it will have every year. This year, we will change some flavors and use dried fruit to produce Xinjiang's unique flavor. "

Production steps:

Step 1: Materials: glutinous rice, preserved Hami melon, jujube, raisin, garlic and egg

Step 2: Method: 1. Wash the glutinous rice and soak it overnight (about 10 hours)

Step 3: the leaves of rice dumplings are boiled and disinfected with boiling water

Step 4: soak for several hours and wash

Step 5: wash and soak raisins and dates for about one hour. The preserved Hami melon is packaged and cut into small pieces

Step 6: take a piece of rice dumpling leaf, roll it into a funnel, fill half of the glutinous rice, and add raisins

Step 7: add glutinous rice, press and compact it with a spoon, press both sides of the leaves with your fingers, fold the leaves above to cover the rice material, press the leaves on both sides tightly with your fingers, fold the leaves back to the side, and bind the dumplings with the leaves,

Step 8: (the rice dumpling leaf rope is the old rice dumpling leaf that has been eaten and torn into rope, because this kind of rice dumpling leaf can be used repeatedly, and the longer it is used, the better the taste of rice dumpling.) Hami melon preserved and jujube stuffing are packed in the same way as raisins.

Step 9: put the wrapped rice dumplings into the pressure cooker, increase the garlic and eggs, add water, make sure there is no rice dumplings,

Step 10: steam on high heat, then continue to cook on low heat for about 1 hour, then turn off the heat

Step 11: take out the dumplings and soak them in cold water for a while. Peel them. If you like sweet ones, sprinkle them with sugar

Materials required:

Glutinous rice: right amount

Jujube: right amount

Preserved Hami melon: right amount

Raisins: moderate

Zongye: right amount

Garlic: right amount

Eggs: right amount

Note: do not pack too much glutinous rice dumplings, because cooked glutinous rice will increase, the glutinous rice exposed taste is not good. Take out the leaves of glutinous rice dumplings and put them on the hot pot for an hour, so they don't taste good. Use Zongye to wrap and tie zongzi. It has no peculiar smell and is original.

Production difficulty: ordinary

Process: boiling

Production time: several hours

Taste: Fruity