[Zizyphus jujuba zongzi] - the familiar taste

[Zizyphus jujuba zongzi] - the familiar taste

Introduction:

"Zongzi, the food of the Dragon Boat Festival, was called" jiaoshu "in ancient times. Food with Indocalamus leaf, bamboo leaf or reed leaf, wrapped with glutinous rice or yellow rice or other auxiliary materials, such as jujube, bean paste, ham, salted duck egg, peanut, chestnut, etc., and boiled or steamed in water. Originated in commemoration of the ancient poet Qu Yuan's throwing into the river, people specially made zongzi to feed the fish in order to keep Qu Yuan's body from being eaten by fish. Zongzi is wrapped many times, but each time the package is not so good-looking. I just want to keep the bag. Make do with it? Or last time I went home to beat reed leaves with my mother. The taste of the leaves is fragrant? "

Production steps:

Step 1: prepare materials.

Step 2: wash the glutinous rice and soak it for 2 hours.

Step 3: cut the roots of reed leaves one by one and clean them with water.

Step 4: pour water into the pot, turn off the heat after boiling, pour a little salad oil, put reed leaves in the pot, and then take out the cold water.

Step 5: fold the leaves over and put in the glutinous rice and red dates (I put the dates in the middle).

Step 6: turn the leaves over, wrap them, tie them up, and fasten them tightly.

Step 7: wrapped rice dumplings.

Step 8: add water to the pressure cooker and press the ribs button. After cooking, it will be better to keep it dry for a few hours.

Step 9: it's still so delicious.

Materials required:

Glutinous rice: 3 jin

Reed leaves: moderate

Red dates: 1 bowl

Thread: appropriate amount

Salad oil: right amount

Note: 1. Add a little oil in the water to make the reed leaf color better. 2. Can put other things, all kinds of beans, peanuts, raisins. 3. I use a 5-liter pressure cooker. It's just a pot. 4. Glutinous rice is better cooked and sticky when soaked in advance. 5. After cooking (you can pull out the socket), it will be stuffy and delicious. 6. 2 for the large reed leaves and 3 for the small ones.

Production difficulty: simple

Process: boiling

Production time: three quarters of an hour

Taste: sweet