Chinese Food
Deluxe eight treasure zongzi
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I bought fresh zongzi leaves. This is the first time I made zongzi. I just know that the unique fragrance of zongzi comes from zongzi leaves. It's fragrant when I open the package. It also has special antiseptic function. It makes zongzi easier to preserve. It contains chlorophyll, amino acid and other ingredients. It is also more beneficial to human body. I don't stand on either side of the sweet and salty dispute because each has its own flavor. This time I only made one flavor. I will prepare more flavors for my family and friends in advance next year. -
Cooking ingredients
Cooking Steps
Step1:Prepare all the rice and beans. I haven't weighed all the rice and beans except glutinous rice. I grab a handful at random.
Step2:Mix, wash and drain all materials. Add sugar and mix well.
Step3:Fresh zongzi leaves can be used after cleaning.
Step4:Cut the thick end of the zongzi leaf off the hard stem.
Step5:Fold the leaves close to 1 / 2 of the palm to form a bucket.
Step6:Spoon the mixture of glutinous rice on the leaves.
Step7:Cover the rice dumpling leaves. Pinch them all around.
Step8:Fold the extra leaves to one side.
Step9:Tie the rice dumplings with cotton thread.
Step10:Take a part of water from the pressure cooker. Soak the wrapped zongzi in it. After all the zongzi are wrapped, boil them in medium high heat. Turn off the heat when the pressure cooker starts to exhaust. Boil for more than 60 minutes.
Step11:It's like this after cooking.
Step12:Take the zongzi and cool it.
Step13:Peel off the leaves. Come and eat.
Cooking tips:1. If dry Zongye is used, it needs to be soaked for half a day in advance, and then cleaned. 2. It's easy to break Zongye when you are a novice. It will leak rice. It's recommended to use two pieces of Zongye to overlap each time. 3. Add the amount of sugar. According to your own taste, if it's light, you can dip it in the sugar. There are skills in making delicious dishes.
