Chinese Food
Red bean and peanut zongzi
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It's a few days before Dragon Boat Festival. It's already selling zongzi leaves. I can't help but buy some of my own dumplings. It's easy to see and hard to make. The simplest triangle zongzi. It's a little bit like it after several practices. The simple finished product tastes good. The shape is ignored. It's usually made of zongzi. It's lucky to use the 56 liter bacuron steaming oven. I'll use it to cook it. I'm surprised. Zongzi It's soft and waxy. It's delicious.
Cooking ingredients
Cooking Steps
Step1:Soak glutinous rice, peanuts and red beans in advance. I soaked them for 12 hour
Step2:Soak Zongye at the same time. The dried Zongye I bought needs to be soaked
Step3:Chinese date is washed and read
Step4:The water tank of the oven is full of wate
Step5:Put the soaked zongzi leaves in. Choose sterilization function and steam sterilizatio
Step6:Take a wide leaf and roll it up into a cone
Step7:Fill in glutinous rice and other fillings. Half positio
Step8:Another red dat
Step9:Fill in the glutinous rice till it is ful
Step10:The end without rice. Fold the two sides of Zongye inwar
Step11:Then fold down the leaves until the glutinous rice mouth is completely covered. The surplus leaves are folded repeatedly on the mouth. Just bundle with zongzi rop
Step12:Put the wrapped zongzi into a deeper container. Add water. Put the zongzi into the steaming oven
Step13:Select the pure steam function. 100 ℃ 80 minutes. Do not open the furnace door when the time is up. Take it out after 20 minutes
Step14:Peel one and taste it. It's very soft and waxy
Step15:It's just a triangl
Step16:Dragon Boat Festival is coming. Let's wrap zongzi
Step17:Give them to my parents for a taste. I have my own handbag
Step18:Sweet and soft glutinous zongz
Cooking tips:There are skills in making delicious dishes.
