Chinese Food
Black and white double color sugar zongzi (lotus root shaped)
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Square self matching. Component black and white 2 each
Cooking ingredients
Cooking Steps
Step1:Common glutinous rice and blood glutinous rice (black glutinous rice). Blood glutinous rice is not common black rice. It tastes stick
Step2:Add enough water to soak for half a day or one night, especially for blood glutinous rice
Step3:After soaking, filter out the excess water. Mix the glutinous rice with 25G white granulated sugar. Mix the blood glutinous rice with 15g brown sugar and 10g white granulated sugar
Step4:Wash the dried rice dumpling leaves with clear water. Cook for 510 minutes. Cut off the hard stem part. The best choice is to choose a wide and large one. In this way, the shape won't be too thin. It's also easy to pack tightly
Step5:Take a piece of zongzi leaf. Bend the smooth side up (i.e. the part contacting the glutinous rice) to form a groove. Fill in the glutinous rice in the middle (as shown in the picture
Step6:Wrap along the length (i.e. fold it up and down, as shown in the figure
Step7:Fold it around agai
Step8:Tie a piece of cotton rope on the left, middle and right respectively, and then steam the pressure cooker for 20 minutes (to avoid cross color, I cook separately). Open the cover after natural air release
Step9:A picture after boiling and peeling. The color of the finished product is a little yellow when it is exposed to the sun. So the actual color is subject to this on
Cooking tips:The advantage of group work is that when we make zongzi together, we feel like beating chicken blood. It's very exciting. Look, Mr. Ka said that it's cold to make zongzi. I don't know what the connection is. It's really enough. This kind of small dumpling with short tube shape is very similar to lotus root shaped preserves. So I named it lotus root shaped dumpling. Because the shape is thin and narrow, it is more suitable for wrapping white zongzi and sweet zongzi. Of course, it's OK to put a small amount of stuffing. The white balance of the finished product is not adjusted correctly. And the black ones are all black. When the black and white are put together, the color is more difficult to adjust. At last, I simply give up shooting black. The background of the finished product can be seen that there is another one that hasn't been peeled. The one with purple leaves is black. In the end, I also made up a process map to take a picture of the black and white peeling off. Right to be an identity card. There are skills in making delicious dishes.
