Chinese Food
Cool zongzi with red bean sauce
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Dragon Boat Festival is coming. Fresh meat zongzi, alkali water and cold zongzi are the main characters. Because they don't like to eat cold zongzi dipped in sugar and honey. Looking at the red bean stuffing left over from the last pancake in the refrigerator, I wonder if I can wrap cold zongzi. As a result, it's surprisingly good. It's sweet but not greasy. I ate a lot of cold zongzi that I didn't like to eat in previous years. My husband and children also said it was delicious.
Cooking ingredients
Cooking Steps
Step1:The leaves of fresh rice dumplings are scalded with boiling water. It is not easy to crack when they are wrapped like thi
Step2:Mix the alkali powder and warm water evenly. Soak the glutinous rice. It's yellow. The color is nice. I've been soaking it for four or five hours
Step3:Fold two leaves. Spread a layer of glutinous ric
Step4:Spread red bean
Step5:Spread another layer of glutinous ric
Step6:Two sides to the tundish. Tie one end to fi
Step7:Slightly tidy up and tie the other end. The cotton rope is wound and fixe
Step8:Tie it up
Step9:It 's done. I' ll fix the two long leaves
Step10:Put into pressure cooker and press for 25 to 30 minute
Step11:This is cooke
Step12:One green bean, one red bea
Step13:It's still delicious with red bean
Step14:Sweet but not greas
Step15:No hone
Cooking tips:I have a small bag, so I can cook for 20 or 30 minutes after I'm angry.
