Chinese Food
The taste of not eating enough
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This time, the dumplings are in a hurry. The first time the eldest son made dumplings, but this kid's hands are really skillful. The first two are not very good-looking, and they can be guaranteed not to leak. The last one and I can't tell apart. That day's dumplings were not finished until more than 1:00 in the night. Fortunately, once thrown in the pressure cooker, you can eat dumplings early. Thinking that my mother-in-law was in hospital eating sticky and indigestible. I didn't dare to give her too much when I was in my 80s. When I was delivering rice to my mother-in-law, I brought two to my husband by the way. As a result, my mother-in-law ate all the two zongzi. While eating, I boasted that this year's package is better than every year. If there is still one she would like to eat. It's true. This year's zongzi is simple in ingredients and tastes very good. It's better than the previous ones. It's light with the fragrance of lotus, zongzi leaves and kidney beans. It's a taste that people can't help but want to eat. It's very appetizing. I want to eat Zongzi as soon as I'm hungry these days. My husband said I eat it
Cooking ingredients
Cooking Steps
Step1:Prepare the ingredient
Step2:Wash glutinous rice and kidney bean separately. Control the water for standby after soaking for 6 hour
Step3:Zongzi leaves and horseradish are first soaked in warm water and then boiled for 5 minutes. After this treatment, they will be tough and not easy to break
Step4:Wash with warm water. Take out for standb
Step5:Mix the soaked glutinous rice and beans. Add a teaspoon of alkali noodles and mix them up again and again
Step6:Zongzi wrapping - take a piece of zongzi leaf. Cut off the hard stem at the top. Face up. Roll it into a cone (this zongzi wrapping was made by me last year. It's wet zongzi leaf. The color is more beautiful
Step7:Put in the rice. Put the dates in the middle. You can also leave out dates. The original juice is also very delicious.
Step8:Put in the rice again. Compact. Press the left thumb on both side
Step9:With your right hand, press down the upper leaves and tail and tie them with horseweed. Try to tie it up as much as possible.
Step10:Put the wrapped zongzi into the pressure cooker in cold water. The water volume should not exceed the ingredients
Step11:Press for 45 minutes. Don't open the lid after pressing. Stew until it's cool. I eat it at night and in the morning. It's deliciou
Step12:The finished product is fragrant. The more you eat, the more you can't stop eatin
Cooking tips:1. The glutinous rice must be soaked thoroughly before it is sticky and delicious. The first choice of beans here is kidney beans. There is no shortage of marigold. The last taste is the fragrance of thick marigold plus Zongye. Bite on the sticky and glutinous rice with the bean flavor of kidney beans. It's very delicious. 2. The stewing process is indispensable. It is the key to taste sticky glutinous. It's not recommended to omit alkaline noodles. They taste better and are more familiar. If you really don't like omitting, it's OK. Like sweet. You can put more dates in the bag. There are skills in making delicious dishes.
