Four jiao zongzi(si jiao zong zi )

Four jiao zongzi

Introduction:

"In China's traditional festivals, my favorite are Laba Festival and Dragon Boat Festival. On Laba Festival, my mother will cook a large pot of Laba porridge, which can let me enjoy eating for several days. In addition to beans, I also like glutinous rice soft sweets. A few months before the Dragon Boat Festival, zongzi was put on the market early. After all, it's unsanitary to buy it outside, but my mother's stupid and easy I packed it once and finished it in two or three days. It's no fun. Grandma is the only one in the family who can make zongzi now, but grandma is almost 80 after all. Her energy is no more than in the past, and she is only a symbolic point of making zongzi. It seems that if I want to pass on the traditional technology of making zongzi, I have to do it myself. Haha, my grandmother taught me once when she was alive, but she was too young to play. She thought it was too difficult to make two, so she gave up. Now, the idea of DIY comes back to my mind again. The raw materials at home are ready-made, and everything is ready! What is Dongfeng? It's Baofa! After watching several videos on the Internet, we started to do it. I believe it will be successful! Although the novice or package jujube is more secure, but I still choose the favorite bean paste filling, in order to enrich nutrition, also add colorful beans in glutinous rice

Production steps:

Step 1: 1kg glutinous rice, half a Jin Zongye, 450g bean stuffing, 100g colorful beans.

Step 2: wash the glutinous rice and beans, add clean water and soak for more than two hours. Add more water. Glutinous rice absorbs a lot of water (Fig. 2 shows the colorful beans that are not soaked).

Step 3: drain the glutinous rice.

Step 4: add multicolored beans (the amount of beans I make is less, I'm afraid it will affect the stickiness of glutinous rice. It turns out that more seasoning can be added).

Step 5: Zongye treatment: cut the head neatly.

Step 6: cut off the tip of the tail.

Step 7: wash with clean water (there are two kinds of leaves in Figure 7: narrow and green on the top and dark green and wide on the bottom).

Step 8: put the leaves into the pot and boil for about 10 minutes (it's said that it's to make the leaves stronger and not easy to break). When cooking, the fragrance of Zongye is very strong.

Step 9: the cooked leaves are much greener than before.

Step 10: soak the leaves in cold water and set aside.

Step 11: the method of making rice dumplings: arrange the two leaves face up alternately, pinch them with both hands, and don't let the leaves slide.

Step 12: hold both ends of the ring to form a cone, with the first corner formed (front side inside, back side outside).

Step 13: squeeze the junction of the four leaves with your left hand.

Step 14: put some glutinous rice first.

Step 15: add the bean stuffing and beans.

Step 16: finally cover with glutinous rice and compact with spoon.

Step 17: hold the cone with your left hand, and pinch the front end of the cone with your thumb and index finger.

Step 18: fold off the leaves with your right hand and cover them on the glutinous rice.

Step 19: cover the upper leaf tightly.

Step 20: fold down the extra leaves on the top and form the second corner (as shown in Figure 20).

Step 21: the third corner is formed (as shown in Figure 21).

Step 22: fix the two corners and pinch out the fourth.

Step 23: fold the extra leaves to one side.

Step 24: fix it with your left thumb. There is a triangle on the cone (as shown in Figure 24).

Step 25: tie the string. In order to be stronger, I bite one end with my teeth and pull it tightly with my right hand.

Step 26: fasten a snap.

Step 27: 27-28: cut off the extra leaves.

Step 28: check that the four corners are tightly packed and there is no leakage.

Step 29: make a rice dumpling..

Step 30: a total of 62 dumplings are wrapped.

Step 31: the bottom of the pressure cooker is waterproof, put a grate on it, code the rice dumplings, and cover the lid and air valve. Steam for 15 minutes and turn off the fire (turn on the medium fire after air injection).

Step 32: the rice dumplings are hot and soft.

Step 33: soak the hot rice dumplings in cold water (it is said that the function is to make the glutinous rice more compact and vigorous, and it is not easy to deteriorate, of course, change the water often ~).

Materials required:

Glutinous rice: 1kg

Bean filling: 450g

Colorful beans: 100g

Zongye: half a Jin

Note: 1. The method of identifying the reverse side of Zongye: the front side is smooth, and the shape is slightly concave; the reverse side feels astringent and has small villi, and the shape is convex. 2. May start to be in a hurry, insist on a few bags will have a regular. 3. Don't be greedy to put a lot of rice in a big way. It's easy to make loose rice dumplings and squeeze the leaves apart. It's better to make small rice dumplings like me. 4. Pay attention to all corners. 5. I think it's great to steam rice dumplings with pressure cooker. It's fast, nutritious and tastes good.

Production difficulty: ordinary

Process: boiling

Production time: one hour

Taste: sweet

Chinese PinYin : Si Jiao Zong Zi