Jujube dumplings(mi zao zong )

Jujube dumplings

Introduction:

"Jujube zongzi is the most typical zongzi in the north. Almost every family has this flavor. Later, although the introduction of a more colorful zongzi flavor. However, the most classic, but also people's favorite! Do you think this statement is reasonable? My family eat less zongzi, lazy Liu and Junliang are meat addicts, love to eat meat. Mother usually also likes to eat zongzi, favorite, is also jujube zongzi. I bought "miss you" jujube (very sweet, but more expensive, 78 a pack, heartache ah), to package jujube dumplings. Because the quality of jujube directly affects the taste of zongzi! Now many times use jujube instead of jujube, part of the reason is that jujube is more sweet. However, there is a drawback of candied jujube, that is, the color will be dark, and the boiled zongzi will turn black, so the color is not good! With jujube, it will be much better, most of the places are white, only near the jujube there will be some color

Production steps:

Step 1: soak the glutinous rice in advance. If the jujube is dry, soak and cook it. I use the fresh one, just wash it.

Step 2: bend the leaves into a funnel.

Step 3: put a big jujube on the bottom first.

Step 4: put glutinous rice and jujube in the middle, and compact with spoon back.

Step 5: fold the leaves on both sides inward and wrap the glutinous rice.

Step 6: fold the long leaves over.

Step 7: arrange the leaves at the end and bend them to both sides.

Step 8: tie tightly with cotton thread. If you don't count, you can tie up all kinds of things and get insurance!

Step 9: add enough water to the pot and put the rice dumplings in. The water should not pass the rice dumplings. Bring to a boil, turn to low heat, cook for 3 hours, simmer for more than 2 hours, simmer for one night.

Materials required:

Jujube: right amount

Glutinous rice: right amount

Zongye: right amount

Cotton thread: right amount

Note: 1, choose jujube is very important, must choose high sweetness, full grain, rich pulp. 2. Glutinous rice must be compacted. It's up to you how to put dates! 3. During the whole process of making zongzi, hands must be held tightly. If it is loose, it is easy to leak rice. 4. When the rope is tied, if you don't have the bottom in your heart, you'd better tie it in a big way and be more reliable! 5. Personally, the longer you cook, the more sticky and delicious the dumplings are. Jujube after boiling, inside the sugar will also seep out. So try to cook as much as possible, cook in the evening and soak for one night!

Production difficulty: simple

Process: boiling

Production time: several hours

Taste: sweet

Chinese PinYin : Mi Zao Zong