[Dragon Boat Festival] traditional jujube dumplings(duan wu jie chuan tong mi zao zong )

[Dragon Boat Festival] traditional jujube dumplings

Introduction:

"For the Dragon Boat Festival, I have a lot of childhood memories. I remember that on the morning of the Dragon Boat Festival, my mother would wrap up the dumplings cooked the day before and let me send them to my mother's good friend's house. Then I went to other people's home, and I would have no face to ask my sisters to make their own "sachets". I don't know if you remember the sachets, that is, to make a shape similar to zongzi with paper, and then to make sachets with various colored threads round by round. At that time, the sachets made by my sisters were beautiful. Then I asked my sister to make a colorful rope to squeeze it on my wrist and ankle. So when it comes to the Dragon Boat Festival, I am very happy to go to every family to send my mother's dumplings, and harvest my "booty" by the way. But the scene of more than ten years ago is no longer there. Almost all the neighbors have moved into high-rise buildings, and many of them have lost contact. Even if we get in touch with them, we won't send zongzi any more. Most of the time, we buy gift boxes from time-honored brands. The gifts are more and more exquisite, but I think they are less human and handmade. The day before yesterday afternoon, I made two big pots of zongzi with my mother. My mother said that we should save the dumplings for ourselves today and send them to relatives for another day. I didn't know how to make zongzi. I've been eating it all these years. I never thought that I would learn how to make zongzi. This year, it's different. I still think it's the hard truth that I've learned. Mother still said, daughter you eat on the line, mother do for you. I said no, if one day my mother is gone, then I will never eat "Mom flavor". So, my mother patiently taught me to have a look at the zongzi in the pot. My bag is not bad, right

Production steps:

Step 1: the reed leaves should be cooked in the pot in advance.

Step 2: soak glutinous rice several hours in advance.

Step 3: wash red jujube and honey jujube.

Step 4: because the reed leaves we bought this time are very small, we can only use four leaves to fold each other to make a relatively large leaf.

Step 5: overlap the right leaf nest of reed leaf with the left leaf in a circle.

Step 6: put in the glutinous rice, like you can put a date at the bottom.

Step 7: then put red dates and bean paste in the middle.

Step 8: you can also put jujube stuffing in the middle.

Step 9: cover the filling with glutinous rice.

Step 10: take back the left hand and cover the top.

Step 11: tie the zongzi with string.

Step 12: put it into the pot in turn. Water can not be more than zongzi, must be a small fire, SAIC after 40 minutes.

Materials required:

Glutinous rice: 1000g

Reed leaf: 2 kg

Jujube: right amount

Red jujube: right amount

Red bean paste: right amount

Note: 1. It's best to buy reed leaves for making zongzi. Many of the leaves sold in the market are not reed leaves. Zongzi made of reed leaves has a unique flavor. 2. At first, when cooking rice dumplings, we must use a small fire, otherwise the rice dumplings soaked in water are not shaped well and easy to be sane.

Production difficulty: ordinary

Process: boiling

Production time: one hour

Taste: sweet

Chinese PinYin : Duan Wu Jie Chuan Tong Mi Zao Zong