Dragon Boat Festival dumpling leaf fragrance - {red bean dumpling}(duan wu zong ye xiang hong dou zong zi )

Dragon Boat Festival dumpling leaf fragrance - {red bean dumpling}

Introduction:

"When I was a child, I didn't like meat. Because of my work, my father always traveled all over the world. He often went on business and was not at home, so he gave my mother the task - my diet was to eat less rice, milk, chocolate, meat Strange to say, in addition to the fall is not very like rice "problem", almost even a cold are very few. Every time my father comes home, I am always happiest. In addition to my favorite toys, there are all kinds of chocolates and snacks. Of course, the most important thing is that my parents are with my family. I don't know if it's because I've grown up. I don't like meat any more. I prefer the taste of the food itself. I'm simple and don't like too much carving. Of course, simplicity doesn't mean "no requirements". Many times, it's just this "simplicity" that makes the pursuit of food materials and taste more rigorous. Before the Dragon Boat Festival arrived, I chased my mother and kept talking about what kind of dumplings to make this year. Although my mother always said, "Oh, I'm too lazy to make dumplings this year. Anyway, I can't eat much, so I'd better buy some for the occasion." in the end, I was defeated by my sweet words, ha ha I know that after eating the dumplings made by my mother, no matter how expensive they are sold outside, I can't eat them I like to see my mother's hands with the clinker when making zongzi, which is active up and down, shuttle around. A moment later, the green zongzi will be packed, filled with a large pot of water, put it in it, and slowly the fragrance of zongzi will overflow the whole kitchen. I can't wait to pick up and cut one. As soon as I open the leaves, the hot air mixed with fragrance will gush out and wrap a tight glutinous rice It's not scattered. It's all together. It's crystal clear. The real filling is indistinct. If you take a bite, it's soft and tough. The sticky and soft glutinous rice is sweet and fragrant. It absorbs and blends with the filling After tasting it, I will remember it. This year, we made three kinds of zongzi: Meat zongzi, red bean zongzi and water zongzi. Today is the Dragon Boat Festival. Let's have fun with you! Dear new and old friends, happy Dragon Boat Festival! Or that "the ingredients will not lie, the taste will not betray"

Production steps:

Step 1: wash red beans and soak them overnight

Step 2: wash both sides of Zongye carefully, and then soak them in water

Step 3: the purchased shuttle thread is boiled or scalded in hot water, dried in the air, and then bundled into a string. At home, there are generally 8 pieces in a string

Step 4: wash and drain the glutinous rice

Step 5: mix the glutinous rice and red beans

Step 6: nest a large leaf or two small leaves together into a cone, and then fill in glutinous rice and red beans

Step 7: cover the upper part of the leaf

Step 8: cover the leaves around the body of rice dumplings half a week, hand this time to group tight, do not let go. Then fold the part standing up above to its own direction, and then twist the front corner in the opposite direction

Step 9: pick up one of the shuttle strings and tie the dumplings diagonally twice

Step 10: cook a large pot, add the rice dumplings and cook

Step 11: red bean dumplings alone, or dip in sugar to eat, are very delicious ha!

Step 12: dumplings~

Step 13: and my favorite fresh and white water dumplings~

Materials required:

Glutinous rice: right amount

Red beans: moderate

Sugar: right amount

Note: when making zongzi, hands should be tight as much as possible, so that the finished product is soft and waxy, which is full of elasticity; moreover, if you can't eat it all at one time, put it in the freezer, take it out and cook it again, you don't have to worry about deformation, and the flavor is still excellent~

Production difficulty: ordinary

Craft: Skills

Production time: several hours

Taste: light

Chinese PinYin : Duan Wu Zong Ye Xiang Hong Dou Zong Zi