Self made rice dumplings(zi ji zuo de fang xin zong zi )

Self made rice dumplings

Introduction:

"It was originally a zongzi to be made on the Dragon Boat Festival, but it was temporarily decided to go to Haiyang for a few days during the holiday, so it was shelved. After the festival, it's wrapped up very quickly, but it's been delayed until today. I can't get up early and go to bed before I have time to send it

Production steps:

Step 1: only before the Dragon Boat Festival can we buy Zongye here. This time we buy Dried Zongye (I feel it's better than the fresh one packed in vacuum, and it tastes better).

Step 2: soak the dried rice dumpling leaves and cook for a few minutes. After cooling, trim the head and tail with scissors. Wash and soak the glutinous rice for more than four hours (I soaked it the night before), drain the water and set aside (mix the part of the ham dumplings with soy sauce and salt, dice the ham, cut the chestnuts into small pieces, and add the peas into the glutinous rice and mix well).

Step 3: take a piece of rice dumpling leaf, fold it into funnel shape from the middle 1 / 2, and leave small holes at the corner.

Step 4: fold the bottom up a little bit more so that it will be very tight.

Step 5: add rice and jujube layer by layer (ham has been mixed well in advance, you can add it all at once), until 8 minutes full (leaves about 1cm wide side).

Step 6: hold the zongzi with your left hand (in fact, it can't be called zongzi at this time), and press down the front leaves with your right thumb.

Step 7: press down the left leaf with the left thumb.

Step 8: use the right hand to sort out the right Zongye (at this time, pay attention not to use too much force, Zongye is now along the grain direction, easy to tear), and press it slightly to the left (it is not necessary to make the two sides of Zongye overlap, it doesn't matter to leave a little seam).

Step 9: straighten the tail, fold it forward and press it tightly.

Step 10: This is it now.

Step 11: tie tightly with thicker cotton thread (don't worry about it at this time. The tighter the tie, the more tendons the finished product will have).

Step 12: after wrapping, tie the ham dumplings into a string for fear of confusion.

Step 13: this big pot. It won't take long to master the method.

Step 14: put it into a pressure cooker, add water to the rice dumplings, turn it to low heat for one hour after steaming.

Step 15: original red jujube dumplings (I forgot to take the finished picture of ham, imagine for myself).

Materials required:

Jiangmi: right amount

Zongye: right amount

Ham: moderate

Chestnut: moderate

Red dates: moderate

Peas: moderate

Salt: right amount

Soy sauce: right amount

Note: 1, must use cotton thread to tie the dumplings tightly, or water will seriously affect the taste, you can imagine when the dumplings cooked porridge

Production difficulty: ordinary

Process: boiling

Production time: several hours

Taste: Original

Chinese PinYin : Zi Ji Zuo De Fang Xin Zong Zi