Dragon Boat Festival Dumplings(duan wu jie zong zi )

Dragon Boat Festival Dumplings

Introduction:

"As soon as may comes, it's close to the Dragon Boat Festival. I haven't made zongzi for many years. I suddenly think of the scene when I was a child with my mother and watched her make zongzi. Zongzi is very fragrant and sweet, which arouses my appetite. I also want to make some zongzi. Even if I want to review it for the Dragon Boat Festival. Ha ha

Production steps:

Step 1: 750 grams of glutinous rice, after washing, soak in water for a day (if you want to eat more sticky, soak for a longer time), generally half a day to a day is enough, a few hours is OK.

Step 2: wash the jujube and cut it in half.

Step 3: cut the Cantonese sausage into small pieces.

Step 4: wash the leaves first with clean water, then add cold water in the pot, add the leaves and boil them to the boil. Then soak the boiled leaves in cold water. (cooked rice dumpling leaves have toughness, not easy to crack and rot edge).

Step 5: start making zongzi! First, cut off the hard tips of the rhizome, circle one or two leaves into a cone along the edge of the leaves, and spread the soaked glutinous rice and stuffing (one or two dates or sausages) in the cone-shaped bucket. Don't fill the rice too full to avoid spilling out.

Step 6: hold the conical bucket tightly with your left hand, fold the leaves above the conical bucket, cover the glutinous rice, and wrap both sides of the bucket. Leaf folded over to form a corner with the tiger mouth clamp, began to use cotton thread in the triangle of the dumpling body. (as long as you entangle the two corners of the rice dumplings, that is, you can use a piece of thread, and the clasp will not come loose. This is my mother's way of tying the rope all the time.).

Step 7: continue to make all the rice dumplings. I use a Jin and a half of rice package out of 22 zongzi, Zongye are used up (some Zongye were damaged), rice is still a little bit more, just can cook porridge to drink!

Materials required:

Glutinous rice: 750g

Zongye: 50 pieces

Cotton thread: 1

Water: moderate

Jujube (or red jujube): moderate amount

Cantonese sausage: moderate

Note: cooking dumplings note: 1, if you are not in a hurry to cook immediately, you can first soak with water dumplings, in case of wind dry. (zongzi is not afraid of soaking) 2. Put more water when cooking, and the water should not exceed zongzi. After boiling over high heat, turn to medium heat and cook for 15 minutes. Change to minimum heat and cook for at least another hour. (pay attention to the size of the firepower all the time, as long as you keep the pot boiling, the fire will boil the rice dumplings).

Production difficulty: simple

Craft: Skills

Production time: one hour

Taste: salty and sweet

Chinese PinYin : Duan Wu Jie Zong Zi