[shuangdou jujube zongzi](shuang dou mi zao zong )

[shuangdou jujube zongzi]

Introduction:

"I don't know how to make zongzi like this. I made it in the front and my husband made it in the back. You don't need to look good, just don't miss it. "

Production steps:

Step 1: wash the glutinous rice and soak it for 2 hours. Wash red beans and mung beans and soak for 4 hours.

Step 2: cut the roots of reed leaves one by one and clean them with water.

Step 3: pour water into the pot, turn off the heat after boiling, pour a little salad oil, put reed leaves in the pot, and then take out the cold water.

Step 4: pour the red beans and mung beans into the glutinous rice and mix well.

Step 5: fold the leaves over and put in the glutinous rice and red dates.

Step 6: turn over the leaves with your left hand and wrap them on the rice dumplings with your right hand.

Step 7: wrap it up, tie it up and fasten it.

Step 8: wrapped rice dumplings.

Step 9: add water to the pressure cooker and press the ribs button. After cooking, it will be better to keep it dry for a few hours.

Materials required:

Glutinous rice: 2.5 Jin

Red beans: 80g

Mung bean: 80g

Reed leaves: moderate

Salad oil: a little

Thread: appropriate amount

Note: 1. Add a little oil in the water to make the reed leaf color better. 2. I use a 5-liter pressure cooker. It's just a pot. 3. After cooking (you can pull out the socket), it will be stuffy and delicious. 4. 2 for the large reed leaves and 3 for the small ones.

Production difficulty: simple

Process: boiling

Production time: three quarters of an hour

Taste: sweet

Chinese PinYin : Shuang Dou Mi Zao Zong