Wheat kernel millet and red bean dumplings(mai ren xiao mi hong dou zong )

Wheat kernel millet and red bean dumplings

Introduction:

"A fly looks up and struggles hopelessly on the box. A few steps away, the two women were talking about shopping enthusiastically. The fly struggled, struggled, and finally turned over, faltered a few steps, but fell on its back, and a new round of struggle began again... Obviously, the two women don't notice the story of flies, and flies, even if they hear it, don't care about their topic. They seem to exist in two isolated time and space.... Wheat kernel millet red bean dumplings, just to solve the remaining leaves. Conventional rice dumplings are always very popular, rather than wheat kernel rice dumplings, which are often ignored intentionally or unintentionally. Because, it is very thick, as thick as pure corn flour wowowotou. Not everyone is willing to have a try

Production steps:

Step 1: Materials

Step 2: wash millet and wheat kernel and soak them in water for one day

Step 3: pour millet and wheat kernel into a large bowl with red beans

Step 4: mix evenly

Step 5: wash and dry the leaves

Step 6: make zongzi

Step 7: subtract the long rod and put it into a large bowl

Step 8: steam overnight in an electric stew pan

Step 9: remove

Step 10: peel and eat

Materials required:

Wheat kernel: 50g

Xiaomi: 50g

Crisp red beans: 50g

Zongye: 7

Note: crisp red beans is cooked to crisp but not rotten red beans, wrapped dumplings can be directly put into the pot with water, the use of electric stew just to avoid forgetting to scorch the bottom of the pot

Production difficulty: simple

Process: steaming

Production time: one day

Taste: Original

Chinese PinYin : Mai Ren Xiao Mi Hong Dou Zong