Zizyphus jujube glutinous rice balls are home-cooked recipes, and the main raw materials are glutinous rice and candied dates; Boiling process, simple manufacturing difficulty; If you have made this cookbook, whether you succeed or fail temporarily, China Food Network welcomes your comments on this cookbook and also welcomes you to share your experience.

The main ingredients of candied jujube zongzi: glutinous rice and candied dates;

Ingredients of candied jujube zongzi: palm leaves, water and salt;

The practice of candied jujube zongzi:

1, washed glutinous rice and candied dates; Blanch the raw leaves with boiling water, fold them into a triangular funnel shape, add a little glutinous rice to slightly compact them, and add candied dates.

2. Fill in glutinous rice until it is full and compact it hard; Wrap it into an isosceles triangle, then take a zongzi leaf, start from the apex of the isosceles triangle, completely wrap it to the beginning, and then wrap it from the apex to the bottom of the triangle; Take the zongzi that has been needled 3 cm below the apex of the heart, pass the tip of the zongzi leaf through the eye of the needle like a needle and thread, pull it out with a little force, and fix it firmly.

3. Packaged finished products.

4. Add water to the pressure cooker and cook for 1- 1 month for half an hour until cooked.

When wrapping zongzi, pay attention to seal the bottom of the "funnel" to avoid the leakage of the filler in the later stage. When cooking zongzi, be sure to boil it before dropping it. Water should soak the surface of zongzi. Don't add raw water during cooking. Note that the cooked zongzi can't be cooked with other zongzi. Take it out while it's hot.