This zongzi should be made of sticky rice flour and banana leaves or zongzi leaves. At one time, it was not clear whether it tasted brown or glutinous rice, so it was simply called Cizong. Cizong not only has the smell of brown rice, but also has soft glutinous rice, which is much more delicious than green jiaozi and brown rice, and is always looking forward to it. I firmly believe that if you haven't eaten it, once you eat it, you will be fascinated by it. The method of making glutinous rice is very simple, so friends who like to eat glutinous rice can try it. I made an ultra-detailed example course of making glutinous rice, which beginners can do well as soon as they learn it. Not much to say, take your time now.

Food seasoning: sticky rice flour 1 kg, 2-2 fried peanuts, 2 white sugar 1-2, 30-40 banana leaves or zongzi leaves (preferably banana leaves, which are more fragrant, but zongzi leaves are not needed). Practice process: 1, material preparation: clean zongzi leaves and soak them for one night. Peanuts are crushed with a wall-breaking machine, or packed in a film bag, ground with a rolling pin or placed on a chopping board, and chopped with a knife. After crushing, pour in sugar and mix well. 2. Mix flour: pour a small amount of sticky rice flour into 100 boiling water, and stir while pouring until half of sticky rice flour is burnt into transparent batter, and knead it into slightly small non-sticky bread with both hands. After kneading, wrap it with plastic wrap to avoid cracking in the case of moisture evaporation.

4, wrapped in glutinous rice: grab an egg-sized batter (you don't need to divide the flour in advance, use it with the bag to avoid cracking), pinch the flour with one hand, and then round your hands. Knead the dough into a slightly thicker skin, put it in peanut candy, and then wrap it like a steamed stuffed bun. After wrapping, gently comb it into a slightly longer oval shape, and the glutinous rice cake will be wrapped. 5. Package Ci Zongzi: Take a piece of Zongzi leaf, put the glutinous rice cake at the tail end of Zongzi leaf, turn it inward several times according to the Zongzi leaf, then turn the extra Zongzi leaves on both sides of the glutinous rice cake inward, and then turn it over according to the roots of the grown Zongzi leaf to cover the seals on both sides, so that the glutinous rice cake will be tightly wrapped in Zongzi. Finally, wrap the cotton rope around two or three times to make a joint, and a small and exquisite dumpling will be wrapped. 6. Cooking zongzi: Boil the water early, and cook the zongzi into the pot. The water must not pass through the zongzi. The fire boiled. After the water is boiled again, turn to slow fire and cook for half an hour, and then take out the pot.