Ingredients

400 grams of round glutinous rice

50 grams of rice

100 grams of millet

50 grams of red glutinous rice

150g dried cranberries

400g round glutinous rice

50g rice

100g millet

50 grams of red glutinous rice

50 grams of oatmeal

An appropriate amount of red dates

An appropriate amount of rice dumpling leaves

Preparation time: more than 2 hours

Number of diners:

Steps

1

Wash the round glutinous rice, rice, millet, and red glutinous rice and soak them for more than four hours, remove water and stir together with dried cranberries;

2

There are many ways to make rice dumplings. Mine is not very pretty. My grandfather taught me how to make rice dumplings. I don’t remember what the rice dumplings he made looked like, but he told me at the time that as long as there was no leakage of rice, any shape would be a rice dumpling! So my principle for making zongzi is very simple, just don’t let the rice leak out! First wash the reed leaves and cut off the uneven front;

3

Make it into a funnel shape;

4

Put the stuffing in;

5

After wrapping it, tie it with a rope;

6

Cranberry After the stuffing was wrapped, there was still a lot of rice and leaves. I grabbed some oats and washed them and put them in. Then I started wrapping the red dates. I had removed the jujube cores in advance; washed the round glutinous rice, rice, millet, and red glutinous rice. Soak for more than four hours, remove the water, add oats and stir evenly, remove the pits of the red dates and set aside (there is no single photo of the red dates)

7

Still remove the rice dumpling leaves and remove the uneven head place, roll it into a funnel shape, there is no way, I can only wrap it in this way;

8

First put some rice in it, and then put a red date, because I bought The leaves are relatively small, so you can only choose this small red date, but the flesh is thick and very sweet;

9

Then cover with multi-grain rice;

10

Just wrap it tightly and tie it with a rope;

11

I make all the rice dumplings in this big pot by myself ! !

12

Add enough water to cover the rice dumplings, bring to a boil over high heat, cook over medium heat for 30 minutes, then reduce to low and cook for 2 hours. If there is not enough water in the middle, You can heat the water; I cooked it at night, turned off the heat and didn't move the pot, simmered until the next morning, opened the lid and took it out to eat. Rinse the rest twice with water, put it in a fresh-keeping bag, and store it in the refrigerator. , just take it out and heat it when eating;

13

Although the Dragon Boat Festival has passed, the rice dumplings can still be eaten for a while! ! !

14

My daughter especially likes to eat multi-grain cranberry rice dumplings.

15

This multigrain and red date filling without oats is also good.