Fresh zongye
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After boiling in boiling water for a few minutes (the purpose is to remove the brittleness of leaves, increase their softness and prevent them from breaking when wrapping zongzi), take them out and wash them carefully with clear water.
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Leave the washed leaves aside and try to drip dry. Then cut off both ends of the leaves.
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This is the purple plant dye in the five-color glutinous rice cooked by Zhuang family.
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Rinse with clear water and boil in boiling water for a few minutes.
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Take out, filter, remove residue, leave juice, and cool for later use.
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Pour sago into the filter screen, soak it in the above juice, and immediately pick up and drain the sago after it is completely colored.
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Add proper amount of oil (to prevent sticking leaves) and sugar (to increase the taste of sago) and mix well.
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In addition, some sago, yellow millet (soaked for 4 hours in advance) and wolfberry are equipped.
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Mix soaked sago with yellow millet, add proper amount of oil and sugar and mix well (forget to add Lycium barbarum and shoot it)
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Red bean paste prepared in advance (the method is quite simple, so I won't explain it here)
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Start making zongzi. Take two zongzi leaves (for the first time, for safety reasons), with the smooth side facing inward, and roll them into a funnel shape.
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Load a layer of sago, a layer of bean paste, and a layer of sago.
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Finally, the leaves are sealed and wrapped around the periphery of zongzi.
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Just wrap the zongzi tightly with cotton thread (for beginners, you can wrap it as you like, there is no fixed pattern, and the most important thing is to wrap it tightly so as not to leak rice).
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The wrapping method of the other model (sago+yellow millet) is the same, so I won't say much here. Sago is light in weight, and I packed so many at only eight taels, hehe, although I packed it very mini. Finally, put the zongzi on the steamer, and it will take 0/5 minutes to cook after a big fire.
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Take off your coat and show your true colors! Hey, hey, you're done