Preparation materials: round glutinous rice1500g, 800g of big red dates, appropriate amount of zongzi leaves and appropriate amount of zongzi rope (or white thread). Production steps:
1. Wash round glutinous rice twice, and then soak it for at least 2 hours.
2. Wash the leaves of zongzi, boil for 30 minutes and turn off the fire. Soak in the original soup without taking it out.
3, big red dates can be cleaned, no need to soak. Jujube soaked in water will be soft and rotten, and it tastes bad.
4. Pinch the leaves of Zongzi with your thumb and forefinger, and naturally bend outward into a funnel shape. Put a jujube first, and let the small head of jujube rush down. This is the fourth trick to make zongzi without leaking rice.
5. Then put half of the soaked round glutinous rice, then put a jujube and put a layer of glutinous rice. Just put the glutinous rice nine points full, not too much, and leave room for the glutinous rice to expand. Glutinous rice will swell when cooked.
6. Just tie it with zongzi rope. Here, the white line is used at home. No matter what, as long as it is non-toxic and harmless, it can tie zongzi without leaking rice. ?
7, all wrapped, one by one into the pot, put the jiaozi water, the fire for 50 minutes, if the pressure cooker time will be shorter, almost half an hour.
8. Finished product drawing.
Extended data:
Zongzi, also known as "corn millet" and "tube zongzi", is steamed with glutinous rice wrapped in zongzi leaves and is one of the traditional festival foods of the Chinese nation. Zongzi appeared as early as the Spring and Autumn Period, and was originally used to worship ancestors and gods. In the Jin dynasty, zongzi became the food of the Dragon Boat Festival. According to folklore, zongzi is eaten in memory of Qu Yuan. Zongzi, as one of the traditional foods with the deepest historical and cultural accumulation in China, has also spread far away. Japan, Vietnam, Singapore, Malaysia, Myanmar and other places where Chinese people live together also have the custom of eating zongzi.
Pay attention to five points when eating zongzi:
1, see the production date and shelf life on the label of zongzi, and don't buy deteriorated zongzi;
2. Be careful about the taste changes of zongzi. If you taste the stuffing of Zongzi, it is a little sour, a little bitter, and it tastes bad, don't eat it again.
3. Be careful about the quality of zongzi. Be sure to buy regular zongzi from shopping malls, catering enterprises and supermarkets.
4. Be careful about the outer packaging of zongzi and buy safe and hygienic zongzi;
5. Pay attention to whether the way to eat zongzi is correct. Don't eat dumplings that are too sweet if you have stomach trouble. People with gallstones, cholecystitis and pancreatitis should not eat meat dumplings, egg yolk dumplings and dumplings that are too greasy.