2. Wash and drain the glutinous rice for later use.
3. Put the candied dates in a bowl, steam them until soft, take them out, remove them while they are hot, and wash and drain the raisins.
4. Take 3 leaves of Zongzi with opposite hairs. First, add 1/3 glutinous rice, add candied dates and a little raisins, then add 2/3 glutinous rice to make triangular zongzi, and tie it tightly with a rope.
5. Put the wrapped zongzi into the pot, add water and cook it for about 2 hours with high fire, then simmer it for about 3 hours with low fire, and you can eat it.
Production materials: 500g glutinous rice, 0/50g jujube/kloc, and 40 zongzi leaves.
Practice: 1. Wash the glutinous rice, soak it for 12 hours, and drain it for later use. Soak zongzi leaves 1 hour.
2. Wash and remove the red dates and soak them in water.
3. Two leaves of Zongzi are staggered, and the front end is folded into a bag, filled with 7 decimeters and dates, wrapped and tied with string.
4. Boil boiling water in a deep pot, put zongzi in the pot and cook for 2 hours on medium heat until cooked. It is better to add some honey according to your own preferences when eating.
1. Select 7 ~ 10 cm wide leaves of Futian Zongzi, put them in a boiling water pot for 3 ~ 5 minutes to soften them, take them out, wash them with clear water, and drain the water.
2. Put the glutinous rice into a basket, rinse it with clear water, let it stand for about 15 minutes, drain the water, pour the rice into a wooden basin, add 20g of sugar,15g of salt and 50g of soy sauce and mix well.
3. Peel the pork leg, cut it into rectangular pieces (each piece weighs about 20g) according to the transverse fibers, put it in a large basin, add 7 grams of sugar, salt 10g, monosodium glutamate and white wine, and knead it repeatedly, and the materials will penetrate into the meat until it bubbles.
4. Hold two leaves of Zongzi in your left hand, with the hair face down and the width overlapping 1/5. Take another 1 zongzi leaf in your right hand, with the smooth side facing up. About 1/3 is overlapped at the tail of the left zongzi leaf to extend it, folded at 2/5 of the total length, and the two sides are overlapped by about 3cm to form a funnel.
5. Hold the rice leaves in your left hand and put 40 grams of glutinous rice in your right hand. Put three small pieces of meat (two thin and one fat) on the rice in the order of thinness, fatness and thinness, then cover with 60 grams of glutinous rice, spread it, turn the rice leaves over, cover with rice, wrap them into a short-angled rectangular pillow shape, wrap them with a rope to 80% tightness, and wrap them one by one according to this method.
6. Boil the water in the pot, then put the wrapped zongzi into the pot, the water level should be about 3 ~ 5cm higher than the zongzi, put the bamboo frame and stones on the zongzi for compaction, cook it with high fire for 2 hours, and then cook it with low fire 1 hour.