It's good, but it's a little troublesome
Soak the glutinous rice first (our family used to soak it all night), cook the leaves wrapped in zongzi with hot water, and soak the red dates.
It can be wrapped, and there is no need to put any seasoning at all. The fragrance of zongzi leaves and red dates will penetrate into glutinous rice, which is healthier than selling it outside.
When wrapping, first fold the zongzi leaves into a funnel shape according to 1: 3, and be sure to hold them by hand. Then put a jujube at the bottom so that the rice won't leak out. Then put glutinous rice and a few jujubes properly. You can put more if you like, and less if you don't like, until you reach the lowest edge of the funnel. Then cover the funnel mouth with extra leaves, and if necessary, add another leaf to make it strong. Pour water on the zongzi slightly, and then put a board on it. The purpose of putting the board is to put some heavy objects on it to hold the zongzi, so that it is not easy to disperse. It usually takes an hour to cook, first with a big fire and then with a small fire.
In an hour, delicious zongzi can be eaten! !
also
1. Material: glutinous rice, mushrooms, pork and shrimp soy sauce.
2. Tools: bamboo leaves and salty grass (or cotton thread) in the steamer.
Step 3 practice:
(1) Wash and dry the bamboo leaves in Zhu Gui, and make them into zongzi or Dendrocalamus latiflorus.
(2) Soak the glutinous rice in water for eight hours, and then fry the mushrooms, pork, soy sauce and glutinous rice together for later use.
(3) Fold the bamboo leaves into a funnel shape, put the fried glutinous rice on it and wrap it into a triangular cone.
(4) Tie zongzi into a string with salty grass (or cotton thread).
(5) put it into a steamer for steaming. This kind of zongzi tastes worse. The second method is to add ingredients to raw glutinous rice. Put the wrapped zongzi into the pot and cook it. The zongzi made by this method is ripe and rotten, and many people like it.