Materials: glutinous rice 1500g, red dates or candied dates 200g.
Soak the prepared glutinous rice one day in advance, and soak the glutinous rice leaves with water after boiling.
Prepare red dates or candied dates and clean them. Another way is to use peanuts and beans, which I think are delicious. Peanuts and beans also need to be brewed in advance.
Put glutinous rice and red dates, or glutinous rice and peanut beans in the leaves of zongzi, and you can wrap the zongzi into a triangle. It took me two years to learn how to make zongzi, because zongzi is only made once a year.
Put the wrapped zongzi into a big clean basin.
Put them into the pressure cooker in turn, add appropriate amount of water, generally two inches below the zongzi, and then press them with clean weights to prevent the zongzi from running away. Be careful not to have too many zongzi in the pressure cooker, and leave enough room for it to rise.
Cover and boil over high heat. Turn off the fire for about 25 minutes. You can eat it after natural deflation. Those who like sweet mouth can dip in sugar.
The endless zongzi can be frozen in the refrigerator and cooked when eaten. I remember picking zongzi leaves myself when I was a child. The wrapped zongzi leaves have a strong flavor. Now people buy ready-made zongzi leaves for convenience, but the wrapped zongzi tastes very weak. Zongzi is delicious, but it is not advisable to eat more.
This is the answer to this question. I hope it helps you. Also welcome the comments of "Zongzi Master" and share your opinions and secrets. thank you
Finally, we are curious about what kind of dumplings you think are the best.
This is the most common practice in northern China, and there are differences between the north and the south. I hope my answer is helpful to you.