Crystal zongzi is made of sago, not rice, but granules made of cassava starch. Cassava starch tastes tough, elastic and transparent. Sago has the effects of strengthening the spleen, tonifying the lungs and resolving phlegm, and sago also has the effect of restoring the skin to be naturally moist. All kinds of desserts made of sago are especially popular with ladies.

Sago often appears in some desserts, because its unique taste and taste can be matched with a variety of dessert ingredients to make desserts of various colors and flavors. In fact, sago is small and unremarkable, but it is very rich in nutritional value. Simi Zongzi is also a new variety of Zongzi in recent years. Sago itself is easy to digest, just the opposite of glutinous rice, so it is very healthy not to use glutinous rice to make zongzi.

Practice and wrapping method of crystal sago zongzi

1. Ingredients: sago, zongye and soft candy.

2. Production method

A. Soak fresh zongzi leaves directly in clean water, scrub them clean and rinse them several times. Cut off the hard stems of zongzi leaves with scissors and drain them for later use. Dry zongzi leaves should be soaked in water in advance until the leaves are soft, and then boiled in hot water until the leaves are soft and not broken.

B, sago is not as soft as glutinous rice. It only needs to be washed and drained for direct use, and it does not need to be soaked in advance.

C, take a leaf of zongzi, roll it into a tube, hold a spoonful of sago, add a few soft sweets, add a spoonful of sago on it, wrap it into zongzi, and tie it with white thread.

D, making jiaozi with different flavors in turn, then boiling water in a pot, steaming the jiaozi for half an hour after the water is boiled, and taking it out and cooling it. This zongzi can't be cooked in a pot, otherwise it will be difficult to keep its shape.