Sichuan Zongzi

Sichuan people are addicted to spicy food, so Zongzi can also be divided into sweet and spicy. Sichuan’s spicy Zongzi, due to its exquisite production and complicated craftsmanship, has a unique taste, so it has become Sichuan’s eternal food. One of the popular snacks. The preparation method is to first soak the glutinous rice and red beans for 5 to 6 hours, pour out the water, add pepper powder, Sichuan salt, MSG and a little bacon, and wrap it with rice dumpling leaves into four-cornered rice dumplings of about 60 grams each. Eat it after cooking. It is spicy and delicious, with a unique flavor.

Method

Ingredients

1. Glutinous rice, rice dumpling leaves, thread (zongzi thread is sold in supermarkets), shelled mung beans, quick-frozen chestnuts. 2. After returning home, soak the rice, mung beans and rice dumpling leaves separately, and soak all the rice dumpling leaves in cold water. 3. Soak rice and mung beans for a day and drain. 4. Rinse the rice dumpling leaves and drain.

Steps

Take 2 soaked rice dumpling leaves, fold them into a bucket shape, fill them with glutinous rice and mung bean wedges, sandwich the filling in the middle of the glutinous rice, cover it with glutinous rice, and wrap it into It has a pentagonal square bottom and a conical shape. Tie it tightly and put it on the steamer. Put it in cold water until it can cover the rice dumplings. After cooking for 1 hour, reduce to simmer and simmer for 30 minutes. If using a pressure cooker, cook for 25 minutes, then remove from heat and simmer for another 5 minutes. If bamboo leaves are not available, reed leaves will do. There are three reed leaves on each side, folded into a bucket shape. It's wrapped up, and it's about as big as a fist. Next, cook the rice dumplings, add cold water, bring to a boil over high heat, and then simmer over low heat. Let the rice dumplings stay inside to cool naturally.

1. Soak glutinous rice overnight, soak red beans, mung beans, black rice and red rice for 24 hours. Soak red dates, black oatmeal, wolfberry and lily for several hours. Then drain off the water, add the ingredients except dates and sugar and mix well.

2. Wash the rice dumpling leaves thoroughly, both front and back. Cut off the stem, right side, with the smooth side facing up. Roll it into a funnel as shown in the picture, fold the bottom.

3. Scoop a spoonful of rice, put a red date, and cover it with rice. Wrap it up as shown in the picture and tie it with cotton rope.

4. Boil enough water in the pot. After the water boils, put the rice dumplings in, turn to high heat for half an hour, then turn to medium heat for at least 1 or 5 hours. After turning off the heat, you can continue to simmer for 1-2 hours.

5. Wait for cooling.