Zongye 1000g

2000 grams of glutinous rice

condiments

400 grams of sausage

300g peanuts

Soy sauce 15g

Proper amount of salt

working methods

1.

Soak the leaves in water for an hour, and then clean them piece by piece. I use reed leaves. If I don't clean them, there will be reed lice eggs.

2.

Put the reed leaves in a boiling pot, pour in water, the water will overflow the reed leaves, turn off the fire when firing, take them out and cool them in cold water.

3.

Glutinous rice should be soaked for at least three hours in advance, peanuts should be soaked for two hours in advance, and sausages should be cooked in the pot.

4.

Sausage is diced, which makes it easier to taste and boil.

5.

Filter the soaked glutinous rice to remove water, add diced sausage and raw flowers and stir. If you like more delicious things, you can add some soy sauce, five-spice powder, salt and other seasonings. My bag tastes light, so I didn't add these. You can also use your favorite materials to make fillings of other flavors. I also wrapped jiaozi with candied dates.

6.

Cut the reed leaves and stems, or not.

7.

Four leaves or three leaves are rolled side by side into a conical barrel.

8.

Add glutinous rice, and when it is full, put it up and down with chopsticks and press it, so that the shape of zongzi can be fuller.

9.

Fold the leaves and wrap them around the zongzi in the right direction.

10.

Tie it with a string of zongzi. It looks better.

1 1.

It is not enough to put cold water in the pot. Warm reminder, it is recommended to cook zongzi with cold water instead of boiling water or warm water.

12.

Stew the cooked zongzi in a pot for 2 hours, then take it out and soak it in cold water, or store it in the refrigerator.

13.

The house full of delicious zongzi is out of the pot, so you can enjoy it with your family.