Ingredients: 500 grams of glutinous rice, black glutinous rice 150 grams. Accessories: appropriate amount of red dates and candied dates. Material: bamboo tube.
1, ingredients display: round glutinous rice, purple glutinous rice, candied dates and red dates. It should be emphasized that the viscosity of purple glutinous rice is not as good as that of round glutinous rice. If you want to make purple rice dumplings, it is best to mix them with round glutinous rice, and the proportion of purple glutinous rice should not be too high.
2. Wash purple glutinous rice and round glutinous rice separately and soak them in cold water 12 hours. Soak until it looks like the picture, and it is best to crush it by hand. Purple glutinous rice is also soaked to this extent.
3, processing red dates and candied dates, red dates and candied dates are cut into small dices together. If you like to eat red dates, add more, and if you don't like it, add less. You can also add some soaked red beans and the like, just like yourself.
4, the soaked glutinous rice is controlled to remove water and mixed with red dates and candied dates. (Leave some glutinous rice and candied dates mixed with purple glutinous rice. The viscosity of purple glutinous rice is not as good as that of white glutinous rice, so the bamboo tube zongzi made by mixing some white glutinous rice will be softer and will not spread.).
5. Bamboo tubes cooked with light salt water include bamboo tubes, gaskets, and corks. The bought bamboo tube can't be used immediately, so it needs to be boiled with light salt water, which is clean and not easy to crack and can be reused.
6, first put the gasket in the bottom of the bamboo tube.
7. Add the mixed glutinous rice, press it with chopsticks and other tools while putting the glutinous rice, and compact the glutinous rice in the bamboo tube, so that the cooked dumplings will not be loose.
8. Fill it to eight points. Don't fill the rice too full. When it is cooked, the rice will swell, and it is easy to push the plug out. Then you will not harvest bamboo zongzi, but a pot of glutinous rice porridge.
9. Plug the cork tightly. Try to press it as tightly as possible to prevent the glutinous rice from swelling and popping out of the cork when cooking.
10, it's all done. One * * * made five white glutinous rice and five black glutinous rice. Put the bamboo tube zongzi into the boiling pot, and add no more water than the bamboo tube zongzi. Be sure not to cross the zongzi, or it will be difficult to cook the zongzi that leaks out of the water.
1 1, after the fire is boiling, change it to low heat for stewing, at least! At least! At least! It will take two and a half hours to cook. (You can also use a pressure cooker to directly press for 40 minutes, but considering the high pressure of the pressure cooker, I am worried that the glutinous rice will pop out of the cork. To be safe, I still use the slow cooking method.).
12, cooked for 3 hours, take out one and see how it looks.
13, open one first to see the results. Soak the bamboo tube zongzi in cold water for a few minutes, and push it out from the bottom of the bamboo tube with a bamboo stick. It is not loose, soft and waxy! It tastes better to wrap the upper layer of sugar after it is rolled out.
14, the dumplings rolled out with a layer of white sugar, sweet and soft, and I couldn't help but want to take a bite first! Sit in rows and divide the zongzi.