Zongzi on Dragon Boat Festival is a popular dish. Every family makes zongzi, and there are many varieties. Our family also made several kinds of zongzi this year. Today, we made rice dumplings with eight treasures. Babel has many kinds of materials, more comprehensive nutrition and better taste. This zongzi is my husband's favorite. (put away)

food

condiments

polished glutinous rice

1000g

dateplum persimmon

50

Candied jujube/jujube

50

condiments

peanut

150g

Flower cowpea

100g

red bean shrub

100g

black glutinous rice

200 grams

rolled oats

100g

longan aril

50 grams

step

1. Prepare raw materials. Too many. I took two photos. Soak black glutinous rice for 4-6 hours in advance.

2. Wash all kinds of beans and soak them in clear water for 4-6 hours.

3. The glutinous rice is soaked in water 2 hours in advance.

4. Mix all the soaked rice and beans together, and don't put candied dates and black dates.

5. The leaves of Zongzi gradually taper from one end, and the mixed materials are put into the bottom.

6. Then add a candied date and a black date.

7. Cover the dates with the mixture. It doesn't need to be very full, just nine minutes full. Because both beans and rice are swollen, they can't be too little.

8. Fill the stuffing and cover it with leaves from above.

9. Pinch the diagonal corners with your hands, pinch them into an angle, and fold the leaves to one side.

10. Then fold back the remaining leaves and tails.

1 1. Just wrap the thread around your waist.

12. Put all the wrapped zongzi into the pot, add water to the zongzi, and simmer for 2 hours after the fire is boiled. I used the hot milk stall of the induction cooker, which is the stall with a small opening and a pause. I cooked it for 2 hours.