The practice and ingredients of jujube zongzi;
1, glutinous rice was washed one night in advance and soaked in water.
2, wash the leaves, each leaf should be washed separately, gently.
3. Cut off the hard stems on your head.
4. The overlap of two leaves of Zongzi is slightly staggered. Fold at 1/3 of zongzi leaves and roll into a funnel shape.
5, first put a red date, then put a spoonful of glutinous rice.
6. Put a red date on the rice.
7. Smooth it with glutinous rice and press it with a spoon.
8. Fold the upper leaves to cover the leaves on both sides of the filling and wrap them tightly.
9. Tie it tightly with cotton rope.
10, put the prepared zongzi into the pot, put them tightly one by one, pour the water without zongzi into it, and press a heavier plate. After the fire boils, turn to low heat and cook for 2 hours.
Making skills of jujube zongzi;
1, leaves vary in size, one big leaf is enough, and several small leaves can be used together.
2. Wrapping rice dumplings with fresh rice dumplings leaves will have a faint fragrance, which is more suitable for wrapping white glutinous rice, red date rice dumplings, red bean rice dumplings and so on.
3. Xinjiang jujube is recommended for red dates. jiaozi jujube is rich in flavor and sweeter in taste.
4. Zongzi is not easy to make. Ordinary pot for 2 hours, you can also cook in a pressure cooker, and the time can be shortened to 40 minutes.
The water for cooking zongzi must be completely soaked in zongzi, otherwise the zongzi that has not been soaked in water will not be cooked no matter how long it is cooked.