Happy Zongzi Festival

Cooking Instructions

1. Two packs of zongzi leaves (bought from the factory this year), soaked the night before, be careful not to break, and cook for three or five minutes before wrapping.

   

2. A large handful of calla lilies (buy more, a small handful is enough), soak them the day before, and cook them together the next day.

   

3. The glutinous rice was soaked for three days, and my mother said that it would be okay for two days.

   

4. After soaking the glutinous rice, rinse it several times to remove the sour taste. Do not scrub and avoid rubbing the rice. After opening the bag, first put a little rice in the two dumpling leaves, then put a red date, then put rice, slightly press the porcelain, and tie it tightly with calla lilies.

   

5. Row to sit in the pot, put water, in order to make the zongzi more fragrant, add the water to cook the zongzi leaves, not enough to replenish the pure water. Put a cage drawer and a plate on top to prevent the water from boiling the rice dumplings from floating up or the glutinous rice from being fried. After the heat is boiled, change to the lowest heat and keep the water boiling all the time. After two and a half hours, turn off the heat and continue to simmer for four hours (you can also shorten the time, I am not in a hurry to eat, so I have been simmering in the pot).

   

6. Success, but the rice is a little less, and I don't dare to put more bags for the first time, for fear of breaking

   

7. Soft and glutinous and sweet. Thanks to my dearest mother, who demonstrated on the spot last year, and guided by phone this year, and finally completed it independently. Ha ha