Lazy bamboo tube dumplings

Making zongzi is my weakness, because I can't always tie the rope well, so I bought a bamboo tube to make a simple bamboo tube zongzi. Wrap the bamboo tube, wrap the mixed glutinous rice, stuff it with a wooden stopper, put it in a cooking pot, boil, boil, boil, don't be too simple! I like to pry the bamboo tube open, and then insert the bamboo skewer, and take out the zongzi, which feels particularly healing. Taking a bite apart, in addition to the delicious sense of happiness, there is also a sense of ritual.

Ingredients

Glutinousrice 500 g

Redbean 150 g

Reddate 100 g

Blackrice 100 g

Thisingredientistheamountof10bambootubezongzi.

Cooking Instructions

The bamboo tube bought is boiled in lightly salted water, which is clean and not easy to crack, and can also be reused. I chose the split model, which felt better than the piston ejection model.
Glutinous rice and red beans are washed separately and soaked in cold water overnight, the rice must be soaked thoroughly, and it is best to soak until it can be crushed by hand.
Remove the core of the jujube and cut it into small cubes, you can also add some dried fruits, but you should add less, and the taste is not good if you add more.
The soaked glutinous rice is mixed evenly with red dates and red beans.
Ratio of black rice dumplings: The ratio of black rice to glutinous rice should not exceed 1:2, too much black rice is not easy to form.
First, tie the bamboo tube with a high-temperature resistant rubber band.
Add the glutinous rice mixture.
While putting the glutinous rice, press it tightly with chopsticks little by little.
Then put it and press it tightly, cycle the steps.
When filled, shake gently on the cooktop.
In this way, the rice is made firmer.
Compact the glutinous rice so that the boiled zongzi will not loosen. Fill the rice until it is 8 minutes full, if you fill it too much, the rice will expand when it is cooked, and the plug will be pushed out.
Plug it in .
Plug the cork tightly, as tightly as possible to prevent the glutinous rice from swelling and opening the cork when cooking.
A bamboo tube zongzi is complete.
Do it all in turn.
Put the finished bamboo tube dumplings into the pot, add water and cover the bamboo tube, so that they can not leak outside the water.
After boiling on high heat, change to low heat and simmer, cook for more than 3 hours, and pressure cooker for more than 40 minutes.
The bamboo tube dumplings taken out are soaked in cold water to cool down, and it is easier to push them out completely with cold water soaking, which does not stick to the bamboo tube and is easy to form.
Open the wooden stopper, insert bamboo skewers or chopsticks, pry open one side of the bamboo tube with a bamboo piece, and then use the bamboo piece to insert the other side of the bamboo tube to push out the zongzi.
Wrapped in sugar, it is sweet and soft, and it is even more delicious!
Rolling on the sugar, is it a soul all of a sudden?
Bamboo tube zongzi is the right way to open the Dragon Boat Festival!
Wash the bamboo tube immediately after use and put it in the refrigerator, otherwise it will become moldy and deformed, and it can be used again and again in the future.
During the Dragon Boat Festival, the bamboo tube that had been frozen for a year was taken out of the freezer and continued to make zongzi, and the complete process pictures were supplemented.
It's still perfect...
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It's especially delicious