Rice dumplings with the right amount to dose

Cooking Instructions

1. Add all the ingredients of the zongzi part, wear disposable gloves to fully grasp and mix evenly, leave for more than four hours, and set aside.

   

2. After marinating the meat, start processing the dumpling leaves, soak them in hot water for a few hours, and wash them before use. The flexibility of the boiled dumpling leaves will be better, I am too lazy to cook, so it is okay to use it directly; Soak four catties of glutinous rice for two hours, drain the water, add all the ingredients in the zongzi rice part, and leave it for 1 hour to fully absorb the flavor. In the picture, it is soaked in the juice of black rice leaves, and it is a delicious black rice dumpling when wrapped in meat filling; If you like the firm texture of Q elasticity, wash and drain the glutinous rice, add the seasoning directly, and leave it for an hour for later use.

   

3. This is a purple rice dumpling mixed with three catties of white glutinous rice and one catty of purple rice, with a spoonful of peeled mung beans, which is also very good. Soak the peeled mung beans for two hours, put cold water into the pot, boil the water and drain it, there is no beany smell.

   

4. If you have a bad stomach, you can choose to wrap yellow rice dumplings, soak the rhubarb rice for an hour, drain the water, do not add dark soy sauce to color, other seasonings are the same, add chestnuts, it is also quite good

   

5. It's not big, but it can pack about forty

   

6. I like a tighter bag with a firm and firm taste; If you like the taste loose and soft, you can prolong the time of soaking glutinous rice, and the thread can also be less circled.

   

7. The water is submerged in the zongzi, boil over medium heat, simmer for four hours on low heat, and soak for more than two hours, so that the cooked zongzi taste the best