The practice of zongzi in Dragon Boat Festival
Two Jin glutinous rice, soaked in water for one night, steamed in electric rice pot (slightly hard steamed) for 30 minutes
Stir the brown sugar with boiling water, slowly add it to the steamed glutinous rice, and stir while adding. Brown sugar can make glutinous rice have golden color and sweet taste
Treatment of Zongye: after cleaning two Zongye (four yuan and fifty-one Jin sold in the market), boil them with water (one is disinfection, the other is that the cooked Zongye is much more flexible) and dry them slightly
Use scissors to cut off the petioles. Here are two ways to distinguish the positive and negative sides of zongzi leaves (the protruding side of the midline of the petioles is the opposite side, and the concave side is the front side). The leaf surface is smooth on the front, and the one with small hairs on the back). Don't wrap it upside down~
Preparation of stuffing: remove half a jin of skin and pork, cut into small pieces, marinate overnight with soy sauce, salt, five flavor powder, monosodium glutamate, onion, ginger and garlic
The peanuts and dates are washed and dried, and the dates are fried with scissors to remove the core
Select two large and small zongzi leaves, with the smooth leaves facing up, the small leaves stacked on the large leaves, and make the two leaves funnel-shaped
First put in a spoonful of glutinous rice, because it is steamed, glutinous rice is not easy to add solid, so we must use a spoon to compact, or the bottom will not make a sharp shape of zongzi
Then spread a layer of streaky pork, peanuts and dates
Put in a spoonful of glutinous rice to cover the stuffing, and then compact it. Turn the palm leaf back to cover the glutinous rice, and turn the zongzi leaf layer by layer along the direction of the triangle. In a word, wrap the glutinous rice and the inside sink tightly. Finally, use the rope torn from the zongzi leaf to tie the zongzi
Steamed dumplings in the pot, because the glutinous rice is already cooked. After steaming the water in the pot, steam it for half an hour, and then you can eat it
Tips
1. When rolling the funnel, the leaves of zongzi are turned 2 or 3cm away from the edge, so that the edge of the funnel rolled out is closed tightly, and it is not easy to leak when filling is added.