Among traditional festivals in China, my favorite ones are the Laba Festival and the Dragon Boat Festival. On the Laba Festival, my mother would cook a large pot of Laba porridge, which would allow me to eat it to my heart's content for several days. In addition to loving beans, I also like sticky and soft sweets such as glutinous rice. A few months before the Dragon Boat Festival, rice dumplings were on the market early. The ones bought outside were ultimately unsanitary, but my mother was clumsy and she made it once and finished it in two or three days. She didn't have enough fun.
The only person in the family who knows how to make rice dumplings now is grandma, but grandma is almost eighty after all, and her energy is not as strong as before. She is only a token of making rice dumplings. There is not much left in several families. It seems that if I want to pass on the traditional technology of making rice dumplings, I have to do it myself, hehe ~
When grandma was alive, she taught me once, but at that time, she was fond of having fun when she was young and felt too difficult to hire two, so she gave up. Now, this DIY idea comes back to mind. The raw materials at home are all ready-made, and everything is only necessary! What is east wind? It's just a package! After watching a few videos online, we started working on it. I believe we will succeed!
Although it is safer for novices to wrap jujube, I still chose my favorite bean paste filling. In order to enrich the nutrition, I also added colorful beans to the glutinous rice.
Sijiao Zongzi
By FelixUpton
Recipe Recommendations
- glutinous rice 1kg
- bean stuffing 450g
- eucalyptus leaves half a catty
- sweetening
- cook
- an hour
- ordinary
Steps for Sijiao Zongzi
1
1 kg of glutinous rice, half a catty of rice dumplings, 450 g of bean stuffing, and 100 g of colorful beans.
2
Wash glutinous rice and beans, add clean water, and soak for more than two hours. Add more water, as glutinous rice absorbs a lot of water (Figure 2 shows unsoaked colorful beans).
3
Drain the glutinous rice.
4
Add colorful beans (I soaked less beans, for fear that it would affect the viscosity of the glutinous rice. It turns out that you can still add more seasoning).
5
Treatment of zongzi leaves: Cut the head neatly.
6
Cut off the tapered part of the tail.
7
Wash them with clean water (there are two types of leaves in Figure 7: narrow and green at the top and dark green at the bottom).
8
Put the leaves in a pot and boil them for about 10 minutes (I heard that this is to make the leaves stronger and not easy to break). When boiling, the fragrance of the rice dumplings leaves is very strong.
9
The cooked leaves are much greener than before cooking.
10
Soak the leaves in cold water for use.
11
How to make rice dumplings: Arrange two rice dumplings alternately with two face-up, and hold them with both hands without letting the leaves slip.
12
Hold both ends and ring them into a cone shape, with the first angle formed (front side inside and back side outside).
13
Hold tightly the junction of the four leaves with your left hand.
14
Put a little glutinous rice first.
15
Add the bean filling and beans.
16
Finally, cover with glutinous rice and squeeze with a spoon.
17
Hold the cone in your left hand, and hold the front end tightly with your thumb and index finger to form an angle.
18
Fold off the leaves with your right hand and cover them on the glutinous rice.
19
Cover the upper leaves tightly.
20
Fold down the extra leaves above to form the second corner (see Figure 20).
21
The third corner is formed (see Figure 21).
22
Hold the two corners and pinch out the fourth corner.
23
Fold excess leaves to one side.
24
Fix it with the thumb of your left hand. There is a triangle above the cone (as shown in Figure 24).
25
Tie the string. In order to be stronger, I bite one end with my teeth and tighten it with my right hand.
26
Tie a slip button.
27
27-28: Cut off excess rice dumplings.
28
Check that all four corners must be tightly packed so that there is no rice leakage.
29
A rice dumpling is finished.
30
A total of 62 rice dumplings were wrapped.
31
The underside of the pressure cooker is waterproof. Put a grate on it, place the rice dumplings on it, and cover the lid and air valve. Starting from the air valve blowing, steam for 15 minutes and turn off the heat (turn on medium heat after blowing).
32
The rice dumplings are out of the pot, hot and soft (fortunately, the rice didn't leak, ho ~).
33
Soak hot rice dumplings in cold water (it is said that the effect is to make the glutinous rice closer and stronger, and it is not easy to deteriorate. Of course, the water must be changed frequently ~).Sijiao Zongzi Make Tips
1. How to distinguish the front and back of bamboo leaves: the front is smooth and slightly concave; the back feels rough with fine fuzz and is convex.
2. You might feel a bit flustered at the beginning, but keep wrapping a few and you'll get the hang of it.
3. Don't try to make them too large by adding too much rice; that makes it difficult to seal them tightly and easily cracks the leaves. It's better to wrap them smaller, like I do.
4. Make sure every corner is wrapped tightly.
5. I think using a pressure cooker to cook zongzi is great; it's fast, retains nutrients, and the texture is also good.