How to eat well, the daily practice of jujube glutinous rice balls

Zongye 1 bar

500 grams of glutinous rice

20 dates

20 cotton threads

-Steps-

1. Wash glutinous rice and soak it in warm water for about 2 hours.

2. Wash the leaves, blanch them in boiling water for about five minutes, and then soak them in cold water for about two hours, so that the leaves are not easy to crack when wrapping.

3. Take three leaves of Zongzi, stack them together, and nest one end of the big head into a funnel shape. Pay attention to the tip to prevent rice leakage.

4. Put a little glutinous rice first, and then a jujube (jiaozi is small, jujube is big, enough for one, and jiaozi can put more).

5. Finally, the glutinous rice is filled and compacted. The left hand covers the zongzi leaves behind the funnel, and the right hand grabs them at the tiger's mouth to form a blind corner zongzi, and the redundant zongzi leaves are tightly wrapped around the zongzi.

6. The tightly wrapped zongzi is ready, and then wrapped with cotton rope. Pay attention to the tightness, cut off the extra tips at the tail of zongzi leaves, and check that there is no rice leakage.

7. Cooking Zongzi in pressure cooker: put Zongzi into the pot, pour water higher than Zongzi 1-2cm, and cook for 20-30 minutes after ventilation. After cooking, let it deflate naturally. Don't open the lid. Leave it for about two hours before opening it. The taste and taste will be better. I cooked it at night, and it was stuffy all night before I opened the lid in the morning. )

8.duang？ The finished product is served. It tastes good and tastes good.