The practice of zongzi, how to make traditional Yunnan ham zongzi delicious

White glutinous rice

2000 grams

Purple glutinous rice

2000 grams

Reed leaf

100

condiments

Xuanwei ham

500 grams

step

1.a Wash the leaves of Zongzi, blanch them, brush them again with a brush, soak them in cold water for a while, and drain them for later use;

B, cleaning and mixing the white glutinous rice and the purple glutinous rice for later use (without soaking);

C. diced Xuanwei ham (thin 3, fat 2 tastes good).

2.a. Take a leaf of Zongzi and nest it in a funnel shape (note that there can be no hole at the bottom).

B. Grab a pinch of rice and put it in Zongye, then put a pinch of ham, and repeat the action to the outer edge of Zongye funnel.

3.a. Poke the sticky rice in the leaves with a stick.

B, pinch the left and right sides of the zongzi with the thumb and middle finger of the left hand, cover the remaining zongzi leaves with the right hand and fold them to the right to make the zongzi form a triangular cone;

C. Take the wrapped zongzi and tie it tightly with cotton thread, and a beautiful zongzi will be finished.

4.a. Cut off the redundant Zongyexiu with scissors;

B: Soak the wrapped zongzi leaves in cold water for 4-8 hours, then put them in a pot and cook for one and a half hours with low fire. The delicious zongzi can be eaten.