Red bean and jujube zongzi

2024-04-03 22:42:19 98

The Dragon Boat Festival diet of Zongzi is a traditional Chinese custom and a special seasonal food in China. But sweet Zongzi has more calories and salty Zongzi oil has more fat, which makes people keep away from it. I made a mixed grain zongzi this time, adding red beans and millet to the glutinous rice, using red dates as filling, without adding sugar. In the process of making, I still felt a little uneasy. Will this light Zongzi be accepted by the two gourmets at home...

Details of ingredients

Glutinous rice350g
Millet 100g
Red bean100g

Technique

difficultybeginner
workmanshipcook
tasteOriginal flavor
timeThree hours

Steps to make Red bean and jujube zongzi

1. Soak the dried zongzi leaves in water one night in advance.
2. Soak and wash the zongzi leaves and brown rope.
3. Boil zongzi leaves and brown rope in a pot for 10 minutes to increase their toughness.
4. Soak red beans for 10 hours, wash red dates, and soak in water for 10 minutes.
5. Mix glutinous rice and glutinous millet, wash and drain, then add the soaked red beans and mix well.
6. Add an appropriate amount of sugar to osmanthus and mix well.
7. Take a piece of zongzi leaf, facing inward, and fold it inward from the middle to create a conical shape.
8. Add a little mixed rice and beans.
9. Put in a red date.
10. Add a little more glutinous rice, cone it 90% full, and compact it.
11. Fold the zongzi leaves upwards to wrap around the rice, and pinch them tightly on both sides with your hands.
12. Fold the growing zongzi leaves, cover the rice, and wrap them in a square shape.
13. Tie firmly with brown rope.
14. For wrapped Zongzi, use scissors to cut off excess leaves and brown rope.
15. Put the wrapped Zongzi into the pressure cooker and add enough water (more than the height of Zongzi).
16. Zongzi can be covered with a basin. Put the pressure cooker cover on the stove and turn it to low heat after high heat and steam, boil it for 40 minutes, and then turn it off for 2 hours.
17. Braised Zongzi, mixed with sweet scented osmanthus and the fragrance of zongzi leaves, has a light taste, which is excellent