“Black and white glutinous rice match, just like Yin and Yang, so it has the name of”two instruments”.As soon as I saw this dumpling, I immediately thought that there seemed to be a bag of black glutinous rice, and I really found it.Take advantage of the Dragon Boat Festival, start at once.Although there is no eyebrow beans, you can also not use them. When you think of many rose sauces, you simply use roses instead.It’s not so complicated to make zongzi, but it takes a lot of time to soak beans and rice.The volume of black glutinous rice seems larger than that of white glutinous rice, and the same weight looks more than that of white glutinous rice, which makes people wonder if it is the wrong weight.Soaking for a long time and cooking for a long time, zongzi always seems to be particularly time-consuming.And eating is always happy, just like revealing the truth, opening dumplings is always full of expectations and curiosity.Dumplings of two instruments, black and white, taste slightly sweet, after cooling, the granularity of black glutinous rice is very obvious.Originally, black glutinous rice is not so easy to boil to rotten, perhaps, it should be boiled in advance.However, this granular feeling seems to be good, biting in the mouth, feeling like…Fish seed?….
|Black glutinous rice||100 grams|
|White glutinous rice||100 grams|
|Red bean||20 grams|
|Rose sauce||15 grams|
|Peanut oil||6 ml|
Ingredients: 100g black glutinous rice, 100g white glutinous rice, 20g peanuts, 20g red beans, 15g rose sauce, 6ml peanut oil, 30g sugar and a little salt.
Wash black and white glutinous rice, red bean and peanut separately and soak them in water until they swell.
When cooking, put the soaked beans and peanuts in the rice cooker steaming drawer and cook with the rice.
Cook well, remove and cool.
Red beans, peanuts and black and white glutinous rice were poured into the screen to control the dry water content.
In a bowl, add sugar, rose sauce, salt and oil.
Mix well and set aside.
Wash and dry the leaves of Zongye.
Roll one and a half in a slender cone.
Fill in the stuffing and press it tightly.
Fold the top leaves under the filling and fold them into a triangular cone on one side.
Tie a piece of string from top to waist.
After all wrapping, cut out the growing petioles.
Put it into the pot, add some water, and boil over high heat for about 2 hours.
Zongzi becomes soft and ripe, and extinguishes.
Out of the pot to control water.
Remove the leaves and eat them.
The proportion of each material can be adjusted according to their own preferences.No rose sauce.Sugar consumption can be increased or decreased according to their own taste.The cooking time should be adjusted according to the size of zongzi.