“There is a custom of eating zongzi on Qingming Festival in some places. The zongzi can be used as a sacrifice to the grave, as a dry grain for the green belt, and as a gift for relatives and friends.Today we are bringing you the big dumplings made by Guangxi Zhuang’s grandmother. They are very big. One dumpling may not be eaten by two or three people. They are sweet, soft and glutinous. They have learned to take the dumplings with their relatives and friends to go green together.
|Glutinous rice||5 jin|
|bean-paste filling||Appropriate amount|
Fresh dumpling leaves are picked and soaked in water. Clean both sides of the leaves with a brush and control the water for reserve.
This is the bean paste stuffing prepared in advance. Mung beans are peeled, boiled and pressed into mung beans paste. Added appropriate amount of starch or glutinous rice flour and sugar or granulated sugar, and gripped into the growing dumpling stuffing for reserve.
Wash glutinous rice in cold water for 2 to 3 times, and control the water for reserve.
Prepare two zongkou leaves, match well, smooth face up, put about half a small bowl of glutinous rice, fold the leaves longitudinally on both sides, press the rice into shape, compact and flatten.
Put the prepared mung bean paste stuffing on, pay attention not to press the bean paste stuffing vigorously, and then pour half a bowl of rice on top. You can’t let the glutinous rice into the bean paste stuffing. Otherwise, it may not cook well. So the strength of the bean paste stuffing must be moderate, not too strong, and the package should be compact 5. First, fold the two sides, one end, cross down and knead up, and then put the glutinous rice inside slightly neat.Tidy up, pay attention to not exerting, and finally fold the other end back and wrap it tightly, then tie it up with bamboo leaves as rope, and tie it evenly, so that it looks beautiful. Grandma wrapped five pieces of straw rope, wrapped one piece with practical hand, wrapped the second way, wrapped the first part of the knot, the same way each dumpling wrapped five ways, the last rope beat.Knot can
The wrapped zongzi was put into the pot, added a proper amount of water, boiled over high heat, and slowly boiled over medium heat. The big pot’s grandmother boiled it all night for more than 10 hours, and then drew it out the next day. The sweet, glutinous zongzi was boiled.
When you come out of the pot, you should open the leaves of zongzi and cut them into pieces. This kind of zongzi can be used as a sacrifice or a gift to relatives and friends in the local area. These two zongzi were given to me by my grandmother. I especially thank my grandmother and wish the elderly a long and healthy life.