紅棗粽子做法～一學就會～零失敗率！端午節快樂！【美食天堂】CiCi Li - 家庭美食料理

Zongzi is a must-eat food on Dragon Boat Festival. In different regions of China, there are different kinds of zongzi. Red date zongzi is one of the most popular zongzi in the north of China. It's also my family's favorite. Today, let's take a look at how to make it. First, soak the bamboo leaves overnight in water. The next day, clean the bamboo leaves. Drain the water. I'm using glutinous rice today. I usually use glutinous rice when making red date zongzi. Many people ask if they should use round glutinous rice or long glutinous rice when making zongzi. Here are some tips. Round glutinous rice is softer and glutinous than long glutinous rice. In general, people in the north like to use round glutinous rice when making zongzi. Long glutinous rice is harder and brighter than round glutinous rice. In general, people in the south like to use long glutinous rice when making zongzi. Wash our glutinous rice. Soak for at least 4 hours to overnight. Drain the water. After washing the red dates, drain the water. In a large mixing bowl, put in our glutinous rice and sugar. Stir it. Put it aside first. Now let's make zongzi. We will use three bamboo leaves at a time. Wipe them dry with kitchen paper. Cut off two ends, about 1 inch in length. Use two bamboo leaves first. Smooth side up. Put the smaller one on top and the bigger one on the bottom. Fold them into a circle. Put a spoonful of glutinous rice first. Three red dates. If you like, you can put more. Put another three spoonfuls of glutinous rice. Put the third bamboo leaf next to it. If you only want to use two bamboo leaves, you can wrap them directly. Fold the right side in. Fold the left side in. Fold the rest of the leaves in. Now use a cooking thread to tie the zongzi in a few circles. Tie a knot. The rest is the same way. Speaking of making zongzi, it is really an interesting thing. Each region, each family, and even each person's way of making zongzi may be different. Just like painting. You and I are painting the same object. But the effect may be completely different. Put the zongzi in a large pot of room temperature water. We want to make sure that the water is completely submerged in the zongzi. Use high heat to boil it to boiling point. Then we turn to medium heat and cook for two hours. Let's check the zongzi every 30 minutes. If the water is not submerged in the zongzi, we add some hot water. Should the zongzi be cooked or steamed? Many people are also asking this question. My opinion is that it is neither right nor wrong. There are two ways. There is its strength and there is its weakness. The practice of each region in China is different. So it really depends on the habits and preferences of the region. In my memory, my family has always cooked red date zongzi. Then I also cooked it today. Take out the zongzi and drain the water. Now the zongzi can be eaten immediately. But if you let it cool for 30 minutes before you open it, it will keep its shape better. It's so delicious. It completely absorbs the fragrance of the bamboo leaves. It's all in it. Its taste is slightly sweet, not too sweet, just right. Please also share with me in the comments below which zongzi you like to eat the most. That's it for today. I wish you all a wonderful Dragon Boat Festival. See you in the next episode. Bye-bye.