Detailed version of the triangle dumplings Soft glutinous ㊙️ red bean dumplings

Cooking Instructions

1. Soak glutinous rice for at least three hours in advance or overnight

   

2. Soak the red beans overnight in advance, otherwise the red beans will not be ripe

   

3. Brush the leaves on both sides, the edges are sharp, be careful not to scratch your hands, pay
   
   attention to the strength Fresh leaves are easy to break
   

   

4. Wash the rice dumpling leaves, cut both ends together (a little cut is good, cut too much, not enough to wrap ),
   
   put cold water into the pot and boil for 5–10 minutes, then remove and rinse

   

5. Rinse the soaked glutinous rice and red beans, mix
   
   the bottom of the pot, and leave some water for wrapping

   

6. Two leaves are stacked on top of each other, with a part intersecting in the middle, and the rest of the leaves are placed on top of each of
   
   the smaller leaves, with the smooth side facing inward

   

7. Roll it up from the bottom to form a funnel shape
   
   , pay attention to the small sharp corners, and there should be no gaps ❗❗, otherwise you will easily get a pot of red bean porridge

   

8. Glutinous rice and red beans can be put into 8 points full At this time, put in a handful of water Press the rice with your hands and the
   
   water will flow out naturally In this way, the inside of the zongzi will be tighter
   
   ❗ or: put half of the rice first Poke it with a chopstick Then put in the remaining half of the rice and poke it again The same is to make the zongzi more compact
   
   , remember that 8 points are full Don't be too greedy ( ๑ˊ•̥▵•) ੭ It is easy to burst when cooking

   

9. Bend the top leaves facing down (the direction indicated by the white arrow) Cover the filling
   
   , and bend the left and right sides down (the place indicated by the blue arrow) and pinch it tightly

   

10. Then bend the remaining dumpling leaves to the right, also wrap them to form a sharp corner, pinch them tightly
    
    , and so on, wrap the filling tightly with the remaining dumpling leaves, and finally form a triangle

    

11. Then tie it
    
    up along the waist line of the zongzi with a brown rope (just tie it a few more times, wrap it tightly, and finally tie a knot)

    

12. About cooking zongzi knock on the blackboard!!
    
    ❗ It must be cooked in a pot under cold water, and it is easy to cook with the same degree of doneness, and there will be no hard heart, and the height of the water is about one index finger when the water is not over the zongzi.
    
    1. Cook
    in a general pot (1) If the glutinous rice is soaked overnight, boil the water in the pot and cook for about 1 hour.
    (2) If the soaking time is only about three or four hours, then boil the water for another 2-3 hours.
    
    2. Cook
    in a pressure cooker over high heat, turn to low heat after steaming, and it will be good for about half an hour.

    

13. Soft and glutinous sweet red bean dumplings ~ out of the pot