Eight treasure dumplings

During the Dragon Boat Festival, the dumpling leaves are fragrant, living abroad, and the epidemic is at home, thanks to the Chinese supermarket for having zongzi leaves. The first time I made zongzi at home, it tasted good, simple, and had a high success rate.

Ingredients

Zongye 60 pieces

glutinousrice 1000 grams

mungbeans 50 grams

redbeans 100 grams

peanuts 50 grams

raisins asmallhandful

blackrice 30 grams

reddates 20

flowerbeans 50 grams

fruitcornkernels halfacorn

Cooking Instructions

All kinds of mixed beans are soaked in cold water one night in advance, and some beans can be used.
The fruit corn was cut into kernels for later use, and half a corn was enough, and I juiced the rest and made tortillas.
Glutinous rice can be soaked for four hours the next day, and it will be fragile for a long time. Then mix all the beans together. Jujube can also be added to the zongzi later.
Sprinkle with some raisins and sugar. Stir well and set aside.
Zongzi leaves should be soaked in warm water for two hours, I forgot to soak, and I used it in a hurry and cooked it for more than ten minutes.
A large zongzi leaf can be used, and the small two butts are folded out of a funnel shape, put in the rice, and then wrapped and tied with a cotton rope and placed it.
He's going to work with me too. Suitable for all ages.
The finished product is delicious when it is hot, and it will be more sticky when it is cold.
The cotton rope is not enough, and the back is tied with zongzi leaves, and some are still not very tightly wrapped by children.
There are triangles, quadrilaterals, but the taste is still good. Boil in water for 30 minutes, you can also steam in the drawer, the specific time depends on the size of the zongzi, but look at it at any time.
I like it more, but my mother still likes to put fewer beans, and only likes white glutinous rice âž• and jujubes. As for what to put it, it depends on the person.