Zongzi Love Dragon Boat Festival--Simple [Clear Water Zongzi]

Overview

The Dragon Boat Festival will be here in a few days. When it comes to the Dragon Boat Festival, many people who are away from home will miss the rice dumplings in their hometown. I am no exception, so every year when I can’t go home during the Dragon Boat Festival, I make some rice dumplings to relieve my homesickness. Zongzi in the north are mostly made of red dates or candied dates. Unlike in the south, there are many kinds of zongzi, including clear water rice dumplings, fresh meat rice dumplings, egg yolk meat rice dumplings, bean paste, alkaline water rice dumplings, pork ribs rice dumplings, and sausage rice dumplings. In the past two years, rice dumplings made with pork ribs and sausages were made every year. This year, my son said that he most wanted to eat clear water rice dumplings dipped in sugar. In fact, I also like to eat clear water rice dumplings. I don’t put anything in them, just wrap glutinous rice, and what I eat is the fragrance of the rice dumpling leaves. I made these rice dumplings more than ten days ago. I cooked some and gave them away. The rest were frozen in the refrigerator and can be steamed when I want to eat them. There was a discount on glutinous rice in the supermarket yesterday, so I bought another 4 kilograms. When the weather gets cooler, I will pack some in the freezer so that I can still have rice dumplings to eat after the Dragon Boat Festival.

Tags

• staple food
• home cooking
• old man
• festival customs
• traditional food
• dragon boat festival
• zongzi
• summer recipes
• cotton thread
• glutinous rice
• white sugar
• zong leaves
• water

Ingredients

Steps

1. 1 Wash and soak the glutinous rice (soak the rice the night before and refrigerate it in the refrigerator), wash and soak the dried rice dumpling leaves, boil in a pot of water for 10 minutes, remove and soak in clean water, prepare cotton thread and scissors;

   

2. 2 Take a rice dumpling leaf and fold it into a funnel shape from one third of it;

   

3. 3 Add glutinous rice to fill;

   

4. 4 Cover the top leaves, fold the tail to the side, and wrap into small pointed rice dumplings;

   

5. 5 Tie it up with cotton thread;

   

6. 6 Wrap all the rice dumplings;

   

7. 7 Put the rice dumplings into the pressure cooker and add water to cover the rice dumplings;

   

8. 8 Cover the lid and bring to a boil over medium-high heat, then turn to medium-low heat and turn off the heat after 30 minutes;

   

9. 9 After natural deflation, open the lid of the pot and take out the rice dumplings;

   

10. 10 Peel off the zongzi and eat! (You can eat it with sugar)