Red Date Zongzi

Overview

Speaking of zongzi, there is an interesting legend here. In 340 BC, Qu Yuan, a patriotic poet and official of the Chu State, faced the pain of subjugation. On May 5th, he threw a large stone into the Miluo River in grief and indignation. In order to prevent fish and shrimp from damaging his body, people packed rice in bamboo tubes and threw it into the river. From then on, in order to express their respect and memory for Qu Yuan, on this day, people would pack rice in bamboo tubes and throw them into the river to pay homage. This is the origin of the earliest rice dumplings in my country - Tongzong.

Tags

• snacks
• old man
• late night snack
• dragon boat festival
• summer recipes
• glutinous rice
• peanut kernels
• red beans
• red dates
• reed leaves

Ingredients

Steps

1. 1 Soak the glutinous rice in cold water for 2 hours.

   

2. 2 Soak red beans in cold water for 2 hours.

   

3. 3 Soak peanuts in cold water for 2 hours.

   

4. 4 Wash the golden jujube and set aside.

   

5. 5 Fresh reed leaves, washed.

   

6. 6 Put the reed leaves into the pot and cook for twenty minutes.

   

7. 7 Cut off the hard stems and set aside.

   

8. 8 Every three sheets are placed on top of each other in staggered layers.

   

9. 9 Roll the reed leaves into a small funnel-shaped cylinder from the end, with no opening at the bottom.

   

10. 10 Put in a red date first.

    

11. 11 Add glutinous rice, peanuts, and red bean fillings.

    

12. 12 After compacting with your fingers, add a red date and compact.

    

13. 13 Tighten the reed leaves along the edge of the cylinder.

    

14. 14 Take another reed leaf, press it with your thumb, cover the mouth of the rice dumpling, and make a circle along the direction of the rice dumpling to prevent the rice from being exposed.

    

15. 15 Finally, leave the end of the reed leaf ready for threading the needle.

    

16. 16 First pass the zongzi needle through the zongzi, then cut the end of the reed leaf and insert it into the nose of the needle.

    

17. 17 Use a needle to pull the reed leaves through the middle of the rice dumpling like sewing clothes.

    

18. 18 Strong and beautiful rice dumplings are made.

    

19. 19 Follow this step to wrap all the rice dumplings.

    

20. 20 Put the rice dumplings into the cooking pot, add water to cover the rice dumplings, press them with a grate, put a stainless steel bowl filled with water on the grate, compact the rice dumplings in the pot, bring to a boil over medium heat, cook for two hours, turn off the heat and simmer for twelve hours.

    

21. 21 The cooked rice dumplings are ready!

    

22. 22 Finished product picture 1.

    

23. 23 Finished product picture 2.