Hello everyone, this is Gao. Today we will make some Zongzi
Soak the rice in water first
long grain glutinous rice or round are both Ok
but personally I prefer round ones
my rice need to be soaked for 6 hours
you can adjust time according to your rice
this is lye water. It is OK, if you don't have it
without it, the Zongzi color is white
add 2 tablespoons, mix well
the rice has turned yellow
it will become darker yellow after cooked
with a trace of alkaline taste
I found fresh leaves this year
wash clean the leaves
if your leaves are dried ones
soaked them in the water overnight
let's make the fillings
this is salted butter
I like a hint of savory taste within the sweet bean past
to match the alkaline rice flavor
and butter itself tastes so good
you won't see the butter after cooked
but you can taste the surprise and soon enjoy it
wrapping the butter and brown sugar inside the bean paste
makes your Zongzi very special
If you are new, don't know how to wrap it very tight
butter will come out when boiling in water. It is safe not to add the butter
put the cotton thread in a small bowl, it will roll around
or you can cut them before hand
This is up to your habit
Now we are ready to wrap the Zongzi
smooth side up, so the leaves won't stick to the rice
Roll up a cone shape near the end of the leaf
Put a spoonful of rice, then press down the center
Put in the bean paste so that it won't touch the leaves
Then fill with the rice
Squeeze a little, but don't press too tight
Then use the thumb and forefinger to press the two corners
Cover with the leaves above
This corner is where you started, fold the rest leaves towards this direction
This way your head and tail are firmly pressed under your thumb.
Will not run
When you roll the thread, you only need to cover the side with the head and tail.
Your Zongzi will not fall apart
Start wraping around 1/2 of the triangle
Finish with a knot
So your Zongzi is wrapped up.
Finally tie them together
Put them in boiling water
Zongzi has coners
Adjust its position, until they are all in the water
After the water is boiling, you adjust the heat and let the water just about simmer.
You try not to turn the heat too much
boiling water will shake the Zongzi
and Zongzi will fall apart
Keep this state for about four hours.
After cooking, the rice will swell and corners look filled up
I suggest you let me cool down and eat.
I had a busy day yesterday and I can enjoy it this morning.
Make a cup of tea, very satisfying
I am Xiao Gaojie, thank you for watching, we will see you next time.