Zongzi like Loong Boat Festival can eat 10~finger Zongzi

1. 500g glutinous rice, 25g red beans, 25g mung beans, 50g black glutinous rice, 100g pork, 260g reed leaves, an appropriate amount of Zongzi rope, three salted egg yolks (two for each), three honey dates, four for each, and several red dates. Soak glutinous rice, red beans, mung beans, and black rice in clean water overnight (refrigerate), cut pork into small pieces, add an appropriate amount of pepper, stir well with 1 teaspoon of cooking wine and 1 teaspoon of soy sauce, cover with plastic wrap, and refrigerate.

2. The leaves of Zongzi should be cleaned, and then boiled in the pot for about 5 minutes, so that the leaves of Zongzi will be soft and not easy to break when wrapping Zongzi.

3. Divide another portion of glutinous rice into 2 portions, soak the red and green beans, wash and filter them dry, then add the glutinous rice and stir evenly; Wash and drain the black rice (black rice Zongzi is added with dates), and egg yolk can be added to red bean Zongzi and mung bean Zongzi respectively.

4. There are many specific ways to make Zongzi on the Internet, but I won't teach them in detail here. It's very simple. I'm also the first time in my life to make Zongzi, and it's not very professional. But the Zongzi method is very simple, and I can learn it easily.

5. (The difference between the fillings of Zongzi is that your Zongzi rope is knotted and marked); How's it going? It's pretty good, isn't it.

6. Put all Zongzi into the pot, add cold water, the water should be a little higher than Zongzi, boil it for 30 minutes, turn it into a small fire for 1 hour, and then simmer it for 20 minutes; The house is full of Zongzi.

7. This finger sized Zongzi can be enjoyed

8. Set up the plate, brew a pot of tea, and savor it slowly.

Isn't it cute? Hurry up and make it if you like it.