Red bean peanut purple potato dumplings

1. Preparation work (cotton ball).

2. The newly picked Zongye on the Loong Boat Festival will be frozen in the refrigerator, taken out when using, soaked in water, and automatically restored to the original green.

Wash peanuts and red beans thoroughly and soak for three to four hours.

4. Cut purple sweet potatoes into small pieces.

5. Soak the glutinous rice also. The Zongzi cooked in this way is more soft and glutinous.

6. Mix the red beans and peanuts well, and add the purple potatoes in the middle of Zongzi when wrapping Zongzi.

7. Organize the zongzi leaves into a funnel shape, place a chopstick in the middle, and use a spoon to scoop in an appropriate amount of ingredients. Gently press back and forth with chopsticks? Make Zongzi more compact.

8. It looks like it's wrapped up!

9. Put Zongzi into the pressure cooker.

10. Add water that has never been used for Zongzi.

11. Press the button for boiling beans/tendons to start cooking until the pressure cooker automatically releases pressure.

12. It looks cooked.

13. Use chopsticks to pick out Zongzi one by one and let them cool to dry. (To be cooled, it can be placed in the refrigerator or freezer for preservation)

14. Boiled Zongzi.

15. It smells so good!