Royalties
<h3 class="pgc-h-arrow-right" > the main ingredient</h3>
2000 grams of glutinous rice
< h3 class= "pgc-h-arrow-right" > excipient</h3>
Red beans to taste
Dates to taste
Rice dumpling leaves to taste
Cotton yarn to taste
<h2 class= "pgc-h-arrow-right" > the practice of red bean jujube dumplings</h2>
1.
First wash the rice dumpling leaves and cook them in a pot
2.
Wash the glutinous rice and soak the red beans for more than four hours
3.
Add the soaked and swollen red beans to the glutinous rice
4.
Mix the red bean sticky rice well
5.
The cooked rice dumplings are then rinsed and soaked in cold water
6.
Red dates are also rinsed and soaked, and the cotton threads of the rice dumplings are prepared, scissors
7.
Stack two rice dumplings on top of each other and roll them into a funnel with one end long
8.
Add a spoonful of red bean sticky rice and a red date
9.
Fill up with red bean glutinous rice
10.
Shunshi covers the mouth with a long end of the rice dumpling leaf, wraps it, and tightens it with cotton thread.
11.
Tie the cotton thread and cut it. A rice dumpling is wrapped.
12.
Look at what the other side looks like
13.
While wrapping the remaining ones, soak the wrapped ones in a pressure cooker with clean water. Once all wrapped, cook. Can use pressure cooker, rice cooker. Stop the fire in the middle, flip it up and down.
<h2 class="pgc-h-arrow-right" > finished picture of red bean jujube dumplings</h2>
<h2 class="pgc-h-arrow-right" > cooking technique</h2>
1. The rice dumpling leaves are cooked, and it is not easy to break when wrapped. 2. The thread is healthier with cotton yarn, and it is not recommended to use chemical fiber to weave the rope. 3. When boiling, the water should not pass the rice dumplings.