It turns out that bamboo tube zongzi is so simple, soft and glutinous and sweet, and children no longer have to queue up to buy them

——Bamboo tube zongzi——(The following ingredients can be made into 10 bamboo tube dumplings with a diameter of about 2.5 cm)

【Ingredients】

Ingredients: 500 grams of round grain glutinous rice, 150 grams of purple glutinous rice

Excipients: 8 dates, 8 red dates

Tools: 10 bamboo tubes

【Directions】

Step 1: Ingredient display: round grain glutinous rice, purple glutinous rice, candied dates and red dates. Here I want to focus on saying that the viscosity of purple glutinous rice is not as good as that of round-grained glutinous rice, and it is best to mix it with round-grain glutinous rice if you want to make purple rice dumplings, and the proportion of purple glutinous rice should not be too high.

Step 2: Wash the purple glutinous rice and round grain glutinous rice respectively and soak them in cold water for 12 hours.

Step 3: Soak until it looks like in the picture, and it is best to crush it by hand. Purple glutinous rice is also soaked to this extent.

Step 4, process red dates and candied dates, remove the core of red dates and cut them into small dices together, add more red dates if you like, and add less if you don't like them. You can also add some soaked red beans and the like, just like it.

Step 5: Mix the soaked glutinous rice with red dates and diced dates. (Here Ze Rui Ma set aside a part of glutinous rice and dates to mix with purple glutinous rice, the viscosity of purple glutinous rice is not as good as white glutinous rice, and the bamboo tube dumplings made by mixing a part of white glutinous rice will be softer and glutinous, and will not fall apart)

Step 6: This is a bamboo tube that I have boiled in light salted water, with a bamboo tube, a spacer, and a wooden stopper. The bamboo tube you bought can't be used immediately, you need to boil it in lightly salted water, so that it is clean and not easy to crack, and can be reused. (After use, wash it well, dry it thoroughly, and then put it away in a clean bag, so that the bamboo tube will not become moldy and cracked.) The next time you use it, soak it in hot water).

Step 7: Put the gasket into the bottom of the bamboo tube first.

Step 8: Put in the mixed glutinous rice, press it with chopsticks and other tools while putting the glutinous rice, and compact the glutinous rice in the bamboo tube, so that the cooked zongzi will not loosen.

Step 9: Fill until it is full. Don't fill the rice too full, the rice will expand when cooking, and it is easy to push the stopper out, and then what you will harvest is not a bamboo tube zongzi, but a pot of glutinous rice porridge.

Step 10: Plug the wooden cork tightly. Try to press it as tightly as possible to prevent the glutinous rice from expanding and bursting out when the wooden plug is opened.

Step 11, all done, a total of 5 white glutinous rice and 5 black glutinous rice.

Step 12: Put the finished bamboo tube dumplings into the cooking pot, and add water no more than the bamboo tube dumplings. It must be more than zongzi, otherwise it will be difficult to cook the zongzi that leaks outside the water.

Step 13: After boiling over high heat, change to low heat and simmer, at least! Least! Least! Cook for two and a half hours as well. (You can also use a pressure cooker to press directly for 40 minutes, but Ze Rui's mother considered the pressure of the pressure cooker, worried that the glutinous rice would burst out of the cork, so for the sake of safety, she still used the low-heat slow cooking method)

Step 14: Cook for 3 hours, take one out and see how it goes.

Step 15: Open one first and look at the results. Take out the bamboo tube dumplings and soak them in cold water for a few minutes, and push them out from the bottom of the bamboo tube with bamboo sticks, which are not loose or loose, soft and glutinous! After it is launched, it is more delicious to be coated with a layer of white sugar~~

The dumplings pushed out are rolled with a layer of white sugar, sweet and soft, and I can't help but want to take a bite first! Sit in a row and divide the rice dumplings!

How about it, mothers, isn't it very simple to make bamboo tube zongzi, the Dragon Boat Festival is coming, don't you try to make a few bamboo tube zongzi for the baby to taste?

Tips:

1. The rice must be soaked thoroughly, and it is best to crush it with your fingers.

2. Poke with chopsticks while pouring rice, in order to make the rice more compact.

3. Ordinary cooking pots are the least! Least! Least! It also boils for two and a half hours, and the pressure cooker also presses for 40 minutes.

4. After cooking, it is easier to push it out completely by soaking it in cold water for more than ten minutes, without sticking to the bamboo tube, and it is easier to form.