Cranberry Crystal Zongzi

Prepare all the ingredients;

Pour 200 grams of sago into a strainer and add water until it covers the sago;

Do not soak; filter immediately.

Add 10 grams of vegetable oil and 10 grams of white sugar;

Mix well by tossing.

Take two pieces of bamboo leaves and soak them in clean water.

Place the two bamboo leaves end to end, pressing them closely and stretching them out.

Bend horizontally at the three-quarters point;

Leave a small corner and then fold it up;

Fold out a sharp, tight corner;

The middle blades closely adhere to form a funnel shape;

Fill in sago to one-third full;

Use a spoon to poke a few times to let the pointed corners fill with sago;

Add a few more dried cranberries;

Fill with sago;

Press firmly with the back of a spoon;

Cover the tail with the bamboo leaf.

Fold both sides tightly to form sharp corners and press firmly.

Then fold back at the front end to form the fourth sharp corner;

When wrapping, try to make each corner form a triangle;

Tie tightly with a rope;

Wrapping salted egg yolk is done in the same way.

Repeat the operation with the remaining materials.

Pour a large amount of water into the soup pot, and put the zongzi into the pot with cold water to cook.

Cover the pot, bring to a boil over high heat, then reduce to low heat and cook for 25 minutes. After turning off the heat, do not remove the lid, and let it sit for an additional 10 minutes.

Scoop out and immerse in cold water to cool.

Peel off the bamboo leaves to eat.

Likes to eat sweet things and can also be eaten with sticky sugar.