Exclusive Eight-Treasure Zongzi

Called Eight Treasures ingredients.

Weigh the red dates.

All ingredients, the Eight Treasure ingredients should be soaked in water a day in advance, and the glutinous rice should only be soaked for about four hours.

Scald the raisins with boiling water, then rinse them clean.

Drain the water and set aside.

Wash the red dates clean.

Drain the water, cut into strips, then cut into small pieces, and set aside with the raisins.

Soak the dry bamboo leaves in water the night before, add a spoon of salt, and press them down with a heavy object.

The next morning, boil the bamboo leaves in boiling water for five minutes, and also add a spoonful of salt.

After a few minutes, immediately take it out and rinse it under cold water, then clean it piece by piece using a loofah cloth.

Drain the water and trim both ends.

Glutinous rice soaked for four hours and eight-treasure ingredients soaked overnight.

Mix together.

Pour in the raisins and the chopped jujube pieces.

He Yun.

Take two leaves, roll up the soft end, scoop a little filling, and place a jujube on it.

Spoon more filling to cover the jujubes, higher in the front and lower in the back, about nine-tenths full is enough.

Squeeze lightly with your left hand.

Let the leaves from above fall down to cover it.

Fold over the excess leaves, tie them with a string, and the triangular zongzi is complete.

Two leaves are placed crosswise.

Roll it up.

Scoop a little less first, then add the jujubes.

Scoop more ingredients to cover it, lower in the front and higher in the back, about nine-tenths full.

Fold the leaves on both sides over to cover the glutinous rice.

Then fold down the leaf above to cover it, paying attention to folding the corners.

Tie it up, tiger-head zongzi.

Wrap everything and put it in the pot, add water to exceed ten centimeters, add a spoon of salt, boil on high heat, then cook on medium heat for three hours, turn off the heat and let it sit for one hour, turning it over halfway through.

After steaming, take them out and let them cool. In the corner, there was still an ox horn zongzi, and I forgot to take a photo of the wrapping process. Once cooled, put them in a food bag and store in the freezer. When you want to eat them, just take them out in the morning and steam to warm.

Delicious Eight-Treasure Rice Dumpling.

No need to add sugar, slightly sweet, the dates and raisins are both sweet.

Finished product appreciation.

Finished product appreciation.