Oatmeal and peanut rice dumplings
Overview
Having made zongzi many times, Mima learned how to make various kinds of zongzi, and she happened to try out different fillings. Fresh reed leaves have been easily available recently, and since I have a lot of free time during this period, I realized my idea. Some friends also said that even if you show off at this level, the rice dumplings you make will be exposed. Personally, I think that sharing love and sex is a personal pleasure. Who says you can’t post photos of Lumi? When taking pictures, I even find someone with Lumi to take photos, which makes it even more exciting! Have fun with it, have fun with it!
Tags
Ingredients
Steps
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In the material picture, it should be noted that the oats are boiled, the peanuts are soaked for ten hours to remove the red coating, the glutinous rice is soaked for more than five hours, the reed leaves are washed, scalded with boiling water, and fried to remove the roots.
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Add the soaked filling to the sugar and mix evenly.
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Started wrapping. Take two reed leaves and make a funnel with the root part of the leaves.
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Shape the bottom of the funnel to avoid exposing rice.
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Fill the funnel with rice, but don't fill it too full.
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Wrap the slight part of the leaf around the root of the leaf, keeping your hands firmly in place.
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Shape it in your hands, adding more rice if needed.
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When wrapping the leaves, use your thumb to seal the rice dumpling.
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Use the tiger's mouth to pinch the rice dumpling tightly.
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Wrap with silk thread and tie tightly.
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Wrapped rice dumplings.
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Boil a pot of water. When the water boils, add the rice dumplings and cook over low heat for two hours. Just open the pot.
