Many people are making Zongzi for the first time. After understanding various complicated processes, they firmly believe that everyone has just begun to give up. It would be very inconvenient to prepare raw materials and packaging in advance for brownie production. In fact, if you want to make simple, delicious sago dew brown seeds, the method of moving and wrapping is not so complicated. Mastering the method and process of manufacturing can accelerate the whole process of manufacturing.
 The traditional brown rice is made of rice and white meat, but rice is thick and not easy to digest and absorb. The brown rice for some people with poor stomachs is not very palatable, and the white meat is greasy no matter what.
 Sago Dew is fragrant, soft and glutinous. Its main component is cassava starch. It can warm the spleen, strengthen the spleen, and cure spleen and stomach deficiency and indigestion. In the Dragon Boat Festival season, people with poor stomachs can be relieved to eat meat dumplings with their relatives, and if it is hand-made, they can also choose their favorite fillings at any time and anywhere according to their taste.
 raw material
 A bag of sago sauce (about 400g), a bag of sesame filling with red bean paste (about 500g, which can be changed according to my hobby), 200g of white sugar, and proper mixed oil and zongzi leaves.
 practice
 1. Add cold water to soak sago sauce for 15 minutes, filter out unnecessary water, add sugar and edible oil, and mix well.
 2. The sesame filling of red bean paste is divided into a small piece to round and reserve.
 3. Soak the zongzi leaves, boil for 10 minutes, wipe the surface water, fold the zongzi leaves in a smooth and clean direction, fill in sago sauce, put in red bean sand sesame stuffing, cover a layer of sago sauce, tighten it, and wrap it well.
 4. Add water to the wok, put the wrapped brown seeds in, and steam for 40 minutes.