虽然我是南方人，但是对粽子没有特殊的咸甜偏爱，只要是自己爱吃的材料被包在粽子里我都爱吃，咸的有肉香，甜的有甜香，各有不同。\r\n\r\n粽子的形状也因为地理差异各不相同，不过不管是什么形状都没有关系，自己喜欢就可以了，主要是怎么调配粽叶包裹的馅料才是关键～相比咸味的肉粽，甜味的会相对好调配一些，因为不用担心酱油味在煮制过程中冲淡之类的，只需要将喜欢的食材包在一起就可以了。\r\n\r\n甜粽子我最爱的还是豆沙粽，细软的豆沙香甜可口，配上糯糯的米饭，简直绝配！因为喜欢红豆，我就自己配了一个豆沙粽的配料，在糯米里我混入了红豆增加口感；另外我加入紫米，一是觉得紫米和豆沙绝配，二是觉得充当天然染色剂，给白白的粽子天上一抹颜色。\r\n\r\n配方可以做10个150克左右的四角枕形粽。一个粽子需要3片大粽叶。需要提前一晚泡糯米和红豆。包四角枕形粽子的细节教程翻看我主页，有单独教学。

By ????子馨

用料

• 糯米 500克
• 紫米 100克
• 赤豆 100克
• 豆沙 300克
• 粽叶 30片
• 棉绳 1卷

做法步骤

1、红豆糯米需要提前一天净泡，净泡过后不容易夹生。豆沙选择细沙口感会更好，如果喜欢粗沙也可以自己调整，有心思的也可以自己熬制豆沙。棉绳我选了个相配的红白棉绳，如果还要包别的味道，用来区分。

2、糯米要先用水清洗几遍后再冷水常温泡上末过表面半指深的水，因为糯米会涨开。

3、红豆也需要泡发，清洗过后泡上末过一个指节的凉水常温隔夜就好。

4、第二天，净泡好的糯米倒去水，再冲洗几遍，就可以备用了。

5、泡过一晚的赤豆会有点褪色并且涨开一倍，这种就容易煮熟。

6、一样的过滤水分再冲洗一下就可以备用了。

7、将紫米清水冲洗干净即可，不需要泡发。然后将红豆和紫米倒入糯米里，翻拌均匀备用。

8、然后我们来清洗一下粽叶。我喜欢用真空包装的新鲜粽叶，味道香，不容易脆裂，颜色好看。拆开后清水多冲洗几次，每一张叶子都要分开冲洗，洗干净后放在盆里备用，不用滤干水分。

9、我用的豆沙是现成包装的，外包装冲洗一下，在一个角处剪开一个小口子，一会儿就可以直接当做一个裱花口把豆沙挤进糯米中间。

10、接下来开始包粽子！（仔细教程看我主页 - 四角枕形粽子包法）\r\n取两片大叶子，内侧叶尖相对，各自叠放在1/2处。

11、在相交中心下方旋转对折这出粽子的兜口。

12、然后将糯米红豆紫米混合米挖一勺平铺在兜里，挤上红30-35克豆沙，再挖一勺米铺在豆沙表面，然后轻轻用手压平。

13、一个粽子在150克左右就行，大小自己可以控制，150克的话这个配方可以做10个左右。

14、然后我们需要在粽子底部（左手掌和粽子中间）垫一张（第三张）粽叶，叶柄朝自己。右手将多余的粽叶柄翻折盖住糯米，左手拇指食指捏紧头部，呈现三角状，右手将两边多余的叶边翻折下去。

15、翻折下去后，用左手握紧，再将顶部多余的叶子向下翻折贴合粽子就行了。

16、手一定要握紧粽子，然后缠上棉线就可以了。

17、棉线不需要打结，折进去绕两圈就可以了！不行的也可以打结。

18、包粽子前建议先起锅烧水，因为粽子要用沸水煮。可以提前开始煮沸水，建议拿个深口锅，这样不容易溢出来。

19、等粽子全部包完也差不多沸水了，一定要煮沸哦！

20、小心放入粽子，水位一定要深末过粽子，加盖持续中火煮2个小时。

21、锅子小或者放水不是很多的话，注意要留意水位，不要烧干哦！两个小时后粽子就煮好啦～～取出来就可以直接吃，吃不完的冷藏冷冻都可以！

22、紫红色的糯米紫米红豆包裹着细沙，甜甜蜜蜜，真的巨好吃！喜欢沾白糖的也可以甜上加甜！

小贴士

煮粽子的时间宁可长一些，不要太短，太短容易夹生，第一次煮夹生复煮就还是会夹生。\r\n煮好的粽子马上吃完的话就冷藏保存就好，冷藏保存的粽子取出可以微博也可以蒸一下加热；如果要长时间保存就推荐冷冻，要吃的时候取出蒸热就可以了！

做菜好吃都有技巧，我的每道菜都有小妙招，大家搜索“豆果”可以直接查看我的菜谱！

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