Bacon Zongzi

Bacon Zongzi

1. Soak glutinous rice in water for 8~12 hours, and soak rice dumplings in water for 2~3 hours

2. Boil the bacon in boiling water for 3~5 minutes to remove surface grease and dirt

3. Rinse the soaked glutinous rice with water, add the dark soy sauce and light soy sauce and stir well (some may add a little oil, but there is fat in the bacon, so the mother didn’t add it)

4. Cut the cooked bacon into small pieces and set aside

5. Take two zong leaves and stack them, roll the zong leaves into a tube at the middle point of the zong leaves, fill in 2/1 glutinous rice, and compact with a spoon

6. Add 2 small pieces of bacon, fat and thin can be controlled according to your own preferences. (The empress likes to eat some fatty meat, so that the rice dumplings are fragrant)

7. Fill up the glutinous rice, wrap it with zong leaves after compaction, and wrap the cotton thread tightly (forgive my mother for not being able to make this paragraph clearer, because in fact, you only need to wrap your own zongzi tightly. As for the good-looking shape, you need to be skilled to wrap it. , If you really don’t understand, you can find Niang Niang to teach you step by step, Bao Xuexue!)

8. Put the wrapped zongzi in a steamer and cover with a lid. After the water is boiled on high heat, turn to low heat and steam slowly for 2 to 3 hours. When the time is up, turn off the heat and simmer for 1 hour. Take out and let cool and you can eat

Tips:

Don’t eat the zongzi immediately after it’s steamed. Let it cool for a while and it will make it stickier and more vigorous.