1. Soak the white glutinous rice for four hours, and the black glutinous rice for six hours. The peanuts are boiled once, remove the red water, cut the pork and add the dark soy sauce, salt and seasoning, soak the mushrooms in water, shred, these steps I didn’t take the picture. Wash the rice dumplings. I believe everyone understands the steps after cooking.
2. The condiment is equivalent to five-spice powder, but it is a little more spicy. I personally think that this is the essence of zongzi. Without this, there would be no salty and spicy taste of zongzi. Add the condiments, the right amount of salt, the right amount of vegetable oil, and peanuts to the black and white glutinous rice, mix well, remember to taste the saltiness
3. An S hook is hung on the back of the chair, and the cotton thread is hung on the hook. It is a great effort when tying the dumplings. I am at home alone, so I can’t take pictures when I pack it.
4. This is the wrapped zongzi, or raw. Put this in a pressure cooker. Put a steaming rack in the pot and steam for half an hour. There is no picture for this step.
5. The steamed zongzi is tough, elastic, and the condiment is slightly spicy, so the zongzi is spicy and salty.
6. Peel the zongzi, you can see the fillings, pork, mushrooms, peanuts, and of course black and white glutinous rice
7. Because I especially love black glutinous rice, more black glutinous rice is more chewy, this one has more black glutinous rice, is it more attractive?
Tips:The film of black glutinous rice is relatively hard, so it needs to be soaked for a longer time. If you like soft and waxy rice dumplings, you can submerge the rice dumplings in water and cook them. A pressure cooker for 15 minutes is enough.
