1. Cut plum meat (sandwich meat) into small pieces. (You can also cut into long strips. Because you put salted egg yolk and sausage in the middle, it's better to cut into small pieces.)
2. Add 2 tablespoons of oyster sauce, 2 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, 2 tablespoons of cooking wine, 1/2 teaspoon salt, 1 tablespoon pepper, 2 teaspoons sugar, grasp and pinch evenly, the sauce is completely absorbed by the meat , Marinate in the refrigerator for 24 hours.
3. Put the bamboo leaves (Zongzi leaves) in a pot, pour water that has not used the bamboo leaves, add 2 spoons of vinegar or squeeze a lemon juice, add the lemon zest, bring to a boil on high heat, turn to low heat and simmer for 30-40 minutes, turn off the heat Stew for one night. (Putting vinegar or lemon juice can make the zongzi leaves softer faster. I prefer to put lemon, which has a light lemon scent.)
4. Rinse the cooked rice dumpling leaves with water.
5. Trim off the head and tail.
6. Soak the dried shiitake mushrooms until soft, cut the small ones in half and the large ones in a cross. (I use mollusc, the smaller one, it has a crispy texture.)
7. Put a little oil in the pot, burst the dried shrimps for aroma, set aside.
8. Put 1 tablespoon of oil in the original pot to burst the fragrant mushrooms, add 1 tablespoon of oyster sauce, 1 tablespoon of light soy sauce, and 1 teaspoon of sugar and stir well. Set aside. (The shiitake mushrooms are fragrant before they are fragrant.)
9. Cut the sausage into small pieces.
10. Raw salted eggs only take the yolk. (I marinated this salted egg with eggs. The yolk is relatively small, so I used the whole. If it is a duck egg, the yolk is large, so you can cut it in half.)
11. All fillings.
12. Wash 5 pounds (2270g) of glutinous rice and 250 grams of peanuts, add 2 teaspoons of salt and 1 teaspoon of sugar and mix well.
13. Take 2 zong leaves and stack them up. As shown in the figure.
14. Fold into a funnel shape from the middle. (Pictured)
15. Add 2 tablespoons of peanut glutinous rice.
16. Put a piece of meat and chestnut on each end, salted egg yolk and sausage in the middle, and put scallops, dried shrimps, and shiitake mushrooms in the middle.
17. Cover with 2 tablespoons of peanut glutinous rice.
18. Enclose a piece of rice dumplings outside to heighten it. One (use one for the big brown leaf, and 2 for the small one.)
19. The zong leaves on the left are folded and covered with glutinous rice.
20. The zong leaf on the right is folded over the zong leaf on the left.
21. Put the zongzi upright and fold it face to face yourself.
22. Slightly flatten the glutinous rice from above.
23. Fold the zongye with the upper opening toward you.
24. Tie it with a rope.
25. Wrapped rice dumplings.
26. Put the wrapped rice dumplings into an electric pressure cooker, and pour in water that has not passed the rice dumplings.
27. Put a flat plate on it to prevent the rice dumplings from floating on the surface. Cover the lid and keep the pressure at your own choice for 50 minutes. After cooking, you can start the pot after exhausting.
28. Use the stove to cook the rice dumplings in the same way as in a pressure cooker. Press a flat plate on the rice dumplings. You must not have the rice dumplings. If you want to add water halfway, you must add boiling water, not cold water.
29. Cooked rice dumplings. This is peanuts.
30. The mung beans are also wrapped in the same way. Mix 2.5 pounds (1135 grams) of glutinous rice with 1 pound (454 grams) of peeled mung beans and season with salt and sugar.
31. It's cooked and can't wait to start eating.
32. The rich fillings can only be said to be so delicious that there are no friends. Every year, my friends love the zongzi I pack.
Tips:1. Cantonese-style rice dumplings pay attention to the solid taste. The glutinous rice does not need to be soaked. Wash it and wrap it directly, so that the glutinous rice absorbs water and swells and becomes firm when it is cooked. If you want a soft and waxy texture, soak the glutinous rice for 2-3 hours in advance. Pack again.
2. When boiling the zongzi, the water must be lower than the zongzi. When adding water halfway, be sure to add boiling water, not cold water.
