Cantonese Zongzi
1.
Soak the peeled mung beans in clean water overnight.
2.
Because my daughter and I hate fatty meat, I chose lean meat. Use appropriate amount of mellow flavor, chicken essence, dried shiitake mushrooms, Wang Shouyi thirteen incense, char siu sauce and ginger in the refrigerator one day in advance to marinate.
3.
Soak the zong leaves and straw rope with hot water one day in advance, and rinse them with water before wrapping.
4.
Cut the Cantonese sausage into 1cm thick slices.
5.
Wash the glutinous rice in advance and soak overnight, mix well with a very small amount of soda ash 1 hour before packaging (remember not to put too much, as long as the beige turns slightly yellow), then add a bottle of olive vegetables and mix in (this year I suddenly wanted to add glutinous rice to the rice) Add olive vegetables, I didn't expect it to taste good). If you don't like olive vegetables, you can change it to salt, five spice or thirteen spice.
6.
Place the ingredients needed for making zongzi and you can start!
7.
After searching for this salted egg yolk on Taobao for a long time, I finally found this shop with a large volume and no bad reviews.
8.
Use three zong leaves (smooth side) to be superimposed like a fret. Spread a layer of glutinous rice, then add a spoonful of peeled mung beans, and then put in stuffing such as meat, eggs, mushrooms, etc. The order of stacking can be arbitrary.
9.
Use three zong leaves (smooth side) to be superimposed like a fret. Spread a layer of glutinous rice, then add a spoonful of peeled mung beans, and then put in stuffing such as meat, eggs, mushrooms, etc. The order of stacking can be arbitrary. (Do not put ginger for pickling)
10.
After adding the filling, cover it with a spoonful of peeled mung beans, and finally cover with a layer of glutinous rice.
11.
The wrapping method is as shown in the figure. First, intersect one end of the tail leaf and fold it in half, then fold it down.
12.
Then follow the other end.
13.
Tie both ends with straw ropes.
14.
The straw rope should be tied tighter but not too tight!
Tips:
For beginners to make zongzi, you can put more zongzi leaves so as not to be unfamiliar and cause the leaves to burst. The glutinous rice is mixed with soda ash to make the rice gelatinize.
