Chestnut Dumplings
1.
Wash the glutinous rice, soak for 1 hour in advance, remove and drain the water, add a tablespoon of vegetable oil, salt, and a little edible alkali, mix well and set aside.
2.
Wash the peeled mung beans, add a little glutinous rice, salt and pepper, and mix well. (The glutinous rice is added to make the mung beans more sticky)
3.
Marinate pork belly with thirteen spices, salt, light soy sauce, oyster sauce, cooking wine, and refrigerate overnight.
4.
Prepare chestnuts. (This chestnut was bought by my mother a while ago, peeled and put in the refrigerator, so it's a bit dark, huh, huh)
5.
After the palm leaves are washed, put in a pot and boil for 10 minutes, remove and drain the water. (Boiled brown leaves are much more flexible and not easy to crack)
6.
When the materials are ready, start to wrap the palms, put the two palm leaves together, and fold a triangle out.
7.
The bottom of the triangle should be folded into a double layer to prevent the rice from leaking out.
8.
Add one-third of the amount of glutinous rice.
9.
Put the filling in.
10.
Cover the top with glutinous rice, and add the rice to nine minutes full.
11.
Fold the leaves in half, cover the glutinous rice in the triangle area, and pinch both sides with your hands.
12.
Fold up the remaining leaves at the bottom of the triangle and press tightly against the edges.
13.
Tie the two ends with two circles of straw, and the zongzi will be wrapped. (The straw must be tightened, or it will fall apart)
14.
Wrap all the zongzi.
15.
Put it in a pressure cooker, add a little edible alkali and salt.
16.
Add boiling water.
17.
The amount of water is basically the same as that of rice dumplings.
18.
Boil the pressure cooker on high heat until SAIC, turn to medium heat and cook for 1 hour. After cooking, remove the water droplets to dry and hang them indoors or store them in the refrigerator. (It is an old man's habit to carry chopsticks. It is said that it will not overflow the pot, and it will not be half-baked. Okay, I will accept it...)
19.
There is also a method of wrapping cold rice dumplings. The cold brown is not filled with stuffing, and it is cooked and eaten with sugar. A zong leaf, folded in half to form a triangle.
20.
Turn the upper leaves with your fingers to make the zong leaves form two layers. Fold the straw in half and pass through the bottom of the triangle.
21.
Fill up the glutinous rice.
22.
It is also wrapped in half, and then tied with straw.
23.
This little zongzi is a favorite of children, so cute!
Tips:
1. If you don't like fatty meat, you can also put lean meat;
2. Boil the rice dumplings with boiling water, the rice will not be weak after cooking;
3. Don't put the rice dumplings too full, or it will burst after cooking;
4. Add a little edible alkali to the zongzi, which is more storage-resistant, and can be stored for ten and a half months without storing in the refrigerator.
