Dragon Boat Festival Rice Dumplings
1.
Cut the pork belly into pieces, add some cooking wine, a little dark soy sauce, a spoonful of oyster sauce, an appropriate amount of five-spice powder and an appropriate amount of light soy sauce, then add some ginger slices and green onions, and marinate for more than two hours. I pickled it the night before.
2.
Mung beans were soaked for six hours. I also soaked it before going to bed the night before.
3.
The zong leaves are scalded with boiling water and soaked until soft. Use scissors to cut off the stems of the zongye. This can also be soaked the night before.
4.
Soak the glutinous rice two hours in advance.
5.
Cut the salted egg yolk in half, spray it with white wine and bake it on high heat in the microwave for 1 minute.
6.
Mung beans and glutinous rice are drained and mixed together. Cut more chopped green onion and add 4 tablespoons of salt, appropriate amount of pepper powder and a little sesame oil, mix well. Three catties of glutinous rice and half a catty of mung beans are used. The salt is just right (about 25 grams). I used two taels of shallots.
7.
If the zong leaves have cracks or small holes, they can be wrapped in two stacks. Stack them up front, and you can stagger them so that the wrapped dumplings are big. Fold the zong leaves into a funnel shape, and overlap one more at the bottom, so that it is not easy to leak the bottom.
8.
Spread a layer of glutinous rice on the bottom of the zong, put a piece of egg yolk, and then a layer of glutinous rice, then a piece of meat, and finally a layer of glutinous rice. Press tightly with a spoon, and don't fill the funnel too much.
9.
Use your thumb and index finger to pinch the sides of the "funnel" inward without pinching. Cover the erected leaves, take out your thumb and index finger, press down with the other hand along the top surface of the "funnel" to form a triangle, and then fold back the remaining leaves.
10.
Tie the rice dumplings tightly. I packed nearly forty rice dumplings with these materials.
11.
Wrap everything and add water to the cauldron to cover the rice dumplings. Cover and boil on high heat, turn to low heat and simmer for two and a half hours.
12.
This is the practice of sago crystal dumplings. Add milk powder, sugar, and milk to the sago until the sago is barely covered. Stir and let stand for 20 minutes.
13.
I added candied dates. Since I was in a hurry, the sago was wrapped before it was soaked, so it was a bit thin and not easy to wrap. The sago is ready to be packaged when the water is eaten. But when you use this kind of zongzi buns, you need to lighten your hands and cook for 40 minutes after the water is boiled. Don't press it after cooking, it is easy to change shape. And it tastes better on ice.
14.
The third kind of rice dumplings with rhubarb and preserved fruit. The yellow rice needs to be soaked two hours in advance. For the candied fruit, I used candied dates, orange cakes and dried cranberries. Cut them into granules, add appropriate amount of sugar and 100g of soaked mung beans and mix well. I also added 20g of dried tangerine peel to remove the fishy smell and enhance the fragrance.
15.
There are not enough zong leaves. The quality of the rice dumplings I bought later is very good, you can pack one zongzi with one sheet. Fill in the mixed rhubarb rice in the same way, tightly packed.
16.
If the above picture is not clear, look at the method of making zongzi again.
17.
The strapping must be important, I just strap it once. If you don't know how to operate, just tie it up. Don't overcook it is the key. These materials contained about twenty rice dumplings.
18.
Rhubarb rice dumplings also need to be simmered for 2 hours. These are all kinds of cooked rice dumplings, none of them are missing.
19.
Appreciation of the finished product.
