Five Grain and Bacon Zongzi
1.
After washing the zong leaves, boil water in the pot, turn off the heat when the water is turned on, and soak the zong leaves in the pot overnight.
2.
Red beans, mung beans, peanuts, shiitake mushrooms, blisters in a bowl and set aside
3.
Cut the pork belly into pieces, add cooking wine, soy sauce, and salt for half an hour.
4.
Wash the rice dumplings and soak for ten minutes. Drain the water and set aside
5.
Cut the shiitake mushrooms into pieces, pour the soaked red beans, mung beans, and peanuts into the bowl of rice dumplings
6.
Put the alkali powder together and stir evenly (the preparations have been done, and the dumplings will be started below)
7.
Take two zong leaves (if the zong leaves are large, you can use only one) and fold them into a funnel shape
8.
Grab a handful of rice and put it in the zong leaves, as long as half of it is enough, then put a piece of submerged pork belly and shiitake mushrooms, and finally grab a handful of rice to cover it
9.
Tighten the zongye to cover the opening, and finally tie it tightly with a rope (because I wrapped it by myself, the method of closing the mouth was not photographed. I will teach you next time)
10.
Put the wrapped rice dumplings into an electric pressure cooker, add water, the water should basically be under the rice dumplings, adjust the time, 40-60 minutes
11.
Time is up, boil the pot, and a smell of rice dumplings floats over
12.
I left my saliva and ate it with big mouthfuls. It smells like beans and meat.
Tips:
The pork belly of the zongzi must be half fat and half lean, so that it will taste smooth and fragrant.
