Fragrant Glutinous Rice Dumplings
1.
Cook the zong leaves for 3-5 minutes, wash each leaf, and drain the water for later use.
2.
Wash the glutinous rice and soak it for 2 hours first. Use the soaked glutinous rice to wrap the zongzi. It will not take too long to cook (saving electricity...)
3.
Wash the pork belly and cut into small pieces, add some delicious soy sauce, season with some salt, and marinate for 2 hours to taste. (The taste is according to personal habits, you can add condiments within the spiced)
4.
Wash the peanuts and soak them in water for later use.
5.
This is dried shiitake mushrooms that have been soaked. Wash and cut into small pieces, and fry them in a wok with oil (the fried ones will be more fragrant than the unfried ones)
6.
Wash the dried shrimps and filter out the sand or impurities for later use.
7.
Wash the scallops and cut into shreds with a knife for later use
8.
Wash and soak mung beans for 30 minutes and drain.
9.
In addition to the pork belly, pour all the prepared zongzi fillings into a basin, add some light soy sauce, salt to taste and mix well.
10.
After mixing well, start to wrap the zongzi. Use two zong leaves to hold the fillet. Put the filling into the half of the zong leaf fillet and put a piece of pork belly. Put the filling on top and use the zongzi. The leaves wrap the stuffing.
11.
I pack the four-corner rice dumplings (I have the opportunity to learn how to pack the pagoda rice dumplings and the triangular rice dumplings). After the package is finished, the sauce is purple. . .
12.
Each package is tied up with twine, a string of five, placed in an electric pressure cooker under cold water, (the water is just better than the rice dumplings), and it’s OK for 40 minutes.
13.
Check it out. . It's cooked, the color and taste are good, and it's quite attractive!
14.
Look~ the rice dumplings are soft, waxy, soft and sticky, and not greasy.
