1. To prepare zong leaves, straw ropes, glutinous rice, alkali powder, and alkali powder, I bought a small package for one dollar. The place where the rice dumpling leaves are sold is at the grain and oil store. Soak the rice dumpling leaves and straw rope for 3 hours in advance, wash them, and put them in the pot. Boil for 10 minutes, scoop up and set aside
2. Cut the meat into strips, shred the shiitake mushrooms and other ingredients into the meat filling, mix well and marinate for 4 hours to taste. In addition to alkali powder
3. Take a small bowl of water and add alkali powder and mix well. Pour in the washed glutinous rice and mix well. Fill the glutinous rice with water and mix again. At first, the glutinous rice will absorb water, so add enough water, soak for 4 hours or a day.
4. Take two leaves and put two spoons of glutinous rice, the size of a spoon below
5. Put on the meat
6. Put two spoons of glutinous rice on top of the meat
7. Wrap the right half of the leaves first
8. Wrap up the left half of the leaves
9. Then fold down and hold tightly
10. Turning the other end is the same as the seventh, eighth, and ninth method. First, wrap the right and then the left. When you turn, you must hold the other end tightly, otherwise it will easily disperse.
11. Wrap it, take a straw rope and fold it in half, tie one end tightly, then turn around and tie the other end
12. Wrap it up and tie a knot
13. Ready to cook
14. Put the zongzi into the pressure cooker water and make sure to soak the zongzi. Press the soup function button. If the time is up, I press it again. I pressed it three times. After two hours of cooking, it was stuffy for an hour. The zongzi is soft and delicious.
15. Finally out
16. Taste it first, it's really fragrant
Tips:There is no grey water here, so it’s also delicious with alkaline powder. If there is less glutinous rice, you should put less powder instead of too much. If you put too much glutinous rice, the dumplings will taste bitter and astringent.
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