1. Soak the glutinous rice for 2 hours and pick it up for later use
2. Stir-fry the peanuts and smash them, add some sugar, add boiling water, and mix well and it will be a little bit wetter than the dough. This step is to make the peanuts more ripe, otherwise it will be easy to mix the raw rice
3. Mung beans are much simpler. You don't need to fry, just wash and soak for 2 hours, pick up and set aside. Note: The leaves should be boiled in water for a few minutes, poured out and soaked until the water temperature is right, clean the front and back sides with a rag, and cut off the head and tail about 1 inch
4. Buy pork belly (sweet enough) If you don’t eat fat, use a lean one. Use the appropriate amount of five-spice powder, salt, chicken powder, and sugar to drown, chop the shallots, add some oil to the meat, add it to the meat and mix well.
5. Wash the shrimp and scallops, soak for a while to wash off the sand, and set aside
6. Spread out the long leaves, put some rice in the middle, add peas, shrimp, scallops, meat, put some peas, and add rice to roll it up
7. See step 6 instructions
8. See step 6 instructions
9. See step 6 instructions
10. Please refer to the step 6 instructions. Wrap the left and right sides with leaves again. After wrapping the two sides, make sure that the zongzi is firm, so that the zongzi will have a bite strength and taste good.
11. See step 10
12. The zongzi is finished. Since the peanuts are hard to cook, it takes a long time to cook, about 7 hours; the mung beans only need to cook for 4-5 hours. If you use a pressure cooker, it can be up to 2.5 hours. But personally, it’s not so delicious. It's more cottony. You can pack 80 pieces per 6 kg of rice, and the materials are free to add or subtract.
Tips:It can also be made into mung bean dumplings, and the cooking time only takes about 4 hours, and it is delicious.
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