Pork Belly Dumplings with Shiitake Mushrooms
1.
Scrub the zong leaves piece by piece with a cork brush or a dish cloth, and then soak for a few hours.
2.
Wash the dried shiitake mushrooms and soak for a few hours.
3.
Wash the glutinous rice and soak for three hours.
4.
After the shiitake mushrooms are soaked soft, the filling can be prepared. The best is the three-layered pork belly that is fat and thin, cut into slices three to four millimeters thick. Squeeze the shiitake mushrooms slightly into the water, cut into strips or pieces, add about 10 grams of salt, 2 tablespoons of light soy sauce, and half a tablespoon of dark soy sauce together with the sliced pork belly, mix well, and marinate for half an hour. The specific seasoning is adjusted according to everyone's taste.
5.
Drain the glutinous rice, add 3 teaspoons (about 15 grams) of salt, 2 tablespoons of light soy sauce, and mix well.
6.
Take two zong leaves, one longer and wider on the bottom, one narrower on the top, and then fold it into a cup shape from the middle. There must be no holes underneath, as there will be leakage of rice.
7.
Then fill it up in the order of one layer of rice, one layer of meat and one layer of rice, don't forget to stuff a few pieces of shiitake mushrooms. Put the pork belly in the middle as much as possible, so that the cooked oil is easily absorbed by the glutinous rice and the zongzi is delicious.
8.
Clamp the top of the left index finger and thumb, squeeze a little bit toward the middle, and support the bottom with the remaining three fingers.
9.
Cover the zong leaves with your right hand, and fold down about 1 cm at the red frames on both sides.
10.
After the leaf cover is down, fold it at the sharp corner of the left hand and stick it to the zongzi.
11.
The red frame is the edge of the zongzi cover, and the rope is wound perpendicular to this edge to tie a knot.
12.
The rice dumplings should be submerged in water, and the beef and mutton menu is cooked in a pressure cooker.
13.
When the time is up, when the air pressure is almost reduced, open the lid, turn the zongzi over, put the upper part on the bottom, and the lower part on the top, and cook it again, so that the zongzi can really be cooked.
Tips:
1. The saltiness of the zongzi is adjusted according to the taste of each person. Because it needs to be boiled, the front can be slightly salty.
2. The rice dumplings were not cooked at one time, and they were completely cold, and then they couldn't be cooked anymore. So be sure to cook it all at once. Generally, families do not have a large stove, so you can use a pressure cooker.
3. Pick up the cooked rice dumplings, dry them in water, and put them in a cool place. If the weather is not very hot, there will be no problem for two or three days. But if the temperature is high, you need to pack it in a bag if you can't finish it at once. You can refrigerate it in the refrigerator for two or three days, and steam or cook for a few minutes the next day. It is recommended to freeze for more than three days, and cook for half an hour before eating.
