1. 2500 grams of glutinous rice. Wash and soak for 5 hours, then drain the water. This step needs to be prepared one day in advance
2. I prepared about 200 pieces of zongye, but I didn't use it up. It's okay to prepare more. Soak the dried zong leaves one day in advance, and then scrub them on both sides.
3. 800 grams of pork belly. Cut two finger-wide chunks. Marinated with ginger, garlic, salt, dark soy sauce, light soy sauce, and white wine to taste, I marinated it for a day. The seasoning is saltier than the normal taste, and the cooked taste is just right
4. Put a little edible alkali, and sprinkle it a little bit. The color of the glutinous rice will change immediately when the alkali is put on. Slightly yellow is fine. Zongzi with alkali will be relatively soft and rotten when cooked, and has a certain antiseptic effect. But don't put too much. And the color is slightly yellow when cooked, which makes it more beautiful.
5. Put in a little more soy sauce and just look at the color of the rice
6. Put a little chicken essence
7. Put a little salt in it. After mixing everything well, taste the taste of the rice. It is salty. The glutinous rice should not be seasoned and too salty to highlight the taste of salted egg yolk and pork belly.
8. Tie the rope that wraps the zongzi to a fixed place that can bear the force. There is a fixed point, it will be more labor-saving and convenient when tying zongzi. I have tried it on the back of a stool, and they are all good.
9. Wrap the wrapped zongzi around the waistline twice and tie it tightly. The material preparation stage is complete. Usually pickled rice in the morning can be wrapped in the afternoon
10. The following are the specific steps for making zongzi, choose a wider zongye. Take the middle top of the zongye as the fulcrum. If it is a narrow leaf, put two
11. Use the middle fulcrum to surround the leaves with both hands
12. Form a conical shape
13. The bottom of the cone must have overlapping folds, otherwise it will leak rice
14. Put one-third of the glutinous rice in, use chopsticks a few times to fill the bottom of the dumpling tube with glutinous rice
15. Add salted egg yolk and pork belly
16. Put in the glutinous rice again, and put the glutinous rice 80% full, don't fill it up. Press the glutinous rice tightly
17. While holding the zong body with the left hand, shape the zongzi into a triangle, and cover the excess zong leaves with the right hand.
18. Use your right index finger and ring finger to fold down the extra zong leaves on both sides, and at the same time, press the thumb and index finger of your left hand to get a triangular plane.
19. Finally, fold the excess zong leaves down along the triangular surface
20. Fold over and squeeze
21. A zongzi is basically wrapped, and the wire is tied according to the position shown in the figure. Some bobbins don’t know how to tie a string, just give the zongzi five-flowered tying, as if they have a grudge against the zongzi, in fact, just wrap it around the last fold twice.
22. Just like this, twist the rope twice, tie a knot at will, and leash! The zongzi is tied up
23. I tied a long wire to the door handle in advance, and when tied, you can put your foot against the door. There is a bearing point. The zongzi can be tied tighter and more convenient.
24.
25. After tying, cut off the extra corners
26. Put it in a pressure cooker, and the amount of water is level with the rice dumplings. Select the "hooves tendons" and press for 50 minutes.
Tips:1. For the meat dumplings, it is important to taste the meat in advance. You can marinate a bit so that the taste will not be weak when cooked.
2. The rice should be soaked in advance to make the rice dumplings softer and waxy.
3. Please carefully read the text description in the steps, it is very clear
