Salty Zong (zong Ball)
1.
Zongzi leaves, salty grass, soak in water overnight, take a small cloth to wash the leaves back and forth
2.
Trim the leaves
3.
It takes time to wash the leaves, don’t worry, take your time
4.
Wash the hamcho a few times and make up as many as you plan to sleep.
5.
Pork belly, one night in advance, marinate with five-spice powder, soy sauce, and salt.
6.
Scallops, soak in water overnight
7.
Shiitake mushrooms, fry them in a frying pan to create a fragrance
8.
Dried radishes, fry them in a frying pan to create a fragrance
9.
Glutinous rice and peanuts, wash several times, add five-spice powder, salt, and mix well
10.
When you are ready, you can start.
11.
Pack the two leaves head and tail together to prevent the leaves from cracking and leaking out.
12.
As shown, start
13.
Put a peanut first. This was taught by the grandmother of the child. In fact, I rarely do this
14.
Scoop a spoonful of rice
15.
Put a slice of pork belly
16.
Put a shiitake mushroom, and then put the dried radish.
17.
Scoop another spoonful of rice
18.
Put the leaves together
19.
Look at the picture, we must close together
20.
Still squeeze slowly
21.
Look at the picture
22.
Tie tighter
23.
tie
24.
Remember not to loosen your left hand when binding, wait until the knot is tied, or loosen it.
25.
After each bundle of water, if the rice gets on the outside, it will fall out, and it will not leak in the pot when it is cooked.
26.
Boiling water, cook for two and a half minutes on medium and low heat. Remember that the water should cover the zongzi, if it is not over, the zongzi will be unfamiliar.
27.
Finished product
28.
Began to eat
29.
Pretty
30.
How, it’s so predictable, haha
Tips:
The pork belly is oily, not greasy at all. But don’t eat too much at one time, for fear that glutinous rice will be difficult to digest, drink some Kung Fu tea, haha