Salty Zong (zong Ball)

Salty Zong (zong Ball)

by Chaoshan Aunt

4.8 (1)
Favorite

Difficulty

Normal

Time

24h

Serving

2

On the May Festival (Dragon Boat Festival), tie the dumplings. When I was young, my parents were busy at home. Mom and Dad only cared about making money to support the family. They never paid attention to the problem of food. Mom and I knew how to make rice dumplings or tying rice dumplings. Every Dragon Boat Festival, the neighbor’s old aunt would bring a few to the house. Later, I came out to work and met some colleagues who could make rice dumplings. I learned from them. I still remember that the first time I did it myself, I had a lot of jokes. There were four corners of rice dumplings, three of which were missing rice, and the remaining corner rice was unfamiliar, haha After countless attempts, I was finally able to go to the table. So, as long as you work hard enough, as long as you persist, you can still make zongzi beautiful, hehe."

Ingredients

Salty Zong (zong Ball)

1. Zongzi leaves, salty grass, soak in water overnight, take a small cloth to wash the leaves back and forth

Salty Zong (zong Ball) recipe

2. Trim the leaves

Salty Zong (zong Ball) recipe

3. It takes time to wash the leaves, don’t worry, take your time

Salty Zong (zong Ball) recipe

4. Wash the hamcho a few times and make up as many as you plan to sleep.

Salty Zong (zong Ball) recipe

5. Pork belly, one night in advance, marinate with five-spice powder, soy sauce, and salt.

Salty Zong (zong Ball) recipe

6. Scallops, soak in water overnight

Salty Zong (zong Ball) recipe

7. Shiitake mushrooms, fry them in a frying pan to create a fragrance

Salty Zong (zong Ball) recipe

8. Dried radishes, fry them in a frying pan to create a fragrance

Salty Zong (zong Ball) recipe

9. Glutinous rice and peanuts, wash several times, add five-spice powder, salt, and mix well

Salty Zong (zong Ball) recipe

10. When you are ready, you can start.

Salty Zong (zong Ball) recipe

11. Pack the two leaves head and tail together to prevent the leaves from cracking and leaking out.

Salty Zong (zong Ball) recipe

12. As shown, start

Salty Zong (zong Ball) recipe

13. Put a peanut first. This was taught by the grandmother of the child. In fact, I rarely do this

Salty Zong (zong Ball) recipe

14. Scoop a spoonful of rice

Salty Zong (zong Ball) recipe

15. Put a slice of pork belly

Salty Zong (zong Ball) recipe

16. Put a shiitake mushroom, and then put the dried radish.

Salty Zong (zong Ball) recipe

17. Scoop another spoonful of rice

Salty Zong (zong Ball) recipe

18. Put the leaves together

Salty Zong (zong Ball) recipe

19. Look at the picture, we must close together

Salty Zong (zong Ball) recipe

20. Still squeeze slowly

Salty Zong (zong Ball) recipe

21. Look at the picture

Salty Zong (zong Ball) recipe

22. Tie tighter

Salty Zong (zong Ball) recipe

23. tie

Salty Zong (zong Ball) recipe

24. Remember not to loosen your left hand when binding, wait until the knot is tied, or loosen it.

Salty Zong (zong Ball) recipe

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.

Salty Zong (zong Ball) recipe

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.

Salty Zong (zong Ball) recipe

27. Finished product

Salty Zong (zong Ball) recipe

28. Began to eat

Salty Zong (zong Ball) recipe

29. Pretty

Salty Zong (zong Ball) recipe

30. How, it’s so predictable, haha

Salty Zong (zong Ball) recipe

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

Comments

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