Scallop Zongzi

Name: Scallop Zongzi
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 1000g Glutinous rice; 100g Shiitake Mushrooms; 100g Scallops; 5g salt; 4ml oil; 2ml Soy sauce; 1ml Cooking Wine; 3ml Jianshui; Some Zongye; Some Pampas grass

by sourcehe

4.7 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Scallops, also called scallops, are rich in protein, carbohydrates, riboflavin, calcium, phosphorus, iron and other nutrients. The protein content is as high as 61.8%, which is three times that of chicken, beef, and fresh prawns. The mineral content is far above shark fin and bird's nest. Scallops are rich in sodium glutamate and taste very fresh. The nutritional value of scallops is very high, it contains a variety of essential nutrients. The zongzi wrapped in scallops is delicious and nutritious. "

Scallop Zongzi

1. Wash and soak the glutinous rice for 5 hours;

2. Remove the glutinous rice, drain the water, put it in the soap and mix well;

3. Wash the scallops with cooking wine and water soak, wash and soak shiitake mushrooms, and cut into pieces;

4. Mix the drained glutinous rice, shiitake mushrooms, scallops, salt and soy sauce together;

5. Soak the zong leaves and pampas grass for one night, wash and remove the water to drain;

6. The zong leaves are folded into a leak-proof funnel shape;

7. Put in the well-mixed glutinous rice;

8. Wrapped in zong leaves;

9. Bind the rice dumplings with pampas;

10. Cut off the excess zong leaves and pampas;

11. Put it in a pressure cooker, add an appropriate amount of water, and cook for 50 minutes; PS: Each pot and firepower are different, and the required time is different;

12. The cooked scallop dumplings are fragrant, dry and delicious.

Tips:
1. The soaking time of glutinous rice should be at least three hours;
2. Put a little cooking wine when soaking the scallops to make the scallops go fishy;
3. Dried shiitake mushrooms are better than fresh shiitake mushrooms;
4. Depending on the pot used, the time required to cook zongzi is slightly different.