Sweet and Salty, Some Rice Dumplings
1.
On the first night, soak the zong leaves in water, and put some heavy objects on them to ensure that the zong leaves completely absorb water.
2.
On the first night, soak the glutinous rice with water at least three to four times that of rice.
3.
On the first night, mix red beans, mung beans, black rice, and millet together and soak them in water. The water is at least two to three times that of rice. At the same time, soak the mushrooms (forgot to shoot).
4.
On the first night, cut the pork belly into pieces, stir with light soy sauce, soy sauce, oyster sauce, cooking wine, salt, sugar, white pepper, and a small piece of red fermented bean curd, cover with plastic wrap and pickle overnight.
5.
Prepare for the next day. Boil the mushrooms in water a little, then drain the water and slice them. Take out the yolks of the cooked salted duck eggs and divide them into two (you can put some egg whites a little bit), and divide the peanuts into two halves for later use.
6.
To prepare for the next day, boil the zongzi leaves in hot water, and wipe the zongzi leaves with paper towels for later use. Mix the soaked glutinous rice with red beans, mung beans, black rice and millet (the glutinous rice is at least twice as much as other mixed rice), and prepare the pork belly and its ingredients.
7.
On the second day, start making zongzi. Prepare a bowl. When making zongzi, you will drip a lot of juice. Put the zong leaves on your palm, put the mixed rice at the bottom, then put a piece of pork belly, put half a cooked egg yolk, and put a slice of money. Mushrooms, and some peanuts, and finally put a layer of mixed rice on top, compact with a spoon, and then wrap. (This is the first time I have wrapped zongzi. The package is not good, so the method will not be repeated...no reference value 😓)
8.
The next day, making the zongzi is in progress. Put the wrapped zongzi in cold water and soak, and finally the bacon zongzi is wrapped and put into the pot to cook.
9.
The next day is making zongzi. When cooking the bacon zongzi, put the glutinous rice in a drainable dish. At the same time, soak the red dates and raisins in boiling water, cut the oversized candied dates, and prepare the red bean paste. it is good. It's best to wrap the red bean paste first, because it's easy to dry, then the candied dates, and finally the red dates and raisins. At that time, it's almost ready. The wrapped zongzi still has to be soaked in cold water.
10.
Cook the zongzi the next day and cook the sweet zongzi in the same way. If the time is well controlled, the salty zongzi and the sweet zongzi can be cooked at the same time. If there is not enough water during the cooking process, be sure to heat the boiling water. After cooking, you don’t need to open the lid. Continue to simmer for half an hour to an hour. Finally, soak the zongzi in cold water.
11.
In the end, the zongzi looks like this (salty zongzi).
12.
In the end, the zongzi looks like this (sweet zongzi).
Tips:
1. Generally, the time for soaking zongye and glutinous rice can be shorter, but I personally feel that it is more convenient to soak all the things that need to be soaked the night before.
2. The time to cook zongzi can be shorter, but my salty zongzi has been cooked for 3 hours and the sweet zongzi has been cooked for 2 hours. The taste is not bad.
3. When cooking zongzi, put a bowl or plate on it, which can prevent the zongzi from rolling during the cooking process, which also made up for the problem that I was not packing the zongzi tightly. In the end, the zongzi did not leak the rice.
4. In order to distinguish different flavors of zongzi, different zongzi bundling methods are used. The cone shape is for candied dates, the long triangle is for red bean paste, the short triangle is for red dates and raisins, and the big pentagon is for meat dumplings.
5. The salty rice dumplings and sweet rice dumplings are cooked separately, because some juice will flow out during the cooking process of salty rice dumplings, and it is not easy to smelt when cooked separately.
6. After the rice dumplings are cooked, it is best to soak them in cold water. They will become more waxy. You can also heat them slightly when you eat them.
