The Perfect Combination of Classic and Fashion in Zongzi After 90
1.
Soak the peeled mung beans for 15 minutes.
2.
Soak glutinous rice in water for 15 minutes.
3.
The zongzi leaves and zongzi tapes are bought from the market, put them in boiling water and boil for 5 minutes, remove them and let them soak in cold water, then wipe the zongzi leaves piece by piece with a towel and drain.
4.
Soak the glutinous rice for 15 minutes, then remove and drain the water for later use. Add peanut oil, salt to taste, the taste is slightly stronger than usual. Because it needs to be boiled later, the taste will be weak.
5.
Peel the mung beans and let the water go over again, remove the water and drain, so that the mung beans do not have astringent taste. After draining, add peanut oil and season with salt. The oil can be more.
6.
Cut the pork belly into strips, add peanut oil, salt and five spice powder to mix evenly, the taste is a little heavier than usual. Cut the salted egg yolk in half.
7.
The two zongzi leaves are folded in half in the middle, making them funnel-like.
8.
After forming a funnel, add another zongzi leaf in the middle.
9.
Put a layer of glutinous rice and remove the meat and salted egg yolk. I prefer to eat stuffing, so I try to fill it as much as possible, and then spread a layer of peeled mung beans, and then spread a layer of glutinous rice.
10.
After placing the rice, place a zongzi on each side to form a funnel, with half of the zongzi leaf exposed on it, folded in half.
11.
Let the zongzi leaves wrap the glutinous rice.
12.
Take the zongzi belt as shown in the picture to wrap the zongzi. Be sure to tighten the zongzi, otherwise it will loosen when you cook it and you won't be able to eat it.
13.
Boil a pot of water. After the water is boiled, put in the rice dumplings. A pot of 30 rice dumplings will take about 2 hours to cook.
14.
Take one for about two hours and untie it to see if it is cooked and eaten. Don't cook too much.
15.
Just do this for a perfect rice dumpling, delicious and clean.
16.
This is my first time making zongzi, but it's actually not that difficult. 5 catties of glutinous rice and 30 glutinous rice dumplings per catty of mung beans. The taste is very good. Post-90s can do nothing, but I want to learn super fast. Haha😄
