1. Soak the mung beans two or three minutes in advance, wash and drain. Add some oil, salt, and five spice powder, mix well, and set aside.
2. Soak the glutinous rice two hours in advance and drain the water. Add some oil, salt, five-spice powder, and soap, and mix evenly after adding the soap. I put the two caps of the bottle cap for the liquid water. Just turn the rice into yellow. (Two catties of rice plus two catties of mung beans can make about 23 zongzi)
3. Wash the pork belly and cut into large pieces, about 2.5 to 3 cm. Add salt, wine, light soy sauce, five-spice powder, a little sugar, and mix well. It is best to marinate in the refrigerator the first night, and use it the next day. Flip once or twice in the middle.
4. For salted eggs, only salted egg yolks are required to remove the egg whites, leaving only the yolk. spare. You can put one or half of the salted egg yolk for each zongzi, as long as you like... the egg whites can be saved and boiled in vegetable soup. Peel the chestnuts for later use. You can put one chestnut or two chestnuts, personal preference! I like to put two.
5. Boil the rice dumplings and water plants for ten minutes. Wash and drain the water. Cut off the head and tail of the zong leaves.
6. Probably cut it like this.
7. Five-spice powder comes in a pack of 10 grams. If you like to eat thick, put more, and if you don’t like it, put less. There is no requirement. I put half a bag of pork, half a bag of mung beans, and half a bag of glutinous rice. Put two caps on the liquid soap.
8. Two leaves on the bottom and one in the middle on the top. Choose large leaves for good packages. Put the small leaves aside and use them later.
9. ^_^
10. A layer of rice, a layer of mung beans, then a piece of pork belly, a salted egg yolk (I bought less, so I put half of it). Two chestnuts.
11. A layer of mung beans on top of the meat, and a layer of glutinous rice.
12. Put a small rice dumpling leaf in the middle of the top, as long as it can cover it. You can put the small zong leaves aside when you pack them. spare.
13. Press it aside. Pour out the rice carefully.
14. Press the other side again. Then press it and fold it back.
15. Fold the other end in the same way.
16. The two ends are folded like this. After folding one end, press the other end, and then fold back after pressing.
17. Choose the thick end of the straw rope and press it on your hand, just a little bit past the bottom of the zongzi. . The long tail is above. Then go all the way down. Go around from the right to the left.
18. Don't tie it too tight, just just do it, just don't loose it. Because it is cooked, the rice will swell, tie too tightly, and the zong leaves will split.
19. Pot under cold water, soak the dumplings in the water. Mine is an electric pressure cooker, just adjust it to the beans and tendons.
20. I boiled for about an hour, and simmered for a while after the air pressure subsided. Pick up and drain the water.
21. Savory!
Tips:I can’t digest glutinous rice, so I like to put less glutinous rice and more mung beans. Then I like to put more stuffing in it, anyway, don’t worry about the cost too much. You can put it freely. If there is no requirement, put the same amount of rice and beans. Zongzi wants to have a softer one, so they can be cooked and simmered overnight before being out of the pot. I don’t like soft ones. Once the pressure cooker is out of air, you can take them out and drain them. The water used to cook the zongzi must be soaked in the zongzi.
