material

One hundred zongzi leaves, sixty salt grass ropes, eight pork belly, about twelve mushrooms, seven peanuts, three kilograms of glutinous rice and twenty-five grams of spiced powder.

working methods

Boil zongzi leaves and salt grass rope (about three minutes) until the leaves turn blue-green, then wash them twice with clear water and dry them for later use.

Pork belly is washed, dried and cut into pieces about 1.5cm wide and 2.5cm long, with the same size. Pour in the spiced powder and soy sauce and mix well.

Soak the mushrooms in water, squeeze them out, cut them into 1/4 size, pour some soy sauce and blanch them.

Boil peanuts in water (peanuts don't have that bitter taste), rinse them with water and dry them.

Wash the glutinous rice with clear water for three or four times (make sure there is no sand), then dry it, and then pour some peanut oil (glutinous rice will be more fragrant later), salt (salty enough) and peanuts evenly for use.

How to wrap zongzi: I can't teach you exactly how to wrap it. It can be rectangular or square, just like our diamond.

Cook the prepared zongzi in a pressure cooker for eight minutes, and then simmer for forty minutes.

skill

Ingredients: The most important thing is your own taste. You can master as much as you want.