Pork belly 500g glutinous rice 5kg

Ginkgo biloba 500 grams salted egg yolk 50.

Japanese North Sea Scallop Shrimp Skin 8 500g.

50 fresh shellfish and 500 grams of black bean sauce.

Guangdong Sausage 3 Mushrooms 15 Mushrooms.

Steps of making zongzi in Chaoshan

1. Prepare one day in advance: soak glutinous rice for one night in advance; Pork belly is marinated with fermented milk, spiced powder and sugar one day in advance; Ginkgo biloba, cut the core and soak the bitter taste.

2. Pour the raw juice of scallops and dried shrimps into glutinous rice, shred scallops and dried shrimps, put them in a pot and stir fry. Chop the soaked mushrooms and sausages and stir fry, which is more fragrant. Stir-fry ginkgo nuts with lard and sugar over low heat. Wash bamboo leaves with hot water, then with warm water and oil to increase toughness.

3. Put the raw glutinous rice with scallop juice into the pot, mix it evenly with 4 tablespoons of soy sauce and 2 tablespoons of oyster sauce in half a bowl of water, and add the fried scallops, shrimp skin, mushrooms and sausages, stir-fry until cooked. If you think there is too much rice, it is difficult to fry it, put it directly into the rice cooker and cook it.

4. Start making zongzi! Layer by layer, the bottom is black bean sauce+ginkgo fruit+glutinous rice+pork belly+salted egg yolk+fresh shellfish.

5. jiaozi is not a professional package. They are not beautiful, but the key is delicious.

skill

This single ingredient can make 50 zongzi.