salt
Proper amount
step
1. Soak the leaves of Zongzi for more than 24 hours in advance, and wash them for later use. Soak the thread a little and you can wash it for later use. (Zongzi leaves are not easy to break if they are soaked for a long time.) (Newly bought Zongzi leaves don't need to be cooked in the pot.) (Don't soak the thread for a long time, otherwise it will break easily.)
2. Wash the pork belly and pile it into a block with uniform size.
3. Pour in the soy sauce, mix well with chopsticks, soak it and put it in the refrigerator.
4. Soak peeled mung beans in water for five hours, and then wash them for later use.
5. Wash the rice and let it swell. Don't soak in water, or the wrapped zongzi will rot and affect the taste. )
6. Add soy sauce to glutinous rice, add salt and mix well. In my hometown, I only need a spoonful of alkali, so I don't need to put salt. I can't find alkali, so I have to use soy sauce and salt instead.
7. Fix the thread so that it can be tied, so that it won't be too laborious and firm.
8. Take two leaves of Zongzi, the two ends of which are staggered and overlapped, and roll them into a funnel shape. The tip should be dense. When cooking zongzi, try to fold it in to avoid leakage.
9. Put glutinous rice on the first floor, meat on the second floor, peeled mung beans on the third floor and glutinous rice on the fourth floor.
10. Wrap the zongzi with your right hand, then fold the remaining zongzi, squeeze it with your left hand, fix the edges and corners of the zongzi, and press it with your right hand.
1 1. Pull a thread and tie a knot around Zongzi twice. Be sure to tie it tightly when you tie it, so that the boiled zongzi will be strong and feel like QQ. )
12. Trim the extra zongzi leaves with scissors after wrapping, which is more beautiful.
13. It's all wrapped, so this material is exactly wrapped in 25 pieces.
14. Tidy up the wrapped zongzi, tie one every ten, put it in the rice cooker, and put all the water in it. Pour in the gravy of pork belly and add a little salt.