Peeled mung beans

polished glutinous rice

pork belly

Reed leaf

Longitudinal rope (thick cotton thread is not suitable for straws)

salt

Cooking wine

sesame oil

Tofu (cured pork)

Ginger (cured pork)

Cooking wine (cured pork)

Salt (cured pork)

Soy sauce (cured pork)

Spiced powder (cured pork)

Thirteen spices (cured pork)

How to make mung bean jiaozi?

Boil fresh zongzi leaves in a pot until they are soft, take them out with cold water and scrub them clean for later use.

Soak glutinous rice and peeled mung beans in boiling water for about 20 minutes. Don't take too long, or the glutinous rice will be too bad and not delicious. Be sure to use boiled water.

Wash the glutinous rice and peeled mung beans after soaking (don't mix cold water in the middle, otherwise the glutinous rice will be too wet). Add salt, sesame oil and cooking wine to washed glutinous rice and peeled mung beans respectively (as shown in the picture, a large basin of glutinous rice is about half a bowl of salt, half a bowl of sesame oil and half a bowl of cooking wine), and stir evenly with disposable gloves.

The pork is marinated one night in advance, and the seasoning is as shown in the above table, which can be adjusted according to the taste.

Take about three or four zongzi leaves and spread them out, paying attention to the upward side of the pole.

Spread a layer of rice, not too thick, and then spread a layer of mung beans.

Add pork belly (this pork belly is a little big, but I don't mind eating it at home _ (:з∠) _), and spread a layer of mung beans and glutinous rice on the pork belly. Be careful not to spread it flat, so that the middle part rises like a hill, so that the shape of the bag will look better.

Take leaves from both sides, and then fold the leaves at the bottom inward so that they are close to the rice.

Note that when folding the other side, the leaves of zongzi should be reversed. For example, at first, it is blue and red, and then when folding the other side, it should be red and blue, and it should also be folded inward along the rice noodle. When folding, you can shape the zongzi slightly and try to make the middle bulge like a hill.

When tying the zongzi rope, try to tie it tightly, wrap it around twice, then tie the ring next to it and tie it to the other side. Remember to stick the end to the side when you help, as shown in the figure.

Look at the results

I have made many pots ~ If it is an ordinary pot, the cooking time is at least one and a half hours. If it is a pressure cooker, just open the pot and put hot water in it. In order to pursue the taste, our family always cooks in a coal magnifying pot, so that the cooked zongzi will be more delicious.

Finished product drawing ~

skill

1, soak glutinous rice and peeled mung beans with hot water. ?

2. The leaves of zongzi are all cooked in advance, so it is too much trouble to make them better wrapped after softening. And disinfect it by the way ~?

The meat must be marinated in the refrigerator overnight. ?

4. The rope must be fastened! ?

The zongzi here are all wrapped in this way, which is very convenient to eat. You can cut it directly into several sections and heat it as much as you eat. It is also convenient to cut into pieces when frying, and you can also eat it directly with zongzi leaves without washing dishes.

All introductions are over! Eat ~