Ingredients: glutinous rice1500g, hullless mung bean 400g, adzuki bean 250g, streaky pork 500g, salted egg yolk 20, mushroom 10.

Seasoning for braised pork: one piece of south milk, 3 tablespoons of south milk, salt 1 tablespoon, white wine 1 tablespoon, 4 tablespoons of soy sauce, and spiced powder 1 tablespoon.

Glutinous rice seasoning: 8 teaspoons of edible alkali, 6 teaspoons of salt, 3 teaspoons of soy sauce and 2 teaspoons of spiced powder.

Jiaozi materials: 90 leaves (88 actually used) and 5 bundles of aquatic plants (about 10 per bundle).

working methods

1. Wash the leaves slightly, put them in a steamer, cover them with water and cook for 10 minutes. Then pour out the hot water and soak the leaves with clean water.

2, soaked leaves, brush both sides with a brush, cut off the root position. On the day of making zongzi, the water plants and leaves of zongzi are soaked in water and softened, so that zongzi can be easily pricked.

3. Soak glutinous rice, red beans and mung beans in clear water respectively, and the soaking time depends on the amount of ingredients.

4. Cut the roots of the mushrooms, soak them soft, and cut each into 4 pieces for later use;

5. Wash and cut the pork into appropriate sizes, add bacon seasoning, stir well, and marinate for taste (the pork wrapped in zongzi should be fat and thin to be delicious, and the pork bought by my husband this time is not delicious and too thin);

6. All salted duck eggs are pulled out from the yolk, each yolk is cut in half for later use, and the egg white is poured out (I think the whole yolk is too big, so I cut it for later use. Maybe someone likes to cook soup with egg white, so I'll pour it out);

7. Pick up the glutinous rice and drain it. Add 8 teaspoons of alkaline water, the color of glutinous rice will turn pale yellow (alkaline water can be put or not, I put it in my mother's bag, so I put a little);

8. Add 6 tablespoons of salt and mix well;

9. Add 3 teaspoons of soy sauce and mix well;

10, add 2 tablespoons of spiced powder and mix well;

1 1. Pick up the soaked red beans and mung beans, drain them, pour them into glutinous rice, and stir the beans and rice into jiaozi.

12. Take two zongzi leaves, overlap them, and fold them in half at about14 near the root (depending on the size of the zongzi leaves, whether the two zongzi leaves need to be completely overlapped);

13. Pour13 glutinous rice into zongzi leaves and insert it with chopsticks several times to make the rice fill the sharp corners;

14, with stuffed pork, salted duck eggs and mushrooms in the middle;

15, and then spread glutinous rice, about eight or nine points full;

16. Hold the glutinous rice with your left hand, fix the bottom of the zongzi with your ring finger and little finger, hold the right side of the zongzi with your index finger, and hold the left side of the zongzi with your index finger, so that the upper surface of the glutinous rice presents an inverted triangle shape, and cover it with leaves;

17, the extra part is wound on both sides of the triangle, pinched at the lower triangle, and the overlapping leaves are folded over;

18, tie up the water plants, cut off the extra leaves of the zongzi, and the zongzi will be wrapped;

19, put the steamer on the induction cooker, add enough water to boil it, then add the zongzi, cover it on medium fire and cook it 100 minutes (I don't know how long it will take, just count it directly 100 minutes);

20. If a part of the steamer can't fit, cook it in a pressure cooker. Choose whole grain rice, the pressure is 4, 18 minutes, which is quite fast.