2. Put reed leaves and aquatic plants into the pot, pour in clear water (excluding reed leaves), turn the water to low heat and cook for another 5 minutes. Then put it in cold water and wash it piece by piece, and then soak it in cold water (to prevent cracking).
3. Wash plum beans and soak them in water for one night, then drain them for later use.
4, glutinous rice is also washed and soaked in water for one night, and then drained for use.
5. Wash the fresh meat and cut it into pieces (the size is according to your own preferences), and marinate it with spiced powder, soy sauce and sugar for one night. It's hot, remember to put it in the refrigerator.
6. Dried mushrooms are soaked and chopped for later use.
7. Pour glutinous rice, plum beans, mushrooms, salt, soy sauce, spiced powder and cooking oil into the pot and stir well, then stir-fry over high heat until it is a bit sticky. This is because the materials are not easy to loosen when wrapping zongzi, so it is more convenient to wrap it. )
8. Take two leaves of Zongzi, with smooth surfaces and staggered upward, and fold them into a funnel shape from the tip of 1/3.
9. Scoop a spoonful of rice, put a piece of fresh meat, scoop another spoonful of rice and press it with a spoon. (Be careful not to fill it too full. There is a certain distance between the rice edge and the rice leaf edge. )
10, index finger and thumb fold the leaves on both sides to the middle, then fold the remaining leaves down, and fold the grown parts to the side. Remember to use your hands hard, and finally tie them with water plants.
1 1. Finally, put it in a pot and pour in water. The water must not pass all the zongzi. When the fire boils, turn to medium heat and cook for two hours. During this period, water should be added once or twice to ensure that zongzi is completely submerged.