Accessories: 22 aquatic plants, 80 zongzi leaves, a proper amount of spiced powder, a proper amount of salt, two tablespoons of water, and a bowl of red and blue leaves.
Steps of traditional egg yolk spiced bacon zongzi
1.? Wash and soak the zongzi leaves one day in advance, and boil them in water for ten minutes when using them; (This is the zongzi leaf I picked myself up the mountain.)
2.? Cut salted egg yolk in half, chop red and blue leaves, mix with salt and steam for later use, and wash glutinous rice and red beans for later use;
3.? Pork belly is cut into strips and salted for one day;
4.? Wash the salted bacon with clear water before use, then sprinkle with spiced powder and mix well;
5.? Add red and blue leaves;
6.? The washed glutinous rice is mixed with red beans, salt, water, red and blue leaves and spiced powder for later use;
7.? Grab a handful of mixed glutinous rice and put it on the zongzi leaves, put a piece of bacon and half a salted egg yolk, then put a handful of glutinous rice, then wrap the zongzi, and then tie the zongzi with water plants;
8.? Tied zongzi;
9.? Put the rice dumplings in a high-pressure bag and add water to the top of the rice dumplings. "The water must be enough or the rice dumplings will harden." (Generally, the high-pressure cooker takes 90 minutes for a circle) After one circle, press it for one and a half more times, and press it for 4 hours.
10.? That's what I want to eat!
Tips
1, water plants should not be tied too tightly or too loosely, the sticky rice in the center will be unfamiliar if tied too tightly, and the sticky rice will be scattered and not strong enough if tied too loosely.
2. Don't pour out the water after the leaves of the rice dumplings are boiled, so that the taste of the rice dumplings is not so easy to burst.
3. Personally, I like fresh zongzi leaves, which taste particularly fragrant.
4. Three kilograms of glutinous rice wrapped 22 zongzi (the size of the zongzi is personal).