Main ingredients

4 pounds of glutinous rice and half a pound of red beans

Half a pound of peanuts, 1 pound of shelled mung beans

More than a dozen dried squid with mushrooms Palm-sized piece

9 salted eggs, 2 pounds of peeled pork belly

How to make Dragon Boat Festival rice dumplings, mushroom and mung bean pork rice dumplings and peanut and red bean pork rice dumplings

1 .? Prepare one night in advance: 2 pounds of pork belly, washed, 2 teaspoons of salt, a teaspoon of sugar, half a cap of Jiujiang double-distilled wine, appropriate amount of five-spice powder, a little dark soy sauce, a little light soy sauce, mix evenly, and put it in the refrigerator .

2. Prepare one night in advance: Soak the rice dumpling leaves and rope in boiling water. The water should pass through the leaf surface, and then put something to press it. I put a tray on top to press it.

3. Prepare one night in advance: Soak the red beans in boiling water, cool them and keep them in the refrigerator to continue soaking.

4. Take out the rice dumpling leaves one by one, wipe them gently with a clean cloth under running water, then place them in a large vegetable rack and set aside.

5. Soak peanuts, shelled mung beans, dried squid, and mushrooms in boiling water for three hours. Soak the glutinous rice in cold water for three hours, drain the water, add some salt and peanut oil, and mix well. Remove the yolk from the salted egg and set aside.

6. Separate about half of the glutinous rice and soaked peanuts and red beans and mix well. This pot is filled with red beans and peanuts.

7. Start making rice dumplings. Take two leaves and overlap them halfway, then fold them to the left at about 1/3 to 1/2, as shown in the picture.

8. As shown in the picture

9. As shown in the picture, it is folded into a bucket.

10. Use a large spoon to scoop a spoonful of glutinous rice mixed with peanuts and red beans into a bucket made of rolled leaves, press it, and then put a piece of pork.

11. Add another tablespoon of beans and rice and press it.

12.?Pinch the upper part of the rice dumpling tightly with your right hand, and then fold off the upper leaves as shown.

13.? Hold it even after folding it down.

14. Fold the protruding leaves to one side, pinch them tightly, and then take a rope and wrap it around the rice dumpling to tie it tightly.

15. The rice dumplings I made were ugly, but they were very meaningful. You can search online for videos of making zongzi, and there are many beautifully made ones. Mainly, practice makes perfect.

16. The steps for making mung bean rice dumplings are the same. Roll two leaves into a bucket, put rice, press it, put mung beans, then mushrooms, dried squid, salted egg yolk, then mung beans, and finally add another Scoop the glutinous rice, compact it, fold the leaves, and tie the rice dumplings.

17. I made 51 rice dumplings in one go (the ingredients are recorded on it), which was enough for my family and some to give to my friends. Put them into the large pressure cooker one by one, fill them with water, and cover the rice dumplings. Turn on high heat first, then medium and small heat, and press for 50 minutes. Open the lid of the pressure cooker after the steam is gone