Salted meat zongzi: It is the most common zongzi in Guangdong, which is triangular in shape. It is mostly filled with peeled mung beans and fat pork, and glutinous rice is the main material. It is wrapped with zongzi leaves and aquatic plants. Salted meat dumplings are rich in fillings, including salted egg yolk, mushrooms, fat pork, chicken, scallops and so on.
1, the leaves of rice dumplings are boiled in water for 10 minutes in advance, then washed with gloves and cleaned with a cloth (the leaves of rice dumplings are easy to scratch your hands), soaked in water for one night after washing, washed with water the next day to prepare rice dumplings, and washed with water for later use (white hemp thread can be used instead, and water plants are more traditional).
2. Prepare the ingredients: 200g of pork belly should be washed one day in advance, salted for more than one day and then cut into small pieces, 200g of red beans should be washed for later use, peanuts 150g should be washed for later use, mung bean kernels 100g should be washed for later use, and 6 salted egg yolks should be cut into 4 equal parts each, and a proper amount of yaozhu (without putting) sausage/kl.
3. Put garlic cloves into the pot and stir fry for a few times. Stir fry peanuts on low heat for 10 minute (stir fry peanuts constantly so as not to burn them). Put the peanuts away and keep garlic cloves in the pot.
4. Then add the red beans and stir fry in the same way 10 minute.
5, turn off the fire, put the glutinous rice into the pot, put 2.5 tablespoons of salt and 2 tablespoons of oil, and stir well for later use.
6. Start wrapping zongzi, and take out a zongzi leaf (I'm used to using a larger one for the first piece, so I feel better wrapped).
7. Fold the leaves into a funnel shape, paying attention to the funnel that will not leak anything.
8. Add the stirred glutinous rice, and put 1 spoon mung bean, 1 piece of pork belly, sausage 1 piece, scallop 1 piece and salted egg yolk 1 piece in the middle of the glutinous rice.
9. Wrap the second piece of zongzi leaves, and pay attention to the fact that the second piece should wrap the redundant zongzi leaves at the bottom of the first piece of zongzi leaves, so as to ensure that the stuffing will not be missed.
10, add a proper amount of glutinous rice, and wrap it with a third piece of zongzi leaves (a better mother usually wraps it with two pieces, so I don't have enough experience, so I add a second piece, haha).
1 1, close the zongzi leaves left and right, and hold the middle and lower ends as shown in the figure.
12, put the glutinous rice from the top with a spoon and press it to prevent them from scattering.
13. Fold the upper zongzi leaves down, hold down the folded zongzi leaves, and then take out the aquatic plants and start to tie them. The short side is reserved for 30 cm long, and tie them round and round. Pay attention to the fact that the two strips should be tied alternately.
14, and then the water plants tie knots, and the knots should be tied tightly to ensure that the bag will not come loose during the process.
15. Wrap other zongzi in the same way, then boil a pot of water and put the zongzi in. Remember that the water must not pass through the zongzi, and simmer for 3.5 hours. If it is found that it is not soaked in water, you can add appropriate amount of boiling water to continue cooking.
16, with scented tea, green tea or fruit tea, you can enjoy the fragrant zongzi.