My method of making zongzi is very simple, and it won't leak rice. Just have a look and surprise my parents. If you want to wrap the brown seeds without leaking rice and taste delicious, come along. Raw materials: glutinous rice, pork belly, fresh peas, soy sauce, salt, onion, ginger, pepper, oil consumption and fresh reed leaves.
Step 1: Cut the pork belly into pieces, add ginger, garlic and pepper, and grab well. Pork belly, fresh peas, soy sauce, salt, onion, ginger, pepper, oil consumption, soy sauce for fresh reed leaves, oil consumption and even salt. Marinate 1-2 hours, fully taste, and then pick up pepper, onion and ginger.
Step 2: Put the soaked glutinous rice and lentils into the pork belly and stir them together. You can also add a little salt to prevent it from being too light and harmful. Boil the fresh reed leaves and clean the top of the cutting head. Nest in a bucket. Add glutinous rice and lentils, pork belly and oily glutinous rice with a spoon. Fold zongzi leaves from above. Squeeze it and roll on it.
Step three, tie it up so that no matter how you cook it, you won't miss the rice. Clean the top of the cutting head. Nest in a bucket. Put the glutinous rice, lentils and pork belly with a spoon, then put the glutinous rice full of oil into the pot, add water and simmer for about 2 hours. If you don't have time, you can also cook in a pressure cooker. When it is cooked, you can eat it. It looks soft and waxy, delicious and delicious. When you are tired of eating dumplings, they will taste as delicious as meat buns.
The fourth step is to wrap jiaozi pork belly, which is the most fragrant. Pickling must be timely, and ginger must not be less fishy. Bao Jiaozi, if you don't understand, you can watch the little video I sent a few days ago with a detailed explanation. You must add enough water to cook zongzi, or the brown seeds will spoil the taste.