Glutinous rice 1 kg

300 grams of plum beans

700g fresh meat

10 dried mushrooms

Half a catty of Zongye

Shuicao 1 Zha

2 teaspoons of salt

3 teaspoons of spiced powder

Proper amount of soy sauce

A little sugar

A little cooking oil

1

Put zongzi leaves and aquatic plants into a pot, pour in clear water (excluding zongzi leaves), and turn the water to low heat for 5 minutes. Then put it in cold water and wash it piece by piece, and then soak it in cold water (to prevent cracking).

2

Wash plum beans, soak them in clear water for one night, and then drain them for later use.

three

Glutinous rice is also washed and soaked in clear water for one night, and then drained for use. (I chose Thai glutinous rice)

four

Wash the fresh meat and cut it into pieces (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 ~)

five

Soak dried mushrooms until soft, and chop them for later use.

six

Pour glutinous rice, plum beans, mushrooms, salt, soy sauce, spiced powder and cooking oil into a pot, stir well, and then stir-fry over high fire until it is a little sticky. This is because the materials are not easy to loosen when wrapping zongzi, so it is more convenient to wrap it. )

seven

Take two zongzi leaves, stagger and overlap the glossy surface upwards, and fold them into a funnel shape from the tip of 1/3.

eight

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. )

nine

Fold the zongzi leaves on both sides in the middle with your index finger and thumb, then fold the remaining leaves and fold the grown parts to the side. Remember to make your hands strong and finally tie them with water plants.

10

Finally, put it into the 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.

skill

Because my father has high blood pressure, I want to choose lean meat. If you switch to pork belly, zongzi will be more fragrant and delicious ~

Because the water will evaporate when cooking zongzi, remember to add water when cooking! It's best to change the position of zongzi, so it will cook more evenly!

You can choose the ingredients of zongzi according to your own preferences. For example, plum beans can be replaced with red beans, peanuts and other materials, and friends who like seafood can also add shrimp or scallops!