Chaoshan zongzi

I like to eat zongzi, and it's always almost meaningless to buy, so make it yourself

Ingredients

Glutinousrice 1500 g

Shiitakemushroom 20 pieces

driedshrimp 100 g

Peanuts 200 g

Garlic 3 heads

Sausage 4

Saltedeggyolk 30

five-spicepowder 2 packs

chestnut 30 pieces

Porkbelly 2 catties

Soysauce Appropriateamount

Salt 4 spoons

Zongye 100 pieces

Redbeans 200 grams

Soak the glutinous rice overnight in advance so that it won't get pinched
Rinse and drain and set aside
Soak the red beans one night in advance and blanch them for later use
Soak the peanuts one night in advance and blanch them for later use
Stir the peanuts, red beans and glutinous rice well and add salt to taste
Soak mushrooms (shiitake mushrooms are also available)
Wash the duck eggs in the earthen kiln (vacuum-packed salted egg yolk does not have this kind of oil)
Remove the egg yolks
Cut the mushrooms into strips and stir-fry until fragrant, and add soy sauce
Peel the chestnuts and blanch them and set aside
Blanch the pork belly, remove the blood, cut into pieces, add a packet of five-spice powder, soy sauce and stir-fry until fragrant
Cut the sausage, open the garlic and don't crush it, and all the ingredients are ready and in place
Soak dried zongzi leaves in water five minutes in advance, wash them and cook them for five minutes to sterilize
Take out two dumpling leaves of basically the same size, cross and concave the funnel, and put in the glutinous rice
Then put the fillings in turn
It is also possible to use the four-corner brown bag method
Triangle dumplings are a common wrapping method in Chaoshan, and here I use the four-corner brown wrapping method.
Simmer in a pot under cold water over medium-low heat for 60 minutes
Open one to see
Glutinous