Hometown food - winter solstice zongzi

In addition to wrapping zongzi on the fifth day of the fifth lunar month every year - the Dragon Boat Festival, the family will also wrap a meal of zongzi a few days before the winter solstice ~ mainly glutinous rice, with pork belly, peanuts , eyebrow peas, mung beans, sesame, etc. as fillings. Try to choose the fatty pork belly, and the dumplings made are fragrant~ Different from the current Internet celebrity triangle mini zongzi, the old people prefer long and large zongzi, which are full of material and full! Hahaha... Today, I finally did it myself, and it's really not bad! For friends who like to eat stuffing, it is very friendly , and friends who like it can appropriately increase or decrease the filling~

Ingredients

Glutinousrice 1500 g

Porkbelly 750 g

Chestnut 250 g

Peanuts 250 g

Mungbean 250 g

eyebrowpeas 250 g

sesameseeds 50 g

Salt Appropriateamount

Zongye Appropriateamount

Zongrope Appropriateamount

Cooking Instructions

The roots and tails of wild mango leaves picked in the mountains are cut off and tied with rope.

Rice dumplings and bamboo ropes in a pot under cold water, bring to a boil over high heat and simmer for half an hour (or simmer until yellow).
Remove and scrub clean and drain.
Prepare the filling:

Wash the pork belly and cut it into large pieces, heat it in the pan and stir-fry until fragrant.

Stir-fry the black sesame seeds in the pan until fragrant, and then serve.

Soak peanuts, eyebrow peas, and mung beans in water for half an hour in advance, drain and set aside.

Soak the glutinous rice in water half an hour in advance and wash it well. Add an appropriate amount of salt and mix well for later use.
First put a layer of glutinous rice on the bottom, then put the filling, and then put a layer of glutinous rice to wrap it.

Finally, tie it with a rope according to your preferred binding method.

Bring the rice dumplings to a boil over high heat, turn to medium and high heat and cook for about 1.5 hours, dry the water halfway, take it out and turn it over, and continue to boil with water for 1.5 hours.
Fired by firewood, the boiled zongzi is very fragrant~
The boiled zongzi will absorb more water, and the fragrance of the zongzi leaves has been integrated with the zongzi, and you can smell the fragrance of the zongzi before you lift the lid of the pot~
This kind of zongzi is relatively large, and one person eats a tube to be full!
After a long time of simmering, the glutinous rice becomes fragrant, soft and glutinous! Cut the pork belly inside, the fat part has been cooked soft, and the fat has penetrated into other fillings and glutinous rice, fat but not greasy, and the lips and teeth are fragrant!
Some of them burst open because the filling is too much, and the dumpling leaves burst open
The fragrance is fragrant~
Even the frozen chestnuts become fragrant and pink after cooking!
I love it so much