Sweet and salty rice dumplings

Chaoshan characteristics, salty and sweet zongzi

Ingredients

Oil 10 g

Porkbelly 500 g

Glutinousrice 1000 g

Shiitakemushroom Appropriateamount

Five-spicepowder 2 spoons

Zongye 60 pieces

Beanpaste 500 g

Birdeggs 30

Shachasauce 2 spoons

Sugar 200 g

Oystersauce 2 spoons

Soysauce 4 spoons

Salt Appropriateamount

Brownsugar 100 g

Rope 1 bundle

Five-spicepowder 2 spoons

The bean paste is formed into a ball, wrapped in flour and put in a quick freeze, frozen hard
Wrapping zongzi in this way, there will be no raw rice in it
The pork belly is marinated for 1 day, and the tea sauce is salted, chicken essence, five-spice powder, soy sauce, and oil consumption is marinated
Quail eggs are boiled, marinated in white sugar and brown sugar for half a day
Soak the mushrooms in water to soften, squeeze out the water and fry in oil
Soak glutinous rice for half a day, squeeze out the water, stir-fry in the pot, add soy sauce, sand tea, soy sauce, salt, chicken essence (how much is the appropriate amount, salty and eat it yourself), fry for 5-8 minutes OK, not fried
The material is ready to be packed
Palm leaves should be soaked in water, so that they are softer and easier to wrap
Put it in a pressure cooker for 30 minutes