Zongzi

Cooking Instructions

1. The authentic bamboo leaves mailed by relatives are soaked in advance to soften, and then boiled with baking soda for two minutes, which is more tough

   

2. Soak glutinous rice in cold water for more than 5 hours, water glutinous rice 2:1, peanuts and red beans soak in warm water, and then cook until medium-cooked

   

3. With a rope season very good and sturdy

   

4. Wrap it and use two or three rice dumpling leaves each

   

5. Boil, divided into two kinds 1. Cook in a pressure cooker for half an hour, and then the raft will go down naturally, emphasizing that the water must not pass the zongzi, otherwise, the rice will not stick. 2. Add enough water to the steamer, look at it and don't be mushy, cook for an hour, simmer for half an hour, and later, it is not too sticky and put it in the pressure cooker to cook for a while, just right.

   

6. Fragrant, fragrant

   

7. Delicious

   

8. What you make yourself is incense

   

9. The meat must be flavored in advance, more than 24 hours, the pork belly does not need to be too big, put soy sauce, salt, cooking wine, sugar, from more to less, grasp well, put refrigeration, duck egg yolk

   

10. It's so delicious, that's the taste, this time Yang Yang pressure cooker boiled for an hour, naturally stewed, just right.