How to wrap zongzi with mushroom sauce (vegan)

Preparation of ingredients: fresh mushrooms 1000g.

water

200 grams

soy

125g

60 grams of loin sauce

peanut butter

40 grams

Jin Lan ointment 60g.

Tea seed oil150g

pepper

5 grams

sugar

6 grams

Reed leaf

15 tablets

500g round glutinous rice

How to wrap zongzi (vegan) with mushroom sauce?

Dice mushrooms

Fry until golden brown, and remove for later use.

Keep the crude oil and add all other ingredients.

Stir well, then pour in diced mushrooms and stir-fry until dough is formed.

Wash and soak zongzi leaves overnight for later use. Wash and soak round glutinous rice for 2 hours, and then drain. Pour the mushroom sauce into the glutinous rice and stir well. Wrap zongzi in the traditional way.

The pressure cooker should be packed neatly and boiled 1 hour. If you don't use a pressure cooker, you have to cook for more than 4 hours.