The practice of bamboo and tung zongzi

Cured meat in moderation

Suitable bamboo shoots

a kind of edible fungus found in bamboo groves in Southwest China

Appropriate amount of dried mushrooms

Sweet corn right amount

Carrot right amount

Methods/steps

The glutinous rice is washed clean, just added with water and soaked for more than 4 hours.

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Drain the water, add all seasonings and various diced accessories, and mix well. It can be refrigerated overnight and tastes better.

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Split the bamboo tube with a knife.

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Every bamboo tube is different. Pay attention to matching, and the lower end of each pair is tied with cotton thread.

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Put the soaked materials into the bamboo tube with a spoon, and pay attention to tap the bamboo tube to make the rice grains dense until they are completely filled.

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Wrap the bamboo tube mouth with zongzi leaves and tie the cotton thread tightly.

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Put the bamboo tube into a pressure cooker with good water.

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It takes 30 minutes after pressing the valve on the pressure cooker.

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end

Matters needing attention

Glutinous rice should be fully soaked. I was very anxious on the first day. I only soaked for three or four hours, and the rice grains were obviously too hard. Just cook the rest of the rice the next day.

You can taste the amount of seasoning yourself. Bacon itself is salty and oily. Don't season it too salty or add too much oil.

The rice grains should be tightly wrapped, and finally the zongzi will be shaped. The recipe told by the store said that the bamboo tube should be oiled. I thought the zongzi itself had oil, so I didn't apply it. Finally, it sticks to the wall a little and comes down with a gentle push of a plastic knife.

Don't let the bamboo tube fall to avoid water in your mouth. I put a steaming rack in the pot to support the bamboo tube.