Method for make zongzi sandbag

As a food lover, I have a good say in this kind of food problem.

Take my own experience as an example. The north likes sweet zongzi, while the south likes salty zongzi and meat zongzi. In fact, the wrapping method is the same, but the stuffing is different. Let's follow my steps to make a delicious and beautiful zongzi sandbag.

The practice of red bean zongzi:

Preparation: soak red beans in cold water for more than 8 hours in advance to make them completely soaked, and soak glutinous rice for 4 hours in advance (if you like a firmer taste, glutinous rice can also be soaked), and then mix them together for later use (red beans must be completely soaked to make them easier to cook).

Soak and wash the leaves in advance, and cut them into the required length with cotton thread for later use (fresh leaves are not very clean when they are picked, so they can be sterilized and cleaned better when cooked in advance, and the leaves will become softer and more elastic, and will be better wrapped up ~ but some people think that the boiled leaves will be slightly less fragrant, and it is ok not to cook them, depending on personal preferences ~)

Jiaozi: jiaozi leaves are rolled into a funnel shape (if they are not big enough, two leaves can overlap).

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Fill in glutinous rice and red beans, press down the leaves on the zongzi, press down the stuffing in the funnel, fold the zongzi over the two sides of the funnel, and tie it tightly with cotton thread (beginners don't want to wrap it beautifully, the key is not to leak it ~)

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Cooking zongzi: put the wrapped zongzi into boiled water, soak the surface of zongzi with water, boil the water again for more than 2-3 hours, then stew for a while after turning off the fire until it is cooked (I use an electric pressure cooker, which also boils the water for about 45 minutes, and then stew for a while), and the cooking time should be adjusted according to the overall amount and equipment used.

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Can the cooked zongzi be eaten with sugar or honey?

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How to make zongzi with sausage, salted egg yolk and fresh meat;

Wash the pork belly, cut it into small pieces, add salt, soy sauce, oyster sauce and sugar, mix well by hand, wrap it in plastic wrap, and put it in the refrigerator for more than 4 hours. Cut the sausage into small pieces, cut the salted egg yolk from the middle, soak the glutinous rice for enough time, remove and drain, add soy sauce and soy sauce, and mix well with chopsticks.

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Fold two leaves of Zongzi into a funnel shape, and leave one when folding to avoid rice leakage. First add some glutinous rice, then add salted pork belly, then add sausage and half salted egg yolk, and finally fill it with glutinous rice. Cover the leaves at the other end and press them tightly. There must be no seams on both sides of the leaves. Then fold the end and tie it tightly with a rope.

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Put the zongzi into a pressure cooker, add clean water that hasn't touched the zongzi, cover the lid and cook it over high fire. Turn off the fire for 40 minutes after charging, then stew for a while, and the jiaozi will be cooked (the cooking time should be adjusted according to the overall amount and the utensils used).

It's salty and soft, very tasty and delicious.

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