How to make the stuffing of salty zongzi?

The practice of salty zongzi: the traditional practice of steaming zongzi

Main ingredients: aquatic plants, bamboo leaves, glutinous rice, red beans, mung beans, barbecue, mushrooms, lotus seeds, lilies, salted egg yolk, spiced pork and so on.

The method of making steamed dumplings is basically the same as that of spiced bacon jiaozi. It only takes a little longer to cook because of its large size. An ordinary steamed dumpling, the weight of glutinous rice is about three and a half, 5 yuan for mung beans and red beans, a piece of mushrooms and a piece of roasted meat.

Key points: 1. Bamboo leaves and aquatic plants can only be used after boiling in boiling water to soften and disinfect.

2. The binding of zongzi depends on the situation: if steamed zongzi is made of fat pork, don't tie it tightly, and the tightness is moderate. If you use lean meat, tie it tightly, because the lean meat will shrink after cooking, and the fat juice of dumplings will leak into the water, which will not keep the dumplings fat and waxy.

If the water is dry when cooking, you need to add enough boiling water to keep the water covered with zongzi. It is suggested to press the zongzi with a small sieve to prevent the zongzi from floating in the cooking process, so as not to let the boiled water completely drown the zongzi and make some zongzi undercooked.