rice dumplings

Overview

Zongzi is also something we must make during the Chinese New Year to add to the atmosphere.

It is best to use pork that is fat and lean, or whole fat, and cut into large strips. Marinate with red yeast rice, rice wine, salt. Boil the rice dumpling leaves in water and wash them.
Soak the glutinous rice in water for fifteen minutes.
Grind the mung beans and soak them in water for twenty minutes.
Soak mushrooms until soft
Wash the mung beans, mix well with salt, wine and oil until slightly salty
Wash the glutinous rice and drain the water. Season with salt, oil and wine, just a little salty
Cut mushrooms into small pieces.
Use three for large leaves and four for small ones
A layer of rice, a layer of mung beans, a strip of meat, two or three pieces of shiitake mushrooms
Then a layer of mung beans and a layer of rice
From the upper leaf, fold it back to the middle and press it with your hands
Then fold it from the bottom to the middle to cover the first layer of leaves and press it with your hands
Make a circle with yarn and tie it
Wrapped rice dumplings
Put a large pot with water at the same level as the rice dumplings and cook for about three and a half hours, adding water three to four times in between. (If there is less water, add it once.)
Finished product
Finished product