Zongzi

Overview

The rice dumplings I eat during the Dragon Boat Festival this year are made by myself, because I am from the north, my hometown is in the inland area, there is little rice, and I have almost never seen rice dumpling leaves. In the past, I would buy rice dumplings to eat during the Dragon Boat Festival. Now in Jiangsu and Zhejiang areas, neighbors often make rice dumplings, so I have learned to make rice dumplings. The most important thing is that my son likes to eat rice dumplings, so he is very motivated to learn. I remember watching various videos and illustrations two years ago to learn how to make rice dumplings, but the result was that the rice dumplings turned out looked like explosives. Alas... I don’t want to talk about the shape. This time I am not afraid of being laughed at anymore. Okay, let’s talk about the rice dumplings made this time. This time they are filled with three kinds of fillings: candied dates, salted egg yolk and fresh meat. While wrapping, my son said to the side: Mom, I want to eat meat, I want to eat big meat. Okay, mom, I'll satisfy you.

Tags

• staple food
• home cooking
• candied dates
• glutinous rice
• light soy sauce
• old soy sauce
• pork belly
• salted egg yolk
• zong leaves

Ingredients

Steps

1. 1 Prepare all the ingredients. Marinate the pork belly with 10 ml light soy sauce and 10 ml dark soy sauce and put it in the refrigerator for 4 hours to taste. Wash the glutinous rice before wrapping it, mix it with 10 ml light soy sauce and 20 ml dark soy sauce. Boil the rice dumpling leaves in the pot for 5 minutes, remove and wash. Set aside.

   

2. 2 Cut off the roots of the rice dumpling leaves for easy wrapping.

   

3. 3 Take a rice dumpling leaf and roll it into a cone shape

   

4. 4 Then take the rice dumpling leaves and stack them up layer by layer. The size depends on personal preference. It is not recommended to make it too big, because the rice dumplings are easy to break if they are too big, and it is difficult to wrap.

   

5. 5 First put two spoons of rice, put the filling in the middle, cover the filling with rice and press it tightly.

   

6. 6 Then fold the rice dumpling leaves over and wrap them up. The rice dumplings here are not tied with threads, but pinned directly through the rice dumplings with needles.

   

7. 7 There are so many packages in total

   

8. 8 Add water to the pot to cover the rice dumplings and cook over low heat for 4 hours. I used an electric pot and one fire is enough. I forgot to take pictures of this step and just cooked it right away.