Zongzi nostalgia
Overview
When I was a child, my mother would make bacon rice dumplings every Dragon Boat Festival. Now that I am no longer in my hometown, I really miss this taste. I make the taste of my hometown with my own hands, a taste that money cannot buy.
Tags
Ingredients
Steps
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Wash the peeled mung beans, soak them in salt and water for six hours, wash the glutinous rice, soak them in salt and water for two hours and set aside. Marinate the pork belly with a small amount of salt, light soy sauce and rice wine. Peel and halve the chestnuts, and halve the salted egg yolks and set aside.
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Soak the glutinous rice leaves in water for an hour, wash them with a towel on both sides, put them into a pot, add water and alkaline water and boil them for about ten minutes, then pour them out and set aside.
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Take two leaves and fold them into a bag, put glutinous rice, mung beans, pork belly, salted eggs, chestnuts, and then mung beans and glutinous rice. The order of putting the ingredients in this way is mainly to open the leaves when we eat. The glutinous rice dumplings are whole and will not fall apart. The glutinous rice wraps the mung beans and fillings inside, which is the best in terms of taste and appearance.
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Then add an extra leaf on the outside to wrap it up.
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After wrapping, fold back the grown leaves, minus the tail, and tie them with strips.
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The last step is to boil it in water, add water and boil it, or boil it and simmer it for four hours, then pick it up.
