Eight Treasure Wumi Seafood Zongzi
Overview
How to cook Eight Treasure Wumi Seafood Zongzi at home
Tags
Ingredients
Steps
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Clean the fresh black rice leaves.
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Add appropriate amount of water and grind in a wall breaker.
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Filter to remove leaf residue.
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Quickly wash and drain the white glutinous rice.
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Soak the glutinous rice in black rice juice overnight.
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The soaked glutinous rice has turned green.
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Soak lotus seeds, peanuts, red beans, mung beans, and rhubarb rice in advance and drain off the water.
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Mix black rice and beans, add salt, cooking wine, and light soy sauce and mix well.
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Soak and clean the rice dumpling leaves and ropes in water in advance, cook in boiling water for 10 minutes, turn off the heat and cool.
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Mix the pork belly with salt, cooking wine, light soy sauce, and oyster sauce and put it in the refrigerator overnight. Remove the shrimp lines, add salt, cooking wine, and pepper, mix well, and marinate for 30 minutes. Peel the chestnuts and soak the mushrooms in advance.
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Zong leaves are folded into funnel shape.
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First scoop out a spoonful of eight-treasure rice.
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Add pork belly, shrimp, mushrooms and chestnuts.
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Then scoop in another spoonful of Babao rice and compact it.
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Fold the rice dumpling leaves up to cover the glutinous rice, and then pinch both sides of the leaves with your hands. Pay special attention to wrapping the lower left and lower right corners tightly into two corners so that the glutinous rice will not leak out.
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Fold the rice dumpling leaf to the right side and make a corner.
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Tie the rice dumplings tightly with rice dumpling rope.
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After wrapping the rice dumplings, cut off the excess.
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Place the rice dumplings in the pot, add enough water to cover the rice dumplings, bring to a boil over high heat and then turn to low heat for 1 to 1.5 hours (make sure the rice dumplings are soaked in water while cooking).
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The freshly cooked rice dumplings are filled with heat and taste better after they cool down slightly.
