1. Wash and soak the glutinous rice for 5 hours in advance, then drain the water, soak the dried leaves for one day in advance, and then scrub both sides. Cut two finger wide chunks. I pickled it with ginger, garlic, salt, soy sauce, soy sauce and white wine for a day. The seasoning is saltier than the normal taste, and the cooked taste is just right
2. Put a little edible alkali, sprinkle it a little, and the color of glutinous rice will change as soon as alkali is put. Micro yellow is OK. Put in a little more soy sauce, watch the color of rice is right, put in a little chicken essence, put in a little salt. After all, taste the taste of rice. It's OK to have a light salty taste.
3. Tie the string of zongzi to a fixed place that can bear the force. There is a fixed point, binding dumplings will be more labor-saving and convenient oh. The wrapped zongzi can be tied tightly around the waist line by two circles.
Specific steps of making zongzi
1. Take the middle top of Zongye as the fulcrum. If it is a narrow leaf, put two pieces to fulcrum. Gather the leaves with both hands in the middle to form a conical shape. The bottom of the conical shape should be overlapped and folded. Otherwise, rice will be missed. Put one third of the glutinous rice into it. Insert the glutinous rice with chopsticks a few times to make the glutinous rice fill the bottom of the rice dumpling tube.
2. Add the salted egg yolk and streaky pork, and then the glutinous rice. Don't fill it up. Leave a distance of 1cm. And press the glutinous rice tightly. The key step is to start: hold the zongzi in your left hand, and at the same time make the zongzi into a triangle, and cover the redundant zongzi leaves.
3. According to the dotted line, use the index finger and ring finger of the right hand to fold down the redundant Zongye on both sides. At the same time, press and hold the thumb and index finger of the left hand to get a triangle plane. Finally, fold the redundant Zongye parallel along the triangle plane and pinch it.
4. A zongzi is basically wrapped, and the wires are tied according to the positions shown in the figure. Some packages can't tie lines to zongzi. They are like enemies with zongzi. In fact, they can wrap two circles along the last fold.
5. I tied a long line on the door handle in advance. When binding, I can use my feet to hold the door. There is a bearing point. Zongzi is bound more tightly and conveniently. After binding, cut off the redundant corners. Put it into a pressure cooker, and the water volume is even with the zongzi. Press in a pressure cooker for 45 minutes.