It has been a tradition since ancient times to eat Zongzi at Dragon Boat Festival. People in the North seem to prefer sweet zongzi, while people in the south like to eat all kinds of zongzi. In fact, for people who don't like sweet food, they can try to make zongzi at home, which is very easy to learn.
Main ingredients: glutinous rice (1kg), Zongye and brown rope, mung bean, pork and peanut
Accessories: salt, soy sauce, oyster sauce, five flavor powder
How to make dumplings in Dragon Boat Festival
1. Soak the mungbean overnight in advance, and soak the glutinous rice for about 2 hours after washing; soak the peanut for 2 hours in advance after washing; put the soaked mungbean, peanut and glutinous rice into a large basin after controlling the water,
2. Mix in salt, sugar, soy sauce, five spice powder and 1 tablespoon vegetable oil, marinate for about 1 hour;
3. Soak the dried rice dumpling leaves overnight in advance, wipe them with a soft cloth along the front and back sides of the texture, and clean the rice dumpling rope. Add a small spoon of salt to the boiling water pot, put the rice dumpling leaves and rice dumpling rope into the pot and cook for about 2-3 minutes, then remove them, soak them in cold water for standby. (if there are too many rice dumpling leaves, it's better to boil them in batches.)
4. Marinate the minced pork overnight in advance, and marinate the seasoning: salt, sugar, Shaoxing wine, soy sauce, soy sauce, oyster sauce and five spices. Take two pieces of zongzi leaves and stack them, with the smooth side facing inward, and nest them into a funnel shape. Fill them with glutinous rice, streaky pork and glutinous rice in turn. Cover the filling with the reserved zongzi leaves, fold and wrap them to form a four corner zongzi, and tie them with zongzi leaf rope;
5. According to this method, the rice dumpling embryo is made one by one; put the rice dumpling embryo into the pressure cooker, add water, and the water volume must cover the rice dumpling, so as to avoid the partial stuffing that cannot be immersed in the water;
6. A flat bottom plate is buckled on the zongzi surface to press the weight to prevent the zongzi from floating and scattering in the process of cooking. Put the pot on the stove and boil it for steam. Turn the stove to medium fire. Continue cooking for about 45 minutes and turn off the fire. After the pressure cooker cools naturally, remove the cover and take it out for eating.