“One dumpling to relieve homesickness” probably means that I am such a person in another country!In my hometown thousands of miles away, besides making dumplings for the New Year, the Dragon Boat Festival also has the custom of making dumplings, and the taste is unique!Near the Dragon Boat Festival, wrap up a dumpling, solve a nostalgia! “
|Streaky pork||A pound and a half|
|Glutinous rice||Four Jin|
|Shelled Mung Bean Kernel||Half Jin|
|Flower bean||One hundred and fifty grams|
|Chestnut kernel||Two hundred grams|
|Thirteen incense||Half spoon soup|
|Soy sauce||Two spoonful of soup|
|Old soy sauce||Spoonful of soup|
|White pepper powder||Few|
|Cast leaves||Half Jin|
|time consuming||one day|
Wash fresh pork.
Cut blocks about one centimeter thick and two centimeters wide.
Add proper salt, half spoonful of thirteen incense, two spoonfuls of raw soy sauce, one spoonfuls of old soy sauce and white pepper powder.
Mix well and marinate in refrigerator (higher temperature in summer).(I salted for a day)
Dry bamboo leaves.
Cut off the head and tail with scissors.
Put it in a large pot and boil with water. Cook for two minutes and turn off the fire.
Take it out and soak it in cold water. Wash it with dishcloth one by one.
Shelled chestnut kernels.
Shelled mung beans.
Rinse clean bamboo leaves.
Wash the beans and soak them in water for one day.(Bubble in advance)
Wash the chestnuts and soak them in water for one day.(Bubble in advance)
Rinse the glutinous rice, soak for about an hour, and drain the water.
Wash and drain the shelled mungbean kernels.
Soak the chestnut kernels and drain them.
Soak the beans, drain the water, add a little salt and grab them well.
Alkali bought in supermarkets.(To make the colour look better)
Mix the glutinous rice with a half spoonful of edible alkali, salt and two spoonfuls of corn oil.
Pour in the mungbean kernels.
Mix well by hand.(If the salt tastes bad, you can taste it and add some salt according to your taste.)
Take two leaves, as shown in the picture.
The left and right hands hold the two ends of the leaf respectively and roll inward into a funnel shape.
Pour in a spoonful of glutinous rice and compact it.
Put in the cured meat, beans and chestnuts.
Then scoop up glutinous rice and cover the filling.(Don’t be too full)
Turn the leaves over and press your fingers on both sides.
Fold the long part in to the right.
Tighten and tie the knot around the sides of the zongzi with string.
The triangular zongzi with distinct edges and corners is formed.
Pack them one by one.
In a big pot, put half pot of water into the pot, then put in zongzi (the water must not have zongzi). After the fire is boiled, simmer for four to five hours.(During this period, we need to change the top layer to the bottom, so that we can be more familiar with it.)
The smell of rice dumplings in the room is so fragrant that one of them has to be eaten even if it’s hot.
Apart from pork and glutinous rice, I had a rough estimate of everything else.Shelled mungbean kernels and flower beans I bought online, and chestnuts were brought from Guangxi.What can’t be bought by supermarkets in vegetable markets can be bought online by relatives.Zongzi is delicious, but for people with bad stomach, try to eat less, because glutinous rice is not easy to digest.