Chinese Food
Cantonese zongzi
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Cooking ingredients
Cooking Steps
Step1:Wash glutinous rice for 6 hours, red bean for 5 hours, mung bean for 3 hour
Step2:Peel, wash and slice the streaky pork. Pour in soy sauce, cooking oil, salt and a little wine. Mix together. Marinate for 5 hours. Taste good
Step3:Soak Indocalamus leaves and saltwater grass together for 5 hours. Wash and boil. Then supercooled water (supercooled water has better toughness). Use the vegetable basket to pick up the clear and dry water for use.
Step4:After soaking, the glutinous rice should be fished up. The water should be clear and dry. Pour in oil and salt to stir. Then 1030 minutes (equal salt and oil to taste glutinous rice); red bean and mung bean water should be clear and dry. Pour in oil and salt to stir. Then 2030 minutes (equal salt and oil to taste bean)
Step5:Mix the glutinous rice and beans together and stir them again. Start to make zongzi. (Note: streaky pork cannot be mixed and stirred together.) First, put rice and beans. Put meat in the middle. Press it. Wrap it up. Tie it tightly with salt water and grass. It's very tight. It's good to eat. When it won't cook, it's scattered.
Step6:Boil the wrapped zongzi for 4560 minutes. It depends on the fire power. It's good to cook.
Cooking tips:1. This year, because of the bird flu, there is no salted egg; 2. The last streaky meat of the meat. It's delicious only when it's salty and fat; 3. Beans can be added with chestnut and red dates according to their own likes - meidou, Hongdou, mung bean, etc.; 4. Choose Zongye to prevent it from turning green - carefully observe the color of Zongye. The color of the normal Zongye is dark yellow, while that of the green Zongye is mostly bright green or cyan. After the normal leaves are boiled, the color is mostly brown and the water is light yellow. After the green leaves are boiled, the color is still bright green and the water is light green. The third is to smell the taste of Zongye. Normally, the taste of Zongye is fragrant after it is cooked, while the green Zongye has the smell of sulfur. 5. The rope for zongzi wrapping. It's better to use salt water grass, straw rod, cattail and other naturally produced plants. Do not use colorful processed rope. There are skills in making delicious dishes.
