How to make zongzi is simple steps, how to make zongzi steps

Zongzi Chaoshan zongzi is simple to make.

Chaoshan zongzi with simple preparation.

The children at home have been pestering them recently to say that they want to eat zongzi, take advantage of the weekend, hurry up and complete this task Send recipes for the first time, if there is anything bad to say, please be merciful ......Thank you! The materials are very simple and common, and the practice is not difficult, so you can try ...... if you have timeI have the courage to do it

Ingredients: 1000 grams of glutinous rice.

Pork belly about 600 grams.

20 grams of dried shrimp.

2 scoops of five-spice powder.

Peanuts 400 grams.

3 1/2 tablespoons of salt.

Quail eggs 600 grams.

Peeled mung beans 250 grams.

Appropriate amount of bamboo leaves The practice is simple, and the practice of Chaoshan zongzi is simple.

Wash the bamboo leaves in advance and then put them in a pot to boil to make the bamboo leaves soft and clean.

Cook and peel the quail eggs, add 300 grams of sugar and boil over high heat, boil slowly over low heat, boil until the quail eggs change the color in the picture, sweet and chewy, this time because the children helped to peel the shell, so some of them were not peeled well, and the yolks came out.

Slice the pork belly, cut it into large pieces as much as possible, add soy sauce and oyster sauce five-spice powder to marinate for more than three hours, and add more salty soy sauce.

Soak the mushrooms, cut them into cubes or dices and stir-fry them in a pan with dried shrimp until fragrant.

Soak glutinous rice, peanuts, peeled mung beans in water for four hours, dry them and stir well with the fried mushrooms and dried shrimps, then add 3 tablespoons and a half spoons of salt and stir well.

Chop the garlic and fry it in an oil pan to bring out the fragrance, pour it into the mixed glutinous rice while it is hot, and stir well.

Turn a large or two small bamboo leaves into a funnel-like shape, but there must not be a hole, otherwise the glutinous rice will fall out, hahaha, I forgot to take a picture at this step, uh-uh ......

The home-cooked zongzi are wrapped in a small one, and the appearance is not very professional, not particularly good-looking, but the most important thing is that it is delicious......Put the wrapped rice dumplings in a pressure cooker, add water to submerge them, and then boil the rice dumplings for another 40 minutes ......You can start eating.

The quail eggs are sweet and chewy, and the glutinous rice is fragrant and delicious, and children can eat two or three ...... at a time

Tips: The amount of salt can be seen how many grams of glutinous rice and peanuts all the ingredients add up, 500 grams of a tablespoon of salt is just right, not too light and not salty

Prepare ingredients: 1 kg of Yuanjiang rice, 100 grams of red beans, 100 grams of peanuts, 50 dates, and an appropriate amount of zongzi leaves. Brush both sides of the dumpling leaves and soak them in water.

Soak glutinous rice, red beans and peanuts for three hours. Boil the red beans and peanuts for 30 minutes, remove and let cool. Pour out the glutinous rice water, mix the boiled red beans and peanuts and stir well.

The two zongzi leaves, one wide and one narrow, are narrow on the top, and the hard roots at the front end are cut off. <

1. Prepare ingredients: 1 kg of Yuanjiang rice, 100 grams of red beans, 100 grams of peanuts, 50 dates, and an appropriate amount of zongzi leaves.

2. Brush both sides of the dumpling leaves and soak them in water. Soak glutinous rice, red beans and peanuts for three hours.

3. Boil the red beans and peanuts in a pot for 30 minutes, remove and let cool.

4. Pour out the glutinous rice water, mix the boiled red beans and peanuts and stir well.

5. Two dumpling leaves, one wide and one narrow, narrow on the top, cut off the hard roots at the front.

6. Fold it according to the picture, then fold a small side on the right, and open it so that the tail end of the dumpling leaf is facing you.

7. Fill the rice, the first spoonful of rice is compacted, then put the dates, and finally put the rice, so that the rice and the rice dumplings are flush, and they must be compacted.

8. Fold the tail whole over and cover the rice. Fold down on both sides and hold with your hands.

9. Hold it tightly, fold the remaining tail end, hold it tightly, and tie it up to the line.

10. Put the wrapped zongzi into the pressure cooker, add water to cover the zongzi, press the pressure cooker for 40 minutes, and simmer for 20 minutes to get out of the pot.