How to Make Shrimp and Dried Mushroom Zongzi

Like those who enjoy eating mushroom and meat zongzi. Mushroom and meat zongzi can be made at home, which is simple to prepare.

Mushroom and meat zongzi.Ingredients. Introduction.

Soak the glutinous rice once, then cover it with water and change the water once during soaking.(10 grams) old soy sauce (10 grams), salt (3 grams), sweet bean sauce (10 grams)Slice ginger (2 grams). Clean the bamboo leaves with a brush and trim off the tough end, as shown in the picture. Soak them for 2 hours after all work is done.

Prepare the ropes, each about 42 cm long.

1. The previous day's preparation: Rinse the glutinous rice and soak it in water, changing the water once during soaking.Mung bean rice. Keep the bamboo leaves for later use by keeping a little bit of water at the bottom; do not let them dry out completely as more work needs to be done. Wrap Zongzi. Drain the water, leaving just enough moisture in the bottom. Do not make it too dry because there is still more work to do and you don't want it to dry out quickly.

2. The previous day's preparation: Cut the pork belly into strips as wide as your fingers and tear the mushrooms. Marinate with soy sauce, sweet bean sauce, salt, sugar, and ginger slices overnight.Pork belly, then marinate the shiitake mushrooms with soy sauce, sweet bean sauce, salt, sugar, and ginger slices, and let them marinate overnight.

3. The day's work: Clean each bamboo leaf with a brush, trim off the tough end as shown in the picture. Soak them for 2 hours after all work is done.

4. Prepare cotton strings, about 42 cm long each.

5. This is step five of preparation. Mix old soy sauce and cooking oil with the rice.

6. Start wrapping the zongzi. Select two bamboo leaves, one large and one small, stack them so that their tails overlap. See tips for precautions.

7. Fold the overlapping leaves into a funnel shape at your right hand's 1/3 point.

8. The bottom of the funnel should look like this.

9. Place 1/3 of the rice in the funnel, add a piece of pork belly and mushroom.

10. Fill the rest with rice; do not overfill to ensure easy wrapping.

11. Hold the base of the zongzi with your left hand while gently tucking the leaves down with your right hand to cover the rice without excessive force, as the leaves are very brittle and may break easily.

12. Fold the middle part of the extra leaves towards the right side to shape the zongzi.

13. Bind with cotton string 2-3 times in the middle section, tighten at the seam so that it does not come loose when cooking. Each zongzi weighs approximately 125 grams.

14. Wrap all the zongzi.

15. Boil the zongzi in a large pot of cold water; the water should cover the zongzi by about an inch to two inches.

16. Once steam is coming out, reduce heat and simmer for 90 minutes until the fat is cooked out.

Soft and glutinous, not greasy at all.

17. Here are the finished zongzi.