Main ingredients:
Glutinous rice: 500g; Black rice: 100g; Dried abalone slices: appropriate amount.
Auxiliary materials:
Zongzi leaves: appropriate amount.
Taste: Salty and fresh; Cooking method: Boiling; Time: One hour; Difficulty: Simple.
【Dragon Boat Festival · Zongzi】Four-cornered Zongzi – Black Rice Abalone Zongzi Detailed Cooking Steps
Soak glutinous rice in water, with the water level two fingers above the rice. Soak for 2-3 days, changing the water once or twice a day, and store in a cool place. If the weather is hot, store in the refrigerator.
Boil the dried zongzi leaves in hot water to remove dust and bacteria. Then soak in cold water for later use.
Soak black rice for 1 day in advance. Use dried abalone slices directly.
Drain the water from the glutinous rice, add black rice, and mix well.
Fold the wider end of the zongzi leaf inward, and fold it upward about 1cm at a folded corner.
Hold it in your hand with the pointed end facing down.
Put in the rice filling and add a few slices of dried abalone.
Fold the excess leaves on both sides to the middle to form a triangle.
Press the top leaves together and fold them downward. Parallel to the bottom.
Wrap the excess leaves around the zongzi.
After wrapping, tie it up with a rope.
When cooking zongzi, the water should cover the zongzi, bring to a boil, then turn to medium-low heat for about 1 hour. If there are too many zongzi, turn them over halfway through cooking.
