Main Ingredients:
Glutinous Rice: 1000g; Red Beans: Appropriate amount; Peanuts: Appropriate amount; Shiitake Mushrooms: 5; Pork Belly: 200g; Alkali Powder: 2-3g; Zongzi Leaves: Half a catty.
Auxiliary Ingredients:
Soy Sauce: 3 tablespoons; Salt: Appropriate amount; Cooking Wine: 1 tablespoon.
Taste: Salty and Fresh; Cooking Method: Boiling; Time: One hour; Difficulty: Ordinary.
Detailed Steps for Cooking Five-Grain Salted Pork Zongzi
Wash the zongzi leaves and boil water in a pot. Turn off the heat after the water boils and soak the zongzi leaves in the pot overnight.
Soak the red beans, mung beans, peanuts, shiitake mushrooms in a bowl of water and set aside.
Cut the pork belly into pieces and marinate it with cooking wine, soy sauce, and salt for half an hour.
After washing the glutinous rice, soak it in water for ten minutes and drain the water.
Cut the shiitake mushrooms into pieces and pour the soaked red beans, mung beans, and peanuts into the bowl of glutinous rice.
Add the alkali powder and mix well (the preparation work is done, now let’s start wrapping the zongzi).
Take two zongzi leaves (if the zongzi leaves are very large, you can use only one) and fold them into a funnel shape.
Grab a handful of glutinous rice and put it into the zongzi leaves, leaving only half of the leaves. Then add a piece of marinated pork belly and shiitake mushrooms, and finally grab another handful of glutinous rice to cover them.
Tighten the zongzi leaves and cover the opening, then tie them tightly with a string (because I made them alone, I didn’t take pictures of the method for tightening the opening. I will teach you next time).
Put the wrapped zongzi into an electric pressure cooker, add water, and make sure the water covers the zongzi. Set the time for 40-60 minutes.
When the time is up, open the lid and a fragrant smell of zongzi will waft out.
Leave some broth and enjoy the zongzi with the fragrant taste of beans and meat.
