6/14/2021: I made 15 zongzi yesterday to celebrate Dragon Boat Festival today.
Ingredients:
(4) cups sweet rice
(1) bag of zongzi wrapping leaves
(2) lbs of pork shoulder meat
(10) dry shiitake mushroom
(30) dry red dates
Some scallions, ginger, star anise, sichuan pepper, olive oil
Instructions:
- Wash and soak sweet rice over night
- Cut pork shoulder meat about 1.5″ square and marinated with cooking wine, soy sauce, 5 spice power and some brown sugar over night (save some fats on the side)
- Wash the leaves
- Wash and soak shiitake in the water, slice them when they become soft.
- Wash dry red dates
- Drain the sweet rice and put some soy sauce in it
- Put some olive oil in the pan, add sliced ginger, white part of scallions, star anise and sichuan pepper
- Take out all the ingredients after a few minutes, add the fats of the pork you saved on the side
- Take the fats out after a while.
- Put the drained sweet rice into the pan and stir-fried the rice, so the rice mixing well with the oil that has the flavor from the ingredients.
- Take two pieces of leaves to make a funnel shape at one end.
- Put one or two spoons of sweet rices in the funnel and make it a hole
- Add one of two pieces meat, a couple of sliced mushrooms and two red dates in the hole
- Add two spoons of sweet rices on top to cover the meat well inside.
- Wrapped the other end of leaves to cover the funnel and make it a triangle or rectangle shape, (make sure not to leave any sweet rice outside).
- Use the wrapping rope tie it up.
- Put the finished zongzi in a big pot and adding water to cover all the zongzi.
- Add one table spoon of salt in the water.
- Use medium high cook for two hours and make sure adding the water from time to time to keep all zongzi under the water.
Take the zongzi out of the water. Eat it right away or freeze them and eat them whenever you want. Make sure un-wrap it before micro-wave it. Otherwise the rise will stick to the leave when you un-wrap it.
tkcooking 