First release of dried bamboo shoot and cured meat zongzi

Name: First release of dried bamboo shoot and cured meat zongzi
Yield: 4 servings
Cuisine: Snacks
Ingredients: 150 g Prepared dried bamboo shoots; 3 piece Soaked shiitake mushrooms; 200 g Cooked cured meat; to taste Soy sauce; to taste Oyster sauce; to taste Salt; a pinch Sugar; a pinch minced ginger and garlic; 400 g glutinous rice; 12 pieces Bamboo leaves (used for wrapping zongzi)

A rustic southern-style zongzi wrapping soaked glutinous rice around chewy rehydrated bamboo shoots, shiitake mushrooms, and rich cubes of cured pork for a savory, smoky, umami-packed filling.

0 minNewEasy Snacks Steam Savory & Fragrant

Instructions

1
Ingredients: 150g of pre-prepared dried bamboo shoots, 3 rehydrated shiitake mushrooms, 200g of cooked cured pork, appropriate amount of soy sauce, appropriate amount of oyster sauce, appropriate amount of salt, a small amount of sugar, a small amount of minced ginger and garlic, 400g of glutinous rice, 12 bamboo leaves.
2
Soak the glutinous rice in clean water for several hours.
3
Separate the bacon into skin, lean meat, and fat, and cut each into cubes, set aside.
4
Clean the dried bamboo shoots and shiitake mushrooms separately, and cut them into small cubes.
5
Heat the wok, add the fatty part of the cured pork, and stir-fry to render the oil.
6
Move the sautéed fat to one side, add the minced ginger and garlic to stir-fry until fragrant. Then stir everything together.
7
Add the dried bamboo shoots and shiitake mushrooms, and stir-fry them together with the fatty pork until fragrant.
8
Then add the lean meat and diced cured pork skin, and stir-fry evenly.
9
Add light soy sauce, oyster sauce, salt, and sugar for seasoning, then add a small amount of water and stir-fry.
10
Stir-fry until the water evaporates, then turn off the heat.
11
Remove from the pot and let cool for later use.
12
Put the bamboo leaves into the pool, scrub them clean, and drain the water.
13
After the glutinous rice has swollen, pour it into a sieve and drain the water.
14
Pour the stir-fried cured meat into the glutinous rice.
15
Mix thoroughly until even.
16
Take a leaf and roll it one and a half times, forming a long, thin cone.
17
Put in the filling and press it firmly.
18
Fold the leaf above downward to cover the filling.
19
Fold both sides towards the center to form a triangular top,
20
Fold to one side again into a triangular pyramid shape.
21
Tie a cord from the top to the waist.
22
All wrapped up.
23
Trim off the grown leaf stalks.
24
Put it in the pot, add enough water to cover the zongzi, bring it to a boil over high heat, then turn to medium-low heat and cook for about 2 hours.
25
When the rice dumplings become soft and fully cooked, turn off the heat. Remove from the pot and drain the water.