First release of Pea and Bacon Zongzi

Name: First release of Pea and Bacon Zongzi
Yield: 4 servings
Cuisine: Snacks
Ingredients: 400 g glutinous rice; 200 g Pea; 176 g Cooked cured meat; 12 g Salt; 19 pieces Bamboo leaves (used for wrapping zongzi)

A savory zongzi where sweet green peas and diced cured pork perfume the glutinous rice as it boils, yielding buttery, smoky-sweet grains with bamboo-leaf fragrance.

0 minNewEasy Snacks Boil Savory & Fragrant

Instructions

1
Ingredients: 400g glutinous rice, 200g peas, 176g cooked cured pork, 12g salt, 19 bamboo leaves.
2
Wash the glutinous rice and soak it in clean water until it swells.
3
Pour out and drain the water.
4
Then cut the cooked cured meat into small cubes.
5
Pour the peas and glutinous rice into a large bowl, add salt, and mix well.
6
Then pour in the cured meat.
7
Mix thoroughly until even.
8
Wash the bamboo leaves and let them dry.
9
Take a bamboo leaf, roll it one and a half times into a pointed cone shape, with the direction being arbitrary.
10
Fill in the mixed zongzi ingredients, pressing them down firmly.
11
Cover the filling with the leaves above.
12
Fold to one side again, forming a triangular pyramid shape.
13
Tie a band from the top to the waist with thick cotton thread.
14
All wrapped up.
15
Cut off the petiole.
16
Put it into the pot, add an appropriate amount of water, bring to a boil over high heat, then reduce to medium-low heat and cook for about 2 hours.
17
The zongzi become soft and fully cooked, turn off the heat, and take them out of the pot.
18
Remove the bamboo leaves before eating.