Gray Honey Jujube Zongzi

An appropriate amount of dry straw.

Place it in the basin and light it.

Burn to ashes and let it cool.

Put the straw ash into the pot, add water, bring it to a boil, and then continue cooking for 5 minutes.

Filter out the gray water.

After sitting overnight, the scum has already separated into layers.

Rinse the glutinous rice quickly and drain the water.

Pour in the gray liquid from the top part, soak for 2 hours, then pour out the gray liquid and set it aside.

Wash the bamboo leaves and put them in a pot, add water, bring to a boil, and then cook for 5 minutes.

For small bamboo leaves, use two layers; for large ones, one layer is enough.

Fold into a funnel shape.

Scoop in a spoonful of glutinous rice.

Add the candied dates.

Cover with glutinous rice again, about 80% full.

Fold the bamboo leaves upward and pinch the sides tightly to wrap the glutinous rice.

Fold down again.

Tie it up with a rope, and a square zongzi is ready.

Also made a kind of braised meat, cutting the pork belly into pieces, mixing with salt, light soy sauce, and oyster sauce, and marinating overnight.

Soak the peanuts and red beans, then add them to the glutinous rice and mix with an appropriate amount of salt.

Use the same method to wrap the zongzi.

Two flavors of zongzi have been wrapped.

Place it in a pressure cooker, pour in the ashes water used to soak the glutinous rice, then add water to cover the zongzi. Cover the lid, bring to a boil over high heat, and after it starts steaming, reduce to low heat for 1 hour.

The aroma of straw mixed with the sweetness of jujubes, delicious!