Ingredients :
- 36-40 dried zongzi leaves (2 to 3 leaves per zongzi)
- 5 cups uncooked sweet rice
- 2 tbsp (plus 2 tsp) light soy sauce
- 2 tsp (plus 1/2 tsp) salt
- 2/3 cup raw peanuts
- 1 pound pork belly, cut into 12 equal pieces
- 1/2 tsp sugar
- 2 tsp shaoxing wine
- 1/2 tsp ground white pepper
- 1 tsp oil
- 1/2 cup water
- 6 salted duck egg yolks
- 3 chinese sausages
Method :
- Soak leaves, sweet rice, and peanuts overnight
- In a bowl, toss pork belly, 2 tsp soy sauce, sugar, shaoxing wine, salt, and white pepper. Marinade overnight
- The next day, wash and rinse each leaf, and keep in water so they don"t dry out
- Drain the rice completely in a colander. Mix soaked, uncooked rice with soy sauce and salt.
- Boil the peanuts for 5 minutes. Drain, then set aside
- Heat oil in a wok over medium heat. Cook pork belly for a few minutes
- Add water ro wok. Cover wok and cook for 5-10 minutes until water is gone. Remove from wok and let cool
- Cut egg yolks in half, and cut sausage into pieces
- Layer three leaves together, cut the ends offx and form into a cone
- Fill bottom with rice, then add pork belly, egg yolk, peanuts, and sausage. Top with some more rice
- Fold leaves around side of filling, and bring down over filling to crete wrap
- Tie wrap closed, and cut off excess leaf at the end.
- Place zongzi in a pot, and submerge with cold water. Weigh down zongzi with a plate.
- Bring water to boil, then bring to simmer. Simmer for 7-8 hours. Add boiling water if necessary periodically.
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