Glutinous rice dumplings

This zongzi is a memory of my childhood. At that time, my mother was busy and didn't have time to wrap our favorite zongzi, so I learned to wrap this zongzi from my uncle next door, which was different from my mother's bag, and only used three-leaf zongzi leaves to wrap it into an equilateral three-dimensional triangle zongzi. And the mother's bag, you need six-leaf zongzi leaves to make a triangular zongzi, with a sharp corner on the top and three feet on the bottom, slim and beautiful, but it is not easy to wrap and cost zongzi leaves. Now I will share my simple triangular rice dumplings with you.

Ingredients

Glutinousrice 5 catties

Porkbelly 2 catties

darksoysauce 2 scoops

lightsoysauce 2 scoops

sugar 1/2 scoop

salt 2 scoops

Zongye appropriateamount

ginger appropriateamount

Cooking Instructions

Boil the dumpling leaves in water, and then cut off the two small corners on the head of the dumpling leaves
Mix the leg meat with two spoons of dark soy sauce, two spoons of light soy sauce, one spoonful of oyster sauce, one spoonful of salt, and an appropriate amount of ginger, and then put it in the refrigerator for more than eight hours
The glutinous rice is washed with water and soaked for about six hours
After soaking the glutinous rice, remove the water, release two spoons of soy sauce, one spoonful of dark soy sauce, and two spoons of salt, and mix well. It's best to let it sit for an hour or two.
It's time to make rice dumplings
This kind of wrapping method was common when I was a child, but now it is rare, and now the streets are full of zongzi of the same model as Wufangzhai
Pat the rice in the rice dumplings so that the cooked rice dumplings will not be too soft. After removing the dumpling leaves, it is a triangular three-dimensional dumpling with a sense of linearity
The rice dumplings are wrapped
Cut off excess leaf tips
In a large pot, bring to a boil over high heat and simmer, adding boiling water several times. I usually cook it for four or five hours.
This is the red bean dumpling I used to wrap, and that's how it shapes