The steamed zongzi is thick and sweet.

It is said that steamed dumplings originated in Zhaoqing, and the authentic steamed dumplings are extremely huge (compared with what we can usually buy, of course). Later, it spread to Guangzhou, and Guangzhou people carried it forward from the ancient times. Up to now, there are many new varieties: Yaozhu Zongzi, Bobo Zongzi and Dousha Zongzi.

In the cold winter, take a hot zongzi and peel it off layer by layer, and you will smell a thick smell of glutinous rice beans. Suddenly bite down, that kind of feeling, like a warm current spewing out in my heart, chewing bite by bite, mixed with the sweetness of pork belly and the umami flavor of mushrooms, is simply the best in the world, with unique taste and endless aftertaste.

Steamed zongzi

manufacturing method

The day before jiaozi was wrapped, the pork was washed and peeled, cut into small squares, and mixed with proper amount of salt, sugar, spiced powder and vegetarian food. Wash mung beans, soak them overnight, then rub them out by hand, then remove them with clear water, drain the water in the bean meat, and remove them evenly with a little oil and salt. Wash glutinous rice, drain water, add appropriate amount of soy sauce, salt, sugar, monosodium glutamate and spiced powder and mix well. Cut the salted egg yolk into two pieces. Cut the barbecue, duck and ham into pieces. Remove the stems of mushrooms, wash them, soak them in water, take them out and drain them. Wash and soak the shrimp. Wash chestnut meat, stew it "rotten" and take it out for later use.

Steamed dumplings are wrapped in dried lotus leaves (that is, dried lotus leaves should be washed with water first, then soaked in warm water and coated with a little oil), covered with glutinous rice first, and then covered with mung beans; Then add pork, ham, barbecue, roast duck, mushrooms, shrimp skin, chestnuts and half salted egg yolk; Finally, nail a layer of mung beans and a layer of glutinous rice, wrap them into a "square", tie them tightly with water plants, then put them in a steamer and steam them with boiling water. Wrapped in lotus leaves, steamed dumplings have a fragrant lotus leaf flavor and are particularly delicious.