Ingredients for Zongzi: 2 cups of glutinous rice, 16 salted duck egg yolks, 250 grams of black bean paste, 50 grams of zongye leaves, 250 grams of pork belly, and 30 grams of fermented bean curd.
Step 1: Chaozhou-style zongzi is typically half sweet and half savory, with an exterior shaped like a triangle.
Step 2: The aroma of zongzi is delightful, and it is a joyous part of the Dragon Boat Festival, commemorating the great poet Qu Yuan.
Step 3: The fragrance of salted duck eggs, the sweet and glutinous taste of black bean paste, combined with the rich yet non-greasy pork belly, make it a must-try dish.
Step 4: Soak the glutinous rice for 2 hours in advance, then steam it over boiling water for 45 minutes. The ratio of rice to water should be the same as when cooking rice, one cup of water for every cup of rice.
Step 5: Marinate the pork belly with fermented bean curd for 2 hours in advance. This can be done while the glutinous rice is soaking.
Step 6: Rinse the dried zongye leaves thoroughly with water. Then, add some baking soda and bring to a boil to soften the leaves.
Step 7: For a triangular zongzi, fold the leaves into thirds, creating a right angle to form a funnel shape.
Step 8: Place a freshly cracked salted duck egg yolk, a portion of black bean paste, and a piece of marinated pork belly. After cooking the glutinous rice, mix it with scallion oil and white sugar.
Step 9: Seal the zongzi by folding the sides inward and then folding back towards the triangular cone.
Step 10: Tie the zongzi with a string to secure it.
Step 11: Steam the zongzi over boiling water for 25 minutes. Since the glutinous rice is already cooked, 25 minutes will be sufficient.
Step 12: Enjoy the zongzi, which offers both sweet and savory flavors, just like life, with its mix of sweetness and saltiness.
Cooking Tips for Zongzi: There are tricks to making delicious dishes, and each of my recipes has a little secret. You can search for ‘desserts’ to directly view my recipe collection!
