Babao Umi Seafood Zongzi

1. Clean fresh and tender black rice leaves.

2. Add an appropriate amount of water and stir in the blender.

3. Filter out the leaf residue.

4. Quickly clean and drain the water from white glutinous rice.

Soak glutinous rice in black rice juice overnight.

The soaked glutinous rice has turned green.

7. Soak lotus seeds, peanuts, red beans, mung beans, and rhubarb rice in advance and drain the water.

Mix black rice and beans, add salt, cooking wine, and soy sauce, and mix well.

9. Soak and clean the zongzi leaves and ropes in water in advance, boil them in boiling water for 10 minutes, and then turn off the heat to cool down.

10. Mix the pork belly with salt, cooking wine, soy sauce, and oyster sauce in the refrigerator overnight. Remove the shrimp line from the shrimp and marinate it with salt, cooking wine, and pepper powder for 30 minutes. Remove the shell from the chestnut and soak the shiitake mushrooms in advance.

11. Fold the zongzi leaves into a funnel shape.

12. First scoop out a spoonful of Baobao rice.

13. Add pork belly, shrimp, mushrooms, and chestnuts.

14. Scoop another spoonful of eight treasure rice and compact it.

15. Fold the zongzi leaves upwards to cover the glutinous rice, and then pinch both sides of the leaves with your hands. Pay special attention to wrapping the bottom left and bottom right corners tightly into two corners so that the glutinous rice does not leak out.

16. Fold the zongzi leaves to the right and create a corner.

17. Tie Zongzi tightly with zongzi rope.

18. Cut off the surplus of wrapped Zongzi.

19. Put Zongzi in the pot, add water that has not been used for Zongzi, boil it in high fire and turn it to low fire for 1~1.5 hours (Zongzi should be soaked in water when cooking).

20. The freshly cooked Zongzi is hot and tastes better when cooled slightly.