Seafood egg yolk grey zongzi

1. Choose clean and dry straw cores or dried zongzi leaves, burn them in a stainless steel pot without water, and burn them in small amounts and multiple batches. Try not to let the burning black ash pile up together, as excessive burning will turn it grayish white. You can spray some water appropriately to prevent further burning.

2. After the ash cools down, rub it into pieces and use a fine mesh steel sieve with a pore size of about 0.5 millimeters.

3. Mix the selected ash into the glutinous rice and rub it vigorously to color the rice.

4. After coloring the glutinous rice, sieve out excess grass ash with a sieve hole of 0.5 millimeters.

5. Pour 150 grams of prepared cooking oil into the pot, add 15 grams of Sichuan peppercorns, 3 grams of star anise, 3 grams of cinnamon, 3 grams of cardamom, 3 grams of white cardamom, and 3 grams of fragrant leaves. Fry slowly over low heat until the spices are golden brown and removed.

6. Cut garlic into minced garlic, wash with 8 times the volume of water, filter dry, and store the garlic water for later use.

7. Add 55 grams of prepared spice oil, pour in dried garlic and fry until it turns yellow. Pour in dyed glutinous rice, add 50 grams of salt, and stir fry until the fragrance comes out, at a temperature of about 50 to 60 degrees Celsius.

8. Add filtered garlic water, seafood soy sauce, oyster sauce, and stir fry evenly. Add 5 grams of prepared Sichuan pepper powder, turn off the heat, and continue stir frying for about 5 minutes. Remove from the pot and cool.

9. Cut fresh meat, soak fermented mushrooms, add 15 grams of spice oil, 21 grams of salt, 2 grams of Sichuan pepper powder, and 30 grams of seafood soy sauce, and marinate in the refrigerator for 1 hour.

10. Add dried scallops, shrimp, or your favorite dried seafood.

11. Add shiitake mushrooms, salted egg yolks, and fresh meat.

According to the size of the zongzi leaves, wrap them appropriately.

13. Soak in cold water for 2 hours, bring to a boil over high heat until the pressure cooker is fully heated for 10 minutes, then turn off the heat and let it cool for 10 minutes before removing from the pot.

14. The delicious Q-style seafood grey zongzi has been baked.