Making Zong Zi

To commemorate the great patriotic peot poet Qu Yuan, Chinese people make Zong Zi and row dragon boat on lunar Lunar New Year the 5th of May as Dragon Festival . To welcome the arrival of the festival coming, I made some Zong Zi last Saturday and just want to share the making process recipe with you.

The main material of Zong Zi was glutinous rice. To enhance taste, I added peanuts, beans, Chinese dates as well as pork in it and I prepared bamboo leaves for wrapping.

After the rice, peanuts and beans were had soaked well, I commenced to do it. The first process was folding the bamboo leave to in a pyramid-shaped and then added proper materials in and then wrapped it up and shaped it into pyramid with four corners. It is not difficult to shape the Zong Zi, but the materials are easy skipped from sides if you can’t hold the tips that the four corners are symmetry and are a type  fall apart if you don't match the four corners into one piece. Usually, I take 3~5 minutes to finish one Zong Zi, I know I do it very slowly, but I enjoy the slow process. I like everyone Zong Zi are being made in perfect shape such as said: Slow work yields fine products.

The final process of making Zong Zi is boiling. After all Zong Zi were  are finished, I put them into the electronic pressure cooker for boiling and after one and a half hours later, the pots of dumplings finally “are liberated". On the bowl, ripping out with chopsticks, you can see inside the soft golden "brown the meat," and a bite, taste great! I almost have to bite even chopsticks down.