Red Bean Zongzi
Adding baking soda makes the zongzi softer and more fragrant.
Story
Adding a touch of baking soda is the secret to making these zongzi softer, glutinous, and delightfully fragrant.
Ingredients
Red beans
Glutinous rice
Baking soda
Bamboo leaves
Instructions
1
Step 1
Soak glutinous rice overnight in advance, then drain well.
2
Step 2
Soak red beans for three hours as well.
3
Step 3
Combine the red beans and glutinous rice, add a little baking soda, and stir well.
4
Step 4
Wash bamboo leaves with warm water, take two leaves and overlap them front to back.
5
Step 5
Roll into a funnel shape.
6
Step 6
Fill with the rice mixture and press it down firmly with a spoon.
7
Step 7
Press the sides of the bamboo leaves with your fingers, fold the top leaves down to cover the rice mixture, press the sides of the leaves tight with your fingers, and fold the excess leaves to the side.
8
Step 8
Tie the zongzi securely with palm fiber or twine.
9
Step 9
Place the wrapped zongzi into a pressure cooker, add water, ensuring it covers the zongzi completely. After reaching pressure on high heat, reduce to low heat and cook for about 1 hour, then turn off the heat.
10
Step 10
Sprinkle some white sugar on them when eating; they are delicious!
11
Step 11
This is just right for those who like their red beans to be soft and floury!
Main Dish
Air-Dried Sichuan Peppercorn Duck
Duck legs cured with crushed green Sichuan peppercorns, salt, and baijiu, then hung to air-dry and later steamed. The green peppercorns matter more than regular red ones—their numbing aroma sinks deeper into the meat. A high-proof Chinese liquor works best for the cure.
