<h3>Chuxiong National Middle School<br><br>Group 3<br><br>Made by ：WenYa ，Li Huaguo , Wu Xuejun , Li Xingshuo , Gao Xu , Yang Yixing</h3> <h3>Ingredients<br>Glutinous rice<br>Bamboo leaves (or reed leaves)<br>Fillings (e.g., pork belly, salted egg yolks, red beans, mung beans, dried shrimps, dried black mushrooms)<br>Seasonings (salt, sugar, soy sauce, five-spice powder, white pepper)</h3> <h3>Soak Rice and Beans<br>Soak glutinous rice for 4-6 hours<br>Soak beans (if using) overnight<br>Prepare Bamboo Leaves<br>Soak leaves for at least 3 hours (or 8 hours if dried)<br>Clean and trim the leaves<br>Boil leaves for 10 minutes, then rinse and drain</h3> <h3>Marinate Meat<br>Cut pork belly into pieces<br>Mix with salt, sugar, soy sauce, five-spice powder, and white pepper<br>Marinate for at least 1 hour (or overnight for better flavor)<br>Prepare Other Fillings<br>Clean and season other fillings as needed<br>Step 3: Assemble Zongzi<br>Form the Wrapper<br>Take two bamboo leaves and overlap them<br>Fold into a cone shape, ensuring no holes at the bottom<br>Add Fillings<br>Put a layer of glutinous rice<br>Add fillings (meat, egg yolks, beans, etc.)<br>Cover with more rice<br>Wrap and Tie<br>Fold the leaves over the rice to seal<br>Tie securely with string or grass</h3> <h3>Boiling Process<br>Place zongzi in a large pot<br>Add water to cover the dumplings<br>Bring to a boil, then reduce heat and simmer for 2-4 hours<br>Cooling<br>Let the zongzi cool in the pot for 1-2 hours</h3> <h3>Serving<br>Serve warm or at room temperature. Traditional accompaniments include soy sauce or sugar.<br>Enjoy your homemade zongzi!</h3>