8/25/2006 Making Zongzi

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7:37 pm - start soaking the bamboo leaves
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Some of the ingredients
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7:42 pm. Soaking the sweet rice - for at least 2 hrs
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Anise
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Mock meat
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Mock meat diced
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7:42 pm. Vegetarian duck
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Stewing mock meat with soy sauce, vinegar, anise, lotus seeds, vinegar. I didn't have cooking wine
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Slicing shitaki mushrooms
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9:20 pm. Boiling peanuts for about 45 minutes
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Chopped dried shrimp
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Scallions diced into half-inch pieces
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Shrimp and scallion stir-fried
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9:36 pm. Stir-frying mushroom
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Slicing vegetarian duck - one slice per zhongzi
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Boil off the sauce to make mock meat more firm
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9:52 pm. Drain water from sweet rice
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9:54 pm. Mix rice with shrimp and scallions
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9:55 pm. Mix rice with peanuts
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10:01 pm Ready start wrapping zhongzi
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10:19 pm. First one wrapped.  Not the best wrapping, but it works.
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10:46 pm. 9 pieces wrapped and ready to be cooked
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10:55 pm. To wrap, put two pieces of leaves together, overlapped about 80%, then fold in middel, towards one edge, to form a cup
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11:04 pm. Cooking first batch, will put 2nd batch in as well.
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11:31 pm. 3rd batch of zongzi, getting quite good at wrapping
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11:49 pm. Testing from 1st batch.
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11:49 pm. Not too bad at all. First batch is about ready.  Give another 20 minutes for the 2nd batch.
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12:13 am. Take out the first batch and hang to drain
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1:02 am. The 3rd batch is about ready as well, hang all 3 to drain.
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