Glutinous rice 2000g Pork belly 500g
Chestnut 500g Peeled mung beans 500g
Salt 2 tablespoons Light soy sauce 2 tablespoons
Oyster sauce 2 tablespoons Vegetable oil 1 tablespoon
Edible alkali 3g Pepper 2 tablespoons
Thirteen Incense 2 tablespoons Cooking wine 2 tablespoons
brown leaves Appropriate amount Straw Appropriate amount
How to make chestnut meat brownchestnut meat brown# Clean and soft food carving, paper for love Illustration of how to cook #1

Step 1

Wash the glutinous rice, soak it for 1 hour in advance, remove and drain the water, add a tablespoon of vegetable oil, salt, and a little edible alkali, mix well and set aside. chestnut meat brown# Clean and soft food carving, paper for love Illustration of how to cook #2

Step 2

Wash the peeled mung beans, add a little glutinous rice, salt and pepper, and mix well. (Glutinous rice is added to make the mung beans stick more) chestnut meat brown# Clean and soft food carving, paper for love Illustration of how to cook #3

Step 3

Marinate the pork belly with thirteen spices, salt, light soy sauce, oyster sauce, and cooking wine, then refrigerate overnight. chestnut meat brown#clean and soft food carving, paper for love Illustration of how to cook #4

Step 4

Prepare chestnuts. (My mother bought these chestnuts a while ago, peeled them and put them in the refrigerator, so they are a bit dark, haha) chestnut meat brown#clean and soft food carving, paper for love Illustration of cooking method 5

Step 5

After washing the palm leaves, boil them in a pot for 10 minutes, take them out and drain them. (Boiled palm leaves are much more flexible and less likely to crack)

Step 6

When the materials are ready, start wrapping the zongzi. Put two palm leaves together and fold them into a triangle. chestnut meat brown#clean and soft food carving, paper for love Illustration of how to cook #7

Step 7

The bottom of the triangle should be folded into a double layer to prevent the rice from leaking out. chestnut meat brown#clean and soft food carving, paper for love Illustration of how to cook #8

Step 8

Add one-third of the glutinous rice. chestnut meat brown#clean and soft food carving, paper for love Illustration of how to cook #9

Step 9

Put the filling in. chestnut meat brown#clean and soft food carving, paper for love Illustration of cooking methods 10

Step 10

Then cover the top with glutinous rice, and add the rice until it is nine-fifths full. chestnut meatBrown # Clean and Soft Food Carving, Paper Cooking for Love # Illustration of how to do it 11

Step 11

Fold the leaves in half to cover the glutinous rice in the triangle area, and pinch both sides with your hands. chestnut meat brown#clean and soft food carving, paper for love Illustration of cooking methods 12

Step 12

Then fold the remaining leaves upward at the bottom of the triangle and press the edges tightly. chestnut meat brown# Clean and soft food carving, paper for love Illustration of cooking methods 13

Step 13

Then tie the two ends with two circles of straw, and the dumpling is wrapped. (The straw must be tightened, otherwise it will fall apart)chestnut meat brown#clean and soft food carving, paper for love Illustration of cooking methods 14

Step 14

Wrap all the dumplings. chestnut meat brown# Clean and soft food carving, paper for love Illustration of cooking methods 15

Step 15

Put it into the pressure cooker, add a little edible alkali and salt. chestnut meat brown# Clean and soft food carving, paper for love Illustration of cooking methods 16

Step 16

Add boiling water. chestnut meat brown# Clean and soft food carving, paper for love Illustration of cooking methods 17

Step 17

Add the amount of water to basically the same level as brown rice. chestnut meat brown# Clean and soft food carving, paper for love Illustration of cooking methods 18

Step 18

Bring the pressure cooker to a boil over high heat, then turn to medium heat and cook for 1 hour. After cooking, remove the water and let it dry, then hang it indoors or store it in the refrigerator. (It’s an old man’s habit to hold up chopsticks. They say it won’t overflow the pot and won’t be half-cooked. Okay, I’ll accept it...) chestnut meat brown# Clean and soft food carving, paper for cooking with love# Illustration of how to do it 19

Step 19

There is also a way to wrap the cold brown rice. The cold brown rice is not filled with fillings. After cooking, it is dipped in sugar and eaten. A brown leaf is folded in half to make a triangle. chestnut meat brown#clean and soft food carving, paper for love Illustration of cooking methods 20

Step 20

Use your fingers to turn the upper leaves in a circle to form two layers of brown leaves. Fold the straw in half and pass it through the bottom triangular bottom. chestnut meat brown# Clean and soft food carving, paper for love Illustration of cooking method 21

Step 21

Top up the glutinous rice. chestnut meat brown#clean and soft food carving, paper for love Illustration of cooking methods 22

Step 22

It is also folded in half and then tied in a circle with straw. chestnut meat brown# Clean and soft food carving, paper for love Illustration of cooking method 23

Step 23

This little brown is my favorite for children to carry. It’s so cute! chestnut meat brown# Clean and soft food carving, paper for love cooking# illustration 24

Step 24

Finished product picture! chestnut meat brown#clean and soft food carving, paper for love Illustration of cooking methods 25

Step 25

Finished product picture! Chestnut Brown Cooking Tips

If you don’t like fatty meat, you can add lean meat. Use boiling water to cook brown rice. The rice will not be bland when cooked. Don't fill the rice dumplings too full, otherwise they will burst after cooking. Add a little edible alkali to the brown rice, which makes it more shelf-stable. It can be stored for ten days and a half without putting it in the refrigerator.