中国各个地方的粽子做法都不同，在中国的北方很少人做咸味的粽子，但在南方咸味的肉粽却很常见。今天我给大家介绍一种 接近广式的做法 但我在里面增加了椰奶的味道。非常的好吃。

"There are many different types of Zhongyi in China with different flavours depending on their regions. Zhongzi from Northern regions are often sweet whereas Southern Zhongyi tend to be savoury. Today I will be making a cantonese style inspired Zhongzi . It is flavoured with a bit of coconut milk, very delicious

This recipe comes from my cousin and she lives in Hong Kong

​

​

糯米 1000 g（Glutinous rice 1000 g）

猪五花肉 500g（Pork belly 500g）

绿豆黄（去皮绿豆）300g（Peeled mung beans 300g）

椰奶400ml（Coconut milk 400ml）

盐1茶匙（Salt 1 teaspoon）

竹叶子 60张左右（About 60 bamboo leaves）

 细棉绳（Handy twine）

细面绳 每个粽子120厘米长

腌料材料：

老抽 2汤匙 （Dark soy sauce 2 tablespoons）

酱油 1汤匙（Soy sauce 1 tablespoon）

料酒 1汤匙（Cooking wine 1 tablespoon）

糖 2汤匙（Sugar 2 tablespoons）

盐1/4茶匙（Salt 1/4tsp）

小茴香 1/4茶匙（Fennel 1/4 teaspoon）

香叶2-3片（2-3 pieces bay leaves）

八角 2-3个（2 -3 star anise）

水1/2杯（water 1/2cup）

​

1. 首先我要准备猪的五花肉 切成厚片（First we need some pork belly and cut them into thick slices）

2. 切好后放到一个碗里备用（Place the pork belly pieces in a bowl。）

3. 准备小茴香、香叶、八角和水放入一个小汤锅 用小火煮15-20分钟。（Place the fennel, bay leaf, star anise and water into a small pot and cook them for 15-20 minutes on low heat）

然后把这个香料水过滤出来 再加上屏幕显示的其他的调味料 一起放入小汤锅。你可以把用过的八角再放回锅里，让味道更足。然后小火煮3-5分钟 直到酱汁有一点点变浓（Now we will filter out the spiced water. then add in the other seasonings

as shown on the screen. Then put everything into a small pot，You can put the used star anise back into the pot to make the flavour even stronger. Then boil for 3-5 minutes on low heat until the sauce  lightly thickens）

1. 让酱汁冷下来 后 倒入五花肉碗里 抓匀腌制8-10个小时，最好用保鲜膜覆盖放入冰箱保存 让肉质保持新鲜（ Let the sauce cool down  Pour the sauce ONTO the pork belly , mix and marinate FOR 8-10 hours It is best to cover them and put them in the refrigerator IN ORDER TO keep the meat fresh）

2. 把糯米洗净沥干，然后放到一个大碗内（Wash and drain the glutinous rice & set it in a large bowl and set aside）

3. 准备椰奶 用盐调味搅匀后 倒入糯米里 拌匀 让糯米在椰奶里浸泡8-10个小时（Prepare the coconut milk, season with salt and then mix it in the glutinous rice. Let the glutinous rice soak in the coconut milk for 8-10 hours）

4. 现在糯米泡好了 我这里是泡过夜 应该超过十个小时了 现在可以看到糯米吸收了所有的椰奶（Now the glutinous rice is ready ,In here I soaked the rice overnight ,It has been over 10 hours. Now you can see the rice has absorbed all the coconut milk）

5. 现在准备最后一个馅料材料 绿豆黄（去皮绿豆） 洗净豆子沥干后放在一个碗内。Now we are going to prepare the last ingredient which is the peeled mung beans. Wash and drain the mung beans and put them into a bowl

6. 同时把冰箱里的腌好的猪肉片取出 再从碗里取2汤匙盐猪肉的酱汁放到绿豆碗里拌匀 给绿豆调味 如果你没有足够的酱汁 可以在绿豆里加些盐调味。（Now take out the flavored pork belly from the refrigerator, and take out 2 tbsp of the remaining marinating sauce and mix with the mung beans to give it some flavor. If you do not have enough sauce you can add some salt to the mung bean）

7. 现在把所有馅料材料（糯米、猪肉、绿豆）放在一边备用（Now you can set all the filling ingredients aside ）

8. 准备竹子叶 把叶子浸泡在热水里15-20分钟直到变软，然后洗净叶子 把头尾剪去像视频显示的一样（We are going to prepare THE bamboo leaves . Soak THE bamboo leaves in SOME hot water for 15-20 minutes until they become softer .（The bamboo leaves you can buy from the Chinese supermarket） Wash THE bamboo leaves and cut off the ends of the leaves as shown on the screen.）

9. 开始包粽子我会详细展示步骤在视频里（Now we need to wrap the Zongzi   .I will show you a detailed instruction on the screen）

10. 粽子包好后有几种煮法 一个是用电饭煲（There are several ways of cooking them. One method is to use the rice cooker）

11. 你可以用糙米设置来煮 记得水要没过粽子。 当电饭煲提示煮好了 把粽子留在锅里不要取出 使用保温设置 至少放置5个小时以上。（You can use the brown rice setting. Remember  the water must cover all the ZONGZI  when it is done cooking  keep the ZONGZI in the rice cooker  for at least 5 hours and leave it on “keeo warm ” setting .）

12. 同样你可以用慢炖锅来煮 高火2个小时转小火5个小时以上（Also you can using slowcooker cook on higt heat for 2 hours ,then turn down to low heat for 5 hours.）

13. 经过长时间的焖煮，中间的猪肉软到化了，和绿豆以及糯米的味道完全融合在一起 非常美味after boiling for a long time, the pork meat will be practically melted & combined with the flavours of the mungbeans and the glutinous rice, it's absolutely delicious,