8/25/2006 Making Zongzi

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7:37 pm - start soaking the bamboo leaves
01		 Some of the ingredients
02		 7:42 pm. Soaking the sweet rice - for at least 2 hrs
03		 Anise
04		 Mock meat
05		 Mock meat diced
06
7:42 pm. Vegetarian duck
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08		 Stewing mock meat with soy sauce, vinegar, anise, lotus seeds, vinegar. I didn't have cooking wine
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11		 Slicing shitaki mushrooms
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9:20 pm. Boiling peanuts for about 45 minutes
13		 Chopped dried shrimp
14		 Scallions diced into half-inch pieces
15		 Shrimp and scallion stir-fried
16		 9:36 pm. Stir-frying mushroom
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18
Slicing vegetarian duck - one slice per zhongzi
19		 Boil off the sauce to make mock meat more firm
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21		 9:52 pm. Drain water from sweet rice
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23		 9:54 pm. Mix rice with shrimp and scallions
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9:55 pm. Mix rice with peanuts
25		 10:01 pm Ready start wrapping zhongzi
26		 10:19 pm. First one wrapped. Not the best wrapping, but it works.
27		 10:46 pm. 9 pieces wrapped and ready to be cooked
28		 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
29		 11:04 pm. Cooking first batch, will put 2nd batch in as well.
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32		 11:31 pm. 3rd batch of zongzi, getting quite good at wrapping
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35		 11:49 pm. Testing from 1st batch.
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37		 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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40		 12:13 am. Take out the first batch and hang to drain
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46		 1:02 am. The 3rd batch is about ready as well, hang all 3 to drain.
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