五香芋头咸肉粽 Five Spice Taro Dumplings

将浸泡好的糯米加入调味料翻炒均匀备用。Stir fry the soaked glutinous rice with the seasonings until evenly coated. Set aside.

芋头削皮切片，入油锅炸至金黄，盛起备用。Peel and slice the taro, then deep fry until golden brown. Set aside.

素午餐肉两面煎香，盛起备用。Pan-fry the vegetarian luncheon meat until golden brown.Set aside.

将浸泡好的绿豆片放入沸水中煮2分钟，捞起沥干水分备用。Boil the soaked mung bean sprouts in boiling water for 2 minutes, then drain and set aside.

将浸泡好的粽叶清洗干净备用。Wash the soaked zongzi leaves thoroughly and set aside.

取一片粽叶，将粽叶两侧往中间折，呈现开口信封般。Take one bamboo leaf, fold both sides towards the center, forming an open envelope shape.

将适量的糯米放入粽叶里，并加入芋头、咸蛋黄、午餐肉以及绿豆，再加入一汤匙糯米覆盖内馅。Place a suitable amount of glutinous rice into the zongzi leaf, then add taro, salted egg yolks, luncheon meat, and mung bean, and cover with another tablespoon of glutinous rice.

再用另一张粽叶向上折，将糯米全给包裹住，再用绳子捆绑结实即可。Fold another bamboo leaf on top and wrap the filling completely, then tie securely with hemps string.

煮滚一锅水，放入粽子，水需要盖过面，煮2小时30分钟或至熟即可。Boil water in a deep pot，enough to cover all dumplings and boil for 2 hours 30 minutes or until cooked through.