Ingredients: 500 grams of glutinous rice, 50 grams of lotus seeds and 50 grams of mushrooms;
Accessories: oil, salt, spiced powder, shrimp, quail eggs, barbecued pork and chicken.
Dragon Boat Festival jiaozi
1
Soak glutinous rice for 2-3 hours before preparing other materials. This time it is salty, so the materials include: lotus seeds, shrimp, chicken, mushrooms, quail eggs and barbecued pork. Chicken can be marinated with seasoning, and sweet chicken can be added with taro paste or bean paste. You can also add salted duck eggs! The benefits of DIY are amazing. You can add whatever you want to eat.
2
Add spiced powder and a little oil to the soaked glutinous rice. If you don't like it, don't add it. If you like it, add some sugar.
three
Zongzi in Chaoshan usually uses bamboo leaves. We bought such bamboo leaves in the market, which are not cheap now, but the bamboo leaves we bought are fresh.
four
All the materials are ready, and we begin to make zongzi. This zongzi wrapping is definitely a technical job, and the method of making zongzi varies from place to place. We usually have two leaves here, two of which are made into funnels, and then we put a layer of glutinous rice, a layer of stuffing and a layer of glutinous rice. After all the fillings are put away, fold the extra leaves at the bottom of the zongzi, and finally tie them tightly with water plants.
five
Zongzi is wrapped, how about it? Not bad! After wrapping, you should cook zongzi. You must cook the zongzi before you put it down. You should soak zongzi noodles in water, or you can steam zongzi. Steamed dumplings can retain their original flavor, but sometimes steamed dumplings are easy to clip, small ones can be steamed, and large ones are better cooked.
six
This is steamed zongzi. Generally, steamed zongzi can keep its original flavor, but it is not easy to cook thoroughly.
seven
This is boiled zongzi, which is easy to cook thoroughly. If the package is not good, sometimes the fragrance inside will flow out.
skill
Glutinous rice must be soaked first, and if there is fresh pork, the pork should be pickled first, which is more delicious.