Zongye should choose long wide moderate smooth reed, fresh reed after mining tosoak 12 hours or with boiling water boiled soft, flexible, so that the tension. Sharp thin wash the glutinous rice, soak three or four hours, red dates, red bean alsosoak good backup. Mother will be two pieces of reed leaves spread out evenly,slightly overlapping part, folded into a cone, scoop into a spoonful of rice placed on the fillings, and then scoop into a spoonful of meters, hand force compaction, theballs into the shape, winding, wrapped in reed leaves to force the inclusion tied to a rope. Look at the reed in the mother's fingers fluttering, we these children also"follow suit", helpless those rice was unable to bear loneliness, left to right, notemerge from this angle, there is leakage, wrap dumplings Matsumatsu, quite unlikethe mother package angular.
Boiled dumplings is a huge project. Home pot add enough water, open water dropdumplings, water soaked rice dumplings noodles. The water re opened after the use simmer 2 hours or so, will be cooked dumplings. Glutinous rice and reedfragrance in the dense steam more rich, greedy and I no homework, or play, justwaiting for the green hemp fiber in white fat.
Two days before the Dragon Boat Festival every year, my mother began to prepare raw materials such as zongye, glutinous rice, sweet dates, red beans and bacon.
Smooth reed leaves with moderate length and width should be selected for zongzi leaves, and fresh reed leaves should be soaked for 12 hours or boiled in boiling water to be soft, so as to be flexible and tensile. After the sharp and thin glutinous rice is washed, it should be soaked for three or four hours, and red dates and red beans should also be soaked for later use. Mother spread out the two reed leaves evenly, overlapped them slightly, folded them into a cone shape, scooped in a spoonful of rice, put the stuffing on it, scooped in another spoonful of rice, pressed them hard by hand to make them into rice balls, wrapped them with reed leaves, and tied them tightly with ropes after wrapping them. Looking at the reed leaves flying between mother's fingers, we children are also "painting a gourd ladle", but those rice grains can't bear the loneliness, running from left to right, either coming out from this corner or leaking out there, and the wrapped zongzi is baggy, unlike the angular ones wrapped by mother at all.
Cooking zongzi is a huge project. The cauldron at home is filled with water. When the water boils, the rice dumplings will fall, and the water will soak the rice dumplings. After the water is boiled again, it will take about 2 hours to cook with slow fire, and the zongzi will be cooked thoroughly. The fragrance of glutinous rice and reed leaves is getting stronger and stronger in the dense steam. I am so greedy that I have no intention of doing my homework or playing, just waiting for the white fat man in the green hemp fiber.