When making zongzi, soak glutinous rice in water according to the weight, and wrap it with awn leaves or sugarcane leaves to make zongzi. A red and blue leaf, a mint-like plant, which was originally green,
Chop it up and steam it in rice for two or three times, and it will turn dark red.)
still
There is essential fat pork with skin, which is cut into rectangles that are neither thick nor thin.
Chopped red and blue and a proper amount of glutinous rice marinated in water are added and chopped into small strips of hematoxylin (this
One thing that makes me even more strange is that I can eat a small sawdust when I eat it for the first time.) It will turn red when boiled in water, and put hematoxylin in the middle of zongzi, which should be soaked with white sand when eating.
Sugar is delicious. You can also put the cooked red bean paste in the middle to make stuffing, and it tastes good. These are done.
Without the necessary materials of zongzi, nothing tastes good.
When wrapping zongzi, put rice at both ends and stuffing in the middle; The most important thing to wrap zongzi is to be sure when tying the rope.
It's important to be firm, otherwise it's not delicious. The shape of zongzi is square, diamond and triangle, and there is another boiled zongzi.
When it is simple, just put a few pieces of hematoxylin in the water, and a pot of water is red, and it is constantly changing coal.
Boil the ball and heated water for about seven or eight hours (better than using a pressure cooker), and the delicious zongzi will be fine.
It's good that the rice is soft and permeated with the fragrance of bamboo leaves, the beans are rotten, and the fat pork is also boiled, and it melts in the mouth.
Eat. Send a better taste with an open flame rice congee ~ ~