Chinese Food
Favorite of carnivores
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Did you make it? I used to be a four corner dumpling made by floating wine. It's the kind with straight edges all around. But my master would rather shape me into her own figure. Now I'm like a Russian aunt in a dress. I'm wearing a tight dress. I'm pinched. Do you see my white wine waistline. Short oil. They are plump. Besides, another grandmother in my family said that eating zongzi like me will not accumulate food, because I pinched my waist. It can be seen how important the waist is. Even if not, pinch it out. My master brought me to the world this year. Don't mention how excited I am. She said she had been waiting for years to take me out to see the world. This year, I finally made up my mind to show me the world of flowers. OK. I've been in the world. The most I heard was, it's delicious. Human language is poor, too. My master has always been haunted by the fact that he can't be white rich and beautiful
Cooking ingredients
Cooking Steps
Step1:2500g glutinous rice. Wash and soak for 5 hours. Then drain the wate
Step2:I prepared about 200 pieces of Zongye. I didn't use them up. It's right to be more prepared. Dry zongzi leaves are soaked for one day in advance and then cleaned on both side
Step3:800 grams of streaky pork. Cut two finger wide chunks. Marinate it with ginger, garlic, salt, soy sauce, soy sauce and white wine. I marinated it all day. The seasoning is saltier than the normal taste. The cooked taste is just righ
Step4:Put a little bit of edible alkali. A little bit of SA oh. As soon as alkali is put on, the color of glutinous rice changes immediately. Micro yellow is OK. Zongzi cooked with alkali will be soft and rotten, and has a certain antiseptic effect. But don't put it too much. And the color is yellowish. It's more beautiful.
Step5:Let's put on a little more old style. Just look at the color of rice
Step6:A little chicken essenc
Step7:A little salt. After mixing, taste the taste of rice. It's ok if it's slightly salty. Glutinous rice can't be salty. Only by this way can the taste of salted egg yolk and streaky pork be highlighte
Step8:Take the middle top of Zongye as the fulcrum. If it's a narrow leaf, put tw
Step9:With fulcrum. Hands around the leaves in the middl
Step10:Form a con
Step11:The bottom of the cone should have overlapping folds. Otherwise, the meter will leak
Step12:Put in one third of the glutinous rice. Insert it with chopsticks. Fill the bottom of the rice dumpling container with glutinous rice
Step13:Add the salted egg yolk and streaky por
Step14:Put in the glutinous rice again. Don't fill it up. Leave a distance of 1cm. Press the glutinous rice tightl
Step15:The key step is to start - holding the zongzi in your left hand and making it into a triangle. Cover the extra zongzi leaves
Step16:The right index finger and ring finger fold off the redundant leaves on both sides. At the same time, the left thumb and index finger press it down. This will get a triangular plane
Step17:Finally, fold the redundant leaves parallel to the triangle fac
Step18:Fold over and squeez
Step19:A zongzi is basically wrapped. Two circles around the thumb and index finger. Just fasten it
Step20:I tied a long thread on the door handle in advance. When binding, you can use your feet to hold the door. There is a bearing point. Zongzi is bound more tightly and more convenient
Step21:After being tied, zongzi are in series. It can be cut more or no
Step22:After binding, cut off the extra corner
Step23:Put in hig
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Cooking tips:1. Both glutinous rice and Zongye need to soak their hair half a day in advance or one day in advance. 2. Relax your hands when wrapping. Otherwise, it's easy to deform the technical movement and wrap it badly. 3. You can tie a long thread on the door handle (the gauze glove thread I used. Remove the gauze glove and wrap it into a coil for standby. It's also relatively strong). It's about One point two Rice long bar. Rice dumplings wrapped up one by one. Finally, a string of rice dumplings. If there are several kinds of zongzi. You can add different colors of cotton thread on the basis of white cotton thread (you can sew the thin cotton thread of clothes, and you don't need thick thread). You can distinguish different zongzi. I think it's a good way to tie zongzi. It's more convenient to tie with both hands. There are skills in making delicious dishes.
