Chinese Food
Rice dumplings with five flowers
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Preparation - take the streaky pork with skin. It's medium fat and thin. Cut it into about 3cm long strips. Add rice wine, soy sauce, sugar and raw soy sauce to marinate for one night. Soak the leaves. Wipe the front and back of each leaf with a cloth. Wash with water and boil in hot water. Wash glutinous rice. Mix in salt and soy sauce. Set aside
Cooking ingredients
Cooking Steps
Step1:Preparation - Take streaky pork with skin. Medium fat and thin. Cut into about 3cm long strips. Add rice wine, soy sauce, sugar and raw soy sauce to marinate for one night. Soak the leaves. Wipe the front and back of each leaf with a cloth. Wash with water and boil in hot water. Wash glutinous rice. Mix in salt and soy sauce. Officially into the zongzi phase - 1, take three to four zongzi leaves. Depending on the size of zongzi leaves.
Step2:2. Hold the leaves into a funnel shape.
Step3:3. Put in a spoon of glutinous rice and a large piece of pork.
Step4:4. Put another spoonful of glutinous rice, and then compact the glutinous rice to ensure that the dumplings are tight and solid.
Step5:5. Next, put in some glutinous rice and fill the seal.
Step6:6. Tightly fasten the seal with redundant zongzi leaves like thi
Step7:7. Take another zongzi leaf and put it under the zongzi.
Step8:8. Wrap the zongzi in a circle. The binding is tigh
Step9:9. Turn the zongzi to the sid
Step10:10. Tie a knot with a rope at the opposite corner. Wrap the zongzi firmly and it will be finished
Cooking tips:Preparation - Take streaky pork with skin. It's medium fat and thin. Cut it into about 3cm long strips. Add rice wine, soy sauce, sugar and raw soy sauce to marinate for one night. Soak the leaves. Wipe the front and back of each leaf with a cloth. Wash with water and boil in hot water. Wash glutinous rice. Mix in salt and soy sauce. Officially into the zongzi phase - 1, take three to four zongzi leaves. Depending on the size of zongzi leaves. 2. Hold the leaves into a funnel shape. 3. Put in a spoon of glutinous rice and a large piece of streaky pork. 4. Add another spoon of glutinous rice, and then compact the glutinous rice to make sure the dumplings are firm. 5. Next, put in some glutinous rice and fill the seal. 6. Like this, use the redundant leaves to tightly fasten the seal 7. Take another leaf and put it under the zongzi. 8. Wrap the zongzi in a circle. Wrap it tightly. 9. Turn the zongzi to the side. 10. Tie a knot with a rope at the corner. Wrap the zongzi firmly
