Chinese Food
Jiangnan zongzi 2
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The second time after the meat dumpling, I feel better than the previous time. The leaves are long and short, fat and thin, so the wrapped dumplings have the size. This time, red dates and peanuts are used. The taste is delicious.
Cooking ingredients
Cooking Steps
Step1:Clean the glutinous rice and soak it overnight. Because it was too late that day, I spent the night soaking. The next day, the water was drained.
Step2:The leaves of zongzi were left yesterday. You must soak them in water overnight. Otherwise, they will become dry, shrink and brittle.
Step3:This is the unique triangle cone zongzi in Jiangnan. My friend said it's like an egg cone. It's really like it. There are as like as two peas. There are big and small ones. So, zongzi is of different sizes. Love to eat big ones and take big ones.
Cooking tips:The head and tail of the two pieces of Zongye face each other. Slightly lengthen the distance to ensure that both the inside and the outside are smooth. Put a chopstick in the rolled cylinder first, and then put rice. Take the chopsticks a little bit to touch the solid. At last, use the skillful force to compress the seal. Otherwise, the Zongye will lose all its efforts before it splits. Take video later. It's hard to describe clearly. And the rope for zongzi binding should be thicker. The thin line is less stressed. When the rice is ripe, it will stretch. There are skills in making delicious dishes.
