I'll bet you're not

By VicentaLakin

I'll bet you're not
For the first time, a wide-blank meat palm was largely successful. It tastes good. It looks good without locals. This kind of brown must have five flowers in it for it to taste. A friend who likes seafood can also add stubs or shrimp, and others can add meat and sausage. Personally, I prefer five flowers。

Recipe Recommendations

  • glutinous rice appropriate amount
  • pork belly appropriate amount
  • chestnut appropriate amount
  • mushrooms appropriate amount
  • peanut appropriate amount
  • mung bean appropriate amount
  • salted duck egg yellow appropriate amount
  • oil appropriate amount
  • salt appropriate amount
  • sugar appropriate amount
  • soy sauce appropriate amount

Steps for I'll bet you're not

  • Make I
    1
    Mass of materials: rice, green beans, slabs, salty yolk, peanuts, mushrooms, bouquet
  • Make I
    2
    First, the area of the three palm leaf staggered in order to increase the width of the leaf, leaving a 3 cm position in the middle of the leaf in the shape of a funnel。
  • Make I
    3
    Add material in order: millimetre 1-2 small spoons Two slices of chrysanthemum, three to four slices of peanuts, four to five slices of chrysanthemum, one to two spoons of chrysanthemum. Feeds
  • Make I
    4
    The left index finger and thumb to the middle of the brown gap, and the right hand to the back of the brown leaf
  • Make I
    5
    The extra tail leaves are folded inside and tied to the wire and tied。
  • Make I
    6
    It must be tight, it must not leak, and be careful not to break the leaves。
  • Make I
    7
    Packed browns are placed in high pressure or boilers with water (over browns). The high pressure pot takes about one hour, while the boiler takes six to seven hours, and the bottom and the top brown are replaced every two hours with a boiler, otherwise the bottom is not ripe. If you're cooked, you can taste one. You have to cook it all at once. You can put it in the fridge

    • I'll bet you're not Make Tips

    1. After buying the banana leaves, boil them in water and rinse them clean. 2. Soak the glutinous rice for one or two hours in advance (soaking is not strictly necessary, but it helps). After washing it clean, add oil, salt, and soy sauce to season it and set aside. 3. Cut the pork belly into small pieces. Stir-fry them in a pan until oil is released, then add salt. Add a little sugar to color the meat, and finally add soy sauce and chopped mushrooms to mix well, then set aside. 4. Buy fresh chestnuts and cut them into small pieces; set aside. 5. Soak peanuts and mung beans in advance (you can keep the skin on or remove it, depending on your preference; I think keeping the skin makes them smell better). (Soaking them is not strictly necessary). 6. Cut each salted duck egg yolk into four equal parts; one zongzi needs only 1/4 of a yolk. You can add more if you like. (The filling can be customized to your liking, such as cured meat, sausage, shrimp, chicken, red beans, or others... the method is the same).

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