The soybeans
By VicentaLakin
It is a traditional practice of the Chinese people to eat sorghum at the midday festival. The tumblers, also called the horns, the drums. It's been long and varied. In the middle of the afternoon, the Chinese people's homes were soaked with rice, leaf wash and buns, which were more diverse. From the paps, Beijing dates, with lots of dates in the north, and soy sand, fresh meat, ham and yolk in the south. As the northern part of the tunnel, we combine northern crops with southern materials to make bitter soybeans. Every year, they learn to give their children to their families, give them to their friends, send them to the sun, and make them soy。
Recipe Recommendations
- Tartary buckwheat fragrant rice 200g
- jiangmi 800g
- bean paste 200g
- sweetening
- cook
- an hour
- ordinary
Steps for The soybeans
1
The first step in making a sting is to make rice, two or three days of cold water bubbles, one day to change water, and the colour of the smelted rice is transparent, and bitter fragrance is not required to soak
2
The soybeans that you need to boil the bean are so thick that we can choose between the soybeans that we buy at the supermarket and the soybeans that we cook with the soybeans, which is so thick
3
Boiling leaves and water-grass ropes, which are boiled for 10 minutes after the water has been boiled, which is naturally cooled and cold water is withheld
4
(b) The mixing of well-boiled dry water and bitter rice
5
And begin to wrap them up, and teach them a normal way of wrapping them up, and turn them in pairs
6
A bend, a funnel
7
(b) Pour a spoon into the leaf, half of the amount of the material that has been set up with it
8
(a) Put the bean sand in small groups on the shammy
9
(b) Squeeze a bit of fragrance, flatten the material, squeeze a small corner around the circle and crush the upper leaf
10
(b) Wrote a few circles around the water grass ropes, and insert one of the lines through the top into the opposite rope, leaving the mouth alive, when it is easy to eat
11
A bitter soybean is wrapped
12
When each is packed, the boiler starts to boil and the sling is placed in a high-pressure pan, preferably with a plate to keep it from spreading for a fixed period of 30 minutes
13
When there is enough time, breathe and then open the lids, and the fragrances, the fragrances, the sweet smell of soybeans, and the smell of the leaf with it enter the nose
14
It's bright, it's full, it's delicious。The soybeans Make Tips
Since the fragrant tartary buckwheat rice is pre-washed, we use a no-soaking method to make the tartary buckwheat red bean paste zongzi to prevent nutrient loss. Another option is to soak the rice for a day, but add a pinch of salt or alkali to the water to preserve the color and minimize nutrient loss. If cooked in a regular pot at home, fill it with water and simmer over low heat for 3 hours to achieve a softer texture and a richer aroma.