Fresh meat

By VicentaLakin

Fresh meat
I learned this method from my grandmother when I was a kid, and I used to have them at the end of the day, and I used to have them all on my own, and I used to follow them, and I learned a few ways, and I didn't have to forget, and I remember them all the time. This method is used every year at the midday festival and is shared with you today in the hope of helping you。

Recipe Recommendations

  • cooking wine 2 teaspoons
  • eucalyptus leaves
  • soy sauce 2 teaspoons
  • oyster sauce 1 teaspoon
  • salt 1 teaspoon
  • soy sauce
  • sandwich meat
  • onion juice a little
  • ginger a little
  • white sugar 1 teaspoon
  • glutinous rice
  • chicken essence 1 teaspoon

Steps for Fresh meat

  • Make Fresh meat step 0
    1
    Bumping a large piece of meat with two tea spoons, one tea spoon with an old-timer, one tea spoon with an oak oil, one tea spoon with a sugar, two tea spoons with wine, one spoon with salt, one spoon with chicken, and a little bit more than two hours with ginger onion
  • Make Fresh meat step 1
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    Get ready for a needle
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    It's 3-4 tea spoons. even
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    Cleaning the leaves, cutting the roots, immersing for five minutes with fresh boiled water, or boiling for five minutes
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    With three to four pieces of leaves
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    The right hand rolls the leaves in a penetrating triangle
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    Then put it in a third of the meters
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    Put in a piece of salted meat
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    Join the rice. Fill it up. Keep your left hand on the stool
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    The right hand wraps the upper lobe around the rice and presses to the tip of the triangle
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    Wrap it out to the left from the tip of the triangle
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    And wrap the top right corner of the triangle into the top left corner
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    And then take a wider leaf wrap, starting at the tip of the triangle
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    Round the edge of the triangle, round to the bottom of the triangle, and the leaf wraps up the tip of the triangle from the right, around it, round it up to the left, to the middle, as illustrated
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    Then put the needle in the back of the twig, in the middle of the twig, put on the tail, pull it out slowly
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    The twigs are wrapped, so there's no rope, it's clean, it's convenient
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    Pack them all, put them in the power pressure pan, add two to three tea spoons to the boiler, make them more colorful, and make them for about 45 minutes
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    It's really good, sticky, smelly...
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    Completed Chart
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    Completed Chart

    • Fresh meat Make Tips

    1) Needles for wrapping zongzi are sold online. 2) Seasonings can be added according to your own preference. 3) This wrapping method is very simple once learned; it is convenient to wrap and saves the trouble of using string. 4) The filling can be made sweet using red bean paste, peanuts, candied dates, or red beans, added as you like. 5) The amount of rice and bamboo leaves depends on the size of the zongzi you are making.

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