Snack
By VicentaLakin
You don't have to eat at noon
Recipe Recommendations
- glutinous rice 2 pounds
- mung bean 2 pounds
- chestnut appropriate amount
- salted duck eggs of 25
- pork belly
- eucalyptus leaves two
- water and grass a
- salt appropriate amount
- soy sauce appropriate amount
- spiced powder Two small bags
- oil appropriate amount
- Jianshui appropriate amount
Steps for Snack
1
The green beans are soaked two or three hours in advance, clean and dry. Put some oil, some salt, some fragrance, some mixing, some backup。
2
The rice is soaked two hours early and the water is dried. A little oil, salt, fragrance, water, and evenly mixed water. Squirt me two caps in the bottle. The rice turns yellow on it. Two pounds of rice plus two pounds of green beans, maybe twenty-three
3
Five flowers to wash, cut big, about 2.5 to 3 centimeters a piece. The salt, the wine, the raw smokes, the five perfumes, the little sugar, the blend. It's best to pick up the fridge the first night and make it taste better the next day. One or two stopovers。
4
The salty egg only needs salty yolk, remove the protein, leave only yellow. Stand by. The salty yolk can be put in one or half of one, just like it. The protein can be left to roll up green soup. Chestnuts ready for backup. One, two, one. I like two。
5
The leaves and weeds boil for 10 minutes. Clean up dry asphalt. Cut off a bit of the tail。
6
Probably just cut it like this。
7
Five powders, 10 grams a pack. Put more if you like, less if you don't. No request. I put half the pork, half the green beans and half the rice. Two bottled caps in the water。
8
Leaf, two below, one in the middle. Pick a big leaf. The little leaves are put aside. They'll be put on top。
9
Yeah
10
One layer of rice, one layer of green beans, and then one piece of bouquet, and one piece of salty yolk. Two chestnuts。
11
There's green beans above the meat, and there's rice。
12
Put a little leaf in the middle of it, just cover it. When you pack, you can put the little leaves aside. Stand by。
13
Pull over. Be careful with the rice。
14
And press the other side. Then press back。
15
The same approach turns the other way。
16
It's like that. And when one folds, press the other, and then the other。
17
The grassline picks the rough side, presses on the hand, just a little bit below the twig. The end of the tail is above. Then go around the bottom. Go from right to left。
18
Don't tie it too tight. Just fine. Just keep it up. Because it's boiled, the rice will swell, it's too tight, the leaves will crack。
19
It's cold. The water's going through the squirt. It's an electric pressure pan. It's just for beans, hoofs。
20
Boiled for an hour or so, and a little while after the pressure was gone. Pick up the dry water。
21
SpraySnack Make Tips
I don't digest glutinous rice well, so I prefer using less of it and more mung beans. I also like to add a generous amount of filling; since I'm making it for myself, I don't worry too much about the cost. You can add whatever you like. If you have no specific preference, just use equal amounts of rice and beans. If you prefer softer zongzi, you can let them steep in the pot overnight after cooking. If you don't like them too soft, you can take them out to drain as soon as the pressure is released. Just make sure the water completely covers the zongzi while cooking.