Chiuzhou
By VicentaLakin
My mom's still eating well, so this time I'm just doing my job
Recipe Recommendations
- glutinous rice 4 pounds
- peanut 1 kg
- mung bean 1.5 kg
- chestnuts 1.2 kg
- pork belly 1.5 kg
- South milk 3 pieces
- soy sauce a little
- salt 1 scoop
- salty and fresh
- cook
- several hours
- senior
Steps for Chiuzhou
1
Glutonium, green beans, peanut rice washed clean, water immersed for more than two hours, then dried up water and added salt to the mix。2
Chestnuts cut out a wire to the shell with scissors and bubbled it with warm water for 10 minutes。3
The five flowers are washed, and the skin is cut off (with a better taste for skin) and then added southern milk, a little salt and a little soy sauce for an hour (or three hours)。4
They wash their leaves and their cords with fresh water, then immerse them with open water for more than an hour, and then wrap them up, like the wrap in the map, and wrap them together and tie them together。5
Put the strapped stings into the high pressure pot, pour them into the open water, flood the surface of the slings, and boil the lids on the top of the pressure pot for five minutes, turn them into a small fire, boil them for an hour. The lid will open in 20 minutes after the fire has shut down。6
It'll be good。7
The finished product。Chiuzhou Make Tips
When a high-pressure pot boils the stun, the water must flood the surface of the stun so that the sting can be prepared evenly. 2 zirconium, green beans, peanuts must have been immersed and then added salt pickled. My mom used to wrap it together with two twigs, this time the triangle。