Red dates
By VicentaLakin
It's noon again. The streets are full of fragrances. There's all kinds of snuffs in the supermarket, but I can't afford to buy them because I've got stuff in my house, and I've got stuff in my hands. The leaf was bought last year at midday, remember when several bags were bought and many were delivered to relatives. The rest of the leaves are in the cool air. This year has passed and fresh greens have been lost, but the leaves are still intact. The leaves were immersed in cold water for three hours, and the leaves were filled with water and became very soft. Dry leaves are worse than fresh leaves, but they still smell good. I've wrapped up a couple of flavors, and one of them is the "Red Tree" I've had since I was a kid. The red dates are too simple compared to the southern ones. Except round rice is the red date. So, both things have to be good. Round rice is more sticky and sticky than long rice; little red dates have to pick the sweet ones with the thick kernel. White is white, red is red, and a bite of fine, though thinner, but more of their own scent. The traditional red-trees of the North, which cannot be broken, they eat every year. It's good. It's red and white. It's so rich。
Recipe Recommendations
- Round glutinous rice 800 grams
- small red jujube 500 grams
- cold water appropriate amount
- eucalyptus leaves appropriate amount
- small rope appropriate amount
- sweetening
- cook
- several hours
- ordinary
Steps for Red dates
1
The materials are ready: round-shell rice is washed a few hours early and fully immersed with cold water; little red dates are washed clean without water; I use dry leaves which are softened with cold water a few hours early and then used directly with fresh leaves。
2
Take two leaves, one of which increases the width of the leaf, and cut off both ends of the hard infarction and the tip of the leaf, folding one third or one quarter below the leaf, into a small funnel form, with the lower leaves blocking the tip and preventing the spilling out of the rice grains; if you want to fold the small in one quarter, you can fold the large in one third。
3
A proper amount of rice is placed at the bottom of the funnel, with chopsticks, then four dates, and a layer of rice on the surface, with some space on the edge of the top leaf, so that the package does not leak rice。
4
Collapse the leaves above, and crush them on the rice, and wrap the leaves on both sides into a diamond-shaped twig。
5
Hold your hand tight and tie it with little ropes。
6
Packed tumbles are placed in a cold water pot; I use the electric meal to make soup, which is only 1.5 hours, and the usual pot can count its own time。
7
The red dates, the fragrance of the dates, even though the snacks serve foodRed dates Make Tips
One, if fresh leaves are used, either in colour or taste, or in convenience at the time of production and in the final shape, they are better than dry leaves; two, small dates, small, thick and sweet, and not too dry, so that they are wrapped up so that the dates are radiant and red; and three, corny foods are warm and digestive, which, while they are adhesive, are not digestive, so they are consumed at their individual discretion。