Sphinx
By VicentaLakin
"The fragrance of the fragrances, the wine of the leaves, can repel evil." Soon it will be the midday festival of the Sailong canoe, the jabbering of the leaves, the yellow wine and the twilight. The festival is one of the four most important festivals in China, and there are many traditional practices, one of which is the eating of stings. In the past, there were only sweet teas in the country, usually covered with red-tree rice, and then cooked with sugar and sugar. When I first went to Gangnam, I met the salty snails, and I refused. I couldn't connect them with the meat. I didn't find the smell until I ate one of them. Taste unpastely, fat, unsatisfied, fragrance, fragrance mixed in it, obstinate in the mouths of the mouths of the mouths of the mouths of the mouths of the mouths of the mouths of the mouth, and every mouth of the rice immersed in gravy is good. Later on, he liked to pack meat and found that it was not unreasonable for many people to love meat alone. When the leaves were opened, the rice was dyed with pickled soup in light sauce. It is packed with fresh meat from the entrance, fresh fragrances of mushrooms, and equally soft quail eggs and peas, and soft rice absorbs all the fragrance of food, combining the taste of the food itself with that of rice. So there's a lot of food and a lot of fragrance, and it's just so satisfying。
Recipe Recommendations
- glutinous rice 1000g
- pork 500G
- dried mushrooms 10 flowers
- quail eggs 500G
- pea 200g
- palm leaf 60 photos
- Malan straw appropriate amount
- cooking wine 15ML
- soy sauce 15ML
- soy sauce 10ml
- oyster sauce 15g
- salt 4g
- shisanxiang 0.5g
- salty and fresh
- cook
- several hours
- simple
Steps for Sphinx
1
First, we have to be ready to make all the food that we need to use: first, we'll wash the pork and cut it into small pieces, and we'll add wine, salt, raw, old, platinum oil, 13 fragrances, and we'll put it in the freezer for one night. The eggs are boiled with fresh water and are then stripped of the shells and added to the raw, old, glacial, salt and heavy material, and boiled in the fire for half an hour, so that they are immersed in halo. After the mushrooms are washed, the water bubbles。
2
Dry leaves and Malan grass are immersed one night with water, so that the leaves are fully immersed in water from the beginning to the end, then the leaves and Malan grass are fed into the pot with proper water and boiled for three to five minutes after the fire has opened. Water was extracted and washed over and over again, and it was eventually cut off with scissors on the hard end of the lobe. It'll be softer and better when it's packed。
3
The mushrooms are drained with extra water and cut into four petals, and then mixed with well-boiled rice, salted pork and peas in one basin. The rice absorbs pickled meat and tastes better。4
Preparatory work has been completed, and we're starting to wrap it up. Take a leaf and fold it into a funnel form from one half, and put a spoon into a mixed material and a quail egg。
5
And then you put a spoonful of pie on it, and you press it tight. Some say it's good to have five flowers in it, and I prefer thin meat, so I don't pick five flowers。
6
Turning the top lobes down on both sides, wrapping the bottom funnel, wrapping it into a triangle, and then taking a Marangrass tight。
7
And then we're going to boil them, and we're going to put them in a big pot, and we're going to add them to the water, and we're going to put the lid on the fire, and we're going to boil them for about two hours with the slow fire。Sphinx Make Tips
One, the leaf must be boiled for a few minutes, not only to increase resilience and prevent the break-up of the leaf in the pack, but also to act as a high temperature disinfection. 2. Work can be done one day in advance to prepare pickled meat and a variety of food products, since the rice itself is not tasted, so that it can be re-edged. The leaves shall be taped so as to avoid leakage of rice, but they shall not be overstretched, and the rice shall swell when cooked, leaving room for the grain to expand。