Don't worry

Recipe Recommendations

• jiangmi appropriate amount
• eucalyptus leaves appropriate amount
• ham appropriate amount
• chestnuts appropriate amount
• red dates appropriate amount
• pea appropriate amount
• salt appropriate amount
• soy sauce appropriate amount

• original
• cook
• several hours
• ordinary

Steps for Don't worry

1

We can only buy leaves before noon, and this time it's dry。

2

Dry leaves are immersed and boiled in the pot for a few minutes, followed by scissors for cutting and tails. The rice is washed clean, immersed for more than four hours (I was bubbled the first night), and the asphalt is provided (the portion used for ham and ham crotch is tuned with appropriate soy sauce and salt, ham cuttin, chestnut slices, pea grains added to the river ' s internal mix)。

3

Take a leaf and fold it into a funnel form from 1/2 in the middle, with small holes in the corner。

4

Put a little bit more on the bottom. It'll be very tight when it's wrapped。

5

the rice and date layers are joined (because the ham is woven early, a brain is added) up to eight cents (the leaves are approximately 1 cm wide)。

6

The left hand is torn (which is not to be called a snout at this point) and the front lobe is to be crushed with the right thumb。

7

The left thumbs keep the left lobe down。

8

The right side of the leaf is sorted down slightly with the right hand (so that it is not too hard, the leaf is now in the line and is easily torn) and pressed slightly to the left (there is no need to tie the leaves on both sides, and a little stitch is fine)。

9

Clean up the tail, turn forward, press tight。

10

That's how it is now。

11

Tighten it with a thicker cotton line。

12

After the bag was finished, the ham crotch was tied up in a string, afraid of confusion。

13

So big a bowl. It won't take long。

14

Into the high-pressure pan, water without a tatter, and a fire with an hour of heat。

15

It's a red date。

Don't worry Make Tips

Recipe Categories

• staple food
• snack recipes
• home cooking
• Dragon Boat Festival
• Summer recipes