Five fragrances
By VicentaLakin
LG SAID, "SET SOME BROWNS, BREAKFAST'S ALWAYS PORRIDGE, BUNS, CAKES."
Recipe Recommendations
- glutinous rice appropriate amount
- eucalyptus leaves appropriate amount
- brown grass appropriate amount
- Hymie appropriate amount
- garlic appropriate amount
- salted egg yolk appropriate amount
- sausage appropriate amount
- pork belly appropriate amount
- white bean grains appropriate amount
- salt appropriate amount
- peanut oil appropriate amount
- soy sauce appropriate amount
- salty and fresh
- cook
- a day
- ordinary
Steps for Five fragrances
1
White bean torn, rice to immerse one hour of asphalt, rice to be mixed with salt, salted egg yolk, poached meat
2
Weenie slices
3
The palm leaves are boiled and washed with water
4
Hemmy soaks, garlic cracks, oils in the pot, pours out of the rice, pours out of the oil, then pours out of the oxen, composts of garlic into the oxidium, hemmy returns to the pot mixed with garlic, a little sauce, a little salt
5
Make the disk
6
Five flowers in five perfumes, a little pepper powder, salt, two hours of pickle
7
Brown leaves fold out the horns, put a little bit of corn, and then put it in the white beans, haeji garlic, meat, sausage, egg yolk
8
Put another layer of rice on it, then round up the brown leaves
9
Puts the tall leaves together and folds them, turns the tails against the horns below, sets them up with brown straw
10
Packed browns
11
It's in the pot, it's in the browns, it's better than the browns
12
After about 3:30, open the cap, pick up the browns from the open water
13
Busy day, smelly。Five fragrances Make Tips
1. Be sure to add salt to the glutinous rice, as the savory flavor of the zongzi is basically set at this step. Additionally, when adding salt, remember to add oil (generously) and mix well; otherwise, the leaves will stick to the rice, making them difficult to peel open when eating. 2. Do not add salt to the white beans, as beans with salt added will not soften properly when cooked. 3. When removing the zongzi, lift them from the boiling water; this ensures the dumplings remain dry and not greasy.