The midday festival
By VicentaLakin
On May 1st, it's almost noon. It's been years since I've had a bun, and suddenly I remember being with my mother when I was little. It's sweet and sweet, and I'm trying to wrap it up. Huh
Recipe Recommendations
- glutinous rice 750 grams
- eucalyptus leaves
- cotton thread 1 handful
- qingshui appropriate amount
- candied dates appropriate amount
- Cantonese sausage appropriate amount
- salty and sweet
- skills
- an hour
- simple
Steps for The midday festival
1
In the case of luminium, 750 grams, a day of fresh water bubbles (longer bubbles if you want to have more sticky ones) is usually enough for half a day to one day and for hours。
2
The date is clean, the cut is ready。
3
Wide sausage slices to be used。
4
The leaves are washed with water, then cold water is added to the pot, and the leaves are boiled to the ground. Cooked leaves are then immersed in cold water. (Cooked leaves are resilient, not brittle edges)。
5
Start wrapping up the tarts! The leaves cut off the hard end of the root, and wrap one or two of them around the edge of the leaves into a cone, and lay the bubbled rice and the tart (one or two dates or sausages) in a rounded cone, so that the rice is not overfilled so as not to spill out。
6
The left hand grips the cone, folds the blades above the cone, covers the rice and wraps both sides. A corner of the leaf, which was turned around, was caught in the mouth of a tiger, and started to be tied up with cotton wires on the triangle. (As long as you've got two angles around the twirl, that's using a wire, you can't break the button, that's the way Mom's been strutting。
7
Keep wrapping all the tarts. I'm going to use a pound and a half of rice for 22 twigs. I've run out of leaves. I've got a little bit of rice leftThe midday festival Make Tips
Tips for cooking zongzi: 1. If you are not in a hurry, you can soak the zongzi in clear water first to prevent them from drying out (zongzi can be soaked without issue). 2. Use plenty of water when cooking, ensuring the water covers the zongzi. Bring to a boil with high heat, then turn to medium heat and cook for 15 minutes, then reduce to low heat and cook for at least another hour. (Be sure to keep an eye on the heat; as long as the water is boiling, it's fine. Too high a heat will make the zongzi mushy).