It's sweet
By VicentaLakin
After two days, Mim went on to pack the meat, which was supposed to be fresh, and didn't buy the right meat, the sweet ones, the girls and the nieces. Look at the food in the house, rice, rice, red beans, green beans, peanuts, mash. That's good. Because of the beans, early bubbles were needed for no less than 12 hours, which were made the first night of the day and packed the next morning. This time, a new package, with no silk wire, needles and reed leaves, is kind of like a four-sided bag. Mommy put a little sugar in the pie, and it tastes good。
Recipe Recommendations
- glutinous rice 500 grams
- Xiaomi 50 grams
- mung bean 50 grams
- red bean 50 grams
- Gordon Euryale 50 grams
- Reed leaves
- peanut 50 grams
- white sugar 80 grams
- sweetening
- cook
- several hours
- ordinary
Steps for It's sweet
1
The groceries for the pie。
2
Clean up and put bubbles on。
3
After the bubble, the food is evenly mixed with sugar。
4
Fresh reed leaves are washed and burned in a boiler。
5
Cut the roots and leave the leaves behind。
6
Take two reed leaves, cut off the leaves, and make a funnel。
7
Fill in the funnel, not too full。
8
Cover the funnel with a little leaves and a little bit of the root, and Mama's all alone, with every finger。
9
Put your hands in the shape, squeeze it。
10
Take another full reed leaf and wrap it up from the side of it。
11
entangled on it。
12
And when the leaves will be rounded up, they will be put into the nose of a needle。
13
With a needle, the reed leaves were brought with them。
14
Pull out the leaves gently, take off the needle, and wrap it。
15
It's nice to have it all wrapped up。
16
Pack all the tweezers。
17
The usual boiler sets the water open, turns the fire into a sling and boils for two hours。
18
Just a little bit later。It's sweet Make Tips
Mom Mi used a pressure cooker for zongzi before, but this time I used a regular pot. Some friends mentioned they don't have an electric pressure cooker at home, and since different brands have different settings, I decided to cook it in a regular pot this time. The shape of the zongzi depends on the funnel's shape, but it also requires manual shaping with the hands. You must squeeze the rice tightly with your hands before tying it up. This zongzi didn't use silk thread; you must squeeze tightly when wrapping, and also use a large, thick needle, otherwise, you will break the reed leaves. Pull the needle out gently. This wrapping method can only be done with reed leaves; other leaves don't have pointed tips and cannot be wrapped in this way.