Five salted meat
By VicentaLakin
The annual midday festival is about to come, and moms have been packing them all these years without moms and buying them. My colleagues brought handbags the other day, and I had the urge to pack them. I went to the market with my dad this weekend to buy stuff like leaves, rice and fresh meat, and I was so excited to come home and get ready, and I thought it would be easy with my dad. Think hard about my mom's buns, so I'll have to stick my head around! I'm starting to get my hands dirty, and I'm starting to get my hands on it, and I'm going to get my hands on it, and I'm going to make it look like that. The house is full of fragrances, and it's a moment of excitement. Tastes a good taste! I didn't think it was the first time I'd ever been a squirt! Let's try it
Recipe Recommendations
- glutinous rice 1 kg
- cowpea 300 grams
- fresh meat 700 grams
- dried mushrooms 10 flowers
- eucalyptus leaves half a catty
- water and grass 1 using
- salt 2 teaspoons
- spiced powder 3 teaspoons
- soy sauce appropriate amount
- sugar a little
- edible oil a little
- salty and fresh
- cook
- several hours
- ordinary
Steps for Five salted meat
1
Put the leaves and watergrass in the pot, pour it into the water (without the leaves) and then turn the fire and boil it for another five minutes. It is then washed in a piece of cold water and immersed with cold water (to prevent dry cracks)。
2
Beech beans are washed clean and immersed with water for one night, then the asphalt is ready for use。
3
The rice is also washed and immersed for one night with fresh water, which is then dried for use. I chose Thai rice
4
Fresh meat washes the slices (sized in accordance with its own preferences) and makes one night with five fragrances, raw straw and sugar pickles. It's hot. Keep it in the fridge
5
Dried mushrooms are soft and cut to use。
6
Pumping rice, bean beans, mushrooms, salt, raw smoke, five fragrances and oil into the pot to be fully evenly mixed, then setting fire to the fire so that it may become available for use. It's because the material isn't loose, it's easier to wrap
7
Take two leaf blades, smooth to the top misdirected, folded from one third of the tip of the leaf into a funnel form。
8
Put a spoonful of rice on it, put a piece of fresh meat on it, then a spoonful of rice and press on with a spoon. Don't get too full. I need to keep some distance from the leaves
9
The index finger and thumbs press the leaves on both sides to the middle, then crush the remaining leaves, and the growing part folds up on the side, bearing in mind that the hand must be strong, and finally the water grass should be tied together。
10
Eventually, it was put into the pot, poured into the water, which had to be free of all the tatters, and then burned in the fire for two hours. During this period, water must be added once or twice to ensure that the slings are completely unfilled。Five salted meat Make Tips
Since my dad has high blood pressure, I had to choose lean meat. If I used pork belly, the zongzi would be much more fragrant and delicious! Since water evaporates while the zongzi are cooking, remember to add more water! It's best to swap the positions of the zongzi so they cook evenly! You can choose your own fillings based on your preferences; for example, mung beans can be replaced with red beans or peanuts, and friends who like seafood can add dried shrimp or dried scallops