Dragon Boat Festival
CadenSchamberger
Speaking of which, there have been a meeting between gourmets and zongzi in the past two days. Heroes and masters from all walks of life have competed with each other. My saliva is dripping. Finally, Huayu agreed to airdrop me at noon. I went straight to the roof of my house and looked up. When it was dark, I held the torch and shook it. As a result, I looked through the autumn water and broke my intestines. I didn't see such a zongzi leaf floating in the sky. Huayu, Huayu, you are a bad silver, I hate you! Repeat this sentence a hundred times! <br />Besides, this negative example of mine, I made rice dumplings last week. I have never made them before. I just saw my parents make them. Then I wanted to get a new idea and make a health-preserving black glutinous rice dumplings, but it turned out to be hard. It can even be self-defense when going out. It can definitely kill dogs. Later, I saw the multi-grain rice dumplings made by my friend gaopingzhao, and I realized that black glutinous rice should be mixed with white glutinous rice. It was really a tragedy. I would not participate in that theme competition, otherwise everyone would have to throw eggs at me.
BradBartoletti
My son asked for this rice dumplings by name. I have been busy making rice dumplings these days. When my son saw me making rice dumplings, he asked if I could make him some bacon rice dumplings. I said of course. So there was this bacon rice dumpling that combines Chinese and Western medicine. In Nanchang, people prefer to add edible alkali to glutinous rice when making rice dumplings. The rice dumplings added with alkali can help digestion and are not easy to hurt, and the rice dumplings added with alkali are more chewy. Many people around me like to eat alkali rice dumplings, and they taste better if they are cold. When making rice dumplings, choosing glutinous rice is very important. The rice dumplings made from good glutinous rice can be cooked slightly. The rice dumplings made from poor glutinous rice are either uncooked or very soft and rotten. I read that many friends wrote in their diaries saying that they should soak glutinous rice for a day, a night, and some even a few days. I think this may be a misunderstanding. Since childhood, I have seen the old people around me making rice dumplings for only a few hours at most, and some only 30 minutes. However, the rice dumplings made are still very good. Perhaps it is because my friends and I live in different regions, and it is possible that we have different requirements for rice dumplings. There is also the treatment of zongzi leaves. I personally think that if it is not for the fact that you buy too hard zongzi leaves and cannot be used to wrap rice dumplings, it is best not to cook the zongzi leaves, because once the zongzi leaves are cooked, the fragrance of the zongzi leaves will no longer exist. If the zongzi leaves are cooked, the aroma of the made rice dumplings will be greatly reduced. As long as the zongzi leaves are repeatedly washed and soaked in clear water. The zongzi leaves that have not been used up once should be soaked in clear water, and the water should be changed every day until next use. You can dry too much food until it is dry and wrapped until you want to eat rice dumplings.
