Yang Ming took two dumpling leaves that had been scalded with boiling water, and at this time, the leaves faded their original color and became dull.
Yang Ming turned the smooth side of the leaf inward, overlapping one end and the other tail in the opposite direction.
Then, bend about one-third of the leaves and fold them back to form a funnel.
Then, Yang Ming put an appropriate amount of glutinous rice into it, then put in the dates, covered the dates with the glutinous rice, and then compacted.
At this time, when it comes to the critical moment of making zongzi, you can't be sloppy at all.
Yang Ming held the rice tightly with his left hand, and when he held it, Yang Ming used force in his hand to prevent the zongzi from falling apart, and after compacting the rice, it was pushed into a triangle.
Then, Yang Ming kept moving with his right hand, pushed the zongye forward from behind, closed the zongye, and then folded out the sharp horns.
At this time, Yang Ming took nine cotton threads of different colors, wound the cotton threads from top to bottom, tightened and knotted them, and cut off the excess cotton threads.
At this time, the zongzi has been roughly completed.
The edge of the dark green zongzi is crossed by nine-colored cotton threads, like a rainbow crossing the dense forest, which is extremely conspicuous.
Yang Ming boiled the hot water, then dropped the zongzi, the water should be soaked through the zongzi noodles, and after the water boiled again, then turn to a simmer and cook for a period of time, then it can be eaten.
It is worth noting that in the process of cooking zongzi, even if there is very little water in the pot, do not add any raw water to it, otherwise it will be tragic.
When the zongzi were fully cooked, Yang Ming opened the lid of the pot, and a long-suppressed water vapor, like a volcanic eruption, suddenly erupted, carrying out the hot gas of the noodles.
At the same time, a light fragrance unique to zongzi leaves, with the hot eruption revealed, lovers are heartbroken, making people have a great appetite.
Yang Ming took out the zongzi, cut the cotton thread, and peeled off the tightly wrapped leaves.
I saw that in the steaming mist, the glutinous rice of the zongzi seemed to be continuously adhered together, and the hot air seemed to shake in the air, with an intoxicating aroma that made people salivate.
Yang Ming motioned to me Ailuo, "Oh, you can take it and taste it." ” My Airo's throat moved up and down, and the Shoutsuru in his body seemed to sense that he was about to taste the delicious, showing unprecedented silence.
I Ai Luo picked up the chopsticks, tore open the corner of the zongzi, and threw it into his mouth.
Bang bang bang The sound of chewing came out of my air's mouth, and my expression moved slightly, and a delicious taste that I had never seen before suddenly came to my heart.
"It's delicious" This kind of food from China conquered my love in an instant It is a unique fresh taste.
Freshly boiled and cleaned rice dumplings, raw glutinous rice soaked in soy sauce.
Because the original, it is pure, and cannot be reproduced.
The moment the leaves are fished out of the hot water, they will carry the unique fragrance of the leaves, accompanied by the sultry water vapor, just like the taste of summer.
This is the charm of pure handwork, which is not comparable to mechanical processing at all Yang Ming uses the temperature of his hands to carefully care for the vitality of traditional food Zongzi is not just a delicacy, the taste of childhood, the taste of hometown, which makes people's hearts full of love at home, and instantly hits tears.
Even though I've never eaten zongzi in the past, at this moment, the soft place in his heart is still impacted I Ara, I think of the endless desert that gave birth to him and raised him, and I think of Yakshamaru.
At this moment, I suddenly looked back and found that the memories buried in my heart were not only hatred, but also remembered the beauty of the past Time is the medicine that heals wounds.
In the past, I Ai Luo was only trapped in Shouhe, often suffering from insomnia, and coupled with the lingering in my heart, it became more and more extreme.
But now, I'm finally coming to my senses.
He is in darkness, but he also yearns for light.
A cold tear came from under the corner of my Airo's eye, wet the corner of her mouth, and flowed into her mouth.
I love the tip of my tongue, and when I tasted it, I found that the tears were tasteless, but he had not found it in the past.
All hatred, in fact, is just gone.
Under the wash of the long river of time, only love and affection are worth looking back.
Seeing this, Yang Ming smiled slightly.
After that, he turned his attention to making zongzi.
As mentioned earlier, Jiuzi zongzi is nine zongzi of different sizes and shapes in series.
After making a triangular zongzi, Yang Ming changed his approach.
This time, when Yang Ming wrapped the zongzi, he selected the same size zongzi leaves to be staggered and stacked, carefully placed the leaves in his left hand, and then rolled the zongzi leaves into a cone, the tip of the cone was not on the edge of the zongzi leaves, but on the leaf surface, and the extra part was folded into an angle and stacked on the cone surface.
In this process, Yang Ming's expression was extremely focused, for fear that one would accidentally use too much force.
Otherwise, the dumpling leaves will be easy to crack along the veins, and they will only be wasted.
So before wrapping, Yang Ming didn't dare to be careless, and casually touched the veins on the leaves from head to toe, so that he could safely roll out the shape correctly along the veins.
The zongzi wrapped before was just a trial for Yang Ming, and the materials were simple.
This time, it's different.
Yang Ming added rice and meat to the dumpling leaves, and the meat was one essence and one fat or two essences and one fertilizer, not all of them were the same, otherwise it would greatly affect the taste.
The glutinous rice soaked in soy sauce with some cooked brown hides the meat, and the rice holds up the leaves of the rice dumplings, and then uses the leaves to cover the entrance and exit of the glutinous rice, and turns several times around the edges and corners of the outer layer to strengthen the wall.
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Then, Yang Ming took out nine different colors of cotton thread, red, yellow, blue, white, blue, green, purple, and black powder, and then wound the cotton thread, and put it in a pot with water and slowly steam it in a comfortable posture that is not tight or loose.
When it is taken out of the hot pot again, the unique fragrance of zongye overflows, and the lover is spleen.
When Yang Ming cut the cotton thread and opened the dumpling leaves layer by layer, a fragrant rice fragrance of glutinous rice hit like an overwhelming wave of air, which caught people off guard and completely indulged in the sea of fragrance.
Yang Ming picked up the chopsticks and slowly pulled out the surface of the glutinous rice, as if looking for a secret, revealing a layer of mysterious secret veil, and there was a smell of meat.
In the zongzi, the reddish-brown or purple lean meat is still there, but the fat meat is somewhat dissolved, dissolved in the middle of the glutinous rice, and after opening, the fatty oil flows out and is stained with white plates.
Even if you don't like to eat fatty meat, when you see this gurgling juice, you will feel that it should be very fun to eat from the fragrant glutinous rice, with a slight dissolution of thin crystals.
This time, Yang Ming didn't share it with me Airo, but tasted it himself.
The zongzi made in this way are not weak and weak to eat, but full of fullness, with a little toughness, and you can distinguish the graininess of the rice grains when you bite it, and it will never stick to your teeth or feel dry, but it is obviously a whole and will not fall apart, which is simply great Outside the door, Jiraiya and a group of employees have long been fascinated by the overflowing fragrance, and one by one they wandered at the door of the kitchen, their eyes constantly looking inside
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