How to make Guishui Zongzi

Jianshui Zongzi should be made of local Jiansha, with the leaves of a wild plant called Dujiaomu in the northern mountainous area of Conghua. The brown crystal is called Jiansha. Sand is extracted by burning duck feet to ashes. It is all natural. )

When wrapping zongzi, the glutinous rice is soaked in water according to the weight and wrapped with awn leaves or sugarcane leaves to make zongzi. A red and blue leaf, a mint-like plant, was originally green.

Chopped and steamed in rice for two or three times, it will turn dark red. )

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There is essential fat pork with skin, cut into rectangles that are neither thick nor thin.

Add chopped red and blue and appropriate amount of glutinous rice soaked in water, and chop it into small strips of hematoxylin (this

One thing that surprised me even more was that I could eat a small piece of sawdust for the first time. ) boiled water will turn red, put sappan in the middle of zongzi, and soak it in white sand when eating.

Sugar is delicious. You can also put the cooked red bean paste in the middle to make stuffing, and it tastes good. These are done.

Nothing tastes good without the necessary materials of zongzi.

When wrapping zongzi, put rice at both ends and stuffing in the middle; The most important thing in making zongzi is to make sure when tying the rope.

It's important to be firm, otherwise it won't taste good. The shapes of zongzi are square, diamond and triangle, and there is also a kind of boiled zongzi.

Simple, as long as you put a few pieces of sappan wood in the water, a pot of water will turn red, and it is constantly changing coal.

Boil the meatballs and hot water for about seven or eight hours (better than using a pressure cooker), and the delicious zongzi will be fine.

The rice is soft, full of the fragrance of bamboo leaves, the beans are rotten, the fat pork is cooked, and it melts in the mouth. It's good.

Eat it. Send better taste with naked rice porridge ~ ~