Practice and ingredients of Zhanjiang zongzi

1. Cut the clam leaves into small pieces, fry them in oil (preferably chicken oil, followed by lard) until they are brown, and then add the chopped taro and a little salt to the rice.

2. Heat the pot, put a little oil and stir-fry a little garlic.

3. Put the taro down and fry it. When the taro changes color slightly, put all the ingredients in a wok and stir fry. Finally add salt.

4. After smelling the fresh fragrance of the clam basket, pick it up and put it into the rice cooker, and cook it according to the usual cooking procedure.

Precautions-You can't put as much water in the clams basket as you usually cook, because the water absorption of the rice here will be reduced by about one time after soaking in water and frying in oil, so the amount of water added should be reduced accordingly. Clam basket rice can also be fried with lean meat, which is fragrant with leaves and delicious.

Clam basket jiaozi is made of clam leaves, glutinous rice, pork belly, egg yolk and other materials. Adding clams and leaves to zongzi can not only eliminate the fatness of pork, but also neutralize the damp heat of glutinous rice and get rid of heat toxicity. Cooked clam leaves are dark green, mixed with white and plump glutinous rice, giving off a unique fragrance, as if smelling the fragrance of nature.

In addition to cooking, making zongzi and cakes, clams can also be used for cooking and making soup. Guangxi people like to eat fried snails, but the snails themselves still have a muddy smell. When frying, everyone likes to add some ingredients to enhance the flavor. Clam basket leaves are one of them, so the fried snails not only have no taste, but also have a natural fragrance.