working methods

1. Cooked glutinous rice (like cooking), divided into two halves, and half of it was fried with sugar into sweet glutinous rice.

2. Take another pot, heat the oil, add the chopped green onion, and wait until the chopped green onion turns black (this is not burnt, it is something called the onion bead ridge in Chaoshan, but I don't know how to express it = =). Pour in the other half of glutinous rice, add sand tea sauce and stir-fry until salty.

3. Fat pork, the kind of meat wrapped in zongzi, is called "glass meat" by the uncle of the meat stall, which is to cook fat pork in the sauce until the two layers of fat are gone and become almost transparent. This production takes too much time. I bought the ready-made one directly and cut it very thin.

4. Deep-fry the soaked mushrooms, sliced sausages, shrimps, cashews or chestnuts respectively, add appropriate amount of salt to taste, and cut the salted egg yolk in half.

5. Soak palm leaves and palm ropes overnight, then put them in the pot 15 minutes, and you can start making zongzi.

6. Take two leaves of Zongzi, fold them into a funnel shape, put sweet glutinous rice at the bottom, compact them, pinch some bean paste in the middle, then put salty glutinous rice, and finally add sausage, mushrooms, shrimp skin, pork, cashew nuts and salted egg yolk in turn, and then wrap them tightly.

7. Because the ingredients are all cooked, just put them in a pot and steam them for 10 to 15 minutes. /link? URL = l 4 tqkk 4c 162 zbn 8 bpfciotz 4 zwi 6 lxn 3 emocwneviqaq 4j 3 ywhiphoglwmxugtzx 1 rrf _ gukn 82 vyua 4 q 3 valo-gi 5 acquz _ vifaa 2 yane 1 S6 gyd 1 GC 2 NEX sm _ 6 ugh 4 byggbdrconnquugbgl _ hetq