-
Add Bookmark | Recommend this book | Back to the book page | My bookshelf | Mobile Reading
Free Web Novel,Novel online - All in oicq.net -> Prose -> Footsteps of post-90s Chapter 283 Wrap Zongzi and Steam Parfait
Previous page Return to Catalog Next page
- ?
?The gunpowder has been prepared for a long time, and it is set off gorgeously. The brilliance produced by the release is gorgeous and eye-catching. Although it is short-lived, it is worth it.
Firecrackers can't be picked up at any time, nor can they be picked up often.
Rare materials, time-consuming and labor-intensive, just for that moment of youth.
After the gunpowder is burned out, the brilliance is gone, the remaining smoke is scattered, and the thoughts are in vain.
Gathering in laughter, and leaving in reluctance and loss, the joy brought by the brilliance of gunpowder is short-lived, but it has a great impact on the young mind. The images left in my mind are not lost for a long time, like treasures.
Tian Yuan and Ren Yuntao went to find new firecrackers together, as if they wanted to witness the fireworks rising again today.
"Brother, are you going to pick up cannons? The gunpowder is so beautiful." The younger sister asked.
"In the afternoon, I will help grandma and the others steam parfaits and make zongzi." I said.
Well, we're just doing it under the banner of helping out, and we just want to try zongzi and parfaits, and besides, I really can't get them.
"Wow! Let's make zongzi!" My sister smiled happily, making no secret of her love for zongzi.
Zongzi is as important as gunpowder in our hearts. They are new gadgets that are rarely seen a few times a year. If you want to taste Zongzi, you must meet a good time!
Only at the end of the year, when everyone is free, will they make zongzi.
One is that the storage time of zongzi is short, and they are not eaten much at ordinary times.
Second, the raw materials for making zongzi are usually difficult to find, and they can only be bought on the street when the Chinese New Year is approaching.
Gradually, a habit was formed, and at the end of the year, every family began to prepare zongzi.
Of course, this is a custom here, and other places usually make dumplings for the Dragon Boat Festival.
The dishes have been washed at home, the kitchen has been cleaned up, and the raw materials for the rice dumplings have also been taken out.
In the afternoon, it was very comfortable. The time was not as rushed as in the morning, and the weather was not bad. Dad and the others continued to bask in the sun and play mahjong.
And the kitchen is another lively scene.
Four people, surrounded by two pots, are busy making zongzi.
Zongzi has a total of four raw materials: glutinous rice, red beans, zongzi leaves, and zongzi.
Ingredients: chopped green onion, pepper noodles, clear oil.
Zong leaves and shreds need to be soaked in water in advance.
Grandma put the zong leaves and zong shreds soaked overnight into the pot, added water to boil and boiled. After the zong leaves and zong shreds were boiled in water, the texture was softer and the toughness was stronger.
After cooking the zong leaves, use a handkerchief to wipe off the dirt and dust on the surface, and wipe the front and back sides carefully. This is something to be wrapped and eaten, so don't be careless.
After washing the zong leaves, the water in the pot was dyed gray-black, which shows how powerful grandma is, and her life experience has helped us a lot!
Pour the red beans into the pot, boil the water and cook until cooked, remove and set aside.
Next, it is mother's strong point, seasoning!
Pour a few catties of clear oil into the pot, heat it up, remove the oily smell, and scoop it up to cool.
After draining the soaked glutinous rice, pour it into the pot, pour in the cooked red beans and vegetable oil in turn, and sprinkle with a handful of freshly pounded pepper noodles.
The degree of numbness of the pepper noodles is completely in the hands of the grandfather. Pour the peppercorns into the hot pot, stir fry the aroma, and pour the sand silicon (碓wo) while it is hot. Only the grandfather can control all the details of the whole process.
After the minced green onion is put into the pot, the fragrance is very strong.
Stir all the ingredients in the pot evenly, and you can make zongzi.
Of course, rich families can also add some bacon to it, and the rice dumplings with meat are amazing and upscale!
My mother once again showed me how to make zongzi, and I had to bite the bullet and record all the details.
Zong leaves are about ten centimeters wide and about one foot long.
Two zong leaves are juxtaposed, with the upper one pressing half of the lower leaf.
Roll the stacked leaves together from the middle to form a funnel shape.
Fill the prepared glutinous rice in the funnel-shaped area, press it tightly, and then cover the top of the funnel with the excess zong leaves. At this time, the zongzi is needed.
The long zongzi is wrapped repeatedly to ensure that the funnel-shaped zongzi is fixed and will not fall apart, which is considered a success.
A perfect zongzi weighs about two taels, looks like a cone, green and fragrant.
It is suspended by long zongzi.
The wrapped zongzi is placed aside, and after making up ten, the heads of the ten shredded zongzi are tied together to form a "lift".
wait until allAfter wrapping up the buns, mom and the others can take a little rest.
Grandpa put all the zongzi into the pot, piled up two full pots, and lit the fire at the same time.
Zongzi needs to be cooked for nearly an hour. The glutinous rice wrapped in the leaves is very time-consuming. If it is not cooked the first time, it will not be cooked when it is taken out to eat later.
Following the fragrance of zong leaves wafting out, the younger sister who was playing on the side of the street also ran in.
Uncovering the pot, grandpa lifted the zongzi out and let it cool.
My sister and I picked up one each, looked at each other and smiled, and the zongzi we had been looking forward to for a whole year finally arrived!
The hot zongzi always attracts me. I gently untie the zongzi, take off its coat, and finally reveal its true face.
After the glutinous rice is cooked, it is sticky. The moment the zong leaves are gently torn, the white glutinous rice gradually separates from the zong leaves. The thin sticky threads are crystal clear, tempting me to take a bite.
The entrance is sticky and soft, the glutinous rice is very sticky to the teeth, and the fragrant and glutinous smell permeates the mouth.
The special aroma of red beans is mixed in it, which enhances the taste and relieves greasy.
The numbing flavor of peppercorns and the aroma of chopped green onion are very rich but do not compete with the main ingredients. The combination is perfect.
After picking up the zongzi, take advantage of the hot water to quickly wrap the parfait and steam it together.
Parfait is made from soaked rice, ground into rice milk, and fermented.
Before steaming in the pot, lard and sugar need to be added, so that the steamed parfait tastes better.
The shell of the parfait is made of dried corn husks. Similarly, soak them in water and clean them before use.
The yellow corn husks are wrapped with white rice milk, put in a pot, and steamed over water.
The well-ripe parfait is soft and sweet, the unique aroma of rice makes you happy, and the aroma of lard complements each other, making your mouth water.
? Tear off the shell of the parfait, take a bite, it is very soft!
If you are lucky, you can still bite into the oil residue. This may be the biggest surprise of eating parfait. Just imagine, while you are vegetarian, you suddenly eat a piece of meat. That kind of surprise can only be experienced by people who have really met it.
After eating the parfait, he hiccupped beautifully, stroked his round belly happily, and enjoyed the rare happiness.
Today should be regarded as the most perfect meal and drink this year, right?
Not only is there a table full of delicacies to enjoy, but you can also eat chicken, fish, and beef that are not often eaten on weekdays.
And there are also Chinese New Year's special delicacies such as zongzi and parfait, which are perfect~ (Remember the website address of this website: www.hlnovel.com - Didn't finish reading? Add this book to your favoritesI'm a member and bookmarked this chapterCopy the address of this book and recommend it to your friends for pointsChapter error? Click here to report
- Previous pageCatalogNext page