preparation:
Zong Ye: If it is fresh, wash it, cut a little off the root (with two small sharp points), boil water, and put the Zong Ye in it for boiling; If the leaves are dry, soak them for a day, soak them soft, cut off the roots, and treat them as fresh.
Rice: Wash rice quickly and try not to let the rice eat. Use a sieve to control the rice dry and put it for a while (a little water will be put into the rice). Add soy sauce and salt (more soy sauce).
Meat: remove the skin, separate the fat and lean meat, and cut it into pieces about m square. The proportion of fat and lean meat pieces is appropriate. Pour cooking wine, soy sauce, salt, a little sugar and chicken essence into the meat. More wine is delicious, less soy sauce. Rub with your hands until the meat foams, indicating that the taste has been completely eaten into the meat.
Method of making Zongzi:
Zongye is clearly divided into two sides (the hair side is the opposite, you can see the difference of leaf diameter, and the opposite side is the one that goes straight out of the drum). The front side faces inward, and the pillow is wrapped in Zongye. Fasten with cotton thread or straw rope. Whether the dumplings are delicious or not has much to do with how tight they are tied. Every rice dumpling must contain fat meat, otherwise it is not delicious.