怎样包粽子(国外英文资料).docVIP

怎样包粽子(国外英文资料) Learn to make zongzi Ingredients: glutinous rice (new rice is best), stuffing, salt, baked seaweed (rectangle). Production steps: Wash your hands and moisten your hands, and place a bowl of rice in your left hand with a slightly pressed, ready filling. Wrap the meal in the center and become a ball. Bend the left hand slightly, and turn it into a mountain shape, and squeeze the rice ball into a triangular shape. And then you flip the rice ball several times. Put your finger on the left and right side of the side to make it bulge, place the formed rice ball on the plate, and rub your hands together with a little salt. Fold the rice ball again in order to integrate the salt into the rice ball. Place the cooked rice ball in the seaweed and press it slightly to make the sea moss sticky. Then, lift up the two sides of the sea moss to pack the triangle rice ball. Make time: 1 in 5 minutes every 5 minutes. Give your master a few tips on improving your skills (zt) : The choice of zongye: the guangzhou people make zongzi with the reed leaves, the surface smooth and soft and flexible. Shantou people make zongzi with bamboo leaves, zongzi has the scent of bamboo leaves, but it needs to be boiled and reused. Shanghai and other places adopt the rube leaf, which is taken from the huangshan mountain in anhui province every year, and contains special fragrance, commonly known as huizhou fu rui. Seasonings: fresh pork should be seasoned with a small amount of monosodium glutamate, white sugar, wine, salt and raw pork. The strapping of zongzi: it should be too tightly tied to prevent rice grain from squeezing into the bean sand, if it is not cooked, there will be a sandwich phenomenon. Bacon zongzi should not be pressed tightly with the fat pork. If you use lean pork, it will be tight, because the lean meat will contract when it is cooked, and the filling will leak into the water, and it will not be able to maintain the fat. The cooking of the zongzi: make zongzi must be