Hello, i'm sonoko. The midday is approaching, and it's the sting season, and many people like to eat stings, but they can't pack them, either loosely or simply not learn. Today i'll teach you to pack the traditional quadrilaterals in slow motion, and you'll definitely wrap the delicious ones after watching this video. Here's how i do it。
• prepare two kilos of rice, pour it in the water and wash it. It's a little longer to cook, but it's more tight, chewing, not loose, not leaking rice, and it tastes very good。
This long wild leaf is to be chosen by the buns, and it smells so good. They wash their leaves and cut the end of their head, and then put them in the open water for two to three minutes, and then put them over the cold water, so that they can be sterilized and the leaves can be softened and the tatter can be better wrapped。
• put a raisin in the bowl, pour it into the water and wash it clean, then use the leaking spoon to dry it, and put it in the small bowl. Then cut the date and the raisin together, and put the tardiness of the rice in a large basin, pouring the date and the raisin on it and tumbling it evenly with chopsticks. If you don't like raisins and dates, you'll use rice to clean up the raisins, which is especially delicious。
• so that the rice, the leaf and the cotton line are ready to wrap. The two leafs are combined and nested in the shape of a funnel, which is then fitted with the rice, pressed with the hand, fixed with the thumb on the left and fixed with the finger on the right, so as to form a triangle. Then, when you're fixed, you squeeze out the fourth corner, turn over the thick leaves, go around the corner to yourself, and continue to hold the middle finger with an index finger and a thumb。
.. I tried to slow things down, and in order to make it clearer to everyone, the four corners of the box had to be made clear. When you're done with your hands, you're going to fix the tampons, you're going to pull up two lines, you're going to see how i'm stuck, you're going to have to tighten it, you're going to have to tie two knots, you're going to cut the extra leaves, and you're going to wrap the four corners of the diamond horn。
I don't know if you can see it. I don't see it clearly. I can see it again. It's really simple, but if you know how to do it and practice a few more times, you can wrap it up very nicely. I'm trying to slow down so that you can see more clearly and carefully the whole pack。
The most important part of this is the beginning, the shape of the triangle must be sorted out and the left thumb fixed and the right finger fixed。
• turn the extra leaves around like this, around this corner, and this one will be packed。
When you're ready, you can wrap up the cotton wire, and you can tie up your hands a little bit, so that the wrap is particularly tight and full. It's very chewy when it's cooked。
Cut off the extra leaves and wrap the other one。
In fact, the hubei people like nothing but water scabs, which naturally carry a faint scab. I remember when i was a kid, my family had a lot of one-time bags, at least a dozen. They're all cooked and cold, and they don't need refrigerators, soak in cold water and change water every day. It's just like the preservation of tungsten, cold water can't be bad for a week。
It's so hot that you can eat cold, with a little sugar, and a little fragrance in the lobe, which tastes even sweeter and sweeter, not to mention the beauty。
I've packed more than 30 of them, and then i'll put ten of them together. The stings must be cold and boiled with a small fire so that they are evenly cooked and there is no problem of the outer layer being boiled. Cooking for about an hour, squeezing it with your hand, softening the twig, means the twig is cooked, and you can get it out。
Take a few of them and look at them. They're so full, so they're not loose, and they're not leaky. Filled with fragrances of fragrance. The last bite, the sweet, chewy, delicious。
