The live broadcast life of Lao Linzi in Northeast China

Chapter 592 Boiling Stones (Subscribe)
What the old lady and the old man like to eat most is the rice dumplings with red beans, but because the two old people are old, they feel a little powerless every time they make these things, so Li Yuan simply volunteered to take over all these tasks .

The glutinous rice is the excellent round glutinous rice sent by my second uncle yesterday, and it was specially sent to make rice dumplings for Li Yuan.

In fact, there are two kinds of glutinous rice, one is long and the other is round.

Long glutinous rice is not suitable for making zongzi, because it is not as sticky as round glutinous rice, and round glutinous rice is the best raw material for making zongzi, because this kind of glutinous rice has a more glutinous taste.

Li Yuan smelled the glutinous rice in the pot, and could already feel the glutinous fragrance of the glutinous rice.

It's not the first time for Li Yuan to make zongzi, so it's quite handy.

Roll the zong leaves into a cone, one-third of the glutinous rice, and two or three candied dates that have been pitted in advance.Fill it with another third of the glutinous rice, then grab a small red bean and put it in.

Finally, he grabbed a handful of glutinous rice again and slowly filled the zongzi until the glutinous rice overflowed. Then Li Yuan stopped filling the stuffing and began to use the spiral technique to wrap the other end of the zongzi leaf. Roll up slowly.

Studio.

"Oh my god, isn't this too full?!"

"The anchor's zongzi is too affordable, isn't it?"

"I'll go, so much stuffing, can you pack it?"

"If the anchor goes to sell zongzi, will he have to pay for his death?"

"Haha, that's too much!"

"The anchor's zongzi actually put three candied dates! I love it so much..."

"No, if you take a bite of this kind of zongzi, you will surely die of happiness!"

Because Li Yuanfang's zongzi had a lot of fillings, many people thought that the zongzi would overflow, or the zongzi would burst.

But the amazing thing is that the fillings under Li Yuan's package didn't show any sign of overflowing, but were quite obedient.

Roll it to the end, leave a little tail, then roll the tail completely, press it with your thumb, and fold it in half.

Afterwards, Li Yao picked up the cotton thread for wrapping rice dumplings from the side, and made a cross shape, and the rice dumplings were tightly tied by Li Yuan.

Just like that, a square, triangular zongzi appeared in Li Yuan's hands after a while.

Li Yuan nodded in satisfaction, and then put the wrapped rice dumplings in another basin of clean water for storage.

Each zongzi was wrapped quickly with Li Yuan's hands.

And Li Yuan worked very quickly.A total of sixty zongzi were completely wrapped by Li Yuan in more than half an hour.

The amazing thing is that the amount of glutinous rice seems to have been calculated. Sixty zongzi were wrapped, and no matter whether it was candied dates or glutinous rice, they were just used up.

There were only twenty red beans left, and Li Yuan fished them out of the water and put them in a small bowl aside.

Li Yuan doesn't intend to waste these red beans, they can put them into the porridge in the morning.

Studio.

"The anchor's way of making zongzi is really quick."

"The speed is also fast, what a great effort it takes, and it's already finished..."

"Didn't you say that making zongzi is a technical job? Why do I think the anchor makes it so simple?"

"Upstairs, believe me, this is just your illusion, the anchor is not a normal person..."

"Haha, there is nothing wrong with this sentence, the anchor is indeed different from normal people."

"This sentence... always feels like a curse."

"The most difficult step is over, the dumplings are ready to eat!"

"Pull it down! Making zongzi, cooking zongzi, none of the steps are easy, okay?!"

"Isn't that an exaggeration? Cooking zongzi means boiling water, throwing zongzi, and picking up zongzi. What's so difficult about that?"

"Looking at the upstairs, it means that you haven't made zongzi yourself?"

"That's right, it is said that cooking zongzi is easy, but you must have never practiced it! After you practice it, you will know that cooking zongzi is a step that can't be wrong!"

"Is it such an exaggeration?"

"Have……"

In the perception of many people, making zongzi is a technical job, and cooking zongzi is relatively simple.

After all, as most people think, cooking zongzi is nothing more than throwing and scooping up zongzi.But in fact, cooking zongzi is not easy. It is a technical job to cook zongzi deliciously.

But fortunately... with the help of [God of Kitchen], Li Yuan is very handy in doing these things.

Li Yuan carried a pole, picked two loads of fresh well water from the well water, and poured it into the pot.

The wrapped zongzi was put into the pot under cold water, instead of being thrown in casually as everyone thought, instead, Li Yuan put the zongzi into the pot very neatly.

Li Yuan: "When cooking zongzi, you must put it in the pot under cold water, and the water must soak the zongzi for at least two inches. If this is the case, don't put any more zongzi in it. The rest of the zongzi will wait for the next day." The pot continues to cook."

Zongzi must be submerged in cold water, which is the most basic and most important trick in this step of cooking zongzi.Because only zongzi cooked in cold water will not have a hard heart.

The zongzi cooked in this way will stimulate the aroma of the zongzi leaves as the water temperature slowly rises, allowing it to penetrate into the glutinous rice better and more evenly, and the cooked zongzi will also be more fragrant.

As for the water surface must be about two inches above the rice dumplings, in fact, this principle is relatively simple, it is the simplest principle of thermal expansion and cold contraction.

Because before the zongzi is cooked, the glutinous rice and red beans inside are all raw, but as these ingredients become cooked during the cooking process, the volume will expand.

If not enough water is added, the rice dumplings on the top layer will inevitably be pushed out of the water by the rice dumplings below, so the cooked rice dumplings will not be easy to cook through, and because of the lack of water, the softness will also be poor Go up a lot.

While talking, Li Yuan lifted a large bluestone that had been washed to the side into the pot, and then pressed it on top of the rice dumplings. Looking at the bluestone, many people were a little confused.

Studio.

"This big rock...could it be some new formula?"

"Boiled stones? Could it be that the rice dumplings cooked in this way are more delicious?"

"Pull it down! Then what kind of dishes should we stew in the future? Just drink stone soup?"

"Brother, your imagination is too rich, right?! This stone is obviously used to prevent the rice dumplings from being boiled!"

"The one above is right. The function of this stone is similar to that of the stone placed after accumulating sauerkraut. It is to prevent the zongzi from falling apart after cooking."

Hearing this explanation, the netizens who just mentioned the new formula couldn't help but blush. "Fuck! Goodbye!"

"What the hell, so, it turned out to be like this?"

After the stone entered the water, Li Yuan put the lid on the cauldron.

Start the pot and bring it to a boil!
Li Yuan: "It takes a long time to cook zongzi. You don't have to stay here during this process, just do your own thing."

(End of this chapter)