The fiery red sun rises from the horizon, waking up the sleeping jungle.

Walking on the rugged mountain road, Xia Jie walked like flying, and Song Xiaodong behind him showed a bit of bitterness.

"Brother Jie, slow down, wait for me!"

"You kid lacks exercise, and you've only been walking for a while, so you can't do it?"

Xia Jie slowed down and turned his head to say.

"Brother Jie, we've been walking for an hour, not for a while!"

Song Xiaodong wiped the sweat from his forehead, this is a mountain road, not flat land, it's very tiring to walk!

"Okay, hold on, the front is here. ”

Xia Jieyang pointed to the hill in front of him and said.

"Hmm!"

The little black man gritted his teeth and continued to follow.

"It's the Dragon Boat Festival soon, and today I came here with Xiaodong to pick the leaves and prepare to go back to make zongzi. ”

Coming to Xiaoshantou, Xia Jie said to the drone, there are already many people in the live broadcast room.

"Haha, Dali Jie is really a cook, and he can make zongzi. ”

"I really like to eat red date dumplings, sweet and glutinous!"

"My mother told me since I was a child that the children of poor families are in charge of the family early, so when I was very young, I made zongzi with my mother, and the salted egg yolk zongzi is really fragrant!"

"Uh, I know the zongzi, isn't it wrapped in zongzi leaves?

Seeing the question in the live broadcast room, Xia Jie pointed to a cluster of dense and green bamboo leaves in front of him and said: "The leaf is the leaf of the bamboo leaf, which is what we often call Zongye La." ”

"We all use this to wrap zongzi here, but some places also use reed leaves to wrap them. ”

"That's right, we're wrapping zongzi with reed leaves!"

"Don't say it, I really don't know, this is a knowledge point, friends!"

"Alright, let's get to work!"

Putting down the back basket, Xia Jie walked over to the bamboo in front of him.

Drones also followed, filming the most realistic labor process.

"Although this leaf picking is easy to say, in fact, it takes a little skill to do it!"

"If you don't have skills, even if you have a lot of strength and can break all the bamboo leaves, you won't be able to pick a piece of leaves intact. ”

Xia Jie pointed to the root of the leaf: "Look, this is the 'joint' of the leaf, as long as you grab it here and fold it down, a leaf will come down." ”

"Otherwise, the leaves are particularly tenacious, no matter how you pull them, don't want to break them with brute force, even if they are broken, the leaves will be damaged, and it is not good to use them to wrap zongzi." ”

"Also, we don't have to catch them all, we have to choose those large leaves that are at least four fingers wide to pick, this kind of rice dumplings is the most suitable. ”

After all, Xia Jie didn't stop in his hands, and after a while, he picked a large stack of green leaves with a faint bamboo fragrance.

Song Xiaodong in the back also picked a lot.

As for the ball, it's still the same, the owner works, it pees!

Although it is a very common job, many viewers still watch it with relish, after all, everyone has eaten zongzi, and this leaf picking seems to be very simple, and it still has a sense of substitution.

Lunch is solved in the mountains, and it is still the roasted sweet potatoes and roasted corn that I brought, and I can eat the same with the cool and sweet mountain spring water!

In the afternoon, carrying a large basket full of leaves, Xia Jie returned home.

"Ah, no, I'm tired, I have to go back and get some sleep, Brother Jie, I'll go first!"

Song Xiaodong said loudly.

Although I usually go to the mountains to see if I can get some wild goods, that's completely different from working!

"Okay, come over tomorrow to eat zongzi!"

Xia Jie nodded and said.

Since this dumpling leaf has been picked back, let's wrap it today.

"No problem!"

Song Xiaodong answered, jumped on the three-wheeled motorcycle, and roared away.

After boiling the fresh leaves in water and soaking them in a basin of water, Xia Jie began to prepare the relevant ingredients.

The glutinous rice was already soaked last night, and the ingredients such as red dates and red beans were soaked and washed.

Grandpa likes sweets, so he also bought some dates and chestnuts to make date dumplings and chestnut dumplings.

The salted eggs pickled by yourself have not yet come out of the oil, and they can't be made into salted egg yolk dumplings for the time being.

"Okay, the preparations are all done, let's start making zongzi!"

Pick up two washed dumpling leaves, fold them flexibly into a funnel shape in your hand, then scoop up a spoonful of soaked glutinous rice and put down a date.

Then, press it with both hands, press the glutinous rice tightly, wrap the leaves, tie the front and back bundles with cotton rope, tie a bow, and a date zongzi is wrapped.

Seeing the beautiful triangular zongzi wrapped out of Xia Jie's hands like flowing water, the audience in the live broadcast room was also amazed.

"Dalijie, it's a pity that you don't be a food anchor!"

"To be honest, I think the sweet zongzi are the most delicious, especially fragrant!"

"Salted zongzi is not delicious, I grew up eating salted zongzi!"

"Anchor, the zongzi you wrapped are not the same as ours, we are strip-shaped zongzi!"

"No, when I saw the anchor making zongzi, I swallowed saliva in my mouth, so hurry up and call my mother!"

With a chef's heritage, Xia Jie saw that everyone was discussing sweet and salty zongzi, so he explained it by the way.

"The traditional style of our domestic zongzi is basically triangular, and it is generally named according to the material inside. There are also horseshoe-shaped, pillow-shaped and other styles, which also reflect the characteristics of different regions. ”

"The flavors of zongzi are mainly divided into two categories: sweet and salty. The sweet ones include white water dumplings, red bean dumplings, broad bean dumplings, jujube dumplings, rose dumplings, and melon kernel dumplings...... The salty ones are: pork dumplings, ham dumplings, sausage dumplings, diced meat dumplings and so on. ”

In addition, there are southern-style egg yolk meat dumplings, assorted dumplings, and sweet and salty, one dumpling with two flavors. ”

"I'll go, yes, Encyclopedia, is there anything else you don't understand, can you tell us?"

"Don't say it, don't say it, anchor, I just want to eat zongzi now, whatever tastes like it!"

......

In the midst of everyone's discussions, Xia Jie had already wrapped all the zongzi.

"Okay, the dumplings are wrapped, let's start cooking, and we'll eat this at night!"

The stove lit a fire, put a big iron pot, poured sweet mountain spring water, and Xia Jie put the zongzi into it one by one.

"If you cook zongzi, it's best to boil them in cold water, because as the water temperature slowly rises, the fragrance of zongzi leaves will slowly penetrate into the glutinous rice, and the boiled zongzi will be more fragrant, and there is no hard heart. ”

"In addition, we must add more water than the zongzi, about two or three fingers, because the zongzi will expand in the process of cooking, if you don't add enough water, the zongzi on it will be pushed out of the water, and the zongzi that are not soaked in water will not be cooked anyway. ”

"Finally, when the zongzi is cooked, don't rush to take out the old, soak it for an extra hour, so that the taste is better and the taste will be better. ”

Xia Jie mentioned these tips for cooking zongzi one by one.

"No problem, Dalijie, I can do everything you say, when will your zongzi be shipped, you can choose to receive and pay!"

"Anchor, next month, next month, I will definitely go to your place and show all the delicious food you can make!"

"Brother Jie, I just like a boy like you who knows a lot and can do it, can we be friends?"

......