Xu Zhuo spread the freshly flavored glutinous rice on the dumpling leaves.

It is about 30 centimeters long, 20 centimeters wide, and about 1.5 centimeters thick.

After laying out the glutinous rice, Xu Zhuo sprinkled another layer of red beans on it, and then sprinkled a layer of diced bacon on top of the red beans.

After the diced bacon is sprinkled, a layer of soaked mung beans is added.

In this way, not only will it look better, but it will also taste better.

Once these ingredients are laid, it's time to put the chickens.

Xu Zhuo took the chicken that had just been filled with meat and placed it in the center on the paved material.

Next, he began to sprinkle the remaining glutinous rice, mung beans, red beans and other things on the chicken.

To be exact, it should be a shot.

Because the glutinous rice has been soaked, and the surface is slightly viscous after water control, it can easily stick to the chicken by grabbing a handful and slapping it on the chicken.

Xu Zhuo carefully got all these ingredients on the chicken, buried the rooster completely, and then smoothed the top and made the corners to make the whole zongzi a ridge.

In this way, after wrapping the dumpling leaves, it can form the shape of a pillow.

After getting all the fillings ready, Xu Zhuo began to wrap the zongzi.

First, fold the middle few zongzi leaves upwards until the highest point of the ridge so that they can be staggered and intertwined.

Then tighten the hemp rope, let all the zongzi leaves fold upwards, first fold the zongzi leaves on one side to the top, cover the top of the ridge, and then cover the zongzi leaves on the other side, so that the zongzi leaves on both sides are stacked cross-stacked.

Take this opportunity to tighten the hemp rope in the middle so that the dumpling leaves will not loosen.

Next, tighten the leaves on both sides as well, and then fold down along the bottom edge to fold all the excess leaves to the bottom.

This not only looks better, but also makes the bottom of the zongzi leaves thicker, so that the zongzi leaves are not broken by boiling water when the zongzi are cooked.

After the excess dumpling leaves are folded below, move the bottom hemp rope inside, strangle the folded dumpling leaves, and tighten and tie them as well.

After concocting the other side in the same way, the shape of the champion whole chicken dumplings is considered to be out.

However, this zongzi is not ready, because the hemp rope is only temporarily fixed, and if you want the zongzi to really become strong, you have to use a thin cotton rope to re-wrap it again.

This not only makes the pressure on the dumpling leaves more uniform, but also makes the dumpling leaves more densely wrapped, so that the dumpling leaves become tightly fitted, and there will be no gaps.

After winding in this way, the whole zongzi can be considered completely done.

This champion whole chicken dumpling used fifty or sixty dumpling leaves, and used a thin cotton rope that was almost twenty meters long, which is really a huge cost compared to ordinary zongzi.

Guo Xingwang held the big zongzi with both hands and put it on the scale used to weigh the ingredients in the back kitchen, and then shouted in surprise: "Wow God! This zongzi is fifteen catties, my God, who can eat this specially?"

Xu Zhuo only felt that this zongzi was not small and weighty, but he didn't expect that it would be a full fifteen catties.

Looking at the Internet, it is said that the big zongzi in Guangxi are also about 12 catties at most.

Overwhelming the place of origin with this move?

But after thinking about it, the dumplings over there are small hens, and I use big roosters.

In addition, in terms of ingredients, it is also possible to fill it vigorously, and it is not surprising that the amount is sufficient.

Holding this big zongzi aside, Xu Zhuo and Guo Xingwang teamed up to make the remaining zongzi.

This zongzi is heavier than the first zongzi, reaching sixteen and a half catties.

The reason for this is mainly because Xu Zhuo added all the remaining ingredients into this zongzi, which made the weight increase again.

Guo Xingwang carried the two zongzi to the stove, wiped the sweat on his head and said: "Dog's day, who would have thought that we would make two zongzi, and we used more than 30 catties of materials." ”

Yes, people who have never seen this kind of zongzi would never have thought that this zongzi would be so big and use so many ingredients.

After the zongzi is wrapped, you have to boil water quickly.

It's almost eight o'clock in the morning, and even if you boil water at this time, it is estimated that you will not be able to eat it until eight o'clock in the evening.

After all, this zongzi also has to be boiled in a pot for twelve hours in a row before it can be cooked.

The cooking time is so long, not only is it a test of the firepower of the stove, but also the requirements for the craftsmanship of making zongzi.

Because once the method of wrapping zongzi is not up to standard, the zongzi is likely to fall apart or crack during the cooking process, resulting in overturning.

But Xu Zhuo doesn't have to worry about this, after all, it is a skill given by the system, which is trustworthy.

The zongzi are too big, and if you cook two at a time, the average pot can't cook at all.

In the end, the two chose the oversized soup bucket with a diameter of nearly one meter in the back kitchen to make it.

This soup bucket is specially customized by the marinated products department for the mass production of braised meat, a total of four mouthfuls are customized, this is a spare, so it has never been used.

Since they couldn't find a suitable pot today, the two of them directly used this pot to make it.

However, the pot was too big to fit on the stove, so the two moved the makeshift stove out and placed it in the open space in the backyard, connecting it to the gas valve.

Then put the soup pot on the stove, pulled a water pipe and put half a pot of water into the pot, then lit the stove on the fire and began to boil water.

While boiling water, Xu Zhuo and Guo Xingwang threw the zongzi into the large soup bucket, and after closing the lid, they sat on the side and waited leisurely.

After waiting for the water to boil for half an hour, Xu Zhuo turned down the heat and let Guo Xingwang guard it here, while he himself returned to the kitchen and continued to work.

This cooking is all day.

Guo Xingwang also kept watch by the stove for a day.

At first, he was very happy, everyone else was working, and he could be lazy and play with his phone openly, how cool it was.

But after a long time, I always feel a little bored.

Especially from time to time in the back kitchen, everyone's laughter came from time to time, which made Guo Xingwang wonder if Xu Zhuo was a personal vendetta.

Well, it must have been yesterday that showed him Weibo and made him angry.

I need to find a chance to repair my relationship with my boss.

Otherwise, you can't wear small shoes for yourself all the time.

But how to fix it?

He took his mobile phone and flipped through the news on the Internet, and there were really a lot of things related to Xu Zhuo.

There are mocking, supportive, and sympathetic.

Anyway, after the Weibo was sent out yesterday, the style of painting has become a lot happier about Xu Zhuo's dynamics.

Those who used to argue for educational fairness have also become silent.

After all, Boss Xu is already like this, what rhythm can he bring?

Guo Xingwang brushed and brushed, and suddenly found that there was a dynamic related to Xu Zhuo, which was actually a big V in the food circle mocking Xu Zhuo for cooking.

said that the belt made by Xu Zhuo has its name, and I don't know what it means.

also vigorously said that the Xu father and son were ruining the classics.

Although some fans of Xu Zhuo said in the comment area that the real belt Shangchao has been lost, the dish that the father and son collaborated on is actually not the real ribbon Shangchao.

But this big V turned a blind eye and continued to ridicule the Xu father and son.

This made Guo Xingwang immediately angry.

Xu Zhuo's learning is a little worse, but his cooking level is still very convincing.

Where did this come from, can you add a V on Weibo to curse people indiscriminately?

He originally wanted to scold people directly, but after thinking about it, he was not good at scolding.

So Guo Xingwang shared this Weibo with Zheng Jia very much.

At the same time, he also sent a voice message to Zheng Jia: "Sister Jiajia, this big scolding of our boss, how can we scold him back and make him speechless, I'm not very good at scolding." ”

Soon, Zheng Jia sent an emoji of "You are really a scumbag".

"You go and watch me!"

And then......

The long-lost Wang Tiezhu is online.