"I won't wrap the bean dumplings, just pack two kinds, meat dumplings and alkali dumplings. ”

The elderly are more stubborn and have a hard time listening to other people's opinions.

Huang Yixi suggested, "Add some red beans, it's not greasy." ”

The soybean dumplings alone have no oil and taste a little astringent, while the meat dumplings are too oily, put some red beans, just right.

"Don't add red beans, there are mung beans, soybeans, and black beans at home, but there are no red beans. ”

Yu Meiqing was reluctant, mung beans, soybeans and black beans were all grown in her hometown, so she didn't need to spend money: "Black beans are actually delicious, and black bean rice is delicious." ”

Huang Yixi shook his head, black beans will be dyed when added, and the zongzi are not good-looking.

As soon as he spoke, Shang Luoyu had already brought a bag of red beans back.

There's no need to argue now.

Wash the red beans and soak them for a few hours.

In previous years, it was very troublesome to take zongzi leaves, either you had to buy dried ones, or you had to go back to your hometown.

Among the bamboos transplanted by Shang Luoyu this year, there is one such broad-leaved bamboo.

Huang Yixi took a pair of scissors and went to the backyard, looking for a wider one, and cut it casually if the leaves were better.

A few days ago, I made bamboo wine, cut some bamboo, kept the bamboo leaves, and then cut some and added them.

The cut leaves should be cleaned with a fine brush, boiled with water with salty grass, washed and drained.

Early the next morning, the first thing Yu Meiqing did when she got up was to soak the glutinous rice, soak the glutinous rice in water for 1 hour to soften, wash it, and drain it.

Lin Shufang also followed to help, she had to wash and drain the shrimp, send the diced mushrooms to the stems and drain them, and soak the lotus seeds in water and boil them for later use.

You also have to boil the eggs and marinate them with tea leaves, soy sauce, cinnamon sticks, star anise, and tangerine peel.

Huang Yixi and Luo Caixuan could only watch on such a big occasion and handed over something by the way.

Peeling egg shells and cutting mushroom feet are also the work of the two of them.

After doing these chores, Huang Yixi beckoned Luo Caixuan, took a pair of scissors and went to the back of the old house to cut Changpu and wormwood, these two plants were transplanted from their hometown when Huang Yixi's family moved to this community, and now they are old bushes, dense, if people don't often come to ask for it, I'm afraid it has become a disaster.

Different from other places, on the day of the Dragon Boat Festival, in addition to hanging Changpu and wormwood on the lintel of the gate and the door, there must be banyan branches, willow branches and garlic heads, collectively known as Wurui, there are a few pots of bonsai banyan trees at home, just cut a few branches, but there are no willow branches, Huang Zhixin went to the Bagua ditch early in the morning to pick a clean point and fold one, and bring dew.

The five items were tied together and hung on the eaves, and Shang Luoyu's work was completed.

The time when the glutinous rice is drained is used to burn braised pork, and it is best to use pork tendon meat to make meat dumplings, if there is no pork tendon, you can also use pork belly instead, but the pork belly has more fat meat, and it is easy to get greasy with glutinous rice.

The pork tendon is cut into small pieces about 3 cm long and 1 cm wide, and the reason why it is cut to this area is to take into account the size and shape of the zongzi, and it is easy to get tired if it is too large.

Heat the pot, add lard and shallots to stir-fry, then boil the sugar to red, add soy sauce and refined salt, and add some MSG in the past, but Lin Shufang's mother and daughter eat lightly, and they don't put MSG at home, and it is actually enough to have white sugar to taste, so they don't add it.

Then add rice wine, pour the pork into the pot and fry for a while, add shrimp and diced mushrooms, and simmer for 10 minutes to taste, so as not to cook the rice dumplings for a long time The meat is too bad and not delicious, and the braised pork is put in a pot for later use.

If it weren't for the fact that the meat was not cooked at this time, Luo Caixuan would have started it, but Huahua and Huanghuang came to ask for a piece.

Heat the pot, put in the lard and dried shallots, fry until the shallots are golden brown, and then boil the white sugar in the remaining oil to turn red, then add soy sauce and sea salt, pour the drained glutinous rice into the pot and stir-fry, add some five-spice powder, pour in the gravy of the braised pork, continue to push and fry for 15 minutes with a spatula, put it into a large basin to cool when the glutinous rice is golden and fragrant, mix with the drained red beans and mix well.

Making rice dumplings is a technical job.

Take two dumpling leaves on top of each other, bend them into a triangular funnel shape from the middle, put in about 40 grams of fried glutinous rice and red red beans, concave in the middle, and then put 1 piece of braised pork, 1 diced mushroom, half a braised egg, and a number of lotus seeds on the glutinous rice, cover it with 30 grams of fried glutinous rice and red red beans and press it tightly, fold it on both sides, form a four-cornered horn millet shape, and tie it tightly with salty grass around 2 circles.

Yu Meiqing naturally took the lead, and the zongzi she wrapped out looked very exquisite.

Lin Shufang is also good-looking, and they are all journeymen.

Lin Mingfang can't do it, the bag is not firmly fastened, and it will loosen when pressed.

"Wrap one and leak one like you, and after cooking, only the zongzi leaves will be left, just like not leaking, the water seeps into the zongzi, the fragrance overflows, and it is not so fragrant, and I don't know how your mother-in-law agreed to let you pass the door. ”

Yu Meiqing stretched out her hand and pinched the zongzi in Lin Mingfang's hand, she was very disgusted, and looked at Li Yuehua again, "Alas, don't move, you don't blame you for being clumsy, you blame your mother." ”

Lin Mingfang was so angry that she almost threw the zongzi on Yu Meiqing's face, this old lady, wrapped a broken zongzi and went online.

Li Wenbin glanced at Lin Mingfang complicatedly, Xiangjiang has a fast pace of life, the fast food and beverage industry is very developed, and the family is small, so he rarely fires at home because of less oil smoke, and he never thought that girls should have good cooking skills.

Now that I think about it, I suddenly realize that his biological mother died early, and his stepmother has her own biological son, which is not good for him, and I wish his life was a mess, so I will not ask Lin Mingfang to be able to cook, and Lin Mingfang does not have this awareness, so the life skills of both mother and daughter are very poor.

Li Wenbin looked at Huang Yixi again, the people were decently wrapped, the dumpling leaves were tightly wrapped, the ropes were tied tightly, and the shape was also good-looking, small and meticulous.

Yu Meiqing began to talk about the ancient times again, "I am a rough person in our family, I used to only make some simple things, after marrying Lao Huang, the delicate work in the family is done by the ingenious younger siblings, her hands are much more clever than your third aunt, there are many tricks, and beautiful, my younger siblings also laughed at me, saying that I don't know anything, just let Lao Huang make an iron mold for me to use,." ”

Speaking of which, Yu Meiqing thought of her younger siblings who had passed away for many years, she was such a smart person, but her mouth was too damaged, well, her life was a little shorter.

Yu Meiqing shook her head and smiled proudly, " At that time, your grandfather also comforted me, saying that people who can't are blessed, I won't do this, I won't either, just eat it, but every New Year's Festival to watch her show, I don't believe in evil, what's so difficult to do this, I can't pack rice, and I don't have so much food for me, I tried it with sand, practiced and practiced, and it didn't take long for me to have a good craft, Shangyuan pills for the Lantern Festival, moist cake dishes for the Qingming Festival, zongzi for the May Festival, and spiced chicken rolls, bowl cakes and vegetable cakes and sweet cakes, none of which I won't, fortunately I didn't listen to your grandfather's words, otherwise my brother and sister died early, and you couldn't eat anything。 ”

Saying that, Yu Meiqing's tone became more and more severe, "So I ask you children to learn, although you don't have to do it after you learn, but when you want to eat, you can at least not ask for help, and you don't have to look at your in-laws' faces when you get married." ”