It's a new day, the mist is hazy, and the sky is dawning.

Guan Lang led Wu Yazhen, who got up early in the morning, to the vegetable market to purchase ingredients.

Although Qin Yanxi had already wrapped more than ten catties of zongzi and distributed them to them before, it was obvious that Guan Lang's appetite would not last long.

And since it is the Dragon Boat Festival, if you don't wrap the zongzi yourself, you always feel that something is missing, even if yesterday's Dragon Boat Festival has passed.

If he was the only one in the family as in previous years, but now with the help of his cousin, he can't be so casual.

Zongzi, also known as horn millet and tube zongzi, although it was first used to worship ancestors and gods, but in the Jin Dynasty, zongzi became the people's Dragon Boat Festival food.

The custom of eating zongzi has also spread for thousands of years, and even spread to the entire Chinese cultural circle, such as Japan, North Korea, Southeast Asia and other countries.

Although the Dragon Boat Festival in modern Japan has evolved into a boy's festival, it still retains the habit of placing calamus leaves in front of the door and eating evil cypress cakes and rice dumplings.

Most of the other countries in the pre-Confucian cultural circle are also like this, even though there are differences in the cultural connotation of the festival, but they also celebrate the Dragon Boat Festival.

From the point of view of filling, the south is mainly based on pork belly, mung beans, bean paste, and egg yolk.

As for the taste, the south is the world of salty dumplings, the aroma of salted egg and ham meat is mixed with the sweetness of glutinous rice, mellow and not greasy, while the north is mostly sweet dumplings, jujubes, candied fruit are sweet and glutinous, stained with a little sugar and honey is simply the best taste in the world.

Guan Lang actually doesn't have a too obvious preference, salty and sweet, it mainly depends on the craftsmanship, and the deliciousness is the king.

However, because the piece of Jiangcheng is wrapped in salted meat dumplings, Guan Lang takes into account Wu Yazhen's taste, and is also ready to follow the taste of the hometown piece.

The two eldest children are away from home, and wrapping some hometown flavor zongzi can be regarded as maintaining the local complex.

After buying the ingredients they needed at the market, the two returned to the courtyard in high spirits.

The glutinous rice was already soaked yesterday and set aside.

The two of them were divided into washing, boiling, soaking, and pruning the dumpling leaves and malotine grass bought from the supermarket.

The prepared ingredients were sorted and processed, and placed in each pot in a neat and orderly manner.

In addition to the main salted meat dumplings, Guan Lang is also ready to wrap a little crystal sago rice dumplings.

Due to the consideration of their own food and the amount of food they plan to send in the future, there are a lot of ingredients bought, plus there are many processing steps of the ingredients, such as marinating the pork belly, knocking the duck eggs and taking the salted egg yolk.....

It took a long time to work with Wu Yazhen before all the ingredients were processed.

The podocarpus trees in the courtyard swayed gently in the breeze, and Chiaki lay on the high courtyard wall sunbathing.

The unique fragrance of the ingredients themselves wafts out after chopping and soaking, so that the whole courtyard is filled with a lingering aroma of zongye apricot bacon.

Guan Lang sat in the pavilion and spread out the basin full of ingredients on the table.

Under the blowing of the Japanese wind, he wrapped the rice dumplings with his hands.

Wu Yazhen didn't look at the excitement, but also grabbed a dumpling leaf and rolled it into a funnel shape and got busy.

The turquoise dumpling leaves are pinched in the hand, glowing with a faint water light, and the bright color unconsciously makes people feel good.

She hummed a faint tune in her mouth, although some of them were not in tune, Guan Lang could barely hear that it was Luo Xiaohei's episode Good night meow.

The faint playful tune is also particularly peaceful in the herbal fragrance of the dumpling leaves.

Guan Lang had a faint smile on the corner of his mouth, tightening the bottom of the funnel-shaped dumpling leaves.

Put too much glutinous rice, glutinous rice is easy to swell when you are full of water, and it is easy to leak out after cooking.

It's not the first time Guan Lang has made zongzi.

In the past, when he was in Jiangcheng, he would also help Guan Ma Bao, so he was also very proficient.

From time to time, I can also give Wu Yazhen a few words of experience in making zongzi.

After adding the ingredients according to the proportion, make a delicate summary and you're done.

Guan Lang is skillful, and the steps of wrapping zongzi are very familiar, often Wu Yazhen has not finished wrapping one, his fingers fly, and two or three zongzi fall on the plate in front of him and stack them.

Even looking at his light movements, you can still feel the beauty of flowing water after watching it for a long time.

Every fold seems to be extremely delicate, and no more movement is possible.

"Brother Lang, why are the zongzi you wrapped so good-looking, and do you have any tricks?"

"Maybe I'm more proficient in packing, right?" Guan Lang smiled.

"Oh. The more Wu Yazhen looked at the dumbfounded zongzi in her hand, the more dissatisfied she felt.

Obsessive-compulsive disorder is guilty, unpacking and unpacking.

The dumpling leaves were not folded well, and the lotus grass was too widely tied......

Facts show that even if it is such a trivial matter as making zongzi, there is a distinction between superior and inferior.

Just when Wu Yazhen was groping for how to wrap up "good-looking zongzi" alone, Guan Lang was already wrapping seventy-seven-eighty-eight.

Filled with basins the size of a millstone, they formed a spectacular hill.

Qianqiu heard the wind and moved, and I don't know when she began to wander around the basin next to the full rice dumplings.

It's not so honest, mainly because it was caught by Guan Lang when it was stealing zongzi and preparing to slip away, and now it doesn't dare to make too many times.

But it can only be watched and enjoyed.

Cats have poor digestion, and sticky or hardy foods like glutinous rice are not suitable for eating more.

While Wu Yazhen was still packing, he instructed her to keep an eye on the thief for a long time, and then walked to the kitchen with the basin.

Throw the beautifully bundled and sturdy rice dumplings into a large pot and bring them to a boil over medium heat.

Cook a pot for lunch first.

He controlled the heat before continuing to go out to make zongzi.

After that, a batch of other flavors of zongzi was wrapped.

Crystal sago rice dumplings, white rice dumplings for sugar, brown molasses rice dumplings......

However, there are not many packages, which can be regarded as a concoction for changing the taste.

The sweetness of glutinous rice, the smell of zongzi leaves, and the strong fragrance of pork belly permeate the yard for a long time.

Guan Lang seems to have incarnated a machine that makes zongzi without emotion.

The ingredients quickly bottomed out under his hands, and there was no grain left.

When the rice dumplings are wrapped, the rice dumplings that have been put in the kitchen are almost cooked.

He came out with a steaming pot of rice dumplings.

The water vapor came to the face at the moment of opening the pot, enveloping the full aroma, so that the two of them, who had been hungry all morning and had not eaten breakfast or lunch, couldn't help but swallow a few saliva.

Sure enough, food is the most beautiful gift given by nature, and the body and mind will be healed under the original sensory stimulation of provoking taste buds and arousing gluttonous insects.

It is no wonder that the ancestors always put festivals and cultural traditions in food, and only this kind of food is the medium carrier that can continue to be inherited and developed in the passing years, as if engraved in everyone's blood memory for a long time.

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