In this era, in fact, the patterns of zongzi are not as numerous as in later generations, and Su Qingluan does not want to make too innovative flavors to attract attention.

After all, zongzi is still a thing that is appropriate to many people, not to mention that glutinous rice itself is relatively expensive, and when most people still have problems with food and clothing, zongzi that needs to be dipped in sugar to taste better can be regarded as luxury food.

However, Su Qingluan still prepared sweet and salty zongzi fillings.

The sweetness is relatively simple, adding red dates or adding honey beans pickled in sugar can be used, as for the salty taste, it is more troublesome.

Even in later generations, zongzi is also an "important prop" for distant relatives and neighbors to move around before the Dragon Boat Festival, and it is essential when giving gifts to each other. So in this era when the vast majority of zongzi are still "pure glutinous rice", zongzi is not a gift, but a "delicate and high-end" gift.

Su Qingluan thought that one is also a bag anyway, and one pot is also a bag, so he bought ten catties of glutinous rice, plus the fillings that he planned to put in later, and after calculating the miscellaneous things, he can almost make two large pots of zongzi - this is still because the pot used by the Su family to cook things is big enough, otherwise the average small pot is afraid of tossing four or five pots.

At the beginning of last year, Su Qingluan was also looking forward to the Dragon Boat Festival, because she still likes to eat that kind of fragrant and soft food in general.

However, since the crossing, as the business of "Su Ji" has become more and more prosperous, Su Qingluan has not tried the embarrassment of not being hungry and unclothed for a long time, not to mention that she can buy ingredients and think about the corresponding cooking methods, so she often has a miscalculation of the "public diet level" in this era.

For example, "zongzi", although it has a wide audience in this era, and it is indeed made of glutinous rice, horse lotus and zongzi leaves, but the raw materials in it are very different from what Su Qingluan imagined.

First of all, the glutinous rice, the zongzi that Su Qingluan ate last year - or to prevent eating too poor quality zongzi to go to Hongfu Building to queue up to buy - the taste is much more solid than she thought, and a little hard.

Later, Su Qingluan carefully inquired about the production method of zongzi here and knew that the problem was in the "heat".

In this era, there were no pressure cookers, and for the vast majority of families, firewood and charcoal were not small expenses, and they needed to be used every bit of it. Of course, Hongfu Building is not bad for money, but for a place to run a business, the most priority is not the taste of the product but the profit margin.

For example, zongzi is a very seasonal food, and the value of the occasion is far greater than the value of tasting, and many people are not even used to eating the taste of glutinous rice crushed and difficult to chew, so they only symbolically buy two at home.

As for the so-called "patterns", they are just a few people with a thick foundation, pouring honey or white sugar on the zongzi, which is already a supreme delicacy for people in this era.

However, most ordinary families who don't have so much spare money to buy sugar and honey eat this zongzi as a staple food without any seasonings.

Although glutinous rice is anti-hunger, the price is also expensive, far less cheap than brown rice and bean flour, etc., so it belongs to the embarrassing situation of "rich people dislike the taste and are not willing to eat, and the poor dislike expensive and are not very willing to eat".

So Su Qingluan plans to improve the taste of zongzi this time - of course, it is to sacrifice a lot of charcoal matches. But fortunately, her family can afford it, and things like zongzi are seasonal and festival food, and they won't be made often.

It is precisely because of this that Su Guangfu and Yang will turn a blind eye to her posture of changing water one basin after another in the past two days. Otherwise, he would never say anything more to Su Qingluan, who now controls the "financial power", and he still can't help but nag two sentences like "firewood is not cheap".

Su Qingluan first put the soaked jujubes, wolfberries and pickled honey beans in three small pots, wolfberries and jujubes are one kind of filling, and honey beans are another kind of filling.

Because honey beans are actually made of ripe black beans, red beans, mung beans, and gourd grains and pickled in a thick syrup made of white sugar, the sweetness is very high - this is for two children and other villagers and friends who may like sweet food.

As for jujube and wolfberry, although they also have a sweet taste, the sweetness is not very high, especially after cooking, the sweetness will be further reduced.

In this way, it is a good choice for people who are not so fond of sweets, but want to have a sweeter taste. Of course, if you want to eat something particularly sweet, you can also dip it in sugar or drizzle honey.

Su Qingqing put the two zongzi leaves along and in one place, slightly overlapping each other, so that under the interaction of the two layers of zongzi leaves, one can form a wider zongzi leaf, so that the volume of the zongzi is larger, and the other two zongzi leaves overlap each other, which can also prevent this kind of texture is longitudinal The leaf has a sudden opening, so the other can also be used as a bottom to prevent the filling inside from flowing out.

Su Qingluan is a little rusty about the technique of wrapping zongzi, but she has not forgotten the skills that should be paid attention to, for example, when nesting the zongzi leaves into a "funnel-shaped", one of the main points is to leave a small section in the most "sharp corner" place, so that the zongzi leaves will naturally sink into a small piece with the bending of the angle, so that it is still a very beautiful sharp corner from the outside, but there is a small upward angle inside.

The biggest advantage of wrapping zongzi in this way is to maintain the beauty of the "triangular zongzi" while preventing the filling from leaking directly from the tip.

In addition, when folding the dumpling leaves and sealing them, the same "pressure angle" should be achieved - the glutinous rice in the dumpling leaves should not be too full, and there should be an inward fold angle on the left and right, so that the two sharp corners on the side will also not have fillings leaking out.

Although it seems to be just a nest of folded action, but the average novice is very easy to overturn, either the leaf package leaked, or the folded corners are not folded well, at first glance neat and tidy, and when the zongzi is cooked, the filling will flow out of a pile of gaps in the three corners, becoming "zongzi leaf glutinous rice porridge".

Although Su Qingluan's movements are rusty, he still pays attention to the places that should be paid attention to, but because of his lack of proficiency, his speed is much slower.

So when she had only wrapped a dozen zongzi, she heard that Su Guangfu of the Yang family led Su Xueyan in.

From a long distance, I could hear my sister's little sparrow-like squeaky voice, and learn from my father and mother what strange guests she saw in Old Man Xu that day, and how to use an abacus to settle accounts......

Then, the little girl saw Su Qingluan, who was sitting near the door of the stove room, and said in surprise: "Sister, you came back first?" What are you doing? ”