The first is to wrap zongzi.

Jiangning is going to pack two kinds of zongzi, one is the alkaline water zongzi in the south, and the other is the local bacon zongzi.

The alkaline water dumplings in the south are made of brown and yellow leopard bamboo leaves.

This type of leaf is larger and firmer.

Bamboo shoots fall off from their roots after they grow into bamboo.

There are a lot of bamboos on the nearby mountains, so when Jiang Ning went out earlier, he picked some back.

Soak in water first, then wash one sheet at a time.

The glutinous rice needed for zongzi was naturally harvested by Jiang Ning from the Lingbao space.

Glutinous rice is grain by grain, round and rolling, crystal clear.

Overnight in advance, soak in cold water.

After soaking for a long time, the glutinous rice absorbs enough water, becomes fatter, and the color becomes beige-white.

After pouring out the excess water, you can add alkali powder.

However, there are very few alkali powders in this era, and more alkali blocks are used.

Jiang Ning crushed the alkali cube into a small shape and put it in a small bowl.

Water is added, and the base mass soon begins to melt.

Then, according to the ratio of the glutinous rice, the melted alkaline water is added to the glutinous rice.

Stir the glutinous rice and water by hand.

The alkaline water in the zongzi can make the glutinous rice promote starch gelatinization, make the taste more soft and glutinous, and also make the zongzi more compact.

After a while.

When glutinous rice comes into contact with alkaline water, it will lose its beige white color and become slightly yellow.

And just like that, the glutinous rice is ready.

Jiang Ning picked up the washed bamboo leaves, overlapped the two, and put them on the palm of his hand.

The other hand holds the other end of the bamboo leaf.

Then with a slight turn of the wrist, an inverted cone shape appeared.

Next, you can put the glutinous rice into the bamboo leaf cone.

Carefully press and do not let there be a hollow place inside.

The glutinous rice should not be too full, otherwise the rice will fall out later.

Next.

It is to press the overlapping blades down to seal the cone.

In the process of making zongzi, this step is the most difficult.

Whether you can wrap a beautiful four-corner dumpling, the key is also in this step.

For Jiang Ning, it was just a piece of cake.

After the bamboo leaf was broken, the thumb of her right hand was pressed, and when her left hand was turned, a beautiful triangle appeared at the top.

Finally, take a piece of cotton thread and tie it tightly around the circle.

A beautiful water-reducing rice dumpling, and it's done.

The good-looking four-cornered dumplings can stand firmly on the horizontal plane.

And no matter which angle you look at, it looks like three corners, connected to form a standard isosceles triangle.

What Jiang Ning did was so perfect.

In one go, she wrapped more than 30 alkaline water dumplings and used up all the bamboo leaves she had prepared.

Followed by.

It's time to start wrapping bacon dumplings.

This time, Jiang Ning is no longer using brown and yellow leopard leaves, but green fresh raw dumpling leaves.

It's still the same to soak in water and wash it clean.

The long two pieces are stacked on top of each other to increase the width and make the zongzi bigger.

The glutinous rice needed for bacon dumplings does not need to be added with alkaline water, as long as it is simply soaked in water.

The method of wrapping zongzi is no longer the previous conical four-corner zongzi.

It's a round strapping method.

First, add glutinous rice to the raw dumpling leaves, and then put a piece of fat and thin bacon in the most central position.

Then add some glutinous rice to cover the bacon.

The bamboo leaves are folded in half at the front and back, covered left and right, just like wrapping a small pillow, and the round bacon dumplings are formed.

Then use a white cotton rope to wrap the zongzi around and around them.

Perfect~

This method of wrapping zongzi is simpler and more convenient, and you can learn it by just looking at it a few times.

Jiangning's package is faster.

After a while, more than 30 large meat dumplings were completed.

Then it's time to boil the water.

Divide into two pots.

Cook one pot of lye water dumplings and one pot of bacon dumplings.

As long as you don't boil the water dry, you can have a delicious meal.

Zongzi can also wrap a lot of other things and add them to it.

For example, salted egg yolks, pork belly, red bean paste......

Jiang Ning doesn't have enough time, otherwise he wants to do something.

While cooking zongzi, Jiang Ning was already busy making Qingtuan.

The most important raw material of the Youth League is wormwood.

Wormwood is a seasonal weed that is only available during the Qingming season.

Wormwood grows quite distinctively, from the front, the leaves are turquoise, and from the reverse, there is a layer of silver reflection.

And wormwood also has a special smell, which is a wild vegetable that is difficult to recognize.

Jiangning's wormwood is not picked from the mountains.

Instead, some small seedlings were dug up, planted in the Lingbao space, and large-scale cultivation and breeding were carried out, and there were more of them.

The wormwood taken out of the Lingbao space is clean, and there is no need to wash it.

Put the clean wormwood in hot water and bring to a boil over high heat.

After blanching, remove the wormwood from the water and squeeze the water dry.

Wormwood, which originally looked like a lot, will turn into clumps of wormwood.

Then there is to crush the wormwood, preferably in a puree.

Jiangning does not have modern machines, so first use a knife to cut the wormwood into minced shapes, and then carefully chop it.

Purely manual operation.

Now that Qin Jiulie is not here, she doesn't even have anyone to help, so she can only keep working hard.

When the mugwort puree is ready, it can be mixed with glutinous rice.

Add water and seasoning.

Knead into a turquoise dough.

To make a green group, you don't need to knead the dough like making steamed buns and buns, as long as you form a ball and beat it a few times to make sure that it will not fall apart, it can be formed.

Then divide a large ball of dough into small dough of uniform size, about 40g.

Use a damp white cloth and cover the small dough.

And then.

These are the two fillings that Jiang Ning has prepared a long time ago.

One is winter bamboo shoots and snow vegetables, salty Qingtuan.

This is a very common way for people in the area around Shanghai to eat.

Since Grandma Qin likes to eat dried plum vegetables and dried bamboo shoots, she will definitely like to eat winter bamboo shoots and snow vegetables.

The other is sesame filling.

After the sesame seeds are blanched, they are crushed, white sugar is added, and stirred together to form a sweet green ball.

When the green balls are cooked, the white sugar inside will melt, and the shiny sugar juice will wrap the sesame seeds, and the fragrance of the sesame seeds will be perfectly blended into it.

It can be said that it is suitable for all ages, and is loved by both men and women.

Baoqingtuan is also simpler than Baobaozi, flattening the small dough into a circle, putting the filling in the middle, and then wrapping it.

Wrapping gnocchi is one way to do it.

Put it in the palms of both hands, rub it left and right, form a round ball, and it is easily completed~.

One by one, the oval-shaped Qingtuan came out from between Jiang Ning's nimble hands, as if by magic.

After a while.

It's a table full of people.

When these are done, the zongzi are also cooked, and they can be fished out of the large iron pot and set aside to cool.

Followed by.

It is to put the Qingtuan on hot water and steam it.

On this day, Jiang Ning was busy from noon until eight or nine o'clock in the evening, and there was a fire burning in the small kitchen.

That slender figure has been busy.

Even in the end, the Qingtuan was steamed.

Jiang Ning still couldn't stop, and there was an extremely important step left-