The live broadcast life of Lao Linzi in Northeast China

Chapter 591 Recycling (for subscription)

"So at this time, the boiling process is very necessary."

"Boiling the zongzi leaves can kill most of the bacteria on them, and the boiled zongzi leaves will become softer and more resilient."

"In this way, during the process of making zongzi, the zongzi leaves will not be broken or damaged."

"As for adding salt, in addition to being able to sterilize and disinfect, it also has the effect of fixing the color, ensuring that the cooked zong leaves can still remain green."

Studio.

"I said it was for sterilization!"

"There's still so much knowledge..."

"I said why the zongzi I made before always broke, it turned out to be because I didn't boil them in advance!"

"Been taught a lesson……"

"It's too troublesome."

"Come on, I'd better just buy ready-made zongzi honestly."

The water in the pot continues to boil.

After Li Yuan closed the lid and simmered for four to five minutes, he opened the lid.

Although the salted Zong leaves are slightly discolored, they still retain most of the color on them.Moreover, the zong leaves have been boiled so much that they cannot be easily broken even with chopsticks.

It didn't take long to cook the zong leaves. In about ten minutes, Li Yuan had already fished out the zong leaves and put them in warm water aside for cleaning again.

When the cooked zong leaves are cleaned, it can be clearly felt that the surface is much smoother.

During the cleaning process, Li Yuan removed the damaged zongzi leaves after cooking, and rested the deformed zongzi leaves.

After cleaning, Li Yuan took out another oversized stainless steel basin that he had prepared in advance, poured half of it into the basin, and soaked the zongzi leaves in it.

Three to five minutes later, the zongzi leaves were removed.

However, the water in the big basin was not wasted, and was directly carried by Li Yuan to the garden in the backyard, which was supposed to be watering the plants.

Studio.

"This is great, the water can be recycled."

"It's nothing, it's just a normal operation in the countryside."

"In our village, as long as we don't add those chemicals and oily water, we can water the garden, so that the water will not be wasted, and the crops in the garden will grow faster."

"That's right, although every household in the countryside has wells, there are really not many people wasting water!"

"I have a deep understanding of this! After washing your face, wash your feet with water, and wash your feet with water to wash your rag...the water you use to wash your rag can also water the garden..."

"Isn't this too dirty? Are the crops still edible?"

"seriously?"

"What's so dirty about it? The water seeps into the ground, and the land itself filters it!"

"That's right, this is obviously saving water resources!"

Li Yuan: "Look, everyone, the stalked and pointed zongzi leaves should be cut off together, so that the wrapped zongzi will be more beautiful, and the zongzi leaves will not be wrapped too thickly, and they will look neater. "

"After these processes, the zong leaves will become more resilient, and it will be easier for the zong leaves to infiltrate their own flavor into the zongzi, so that they will have the fragrance of the zong leaves."

As if it can be handled like this.

Studio.

"Although it's clean...but it's still very troublesome."

"Can't you cook it?"

"Yeah, it's too much effort to cook."

"I remember that there seem to be a lot of dried zong leaves in the market. How to deal with those leaves?"

"Yes, yes, I buy dried zong leaves every year, do I have to cook them too?"

Li Yuan: "Fresh zong leaves can be cooked without cooking, but they also need to be processed."

"Everyone can wash these fresh zong leaves first, and don't dry them after the surface is wet. Then find a slightly larger bag and put all the zong leaves into a circle."

"However, zong leaves are resilient, so don't use too much force in this process, so as not to break the tendons."

"Tie the bag tightly, and then put the bag with the zong leaves in the refrigerator storage room. Be careful that it must be the frozen one. Take out the bag after overnight, and then take out the zong leaves and put them in a basin to automatically decompose. Wait for the zong leaves The leaves are hydrated."

"If you don't like cooking zong leaves, I would recommend this method. It doesn't take time and effort, and the zong leaves after thawing will be very resilient and much softer when wrapped."

"And the fragrance of this kind of zongzi leaves is much better than boiled ones, and the boiled zongzi tastes better."

This method is actually recommended by Li Yuan.It's just that it's late to buy the zongzi leaves. If you freeze them overnight, you can only make zongzi tomorrow.

So in comparison, I can only choose to use this method that can relatively retain the fragrance of zong leaves as much as possible today.

Li Yuan: "By the way, there are also the dried zong leaves that everyone mentioned just now."

"Dried zongzi cannot be directly made into zongzi, everyone must pay attention."

"This kind of zongzi leaves need to be soaked and washed in water in advance, which will make the zongzi leaves more resilient and much cleaner."

"However, compared with fresh Zong leaves, this kind of dried Zong leaves should be cleaned more carefully. It needs to be cleaned one by one, and requires some patience, otherwise it will be easy to break."

"Before using the dried zongzi leaves, they also need to be soaked overnight. After soaking the zongzi leaves, just boil them according to the method I just said."

Studio.

"So... the dried zong leaves are more troublesome?"

"No, it has to be boiled and soaked again, it's very troublesome..."

"It's a good way to put it in the refrigerator. After all, if you live in the city, it's hard to find a pot that can cook zongzi leaves."

"Haha, really."

"That's right, it's because we don't have such a big pot, so the zongzi we make every year at home are pitifully small! There's no way, the zongzi leaves we bought are too small..."

"Me too, I rack my brains every year to cook zong leaves for the Dragon Boat Festival."

"I was already planning to give up today, but now that I've said that, I'm going to buy some zongzi leaves to wrap!"

"I'm really envious of you guys. You also have homemade zongzi to eat. I can only buy some ready-made ones."

"I'm afraid that when there is a chance, everyone will think it's too much trouble and refuse to do it! hah!"

"Say the truth..."

"Shh, let's be quiet."

Zongzi leaves have been processed.

The glutinous rice has been soaked.

Candied dates and red beans are ready and set aside.

At this time... everything is ready, just make rice dumplings!

Li Yuan had already placed all his things in the gazebo. Although it was noon, the gazebo was still very shady and cool, without any feeling of stuffiness.

On the table, Li Yuan prepared two kinds of fillings.

One is red dates and the other is red beans.

These two kinds of fillings are the most common fillings in Northeast China. Li Yuan's favorite food is this red date zongzi.

But this year Li Yuan plans to make more zongzi, and send some to the old lady and the old man by the way.

(End of this chapter)