Grapefruit Emerald Brown
1.
Water mother sago soaked in water and poured dry water.
2.
I used this water mother white sago. When the sago was soaked in water, I thought about whether to take a picture and post a recipe, so I took a supplement.
3.
The Thai grapefruit peel candied fruit brought back from the Thailand tour is not as sweet and greasy as the domestic preserved fruit, but it has a fragrance of grapefruit, so I have been reluctant to eat it. It is only used when making pineapple glutinous rice and kudzu porridge. Today, I used it to wrap zongzi, and I like the whimsy of food! Not much to say, continue. . .
4.
Cut the grapefruit peel into thin strips and chop it later, the finer the better. The outer layer of grapefruit peel is darker in color, so I cut it off for fear of uneven color. But don't throw it away. The above mentioned that making glutinous rice can be used! What a pity it was lost when I bought it so far away. Although it is not too difficult to travel abroad now, you still have to have money and free time? Let's not be a prodigal wife
5.
Multi-point
6.
Chop into fine pieces, the finer the better
7.
Add sago and mix well. Add a little more salad oil. I used corn germ oil. I added a little bit more. When the palm seeds are cooked, there are a lot of oil beads on the water. But it was good, and it didn't feel like a bit of oil.
8.
Cooked brown leaves. As mentioned earlier, no photos were taken at the beginning, so there were no photos of boiled brown leaves. But it doesn't matter, it does not affect the subsequent steps.
9.
Cut off the head, otherwise it is too hard to pack.
10.
Take two palm leaves and roll them into cones
11.
Overlap them together, don't overlap the two ends together, separate the two sides to wrap.
12.
in this way
13.
Spoon into sago, use chopsticks a few times to fill the tip of the pagoda
14.
Don't overfill
15.
Start to fold the package.
16.
Zongzi head wraps into a triangle.
17.
Like this. Don’t let go of your hand or it will fall apart
18.
Squeeze
19.
Start tying the wires. Be sure to tie it tightly and not too loosely, otherwise the brown leaves will fall apart when the zongzi is cooked.
20.
It's tied up, and the first palm is wrapped up.
21.
Continue to pack the rest
22.
It's packed. The sizes are not the same, and the smaller ones are not on the plate. Because the palm leaves vary in size, the vendors wrapped a lot of small palm leaves in the middle of the large palm leaves to shoddy. But it doesn't matter. They only sell it once a year, and it is not easy for small vendors. When the palm leaves are small, use two or three overlapping sheets to wrap them. It is said that the leaves are really small, not much bigger than bamboo leaves, ha ha.
23.
Put the zongzi in the pot and add water to it.
24.
Boil on high heat and turn to medium-low heat for 20 minutes
25.
After cooking, turn off the heat and continue simmering for 15 minutes
26.
Zongzi after cooking. Pillow type with two bags.
27.
Peel off the brown leaves. One of them was not tightly tied when the thread was tied. After cooking, the brown leaves were loosened, but fortunately, they are still more stylish, and there is no difference between the ones that are not loosened. Do you have the urge to bite? Don't worry, it's not over yet!
28.
I ordered the homemade strawberry jam and my mouth watered!
29.
No, I can't bear it anymore! one comes!
30.
Stop talking, eat!
31.
Grapefruit Emerald Brown!
Tips:
1. Sago is best to use mother's. Bulk sago in the supermarket is cheap, but from the experience of making sago dew in the past, the water mother is easy to be cooked and easy to pass.
2. Add as much sugar as you like, depending on everyone's taste. If you use candied fruit with high sweetness, add little or no sugar.
3. If there is no grapefruit peel candied fruit, you can use raisins, dates and other preserved fruits instead, but they are not emerald green. If you have dried kiwi, you can try it.
4. This seems to have a lot of steps, but it is actually very simple. The steps for making zongzi are written in more detail, because many people don’t know how to make pagoda brown. No matter which kind of wrapping method is available, it depends on your preference. Packing a jade jasper pillow is also excellent. I packed two of them, but I didn't peel them to take pictures, waiting for the baby to eat at breakfast.
