Green Palm
1.
Wash the palm leaves repeatedly, put them in a pot and cook for 15 minutes.
2.
Wash the glutinous rice soak it in purified water for at least 2 hours and then wash it for later use.
3.
Wash and soak the kidney beans for a few hours (change the water halfway). After the brown leaves are boiled, wash and change the cold water.
4.
Because the brown leaves are a little narrower, each zongzi uses 3 brown leaves, arranged in a staggered step. First add less glutinous rice, then add a layer of kidney beans, then add a layer of glutinous rice, seal the mouth tightly and tie the rope, and then cut off the excess brown leaves. , So it looks beautiful (and so on, it can interact with each other). The wrapped palms are neat and beautiful (because the family is not off work, the double bag cannot take pictures of the packaging process, presumably everyone can).
5.
The wrapped brown horse looks beautiful in green and green.
6.
Because the leaves of fresh brown leaves are narrow, each brown seed is packaged with 3 pieces and it is smaller than the normal big brown leaves (the cooking time is relatively less).
7.
First put the wrapped palms into the pot and cross each other tightly, then add cold water (the pure water I added) to boil and cook on a low fire.
8.
Bring to a boil and simmer on low heat for 40 minutes (because the zongzi is smaller, the big zongzi is boiled for 1 hour) because it was cooked yesterday and simmered at nine o'clock overnight, so the taste is better (strong toughness).
9.
This morning, I took out the boiled zongzi and replaced it with cold water. The finished product is still very beautiful, very appetizing, and a bite full of elasticity, with distinct layers, tough glutinous delicacies, and rich brown aroma.
