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1. Soak the miscellaneous grains for 2-3 hours in advance, and then drain the water. The zong leaves are also soaked in advance. If they are not fresh, it is recommended to cook them before use, otherwise they may crack easily.
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2. Use kitchen paper to absorb blood for thawing steak, cut into pieces and marinate
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3. Before bagging, put appropriate amount of light soy sauce and dark soy sauce to taste, and then leave it for half an hour, if you like lighter, you can keep it
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4. Just put a rope on the bag, the zong leaves are very small, and the zongzi is also very mini, suitable as a fat-reducing staple food, haha
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5. Wrapped Yazi
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6. Then put it in the rice cooker
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7. Add water and touch the zongzi
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8.
Then I set the soup mode for 2 hours and keep it warm until the next morning
PS: I wrapped it in the evening and cooked it
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9. Put the plate~
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10. Simple fat-reducing breakfast
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11. The taste is not bad, if you don’t believe me, try it~
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