After eating out, the two of them walked around the county town and went to the supply and marketing cooperative to buy red dates, candied dates, red beans, yellow rice, and salted eggs.
If Qiao Qingqing was alone, she would go to the black market to see if she could come across something.
But Lu Heng is not suitable for the black market here - Lu Heng has a special identity and cannot tolerate any stain.
So after buying the things, they went back home.
…
The next day, Lu Heng went into the city early alone, and Qiao Qingqing stayed at home to make the preliminary preparations for making rice dumplings.
Soak glutinous rice and yellow rice, then cook most of the red beans and add sugar to make red bean paste and pit the dates.
These are all sweet rice dumplings.
I plan to make three flavors of sweet rice dumplings: one with red bean paste, one with glutinous rice and candied dates, and one with yellow rice and red dates.
Salty rice dumplings include fresh meat rice dumplings, Tanka rice dumplings, and Rocky rice dumplings.
Fresh meat dumplings are more common in southern China, but Tanka dumplings and Rocky dumplings are both specialties of Shanghai.
These two kinds of zongzi have rich fillings. The former is a mixture of pork, salted egg yolk, dried fish and dried shrimp, while the latter is a mixture of pork, chicken, salted egg yolk and salted fish.
㹏打 is a generous...
Of course, the more important reason was that Qiao Qingqing wanted to take this opportunity to clear out her seafood stock.
In addition, you can pack more rice dumplings during the Dragon Boat Festival and put them in the cabin to keep them fresh, so that you don’t have to worry about having “dry food” when you go out in the future.
So on the basis of these fillings, Qiao Qingqing added her favorite flavors and created a zongzi with oyster meat and shrimp.
Every kind of seafood needs to be seasoned with chopped ginger and chopped green onion, and then seasoned with salt and soy sauce.
By the time Lu Heng came back from the county town with the meat, the other ingredients were also ready.
The piece of meat that Sun Zhongliu left today is fat and lean, and it is perfect for making stuffing.
Wash and chop the pork that just arrived home, keep a portion for making fresh meat dumplings, and mix the rest with the two fillings.
There aren’t many salted eggs available, so for both fillings, seafood accounts for 70%, pork and salted egg yolk each account for 15%.
Finally, the filling is mixed and it is quite filling.
Among them, the two kinds of seafood fillings were the largest, occupying two large bowls.
When making rice dumplings, Qiao Qingqing assigned tasks to everyone.
Lu Heng and his mother were responsible for the sweet rice dumplings, while Qiao Qingqing, Mrs. Tan and Yao Xiaoman were responsible for the salty ones.
Mr. Lu and Mr. Tan, who didn't know how to make rice dumplings, were responsible for looking after the children.
There are several kinds of leaves used to wrap zongzi. In addition to the most common zong leaves and reed leaves, there are also jujube leaves and ramie leaves.
——Originally, we couldn’t buy langgu leaves, but Mrs. Tan is from Guangdong Province, and they use langgu leaves to make rice dumplings, and there is also a kind of leaves called false konjac leaves.
Just as these plants could be seen everywhere on the roadside, Mrs. Tan came to ask her if she wanted to try the rice dumplings from their hometown.
Qiao Qingqing agreed readily.
So starting from the day before yesterday, Mrs. Tan cut a bunch of taro leaves and picked half a basket of large and juicy konjac leaves.
The leaves of the ramie were covered with small thorns. Shi Meijun found them very strange and could not understand how such things could be used to wrap rice dumplings.
As a result, Mrs. Tan was seen outside the door, using a knife to peel off the raised thorns on the sides and back of the hibiscus leaves.
Then wash the lang gu leaves, put them into the pot to cook, dry them, and finally roll them up one by one...
What's even more outrageous is that Tan Xian also cut some bamboo and cut it into long and thin bamboo sticks, saying that he wanted to use them to make rice dumplings!
The Lu family was shocked for a decade: Can bamboo sticks also be used to wrap rice dumplings? ? ?
Afterwards, Tan went through the process of whittling the bamboo sticks like his wife had done, boiling them and rolling them up.
It is said that this can increase the toughness of bamboo.
But seeing the couple busy for so long, Shi Meijun finally couldn't help it.
She said to her daughter-in-law privately, "It's too troublesome. They have to start preparing for making zongzi several days in advance, and they have to go through so many steps... After all this time, they haven't even started making the zongzi yet! If they want to eat the zongzi, who knows how long it will take?"
Qiao Qingqing smiled and said, "The complicated process has survived until now, which shows that the zongzi from their hometown must have something special. We will try it when the time comes."
Shi Meijun shook her head, "I'm still not used to eating salty rice dumplings."
Having said that, when they actually started making rice dumplings today, Shi Meiyun still expressed her anticipation for Mrs. Tan’s finished product.
Mrs. Tan had a confident smile on her face: "I'll make the rice dumplings, I guarantee you'll eat them!"
Qiao Qingqing was sitting next to Mrs. Tan. She skillfully used zong leaves and holly leaves to wrap the Loki and Tanka zongzi. Her movements were very neat and fast.
As for Madam Tan, although her technique is quite skilled, the way she wraps the zongzi is really too complicated!
The pork cut into cubes and marinated with soy sauce was placed next to Mrs. Tan. To make zongzi, she first took a langgu leaf and rolled it into an eight-shaped shape, then put glutinous rice inside, then took a clean konjac leaf and wrapped a piece of pork, stuffed it into the center of the glutinous rice, closed the langgu leaf, and wrapped it back and forth. Finally, she took a bamboo skewer and inserted one end of the skewer into the strange-shaped zongzi, tightly wrapped it a few times before inserting the other end into it...
Two bamboo sticks should be inserted into one rice dumpling.
Unlike her, who can tie a whole rice dumpling with just a thin string.
Qiao Qingqing read it several times, but still felt that her kind of zongzi was quite complicated.
Mrs. Ke Tan said that the rice dumplings they wrapped in this way were very firm and had a special texture. The aroma of the konjac leaves mixed with the pork tasted very tempting.
This made Qiao Qingqing curious.
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