Time flies, and it's already the Dragon Boat Festival. The school gave us three days off, and the Ye family's children were quite happy. It's not that they were happy just because they didn't have to go to school.
They were happy because they could eat zongzi (sticky rice dumplings) during the Dragon Boat Festival.
There are many kinds of zongzi, including sweet zongzi, savory zongzi, fresh meat zongzi, cured meat zongzi, red date zongzi, salted egg yolk zongzi, candied date zongzi, red bean zongzi, red bean paste zongzi, millet zongzi, chestnut zongzi, red bean paste zongzi, preserved vegetable and braised pork zongzi... and so on, too many to count.
Zongzi (sticky rice dumplings) generally come in only three flavors: sweet, savory, and alkaline. Sweet and savory zongzi are the most common.
Southerners prefer savory rice dumplings, while northerners prefer sweet ones.
Zongzi come in all sorts of shapes, including square, rectangular, equilateral triangle, square, and many others.
Zongzi (sticky rice dumplings) were originally used to worship ancestors and deities. Records show that in the late Eastern Han Dynasty, people soaked millet in water with wood ash. Because the water with wood ash contained alkali, people usually wrapped the millet in wild rice leaves, making it into a four-cornered shape, and then cooked it.
It is called Guangdong alkaline water rice dumpling.
The Ye family made several kinds of zongzi (sticky rice dumplings). They made chestnut zongzi because they had picked chestnuts from the mountain earlier, and also made zongzi with yellow millet and red dates, red bean paste, and fresh meat...
I made about five or six kinds of zongzi so that everyone could experience different tastes and eat whichever they wanted.
Yo yo yo~~ Check it out.
Yo yo yo~~ I'm so happy today!
The night before the Dragon Boat Festival, Yingbao took out red dates, millet, rice, red bean paste, etc. from her space. Ye Tianyong acted as a cover. On the day of the Dragon Boat Festival, before dawn, he got up early and went to the market to buy some pork spine, pig tail, pork belly, etc. He put them in the kitchen first, and then went to his daughter Yingbao's room and quietly moved all the food that his daughter had taken out the night before into the kitchen, just like a thief.
My heart was pounding with fear!
Fortunately, I didn't run into anyone from my family along the way, and the journey was safe.
When Wang Cuihua and Wang Yitong, mother-in-law and daughter-in-law, entered the kitchen early in the morning, they were amused to see what had happened. They were surprised to find that the matter had been handled well and had not attracted much attention. Apart from the two of them, there was Yingbao, the person involved, Ye Tianyong, the person in charge, and Ye Yaozu, the person in the know. Everyone else thought that Ye Tianyong had gone out to buy it in the morning, and no one knew that it was Yingbao who was behind it.
Seeing their younger sister-in-law and mother-in-law smiling at each other, Lin Wan and Zhou Xiayun smiled along without thinking much. They assumed that Wang Yitong and Wang Cuihua were smiling the same way because their lives were getting better and better and they had more and more hope for the future.
Actually, that's not the case.
Four women, two dramas.
Yingbao and her three older brothers Ye Yuanhang, Ye Haoyu, and Ye Mingchen, along with her three cousins from her eldest uncle's family—Ye Heyun, Ye Shaoyu, and Ye Zilin—and her two cousins from her second uncle's family—Ye Lingfan and Ye Yuezhou—a group of nine people, did not go out to play with their companions. They were all together washing the leaves, red dates, etc., needed to wrap zongzi (sticky rice dumplings).
Ye Yaozu, Ye Tianyong, Ye Tiancheng, and Ye Tianwang, father and sons, didn't just sit idly on the kang like old men. Ye Yaozu, the father, took the lead and sat on a bench in the yard, using a knife to cut open a chestnut. Ye Tianyong took the chestnut that his father had cut open and peeled off the shell.
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