Wood ash, appropriate quantity. Glutinous rice, appropriate amount. Sugar, appropriate amount. Honey, in moderation. Zong leaves, appropriate quantity. Cotton thread, appropriate quantity.
Put an appropriate amount of wood ash in a bamboo basket, boil a pot of boiling water, pour the boiling water over the wood ash, and place a pot underneath . The flowing water is. gray water. Stage **. The resulting water must be filtered a second time.
Once the filtered gray water is decanted, clean gray water is obtained and used to soak the rice. The rice must first be washed three times in clean water then drained.
Soak the rice for about 24 hours, then take it out and drain some water before making rice balls. (Soak during the day, at least overnight).
Prepared rice ball sheets. (These are the leaves used to makerice balls in my hometown. They must be boiled and rinsed with water before they can be used).
First take a large sheet of paper and hold it in your hand.
Put a layer of small leaves on top of the large leaves, then place two flat leaves in the middle.
Add the appropriate amount of rice. Then hold it with your right hand and fold it down. One end is also wrapped this way. Next, place the center section of the cotton thread under the middle of the rice ball and wrap the cotton thread from the outer end of the rice ball to the middle. Just tie it. It's full of blue. Cook the rice balls. Adjust the time according to the size of the rice balls. When cooking rice balls, turn them once and place the ones from top to bottom. You can take one and see if there are whole grains of rice in the middle of the rice ball, which makes itwill make it softer and crispier. Cut the cotton thread into circles and sprinkle with a little sugar or honey.
How to make gray water rice balls?
Greywater rice balls are a special style of rice balls made in the south. They are relatively rare in the north, and even less consumed. Preparing gray water rice balls is a little different from regular rice balls. This requires special gray water. So, how to make gray water rice balls? How to make delicious gray water rice balls?
Characteristics of Greywater Rice Dumplings
Sweet Greywater Rice Dumplings: Eastern Guangdong Greywater Rice Dumplings, popular in the Hakka region of China is from Guangdong and some areas of Guangxi, and these are special rice balls for the Dragon Boat Festival. It is long in shapeEU and has no trim. It has a slightly astringent and bitter taste when eaten empty. The typical way to eat it is to dip it in brown sugar, or toss it with your favorite sweet sauce. A major characteristic from Antiquity to the present day.
How to make gray water rice balls
Ingredients for gray water rice balls:
Glutinous rice, rice ball sheets or leaves bamboo, edible alkaline water, edible borax, brown sugar or white sugar
How to make gray water rice balls:
1. Wash the glutinous rice and drain the water, wash the rice ball sheets or bamboo leaves and set aside.
2. Pour a certain proportion of edible alkaline water into the basin containing glutinous rice and soak it for about 60 minutes. Drain the water, add edible borax and stir evenly.
3. At this point you can prepareCold rice balls in alkaline water. Generally, 2 to 3 cold rice balls can be made in one or two yards. Wrap them well and tie them with straw twine. Put them in a saucepan and cook for 1 to 2 hours.
4. Boil brown sugar or white sugar in sugar oil (water), pour it over the cold flaked rice balls, or eat the cold rice balls directly dipped in the sugar oil. Cold rice balls are filled with the unique fragrance of rice ball sheets or bamboo leaves, and when mixed with sugar and oil, they are not greasy at all. They are very refreshing and refreshing.
ProductionTips
There is only one difference between making gray water rice balls and making gray water rice balls. alkaline water, which is to dry the clean bean branches andreduce to ashes, then place them in a basket or dustpan. Put it in a bucket or basin; repeatedly pour the bean branch ashes with clean water, then use clean gauze to filter the gray water into the bucket or basin to remove impurities; in this gray water to produce a pure natural raw material. Authentic gray water rice balls.
Main ingredients: 7,500g glutinous rice
Additional ingredients: 10kg wood ash, appropriate amount of water boiling water, appropriate amount of rice ball leaves, appropriate amount of cotton thread.
How to make gray water rice balls:
1 When cooking with firewood, put the wood ash in bamboo baskets. Bring a pot of boiling water to a boil and pour it in from the top. Brown water will slowly drain from the bottom, which is gray water.
2.Once the gray water has settled, wash the rice and soak it in the gray water for about 7 hours, that is, until the rice changes color.
3. Take out the soaked rice and drain it.
4. Pick the rice ball leaves, boil them and soak them in water.
5. Take a large sheet of rice ball.
6. Overlap a layer of small zongzi leaves.
7. Put an appropriate amount of glutinous rice.
8. Bend one end of the rice ball to the left and right.
9. Fold the zongzi leaves again.
10. The other end is wrapped in the same way.
11. Wrap the cotton thread at one end.
12. The other end is also rolled up from the outside, and the two joints are tied in the middle of the rice ball.
13. Place the rice balls in a pot of boiling water and cook for over 8 hours. Because the meatballsThe rice balls are large, the time depends on the size of the rice balls.
14. Cooked rice balls.