The Earth Culture Promotion Bureau will soon prepare all the materials needed for planting.
Thirty chefs from the Chefs Association sat under the large operating table, waiting for Su Jin's arrival.
These chefs still admire Su Jin quite a lot. After all, Su Jin has released many delicious recipes and menus before, which benefited them endlessly.
They are the first batch to learn the zongzi teaching class this time, and it will also be an intangible wealth for them.
When Su Jin calmly stepped into the classroom and onto the teaching desk, the originally noisy classroom suddenly became quiet.
"Hi everyone, I'm Su Jin." Just as Su Jin finished speaking, there was a round of warm applause.
"Thank you!" Su Jin continued with a smile, "Colorful Biyun rice dumpling, fragrant stalk and white jade ball. This is a poem used by the ancients to describe rice dumplings. I think everyone here should be familiar with rice dumplings."
"Familiarity is familiarity, but the zongzi we make is terrible, and the taste is quite different from the description in the poem." A chef said with self-deprecation.
"Gourmet food is improved through continuous exploration. I believe that this year's Dragon Boat Festival, our rice dumplings will become a beautiful landscape." Su Jin said with firm eyes.
"Zongzi, there are sweet and salty Zongzi. What I will teach you today is the salty Zongzi.
First cut the plum blossom meat into pieces, add 5 grams of salt, 5 grams of white sugar, 15 grams of dark soy sauce, 10 grams of extremely fresh taste, 5 grams of high-grade liquor, and 1 gram of thirteen incense
Take out the pre-soaked glutinous rice, control the water and put it in a basin, add 20 grams of dark soy sauce and 5 grams of salt, mix well and marinate for half an hour;
Next, take out our zongzi leaf, fold it from the middle like this to form a cone, and scoop a small spoonful of rice,
Put a piece of meat, and then a small spoonful of rice grains to cover the meat, then take another bamboo leaf, wrap the top like this, fold it left and right,
Finally, tie the zongzi tightly with a rope, and one zongzi is ready. "Su Jin explained while demonstrating.
Everyone stared at the zongzi in Su Jin's hands intently, and firmly remembered the main points of making that Su Jin said.
"Ms. Su, may I ask why the rice has to be soaked for 5 hours first?" A chef asked.
"Soaking for 5 hours will make the rice softer and more delicious when we cook the rice dumplings." Su Jin explained.
"Oh...!" The chefs nodded, expressing their understanding.
But what is difficult for these chefs is the process of wrapping rice dumplings with bamboo leaves.
I don't know why, but this bamboo leaf is just disobedient, and it fell apart if I accidentally hugged it.
Or it was wrapped up with great difficulty, and the inside was empty and not full.
An hour later, everyone finally mastered the technique of making rice dumplings with bamboo leaves. All the chefs smiled knowingly when they saw the fruits of their hard work.
Just three bamboo leaves can wrap the rice grains so tightly without dropping a grain of rice, it's amazing!
The wisdom of the ancients really makes people feel inferior.
"Now that the zongzi are all wrapped, it's time for us to cook the zongzi. When cooking the zongzi, the water should cover the zongzi and boil on high heat, and then cook on low heat for another three hours." Su Jin said.
Three hours later, an indescribable fragrance permeated the entire classroom.
"It smells so good! Are the zongzi cooked?" A chef swallowed and asked
"Yes, when our rice dumplings are cooked, you can taste the fruits of your own labor." Su Jin said with a smile.
"Oh my god, it's so fragrant and delicious!" A chef said intoxicatedly with his eyes closed after taking a bite.
"Yes, it's really delicious! It's soft, glutinous and fragrant, and there's a scent of bamboo leaves."
"I'm sure, with zongzi, this year's Dragon Boat Festival will definitely be able to apply for intangible cultural heritage."
"That's right, over the years, this is the best rice dumpling I've ever eaten."
"It's also the most beautiful zongzi we've ever eaten."
Although the zongzi everyone made in the past were all made of bamboo leaves, they had different shapes and were ugly. Compared with the shape of Professor Su Jin's zongzi, I couldn't bear to look directly at them.
"Since everyone has learned how to make zongzi, I won't go into details about sweet zongzi.
The production process of sweet rice dumplings is the same as that of meat rice dumplings, but the taste is different. You can make different flavors according to your own preferences. "
As soon as Su Jin finished speaking, everyone applauded again.