糉糉 My hometown sentiment

1. Peel and wash mung beans, add salt and water for six hours. Wash glutinous rice, add salt and water for two hours. Set aside. Marinate the flower meat with a small amount of salt, soy sauce, and rice wine. Peel off the chestnuts and split them in half. Set aside the salted egg yolks and split them in half.

2. Soak the lotus leaves in water for one hour, then wash both sides with a towel and put them into a pot. Add water and alkaline water and bring to a boil for about ten minutes. Pour out the water and set aside.

3. Take two leaves and fold them into a bag. Put glutinous rice, mung beans, flower meat, salted eggs, Chinese chestnut, and then put mung beans and glutinous rice. The main order of placing materials in this way is to open the leaves when we eat, and the glutinous rice is whole and won't scatter. The glutinous rice wraps the mung beans and filling inside, which is the best in terms of taste and appearance.

4. Then add an extra leaf on the periphery to wrap it up.

5. After wrapping, fold back the parts of the leaves that have grown, subtract the tail, and tie it with a tie.

6. Finally, add water and cook, or bring to a boil and simmer on low heat for four hours, then remove.