用料

原材料：

五花肉

適量

圓糯米

4斤

紅棗

適量

花生

適量

咸蛋黃

12個

紅豆沙

適量

蘆葦葉

適量

馬蓮草

適量

端午粽的做法

1. 糯米提前一晚用水浸泡。
2. 花生洗凈后用水浸泡脹大。
3. 五花肉切片，加入2勺生抽、1勺蠔油、半勺鹽、1塊紅腐乳1勺料酒拌勻，腌制1小時。
4. 燒開水，煮蘆葦葉15分鐘。

1. 清水洗凈。
   

1. 用煮粽葉的熱水將馬蓮草泡軟。

1. 一切準備就緒，就可以開始包了。

1. 剪掉粽葉頭部硬梗。

1. 窩成一個漏斗狀。

1. 底部先放一顆紅棗或者花生，防止漏米。

1. 放一半的米，先包一個蛋黃的。

1. 用米蓋住8-9分滿。

1. 用拇指與食指的壺口部分將“漏斗”捏成三角形。

1. 上部分的粽葉蓋過來。

1. 將剩余的粽葉繞著粽子包裹上。

1. 用馬蓮草綁緊，一個粽子就完成了。

1. 再包鮮肉的。

1. 還有豆沙的。

1. 蛋黃鮮肉的。

1. 將粽子緊緊地排滿在鍋中，順便煮幾個粽子蛋。
   加水末過粽子，大火煮開水，改小火煮3小時。
   煮到時間后，關火再燜8小時。
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1. 開一個蛋黃鮮肉的，太贊了！

1. 雞蛋吸滿了粽葉的香氣，非常好吃。

小貼士

1. 天然的粽葉煮完是會變的有點黃棕色，這是正常的。
2. 煮粽子的時候，在鍋中要碼放緊實，雞蛋放在最上面