Zongzi neologism -- fried zongzi~
My relatives sent me some zongzi, which made my mouth water. The rice dumplings here in my hometown are a little "strange". Besides the pointed triangular ones, there are also such large, long and round ones like cylinders, which are of sufficient weight. One can basically support two people. I like zongzi very much. It's soft and greasy glutinous rice, the fragrance of leaves, and there are a lot of mung beans and pork belly inside. I can't help eating it when I think of it ~! But dad doesn't like zongzi, or eating them directly. Well, cut the zongzi into pieces and fry them in the pot until they are golden, crisp outside and tender inside. He will eat them all. O (∩∩) O ha ha ~ he has a good sense of achievement.
Step 1 . Cut zongzi into slices for use. Thickness is not required, because it is cooked.
Step 2 . Boil hot oil
Step 3 . It is better not to put too much rice dumplings at a time.
Step 4 . Fry both sides until golden, then remove.
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