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How long does rice need to be soaked? How to make zongzi at home?

Zongzi is a familiar food. It's a unique traditional food of Dragon Boat Festival. It's a tradition of many people in the south. How to make zongzi at home? Let small editors of sihai.com teach you how to make zongzi.

How long does it take to make glutinous rice dumplings?

The best soaking time of glutinous rice for zongzi is: 30 minutes of soaking time, 40 minutes of soaking time, the ratio of rice and water is one to two, and the soaking water temperature is about 30 degrees. The glutinous rice soaked in this way is made into zongzi, which is white and glossy in color, with the unique fragrance of zongzi, moderate in taste viscosity, refined but not rotten.

The more sticky the rice is, the more delicious the dumplings are. In other words, as long as the method of soaking rice is correct, the longer rice dumplings are soaked, the better, at least about 3 hours. The correct way is to immerse the glutinous rice in clear water, change the water 2-3 times a day, and wrap the zongzi after soaking for a few days. Because the cell absorbs water, the cell wall will burst, and the sticky components will be released, which can make the zongzi extremely sticky and soft. As long as the water is changed every day, the glutinous rice will not go bad, but the amount of water should be enough, otherwise the rice will be powdered when it is exposed to the air after absorbing enough water.

As for the final answer of how long the glutinous rice for zongzi should be soaked, we suggest that you try it all and choose the best soaking time.

Why do rice dumplings need to be soaked

Sticky rice is stored in cells. If you use water to make zongzi immediately, even the best glutinous rice will not be very sticky. Because the glutinous rice dumplings have poor water absorption, the soaking of glutinous rice before dumplings can make the rice easier to absorb water, shorten the cooking time of dumplings, and improve the taste of dumplings.

The method and step of making zongzi are as follows: 1. Soak the dried horseradish with water on the first day before making the dumpling (it can bear more tension), and soak the red dates with cold water two hours before making the dumpling for standby. Boil the leaves in water for about 10 minutes, then wash them and soak them in clean water for later use.

2. First, use a spoon to clean the layer of fermented material (foam) floating on the water surface of jiangmi, pay attention not to get it into the rice, then clarify the water, and then use clean and sufficient tap water to wash the rice for more than 4-5 times (in this process, do not use a spoon to stir vigorously, otherwise the rice is fragile), remove the fermented taste, put the rice into the water, and take it with the bag.

3. Take 2-3 pieces of zongzi leaves, and lay them on the palm of your hand in the direction of 1 / 3. If the leaves are very wide and long, 2 pieces are OK.

4. Rotate the leaves of zongzi and fold them into a funnel cone at L / 3. Be sure to hold them well.

5. Scoop the rice in the funnel. When half of the rice is put into the funnel, put in a red jujube (the jujube is not added to eat the jujube, but to taste it, or put a jujube at the bottom, the rice will not leak out, then put the glutinous rice, and then put another one in the middle). Then fill the rest of the rice, compact the rice with hands or water, or sink the water in the pot.

6. Then fold back the two extra leaves (the tip of the leaves) on the top to cover the glutinous rice, pinch out the sharp corners with your hands, and then wrap the zongzi with the tail of the leaves, without any gaps.

7. Wrap the zongzi several times with Marilyn (it's better not to use rope), wrap the zongzi tightly, and tie the knot tightly at the zongzi waist. (this step is very important. If the binding is not strong enough, the leaves may loosen during the cooking process, so all the previous efforts will be wasted.)