Zongzi is a traditional festival delicacy of the Han nationality in Dragon Boat Festival. There are many flavors of zongzi stuffing. Which flavor do you like? If you like to make it at home, you can try it. So what rice is better for making zongzi? How to deal with rice before making zongzi?
Can you use rice to make zongzi, of course, but it doesn't taste as good as pure glutinous rice and won't be too sticky.
It's better to use glutinous rice, and you have to choose the one with good glutinous quality. If it's really not good, it's better to mix glutinous rice with some rice.
What's the rice for zongzi?
We all know that glutinous rice is used to make zongzi, and the quality of glutinous rice will be different. Glutinous rice has a good viscosity. When cooked, it can make zongzi have a good viscosity. Moreover, glutinous rice is sweet and chewy. Therefore, before making zongzi, choose the glutinous rice with better quality, among which the round glutinous rice is more sticky and glutinous than the long glutinous rice.
In addition to the white glutinous rice, we can also choose the natural colored five color rice brewing method, just like the white glutinous rice, it is better to soak overnight. Among them, the black glutinous rice is mashed with the skin of maple leaf and its young stem in the mortar, slightly dried, and then immersed in a certain amount of water. After soaking for a day and a night, the leaf residue is fished out and filtered out to obtain the black dye solution. The black dye juice should be put into the pot and simmered to 50 or 60 ℃, then the glutinous rice can be dipped into it to get the black glutinous rice
Yellow glutinous rice can be extracted from the fruits and tubers of yellow flower, gardenia and Qiang. Boil the yellow flower, or mash the gardenia and soak it in water to get the yellow orange dye solution. The Yellow glutinous rice can also be obtained by rubbing the mixture with glutinous rice
Purple glutinous rice is made by boiling the same variety of red orchid with different leaves. The leaves are longer and darker, and the boiled color is thicker. The rice is purple
Red glutinous rice, which is a hybrid of rice and sorghum, has been tested by the rice and product quality supervision, inspection and testing center of the Ministry of agriculture. Its beneficial minerals such as calcium, zinc, magnesium and iron are 9-14 times higher than that of ordinary rice
The dumplings made of multi-color glutinous rice are bright, colorful and crystal clear. In addition, they are moisturized, soft, mellow and peaceful. They taste rich in plant fragrance. They are memorable and have certain medicinal value. Red orchid has the function of generating blood, gardenia has the function of clearing away heat and cooling blood. The green japonica rice cooked with maple leaves can strengthen the muscles and bones, benefit the intestines and stomach, and nourish the marrow.
How to deal with zongzi rice
1. Soaking method
After the glutinous rice is selected, it needs to be soaked for a period of time before cooking. It can be soaked in 30-deg water temperature for about 40 minutes, and then drained for about half an hour; or it can be soaked in water for at least 3 hours. In the process of soaking zongzi rice, water will enter into zongzi through zongzi cells. The longer the soaking time is, the more water will enter into the glutinous rice cells, which will break the wall of the glutinous rice cells, so that the glutinous rice viscosity can be completely released, making the dumplings more sticky. Therefore, if you want to make the dumplings delicious, the time of soaking glutinous rice cannot be too short , if it's for a few days, you need to change the water 2-3 times a day to ensure that the glutinous rice doesn't go bad.
2. Pay attention to the package
Put the soaked glutinous rice into the prepared zongzi leaves. When the glutinous rice is put into the leaves of zongzi, you can mix the rice with some seasonings or other ingredients that you have prepared in advance. Zongzi should be tied tightly with rope as much as possible, so as not to cook it loose, so that the glutinous rice lost some viscosity and waxiness.