When the Dragon Boat Festival comes, many people can't wait to eat zongzi. The most important thing to make zongzi is rice. In order to eat delicious zongzi, how long does it take for the rice to soak? What kind of leaves are used to make zongzi?
How long does the glutinous rice for zongzi soak
According to folk custom, the best soaking time of rice dumplings is about 40 minutes. The ratio of rice to water is one to two, and the soaking temperature is about 30 ℃. The glutinous rice soaked in this way is made into zongzi, which is white and glossy in color, with the unique aroma of zongzi, moderate in taste viscosity, fine but not rotten. Another way is to soak it for three hours. The more glutinous rice is soaked, the more sticky it will be, and the more delicious the dumplings will be. In other words, as long as the method of soaking rice is correct, the longer rice dumplings are soaked, the better. It takes at least 3 hours. The correct way is to immerse the glutinous rice in clean water, change the water 2-3 times a day, and then make zongzi after soaking for a few days. Because the cells absorb water, the cell wall will burst and the viscous components will be released, which can make zongzi extremely sticky and soft.
Glutinous rice is stored in the cells. If you wash it with water, you can make zongzi immediately, even if the glutinous rice is superior, it won't be very sticky. Because the water absorption of glutinous rice dumplings directly boiled is poor, soaking glutinous rice before making dumplings will make rice easier to absorb water when cooking, shorten the cooking time of dumplings, and improve the taste of dumplings. Soak glutinous rice overnight.
What kind of leaves are used for making zongzi
Zongzi leaves can be a variety of, we must not have thought that the following leaves can be used to make zongzi.
Indocalamus leaf, reed leaf, Quercus leaf, lotus leaf, banana leaf, coconut leaf and so on can be used as the leaves of zongzi. The leaves of zongzi are called Zongye by many people. The leaves of zongzi are different in different places. Generally, the leaves of zongzi are reed leaves and bamboo leaves. Old Beijing usually uses reed leaves to make zongzi, which is called Zongye. Guangzhou people often use RUOYE to make zongzi, and choose the one with smooth surface, soft and tough. Shantou people often use bamboo leaves to make zongzi. Zongzi has the fragrance of bamboo leaves, but it needs to be boiled and reused. In Shanghai and other places, the leaves of Indocalamus collected from Huangshan Mountain in Anhui Province in the summer are commonly known as' Huizhou Fu Ruo '. Generally speaking, Indocalamus leaves, also known as brown leaves, are the most used leaves for making zongzi in the south, while reed leaves are more used in the north.
As the Dragon Boat Festival approaches, some citizens encounter the embarrassment of being rejected due to quarantine risks when carrying and mailing zongzi into and out of the country: some countries prohibit the entry of mainland zongzi, while others prohibit the entry of specific varieties. China also has regulations on the entry of zongzi from other regions and countries. 23 countries and regions including Germany, France, Spain and Taiwan have banned the entry of zongzi from the mainland.