When cooking zongzi, the temperature of the water used is crucial, which directly affects the taste and texture of zongzi. According to traditional experience and practice, it is usually recommended to use boiling water to cook zongzi instead of cold water.
Three-point:
1. Cook the zongzi with boiling water: boiling water can heat the zongzi to a boiling temperature faster, so as to quickly make the filling and rice inside the zongzi cook thoroughly, and maintain the taste and texture of the zongzi.
2. Control the amount of water: When cooking zongzi, the amount of water should be enough to cover all zongzi, and the water level should be kept stable during the cooking process. This ensures that the rice dumplings can be heated evenly and that there will be no partial undercooking after cooking.
3. Add salt appropriately: adding an appropriate amount of salt to the water in which the zongzi are cooked will help to enhance the taste of the zongzi, and help the surface of the zongzi to heat more evenly during the cooking process, so as to avoid the zongzi being too sticky.
Three don'ts:
1. Do not cook zongzi in cold water: Boiling zongzi in cold water will lead to a longer cooking time, so that the filling and rice inside the zongzi will not be cooked for enough, which will easily cause the zongzi to taste poor or be sandwiched inside.
2. Don't stir frequently: Don't stir the zongzi frequently when cooking, which will easily lead to deformation of the zongzi and make it unsightly after cooking. It should be gently turned with a spoon or chopsticks to ensure that the rice dumplings are cooked without breaking the shape.
3. Don't let the water boil dry: In the process of boiling zongzi, pay attention to observe the water level at any time and avoid boiling dry. If the water is boiled dry, the zongzi will easily stick to the pot or boil, affecting the taste.
Fresh meat dumplings
- 600g of glutinous rice
- 40 dumpling leaves
- 400g pork belly
- 2 tablespoons dried scallops
- 2 tablespoons of sea rice
- 10 chestnuts
- 400g pork belly
- 60g of peanut kernels
- 2 tablespoons light soy sauce
- 1 tablespoon cooking wine
- 1 teaspoon of grated ginger
- 1 teaspoon of dark soy sauce
- 5 dried shiitake mushrooms
- 1 tablespoon oyster sauce
- 1 piece of bean curd
- 1 teaspoon of dark soy sauce
- 1 teaspoon of five-spice powder
1. Cut the pork belly into thick slices, pour in a tablespoon of light soy sauce, oyster sauce, ginger puree, dark soy sauce, five-spice powder, cooking wine, and bean curd, mix well, cover with plastic wrap, and put in the refrigerator for at least 3 hours, preferably overnight.
2. Soak glutinous rice, shiitake mushrooms, peanuts, sea rice and dried scallops in water, soak glutinous rice and shiitake mushrooms for 3 hours, sea rice dried scallops for 1-2 hours, and peanuts for 5-6 hours.
3. Soak the dumpling leaves for at least 3 hours, process the soaked ingredients, drain the glutinous rice, pour in salt, a small spoon of oil, and mix well.
4. Soak the soaked dumpling leaves in boiling water for half a minute, pour oil into the oil pan, stir-fry the mushrooms and sea rice in the pot for a while, pour in the peanuts and stir-fry, then add light soy sauce, salt, white pepper, and season.
5. Take two pieces of washed zongzi leaves, rotate them in the opposite clockwise direction to form a sealed funnel shape, pour in glutinous rice, chestnuts, side dishes, pork belly, and finally put another spoonful of glutinous rice on the surface.
6. Smooth the glutinous rice, cover the leaves, compact both sides inward, fold the remaining leaves, and tie them with a rope.
7. Then boil the rice dumplings on low heat.
Keeping in mind these three do's and don'ts, you can cook delicious zongzi with a soft mouthfeel, no loose zongzi, and no soft glutinous sandwich, which makes people have an endless aftertaste.
#粽子 ##美食#