Reading guide: Every year before the Dragon Boat Festival, it is the time to wrap zongzi, in our local area, there are already a lot of zongzi in the streets and alleys have begun to sell, pure glutinous rice zongzi 5 yuan 1 mention (10), sandwich zongzi 7 yuan 1 mention (10), it is relatively cheap. Before the Dragon Boat Festival, I will often cook zongzi to eat, because when I don't know what to eat for breakfast in the morning, eating 2 zongzi can not only fill my stomach, but also smell the fragrance of zongzi leaves, and the spirit of the day will be better. Although many people love to eat zongzi like me, the zongzi that I cook by myself are not only not fragrant or glutinous, but also very easy to sandwich!
Don't look at a small zongzi, no matter how good you adjust the filling, no matter how good the wrapping is, if you don't know how to cook zongzi, the previous work is in vain, so in the past week, many people have asked how to cook zongzi! To solve the problem, you have to know how everyone cooks, I asked many people around me, and found that 8 adults will directly add water to cook zongzi, in fact, when cooking zongzi, only adding water is a big mistake! Because water cannot provide any auxiliary effect to zongzi. And the method I shared today was shared with me by 61-year-old Chef Zhang when I went to Guangzhou to study, he said: No matter what kind of zongzi you cook, add 2 more kinds to ensure that the zongzi are fragrant and glutinous, and they are not sandwiched!
Don't say, I used his method, the cooked zongzi is really much better than before, and then I will share the correct way to cook zongzi with you, if there are people around you who can't cook zongzi, you can share this method with them.
[Preparation of raw materials]: 10-20 dumpling leaves, 650 grams of long glutinous rice, 10-20 dates, salt, 3 grams of baking soda, and appropriate amount of water.
【Complete method of boiling zongzi】:
Step 1: Buy the zongzi or the reed leaves you picked back, first rinse the cobwebs and dust on its surface, then put the zongzi leaves into a basin, then boil a pot of boiling water and pour it into the zongzi leaves until the water cools down and can be used. Soaking the zongzi leaves in hot water can not only kill the insect eggs in the zongzi, but also make the zongzi leaves softer, so that when wrapping the zongzi, the zongzi leaves are not easy to break.
Step 2: It is recommended to use long glutinous rice to make zongzi, this glutinous rice is more glutinous and fragrant, and soak the glutinous rice in cold water for about 3 hours until you can crush the glutinous rice by hand, so that the glutinous rice can quickly become soft and rotten!
Step 3: Take a piece of zongzi in your hand, stack 2 of the smaller zongzi leaves together, then twist the zongzi into a funnel shape, then dig a spoonful of glutinous rice on the zongzi leaves, and finally put 1-2 dates, and then dig a spoonful of glutinous rice into the zongzi leaves.
Step 4: Use a spoon to press the zongzi tightly, be sure to press, so that the rice grains can be more compact, and when cooking the zongzi, the zongzi is not easy to disperse, and then tie the zongzi tightly with a rope, if you just wrap the zongzi, you can wrap a few more loops of rope to prevent the zongzi from falling apart.
Step 5: Prepare a large pot, put half a pot of water in the pot, then put the zongzi, 2 grams of salt, and 3 grams of baking soda into the pot, then cover a plate to prevent the zongzi from floating, and finally cover the pot, boil the water over high heat and change to medium-low heat.
Step 5: Cook for about 45 minutes, the zongzi will be completely cooked, do not open the lid at this time, simmer the zongzi for 1 hour before eating, the fragrance of the zongzi is not only stronger, but also the zongzi will be more glutinous rice to eat, if you are not in a hurry to eat, soak for 2 hours, the taste is the best.
【Summary of the technology of cooking zongzi】
The first point: when cooking zongzi, you must remember to put salt and baking soda, salt can make zongzi and glutinous rice more fragrant, but it is not advisable to put more, generally put 2 grams, baking soda is an alkaline substance, it can make glutinous rice softer, so that the boiled zongzi eat more soft and glutinous, and not sandwiched.
The second point: zongzi can not be boiled in boiling water, must be pot under cold water, if you directly boil the underwater pot, it will lead to uneven heating inside and outside the zongzi, which will lead to the zongzi sandwiching. Slowly cook the zongzi in cold water, not only are the zongzi easier to cook, but they also don't fall apart. When you cook zongzi, you must add enough water at one time, and it is best not to add water halfway, especially cold water, adding cold water will also cause the zongzi to be sandwiched, you have to add water, you can only heat the water.
When boiling zongzi, it is a big mistake to only add water! Add 2 more kinds of "salt and baking soda", the zongzi are fragrant and glutinous, and they are not sandwiched! If today's article is helpful to you, please follow and like, this is my greatest support. In the follow-up, Chef Hu will explain more cooking tips and health maintenance skills to everyone, and finally thank you for watching.