Summary:During the Dragon Boat Festival, zongzi become the star of aroma on the table. However, in the process of making zongzi, many people are often troubled by the problem of soaking glutinous rice. This article will answer the questions about the glutinous rice soaking method when making zongzi with rich experience and professional knowledge, and present you with a perfect zongzi enjoyment.
1.The Evolution and Historical Background of Zongzi
Zongzi has a long history, and was originally used for sacrifices as "horn zongzi", which is very different from the modern flavor. After the migration of people from the north and the south and the blending of cultures, zongzi gradually evolved into the appearance we are familiar with. When making zongzi, you need to pay attention not only to its historical origins, but also to some skills and details.
2.Tips for choosing glutinous rice
One of the keys to making zongzi is to choose the right glutinous rice. The article mentions that round grain glutinous rice is the first choice for making authentic taste, because of its high viscosity and soft and sweet taste. In contrast, long-grain glutinous rice has a slightly harder taste and is suitable for some foods that are not easy to rot when cooked twice. Therefore, it is best to consider the taste needs of zongzi when choosing glutinous rice.
3.The problem of soaking glutinous rice in rice dumplings
Different people have different opinions on the question of whether or not to soak glutinous rice. The author shared his own experience and believes that glutinous rice without soaking can better maintain the elasticity and aroma of the taste. However, it is also admitted that some friends like to soak glutinous rice in advance, and this method is equally feasible. Readers are advised to make a choice based on their personal taste preferences.
4.Handling skills of zongzi leaves
The outer layer of the zongzi is made up of zongzi leaves, and the processing of the zongzi leaves has a direct impact on the final taste. In the article, the author describes in detail the processing steps of zongzi leaves. From rinsing to soaking, and then to boiling with salt and edible alkali, this series of steps keeps the zongzi leaves green and flexible, and is not easy to crack, providing good external conditions for the production of zongzi.
5.Time and skill of cooking zongzi
The time to cook zongzi is related to many factors, such as the size of the zongzi, the tightness of the zongzi, the filling, etc. The article mentions the cooking time of the dumplings under different conditions, and also mentions the convenience of using a pressure cooker. In particular, it is emphasized that you should not wait for the rice dumplings to cool down completely before re-cooking, so as not to waste time.
Why not say:In this season of food, making zongzi during the Dragon Boat Festival has become a traditional and warm way. While enjoying the food, we should also pay attention to the selection of ingredients and some tips in the production process. Making each zongzi with heart may give you more warmth of home. Different flavors of zongzi are an expression of a better life.[The four seasons of life, why not eat. Follow me and accompany you through every spring, summer, autumn and winter. Why not food, more warm food science, warm the heart, warm the stomach, with delicious, light up your four seasons. 】