It depends on your personal preference. It doesn't matter if you like to eat more dates.
Question 2: How many kilograms of dates and zongzi leaves do I have to buy to wrap jiaozi with 10 kg of rice? Put two dates in each zongzi. 100 or so, Zongye is 2.5 kg.
Question 3: What red dates do you choose for the Dragon Boat Festival Zongzi? Hehe, this is of course a big and sweet Hetian jujube. This is perfect for wrapping red dates and zongzi. You can go to the Tianshan School flagship store in our store. Recently, the Dragon Boat Festival is coming, and there is a special sale. Now go and see if you can catch up. The price is very low.
Question 4: Why does Bao jiaozi use red dates? The candied dates used in jiaozi are soaked in advance, or the candied dates are put in a bowl, steamed until soft, and taken out while it is hot.
The practice of candied jujube zongzi
Main ingredients: glutinous rice 1000g, auxiliary materials: raisin 50g, candied dates 100g.
Exercise:
1. Wash 400g of zongzi leaves, put them in a pot, add water to boil until soft, and drain the water for later use.
2. Wash and drain the glutinous rice for later use.
3. Put the candied dates in a bowl, steam them until soft, take them out, remove them while they are hot, and wash and drain the raisins.
4. Take 3 leaves of Zongzi with opposite hairs. First, add 1/3 glutinous rice, add candied dates and a little raisins, then add 2/3 glutinous rice to make triangular zongzi, and tie it tightly with a rope.
5. Put the wrapped zongzi into the pot, add water and cook it for about 2 hours with high fire, then simmer it for about 3 hours with low fire, and you can eat it.
Question 5: What is the way to treat dates when making zongzi? Just wash it with water, and it doesn't matter whether it is soaked or not, because zongzi takes a long time to cook.
Question 6: Is there a difference between dumplings and candied dates? Jujube has always been used, and candied dates are only used for cooking soup.
Question 7: What candied dates should jiaozi eat? In the process of making candied dates, in addition to adding "insurance powder" to control the color of candied dates, calcium chloride, another chemical raw material, must be added to prevent green dates from being boiled in water.
"Insurance powder" ensures the bright color of candied dates, and calcium chloride can prevent candied dates from rotting. The chemical name of sodium hydrosulfite is "sodium hydrosulfite" and its molecular formula is "Na2S2O4". Its appearance is white sand crystal or light yellow powder, which has strong factory origin and belongs to strong reducing agent. Exposure to air is easy to absorb oxygen and oxidation, and at the same time, it is easy to absorb moisture and deteriorate due to heat, which can seize oxygen from the air and give off a * * * sour taste.
Among them, industrial insurance powder is generally used as reducing agent for printing and dyeing, and bleaching agent for silk, woolen goods and pulp is a chemical raw material harmful to human body, which is completely different from the quality standard for eating. The purity of industrial insurance powder is much lower than that of food insurance powder, so it cannot be used in food processing. If industrial insurance powder is used in food, the heavy metals in it may remain and accumulate in human body, which will not only affect the absorption of calcium by human body, but also have a strong * * effect on eyes and throat, leading to dizziness, abdominal pain and diarrhea, and will damage vision, liver and gastrointestinal function. What's more, frequent consumption of food containing industrial powder may cause various cancers.
Relevant experts suggest that consumers should be cautious when purchasing candied dates, if they find that the candied dates are golden yellow, they may add a lot of chemical raw materials.
Question 8: Why do zongzi bring dates, salty ones with meat and sweet ones with dates?
Question 9: Who can make zongzi? It's candied dates and red dates Tell me what rice to choose and what zongzi leaves to choose. The process of making zongzi should be detailed, thank you! ! ! First, choose the best round glutinous rice (there are two kinds of glutinous rice, and long glutinous rice is not suitable for making zongzi because it is not sticky enough and tastes waxy). Then according to your own preferences, you can put some red beans, red dates and the like. .
Zongzi leaves are used here, not reed leaves. If it is the first time to wrap zongzi, zongzi leaves are the first choice. Reed leaves are relatively narrow, and it takes several pieces to wrap a zongzi. Beginners will be anxious to wrap such a zongzi, but the pages of the leaves are relatively wide, and only one piece can wrap the whole zongzi.
Roll into a cone.
Fill the stuffing until it overflows, which is beneficial to the package behind and can make the stuffing in the zongzi fill the whole zongzi.
Then according to the spiral technique, the other end of the leaf began to roll up slowly.
Roll it to the end, leaving a little tail.
Finally, roll up your tail and press it with your thumb.
Finally, turn the rolled side over.
Wrap it in a cross-shaped bundle at the bottom of the cotton thread, as long as it is tied properly.
It is best to cook zongzi in a pressure cooker. Cook quickly. Add zongzi to be 8 minutes full, add 8 minutes full water, and cook for about 1 hour.
Question 10: How to make zongzi and candied dates? Choose varieties with large fruit, thick and loose pulp and small stone. It is suitable to harvest jujube fruit when its color turns from green to white without turning red. After grading, selecting and cleaning the raw materials, the jujube fruit is cut into many fine lines longitudinally with a peeling machine, and the depth is determined by the tearing degree of the jujube. The peeler can be used with a special knife. You can also use 15 ~ 20 sewing needle, 3 ~ 4 cm long, and clamp it with two plates. Soak jujube fruit in water first, then pour it into a drying tray, send it to a sulfur fumigation room for 2-3 hours and take it out.
Sugar boiling is 70% of the weight of jujube fruit, that is, 100 kg jujube is 70 kg sugar. First, put 40 kilograms of sugar into a jacketed pot, add about 12 kilograms of water to dissolve the sugar, then add jujube fruit and cook for about half an hour, and turn it gently to promote the penetration of * * * *. Add the remaining 30 kilograms of white sugar, continue to cook for about 50 minutes, and when the temperature reaches 103 ~ 105℃, take the pan and pour it into the tank, and continue to soak for 30 hours.
Drying, shaping, and packaging: spreading the dried jujube fruit on a drying tray, and baking in a drying room at a temperature of 55-65 DEG C. When the candied jujube is dried to 60-70%, taking it out, kneading it into a complete oblate shape one by one by hand, and then putting it on the drying tray to continue drying until the surface is not sticky and the pulp is tough.