How does jiaozi cook rice?
First of all, choose round glutinous rice, because round glutinous rice is more sticky and glutinous than long glutinous rice and tastes better. How many zongzi are wrapped and how much glutinous rice is soaked in proportion. When we choose glutinous rice, we will soak it in warm water. Glutinous rice can be easily pinched on our fingers to make zongzi. In addition to white glutinous rice, we can also choose the soaking method of naturally dyed five-color rice. Like white glutinous rice, soaking overnight is better.
How long does glutinous rice usually soak?
The leaves for making zongzi are zongzi leaves. When making zongzi, you should soak the glutinous rice, which tastes more fragrant, but there are different opinions on how long it will take. As a novice, you can try which method is more delicious.
Report 1
Glutinous rice is very sticky. Glutinous rice is usually used to make zongzi. Generally, glutinous rice needs to be drained for half an hour and soaked for 40 minutes. The ratio of water to rice is controlled at 2: 1, and the soaking temperature is controlled at about 30 degrees. After soaking in this way, the rice dumplings made of glutinous rice have charming aroma and smoother taste, and the rice is moderate in hardness, fine but not rotten.
Statement 2
The stickier the glutinous rice, the more delicious jiaozi is. In other words, as long as the method of soaking rice is correct, the longer the rice wrapped in zongzi, the better, at least about 3 hours. The correct way is to soak glutinous rice with clear water, change the water 2 ~ 3 times a day, and then wrap zongzi after soaking for a few days. Because cells absorb water, the cell wall will rupture, and the sticky components will be released, which will make zongzi extremely sticky. As long as the water is changed every day, the glutinous rice will not go bad, but the amount of water should be sufficient, otherwise the rice will be pulverized when exposed to the air after absorbing enough water.
What is the rice of zongzi?
We all know that glutinous rice is used to make zongzi, and the quality of glutinous rice will be different. Glutinous rice is sticky, which can make dumplings sticky after cooking, and glutinous rice is sweet and chewy. Therefore, before making zongzi, you should choose glutinous rice with better quality, in which round glutinous rice will be more sticky than long glutinous rice. The leaves wrapped in zongzi are zongzi leaves. In addition to white glutinous rice, we can also choose the soaking method of naturally dyed five-color rice. Like white glutinous rice, soaking overnight is better. Among them, the black glutinous rice is made from the bark of maple leaf and its tender stems, mashed in a mortar, slightly air-dried, soaked in a certain amount of water for one day and one night, and then the leaf residue is taken out and filtered to obtain a black dye solution. Black dye juice should be put into a pot and boiled to 50-60 degrees Celsius with slow fire, and then glutinous rice should be soaked in it to get black glutinous rice.
Yellow glutinous rice can be extracted from fruits and tubers of plants, such as yellow flowers or gardenia and Huang Qiang. Boil the yellow flower, or mash the gardenia and soak it in water to obtain a yellow-orange dye solution. You can also mash it with Huang Qiang, mix it with glutinous rice and knead it vigorously to get yellow glutinous rice.
Purple glutinous rice is made from the same variety of red and blue grass with different leaves. The leaves are slightly longer and darker, the boiled color is thicker, and the soaked rice turns purple.
Red glutinous rice is a hybrid of rice and sorghum, and its beneficial minerals such as calcium, zinc, magnesium and iron are 9~ 14 times higher than ordinary rice, as tested by the Quality Supervision, Inspection and Testing Center of Rice and its Products of the Ministry of Agriculture.
How to choose glutinous rice
Color: The color of glutinous rice is milky white or waxy white, opaque and translucent (commonly known as Yinnuo). The whiteness of rice belly is small, mostly transparent, translucent and shiny.
② Form: Glutinous rice is rectangular and slender, while rice is oval and chubby.
③ Texture: The hardness of glutinous rice is small, but that of rice is large.
(4) Rice: Rice cooked with glutinous rice has small expansion, but it is sticky, bright and transparent. The rice cooked with rice swells and has a low viscosity. By comparing the quality characteristics of glutinous rice and rice, we can identify whether glutinous rice is mixed with rice.
Starch in glutinous rice is amylopectin and starch in rice is amylose. Different starches will show different colors when they meet iodine solution, so as to identify the rice mixed in glutinous rice. Take the rice sample 10, wash the surface with water, drain the water, put it in a white porcelain dish, drop iodine solution and mix well. If the rice grain is brown, it is glutinous rice; if the rice grain is dark blue, it is rice. This method can calculate the amount of rice added.