When many people wrap zongzi, they are more entangled in using long glutinous rice or round glutinous rice. Or boil zongzi in boiling water or cold water? Or what stuffing should I put in dumplings? In fact, if you ask me, these questions are secondary, mainly to find out how many hours it takes to soak glutinous rice when making zongzi. Understand this problem, the dumplings will be soft and delicious, and many people make mistakes. No wonder the dumplings are not soft and glutinous!
It is very important to soak glutinous rice. Do you know how many hours it takes to soak glutinous rice? Let's talk about the steps of making zongzi in detail, and then you will understand it all.
1, boiled leaves
Zongzi leaves are an important material for making zongzi. Without them, it is not a zongzi. There are two kinds of zongzi leaves: dry zongzi leaves and fresh zongzi leaves. If you buy dry zongzi leaves, you need to soak them in water for several hours before wrapping them, so as to increase their toughness, while fresh zongzi leaves need to be put in a pot, boiled with salt for a few minutes, and then cooled in cold water. When soaking, you should wash them one by one, so that the treated zongzi leaves will be more resilient when wrapping them, and the wrapped zongzi will be more delicious.
2. Wash glutinous rice
Before soaking glutinous rice, you need to wash it. Don't wash it too many times. Two times is almost the same. For the first time, you need to rub it, and for the second time, you need to wash it with running water, so that the glutinous rice will be very clean, preventing it from being washed too many times, losing nutrients and having a bad taste.
3. Soak glutinous rice
Many people don't know this time. Some people will soak for a day and a night, and some people will soak for two or three hours. The correct soaking time is almost five hours. This time is neither too much nor too little. If it is less than five hours, the glutinous rice will be pinched. If it is more than five hours, the glutinous rice will become very soft, not soft and glutinous, and the taste is very bad. So five hours is just right. For another catty of glutinous rice, two kilograms of water will be used. You can follow this ratio. After the soaked glutinous rice is wrapped into zongzi, the cooking time is also shorter. Some people don't soak glutinous rice, but it's ok, but when wrapping, you should add a small amount of water to glutinous rice, and this amount should be well balanced, and when cooking zongzi, it will take at least three hours, otherwise the zongzi will be raw, so it's better to soak glutinous rice in advance.
4. Cook zongzi
When cooking zongzi, put it in the pot with cold water, add enough water, sprinkle a little salt and edible alkali, and stir well. The zongzi boiled with this water tastes more fragrant and soft, and tastes much better than that cooked with water. You can try this method.
5. After the dumplings are cooked.
This problem is particularly explained here. The best time to eat zongzi is after it is completely cooled down. In fact, the hot zongzi just cooked is not delicious, and the taste is not very good, unless you always like to eat hot, and the cold zongzi eats softer glutinous Q bombs.
When making zongzi, glutinous rice needs to be soaked for several hours. Now everyone knows, friends who haven't started making zongzi, try it quickly. Glutinous rice needs to be soaked for five hours, and keep in mind the above points, so zongzi will taste better. Having said that, you still need to practice your hand. If you are packing for the first time, you can take your time first. Don't be too impatient. You will be skilled in packing more, and then use your skills to ensure that you can succeed once. After you do it well, you will find that your cooking is particularly delicious.