Sticky rice is usually used in rice dumplings.

Sticky rice, also known as jiangmai, is one of the grains often eaten at home. Because of its sticky texture, it is often used to make such as rice cakes, rice cakes, dumplings and other types of snacks. Generally, it is better to choose round grain glutinous rice, which has better viscosity and glutinousness. In addition, rice can also be used to pack rice dumplings, but the taste is not as good as glutinous rice. Therefore, the dumplings are generally used or glutinous rice.

The main materials of zongzi are glutinous rice, stuffing and Ruo leaves. Due to the different dietary habits of different places, zongzi formed the north and south flavor. From the flavor points, zongzi have salty zongzi and sweet zongzi two categories. For thousands of years the Dragon Boat Festival on the fifth day of the fifth month of the lunar calendar every year, the Chinese people have to dip glutinous rice, wash zongzi leaves, package zongzi. There are many kinds of zongzi, from the filling, the north has wrapped small jujube Beijing jujube zongzi; while the south has green beans, pork, bean paste, eight treasures, ham, mushrooms, egg yolk and other fillings.

Precautions for making zongzi

1, zongzi filling seasoning

Salted pork zongzi should be first fresh pork with a little monosodium glutamate, sugar, wine, salt, soy sauce and mixing repeatedly rubbed until the seasoning penetrate the pork and then wrapped.

2, zongzi bundling

Bean paste zongzi should not be bundled too tightly to prevent the rice grains squeezed into the bean paste, if the cooking is not through the phenomenon of entrapment will occur. Salted pork dumplings with fat pork should not be tied tightly, moderately loose can be. If you use lean pork should be tied tightly, because the lean meat will shrink after cooking, dumplings fat juice will leak into the water, can not keep the dumplings fat sticky.

3, dumplings cooking

Cooking dumplings must be after the water rolled down dumplings, water should be soaked through the surface of the dumplings, to be re-rolled up and then cooked on high heat for about 3 hours. Do not add raw water in the process of cooking rice dumplings. Be careful not to add raw water to the rice dumplings during the cooking process, and pay attention to the fact that the rice dumplings should not be cooked with other rice dumplings. After cooking, take out the dumplings while they are still hot. Eat when you open the rice dumplings, rice dumplings fragrant nose, the entrance oil is not greasy, glutinous and not sticky, salty and sweet moderate, tender and fresh is the best.