Methods and steps for cooking rice dumplings in an ordinary pot are as follows:

Tools/materials: wrapped rice dumplings, pots, water, weights.

1, put the dumplings into the pot, add cold water, the water should be more than dumplings.

2, press a heavy object on top so that the cooked dumplings will not fall apart.

3, cook for 2-3 hours, then simmer for half an hour. (The cooking time depends on how long the rice has been soaked, if it has been soaked for 10 hours, then cook for 2 hours, if the rice has been soaked for a shorter period of time, then cook for 3 hours.)

Cooking rice dumplings Note:

1, cooking rice dumplings many people are spontaneous and think that cold water, hot water cooking results no difference, it really is not, once out of curiosity, I will rice dumplings in two pots to cook, a cold water to cook, a hot water to cook, the same time in the same case, hot water to cook rice dumplings flavor is obviously more diluted, and there are many hard core. There are still a lot of hard core.

2, see a lot of people cooking rice dumplings is the whole fire to cook, there are also water boiled and turned to a small fire to cook directly cooked, and then fished out while hot to eat, but the rice dumplings after the cold is easy to come back to life, can not eat, eat cold rice dumplings habit of people, in the rice dumplings to cook the following skills. The correct practice is to boil the water over high heat, and then turn to cook over low heat, the process of cooking over low heat is to let the glutinous rice cooked through, the general raw rice dumplings cooked for 3 hours, and then turn off the fire stewed for 30 minutes, the process of stewing is to make the dumplings completely cooked, not easy to come back to life.

3, cooking rice dumplings is, do not boil water, add some salt and baking soda to the water, salt dissolved in the water to form brine, brine permeability is stronger, but also can be added to the bottom of the flavor of rice dumplings, especially sweet rice dumplings to eat up more sweet, because salty and sweet is complementary relationship, and baking soda is a component of sodium bicarbonate, which promotes the starch pasteurization, increase the stickiness of sticky rice, so that rice dumplings are more likely to be ripe to control the pH balance, help digestion, locking up the acid-base balance, and the digestion of the rice. It helps the digestion of glutinous rice and locks the moisture of the ingredients so that the nutrition is not lost.