How much sugar does a catty of glutinous rice put?
Generally, dumplings are not flavored with sugar, but with candied dates, dates and sweet beans to increase sweetness. Because it is difficult to put dates in bamboo tubes, only rice tastes light. After opening it, it is dipped in sugar. Generally, a catty of glutinous rice is mixed with 3-4 liang of white sugar.
Materials for wrapping zongzi
As the saying goes, "a clever woman can't cook without rice", so if you want to make zongzi, you must prepare all the materials. These include:
Zongzi leaves: Indocalamus leaves, or winter leaves, or banana leaves.
Bandage rope: banana bark, or water grass, or cotton thread.
Stuffing: glutinous rice, red beans, pork, peanuts, and more, such as red dates, sesame seeds, chestnuts, mushrooms, ham and so on.
Accessories: spiced powder, salt, edible oil, soy sauce, sugar, etc.
Home-made methods of making zongzi.
Practice and ingredients of home-made zongzi;
Raw materials: 50 bamboo leaves, 500 grams of glutinous rice, 200 grams of jujube, binding line 1 group.
1, soak the glutinous rice in water, and soak the rice in the ratio of 1 bowl of rice and 4 bowls of water. Because Jiangmi is more absorbent, it is delicious to soak in enough water, otherwise it will be raw and hard. Soak rice for 4-5 hours in summer and overnight in winter, so that rice can eat enough water. You can't soak for too long in summer. After a long time, rice grains are easily broken.
2. Wash the jujube with water, soak it, let it boil over medium heat for 10 minute, and take out the jujube for later use. It is best to use jujube, because the Dragon Boat Festival has passed and jujube is not easy to buy, so we have to replace it with jujube. Jujube is boiled to filter out bitter water, and the zongzi made is not as bitter as jujube.
3. Soak the bamboo leaves in water, and then soak them in boiling water. Bamboo leaves soaked in boiling water become flexible and do not like to break when wrapping zongzi. My bamboo leaves are usually soaked in hot water and frozen in the refrigerator. When using them, just take them out and scald them in boiling water, so there is no need to soak them again.
4. Cut the hemp rope into 60- 100 cm to tie zongzi. Spread two palm leaves alternately and fold them into a triangular bucket in the middle.
5. Put a jujube in the lower corner to block the gap of the bamboo bucket to avoid rice leakage. Jujube will swell when cooking zongzi, and the hole in the lower corner of zongzi will be blocked more tightly. Fill it with rice and put a jujube on each side. Because I use Chinese dates, I put three in each zongzi. You can put 5-8 pieces of jujube, and it is not sweet if you put less.
6. Fill the bucket with bamboo leaves and press it by hand. Only when it is filled and compacted can it be wrapped tightly. The looser you are, the more you love to leak rice. This may be the principle of catching sand. The wrapped zongzi is quadrangular.