How to wrap zongzi with Indocalamus leaves?
1, select zongye. Zongzi leaves can be selected from commonly used bamboo leaves, bamboo leaves and reed leaves. The bigger (wider) the Harrison is, the better. First, soak the leaves in water until they are soft, usually one day in advance, and then let them dry.
2, choose rice, rice to new rice, pure glutinous rice.
3. Prepare your favorite stuffing, such as jujube and bean paste. Wash the glutinous rice first, and the dates should also be washed. The dates are preferably golden dates. The ones with cores are softer than those without cores, and the dumplings without cores are too soft.
4. Prepare colorful threads and wash them.
5. After the materials are prepared, you can take two pieces of zongzi leaves (both reverse sides) and overlap them in the opposite direction, put them in a small bowl (125g), lightly draw a word in the middle of the rice with your index finger, and put in the stuffing. First, fold the outer end of zongzi leaves in with your right hand, then wrap one end, and then finish the other end in the same way. Tie zongzi once in the middle before tying it from one end to the other to prevent deformation.
6. Tie them and put them in the pot one by one, and then put cold water over the zongzi 1cm. After the water boils 15 minutes, change the position of the rice dumplings in the pot, and then cook them on slow fire for 1 hour.
7, cooked, and then put the zongzi in special water after cooling (so that the leaves will not stick).
How long does it take to soak the rice wrapped in zongzi?
The rice wrapped in zongzi should be new rice, pure glutinous rice, and don't put japonica rice in it. In that case, it won't taste good when cooked. The rice wrapped in zongzi needs to be soaked, and the soaking process of zongzi rice is also very particular. You can refer to the following two methods with ample time or short time.
1, after washing the zongzi rice, soak it in warm water of about 30 degrees for about 40 minutes. The height of water must not exceed meters, the ratio of rice to water is one to two, and the soaking temperature is about 30 degrees. The glutinous rice soaked in this way is white and shiny, with the unique aroma of zongzi, moderate viscosity and fine but not rotten.
2. In fact, the longer the dumplings are soaked, the better. The longer the soaking time, the better the taste of zongzi rice. As long as the method of soaking rice is correct, the longer the rice wrapped in zongzi, the better, at least for about 3 hours. The correct way is to soak the glutinous rice with clear water, change the water 2 ~ 3 times a day, and then wrap the zongzi after soaking for a few days. Because the cells absorb water, the cell wall will burst and the sticky components will be released, which will make the zongzi extremely sticky and soft. As long as the water is changed every day, the glutinous rice will not deteriorate, but the amount of water should be sufficient, otherwise the rice will be pulverized after being exposed to the air after absorbing enough water.