What kind of rice is used to wrap zongzi?
1, white glutinous rice
The glutinous rice used in jiaozi is the most common white glutinous rice in life, including long glutinous rice and round glutinous rice. However, the taste of these two kinds of glutinous rice will be different, and you can choose according to your own preferences.
Long glutinous rice is indica rice, which is generally more common in the south. Rice grains are slender, white, opaque and sticky. Soft, suitable for the elderly.
Round glutinous rice, that is, japonica glutinous rice, generally grows in the north and is most abundant in the northeast. Round and short in shape, white and opaque, sweet and greasy in taste, slightly less sticky than long glutinous rice.
2. Black glutinous rice
Black glutinous rice is made from the skin of maple leaves and their tender stems, mashed in a mortar, air-dried slightly, and then soaked in a certain amount of water. After soaking for one day and one night, the leaf residue is taken out and filtered to obtain a black dye solution. Black dye juice should be put into a pot and boiled to 50℃ or 60℃ with slow fire.
Degrees, and then soak the glutinous rice to get black glutinous rice. Purple rice has uniform particles, purple-black color and sweet taste, which is sweet but not greasy. The porridge boiled with black glutinous rice is brown in color and delicious.
3. Yellow glutinous rice
Yellow glutinous rice, also known as big yellow rice, is bigger than millet, golden yellow and sticky. Yellow rice is a kind of grain in the north, which is the finished product of peeled millet or millet. Because of its yellowish color, it is collectively called yellow rice. Alternatively, yellow glutinous rice can be extracted from fruits and tubers of plants such as yellow flowers or gardenia and Huang Qiang. Boil the yellow flower, or mash the gardenia and soak it in water to obtain a yellow-orange dye solution. You can also mash it with Huang Qiang and mix it with glutinous rice to make it yellow.
Glutinous rice
4. Purple glutinous rice
Purple glutinous rice is made from the same variety of red and blue grass with different leaves. The leaves are slightly longer and darker, the boiled color is thicker, and the soaked rice turns purple.
5. Red glutinous rice
Red glutinous rice is a hybrid of rice and sorghum, and its beneficial minerals such as calcium, zinc, magnesium and iron are 9~ 14 times higher than ordinary rice, as tested by the Quality Supervision, Inspection and Testing Center of Rice and its Products of the Ministry of Agriculture. Red glutinous rice is actually Redmi, called rouge rice.
"Yutian Rouge Rice" is an extremely precious crop, which originated in Yulanzhuang, Fengnan County, Hebei Province. This kind of rice is oval and cylindrical, slightly longer than ordinary rice grains, extremely rich in nutrition, dark red inside and outside, crimson rice noodles along the line, and the color after cooking is like rouge.
It is rich in fat, peculiar in smell and excellent in taste. When mixed with white rice, it also has the characteristics of dyeing and fragrance transmission.
6. Colorful glutinous rice
Zongzi wrapped in colorful glutinous rice is bright in color, colorful and crystal clear. In addition, it is moist, soft, mellow and even, rich in plant fragrance, which makes people memorable and has certain medicinal value. Red bluegrass has the function of promoting blood production,
Gardenia has the function of clearing heat and cooling blood. Green japonica rice cooked with maple leaves can strengthen bones and muscles, benefit the stomach and replenish marrow.
Preparation before wrapping zongzi
1, choose Zongye. Zongzi leaves can be commonly used bamboo leaves, bamboo leaves and reed leaves. The bigger Harrison is, the wider he is. First soak the leaves in water until they are soft, usually one day in advance, and then drain them.
2, choose rice, rice should be new rice, pure glutinous rice.
3. Prepare your favorite fillings, such as dates, bean paste and meat stuffing. Wash the glutinous rice first, and also the dates. Jujube is preferably golden jujube. A nuclear one is softer than a nuclear one, and a nuclear-free jiaozi is too soft.
4. Prepare the tied multicolored thread and wash it.
What kind of rice is used to wrap zongzi? During the Dragon Boat Festival, almost every household will make zongzi. As we all know, glutinous rice is usually used to wrap jiaozi. But in the market, there are many kinds of glutinous rice, and different kinds of glutinous rice will have different tastes and mouthfeel. What kind of glutinous rice is suitable?
What kind of rice is used to wrap zongzi?
1, white glutinous rice
The glutinous rice used in jiaozi is the most common white glutinous rice in life, including long glutinous rice and round glutinous rice. However, the taste of these two kinds of glutinous rice will be different, and you can choose according to your own preferences.
Long glutinous rice is indica rice, which is generally more common in the south. Rice grains are slender, white, opaque and sticky. Soft, suitable for the elderly.
Round glutinous rice, that is, japonica glutinous rice, generally grows in the north and is most abundant in the northeast. Round and short in shape, white and opaque, sweet and greasy in taste, slightly less sticky than long glutinous rice.
2. Black glutinous rice
Black glutinous rice is made from the skin of maple leaves and their tender stems, mashed in a mortar, air-dried slightly, and then soaked in a certain amount of water. After soaking for one day and one night, the leaf residue is taken out and filtered to obtain a black dye solution. Black dye juice should be put into a pot and boiled to 50℃ or 60℃ with slow fire.
Degrees, and then soak the glutinous rice to get black glutinous rice. Purple rice has uniform particles, purple-black color and sweet taste, which is sweet but not greasy. The porridge boiled with black glutinous rice is brown in color and delicious.
3. Yellow glutinous rice
Yellow glutinous rice, also known as big yellow rice, is bigger than millet, golden yellow and sticky. Yellow rice is a kind of grain in the north, which is the finished product of peeled millet or millet. Because of its yellowish color, it is collectively called yellow rice. Alternatively, yellow glutinous rice can be extracted from fruits and tubers of plants such as yellow flowers or gardenia and Huang Qiang. Boil the yellow flower, or mash the gardenia and soak it in water to obtain a yellow-orange dye solution. You can also mash it with Huang Qiang and mix it with glutinous rice to make it yellow.
Glutinous rice
4. Purple glutinous rice
Purple glutinous rice is made from the same variety of red and blue grass with different leaves. The leaves are slightly longer and darker, the boiled color is thicker, and the soaked rice turns purple.
5. Red glutinous rice
Red glutinous rice is a hybrid of rice and sorghum, and its beneficial minerals such as calcium, zinc, magnesium and iron are 9~ 14 times higher than ordinary rice, as tested by the Quality Supervision, Inspection and Testing Center of Rice and its Products of the Ministry of Agriculture. Red glutinous rice is actually Redmi, called rouge rice.
"Yutian Rouge Rice" is an extremely precious crop, which originated in Yulanzhuang, Fengnan County, Hebei Province. This kind of rice is oval and cylindrical, slightly longer than ordinary rice grains, extremely rich in nutrition, dark red inside and outside, crimson rice noodles along the line, and the color after cooking is like rouge.
It is rich in fat, peculiar in smell and excellent in taste. When mixed with white rice, it also has the characteristics of dyeing and fragrance transmission.
6. Colorful glutinous rice
Zongzi wrapped in colorful glutinous rice is bright in color, colorful and crystal clear. In addition, it is moist, soft, mellow and even, rich in plant fragrance, which makes people memorable and has certain medicinal value. Red bluegrass has the function of promoting blood production,
Gardenia has the function of clearing heat and cooling blood. Green japonica rice cooked with maple leaves can strengthen bones and muscles, benefit the stomach and replenish marrow.
Preparation before wrapping zongzi
1, choose Zongye. Zongzi leaves can be commonly used bamboo leaves, bamboo leaves and reed leaves. The bigger Harrison is, the wider he is. First soak the leaves in water until they are soft, usually one day in advance, and then drain them.
2, choose rice, rice should be new rice, pure glutinous rice.
3. Prepare your favorite fillings, such as dates, bean paste and meat stuffing. Wash the glutinous rice first, and also the dates. Jujube is preferably golden jujube. A nuclear one is softer than a nuclear one, and a nuclear-free jiaozi is too soft.
4. Prepare the tied multicolored thread and wash it.