Glutinous rice Glutinous rice contains protein, fat, sugar, calcium, phosphorus, iron, vitamin B and starch, etc. It is a warm and strong product. It is often used to make rice cakes and zongzi, and it can also be ground into glutinous rice flour to make glutinous rice balls or Yuanxiao. The famous Aiwowo and snowballing in old Beijing are made of glutinous rice and glutinous rice flour, and there are also popular glutinous rice cakes in the past two years.
Our local zongzi are mainly jujube, wrapped in fresh zongzi leaves, peeled off to reveal snow-white jujube zongzi, sprinkled with white sugar, and secret red rose syrup, which is cool and sweet in your mouth to quench your thirst, not to mention the delicious zongzi made at home.
Jujube Zongzi Let's share the method of jujube Zongzi made by our family, which is very simple and easy to learn.
Features are fragrant, smooth, refreshing, sweet, soft and waxy.
Ingredients used
500 grams of glutinous rice, 40 pieces of fresh reed flavor, 40 pieces of dried lotus root 15 root sugar, 50 grams
Production process
1. Wash the fresh glutinous rice, wash it twice, and then soak it in clear water for about ten hours. Because of the different water absorption of glutinous rice, it will be soaked when it can be crushed by hand.
2. Wash the jujube with clear water, and boil the fresh reed leaves with boiling water for about two hours. When the reed leaves change from green to Huang Shi, wash them with cold water.
3. According to the width of reed leaves, arrange 2-3 reed leaves along the length, bend the two ends, and when they overlap in the middle, the center of reed leaves becomes a conical bucket. Put about 25 grams of glutinous rice and 3-4 dates in the bucket, and then put about 25 grams of glutinous rice in the bucket, which is level with the bucket mouth. Fold the reed leaves on the bucket mouth, cover the bucket mouth, and then block it with soft soaked lotus grass.
4. Put the wrapped zongzi into the pot, inject clear water, cover the pot, and cook for about two hours on fire. First, boil it with high fire, then with low fire, so that the zongzi is fully cooked.
5. Take out the cooked rice dumplings, remove the reed leaves, put them in a plate, add sugar, and serve.
Key points of production
1. Choose new rice for glutinous rice, which tastes fresh and has better viscosity. Soak the glutinous rice thoroughly to save time when cooking zongzi.
2. Choose wider reed leaves, and wrap them tightly, or rice grains will come out during cooking. When I wrapped zongzi for the first time, a lot of rice came out because it was not tied tightly.
3. Zongzi should be cooked thoroughly, first boiled with a big fire, and then slowly infiltrated with a small fire.
Conclusion How long does it take to soak rice wrapped in zongzi? It takes about 10 hour, and the soaked rice is easier to mature. If the glutinous rice is not soaked directly, the glutinous rice is too full, and the glutinous rice expands with heat and contracts with cold in reed leaves, which will lead to the situation of being unripe.