The soaking time is 3 minutes, the soaking time is 4 minutes, the ratio of rice to water is 1: 2, and the soaking temperature is about 3 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.
The more sticky the glutinous rice is, the more delicious the dumplings are. In other words, 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.
Attachment: Why should rice wrapped with zongzi be soaked
The viscosity in glutinous rice is stored in cells. If it is washed with water, zongzi will be wrapped immediately, and even the first-class glutinous rice will not be very sticky. Because the water absorption of glutinous rice in direct cooking is poor, soaking glutinous rice before making dumplings will make rice absorb water more easily when cooking, shorten the cooking time of dumplings and improve the taste of dumplings.
According to different types of rice, the soaking time and methods are different.
Jiangmi:
The more soaked, the more sticky it will be, and the more delicious the dumplings will be. In other words, 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 viscosity of glutinous rice is stored in cells. If it is washed with water, zongzi will be wrapped immediately, even the top glutinous rice will not be very sticky. The correct way is to soak the rice with clear water, change the water 2 < P > ~ 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 rice will not go bad, but the water should be enough, otherwise the rice will be pulverized after being exposed to the air after absorbing enough water.
glutinous rice:
The best soaking time of glutinous rice wrapped with zongzi is: draining time is 3 minutes, soaking time is 4 minutes, the ratio of rice to water is one to two, and the soaking temperature is about 3 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.
The viscosity of glutinous rice is stored in cells. If it is washed with water, it will be wrapped immediately, even the top glutinous rice will not be very sticky. Because the water absorption of glutinous rice dumplings directly boiled is poor, soaking glutinous rice before wrapping dumplings < P > will make rice absorb water more easily when cooking, shorten the cooking time of zongzi and improve the taste of zongzi. Soak glutinous rice overnight.
Peanut (fried with special flavor), cowpea rice or mung bean:
Soak in warm water for more than 6 hours, and the key is to absorb enough water.