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How to make baryons delicious and beautiful?
In order to cook easily, glutinous rice should be soaked in advance. Now jiaozi is only for the health of the festival, and there is no tradition of having to pack much jiaozi. Just for health, but also for fun. Many people want to eat dumplings in their mouths as soon as they go to work. What shall we do? There is only one way, to soften the rice in advance! Soak overnight at night, and you can wrap it in the morning, or office workers can seal the refrigerator in the morning and wrap the wrapped things directly when they come back at night, and then you can wait for it to be cooked. One night is the best, but few people are willing to bother to get up early. People who are eager to eat zongzi for a long time during the day must feel that it is too long. In addition, the weather in the south is hot, and it will definitely stink if it is placed outdoors for one night. So to soak glutinous rice, remember to put it in the shade and check the moisture change at any time. If the room temperature exceeds 20 degrees during the day, or dumplings are made at night, please put them in the refrigerator to avoid spoilage.

If zongzi is crystal clear, so is glutinous rice mixed with sago. Do you think some unknown additives have been added? In fact, most sago is made with glutinous rice or sago alone. Sago is not rice, but small particles made of starch, which are usually made into sago dew or various cold drinks and desserts. When it is dissolved in water, it can't be washed. Blanch with boiling water, then cook directly, turn off the fire, rinse with cold water, and soak again. The maturity is similar to that of glutinous rice, but the color is less than that of glutinous rice dumplings, and the taste is more like Q-bomb, but it is especially popular with children and can be made into colorful sweet and soft dessert dumplings.

If zongzi looks good.

Good-looking dumplings can be added with many colorful ingredients, such as bean paste dumplings filled with bean paste, matcha dumplings with matcha powder, various purple potato dumplings and cocoa dumplings. A variety of colorful jiaozi can also stimulate appetite;

In order to make zongzi delicious, the dispute between the sweet and salty stuffing of Gankun has become more and more fierce, so Bian Xiao won't say what stuffing to add. After all, everyone's tastes are very different, and there are countless kinds of food. Stuffing that can be added to zongzi is just like that in jiaozi. Red bean paste is the representative of sweet pie, cloud legs and egg yolk are the representatives of salty pie, and there are all kinds of strange potatoes and fruit zongzi. If you want to eat different kinds, you might as well wrap a few of each filling. If you make zongzi yourself, you can eat whatever you want!

If you want zongzi to be delicious and healthy, sweet potatoes and glutinous rice will nourish your stomach, but if you eat too much, your stomach will be uncomfortable, especially for people with poor spleen and stomach dryness, children with incomplete development and the elderly. Therefore, in order to make zongzi delicious, healthy and appetizing, we should add other starch ingredients besides glutinous rice, such as miscellaneous zongzi or purple potato zongzi. Reduce the amount of glutinous rice, instead of using those ingredients as stuffing. Half glutinous rice, half miscellaneous rice potatoes, and the rest of the stuffing is in the right proportion. It tastes glutinous and won't stick to the stomach. Reminder, no matter how delicious the gastrointestinal tract is, don't eat too much rice dumplings with high blood sugar, not only because it is sweet, but also because rice dumplings are a kind of carbohydrate, which will raise blood sugar and rise faster than the general staple food;

Be careful with the leaves of zongzi, and pay attention to the delicacy of zongzi when dyeing. But the important step to become zongzi is to bind the leaves of zongzi, that is, to wrap them in a leather bag. But the bright color of this zongzi leaf is probably dyed, do you know? When buying zongzi leaves, you should smell them before buying them. Don't covet bright colors and cheap prices. The greener it is, the easier it is to be dyed. Normal zongzi leaves are dark brown, with a little taste of bamboo, which will fade slightly after soaking in water. If it is online shopping, you must carefully distinguish the pictures of other buyers. If you feel uneasy, don't buy it. Even if you replace them with corn leaves, don't use leaves of this chemical composition.

How novel zongzi is. Old people love traditional zongzi.

Dragon Boat Festival culture has a long history, and there are more and more tastes and styles of zongzi, but the old people still reject it, and the taste is not surprising. Red dates with red bean paste can be regarded as traditional zongzi, but it is not the most original traditional zongzi. The traditional Zongzi that Bian Xiao wants to talk about here is the ancestor of Zongzi-Tangyuan. You guessed it, it's the good glutinous rice and the white glutinous rice dumplings wrapped in newly picked leaves. Now, I have added red date dumplings, because I feel white and monotonous. In fact, if it is the most delicious and attractive to the elderly, it is their own white dumplings. The smell of white zongzi is fragrant all over the house, especially when fresh zongzi is used. Sprinkle a little sugar in the bowl, carefully peel off the zongzi, and then lick the remaining glutinous rice in the leaves, not to mention how delicious it is. The most traditional zongzi is actually the most nostalgic and can better represent the Dragon Boat Festival culture. It is a unique Dragon Boat Festival to add a salted duck egg to the elderly and play with it in your hand. If you want to eat delicious jiaozi, don't forget to pack some white glutinous rice dumplings. I'm sure you'll like it, too