"The festival is divided into Dragon Boat Festival, and it is widely rumored that it is Qu Yuan through the ages. I can laugh at the empty space of the Chu River, but I can't wash it straight. " How time flies! It's almost Dragon Boat Festival in a blink of an eye. Eating zongzi on Dragon Boat Festival is not only to commemorate the great poet Qu Yuan, but also has a beautiful moral. This is because the voice of Zongzi is close to "Zong", "Zong" and "Zhong", which has the beautiful meaning of "glorifying the ancestors" and "making a name for yourself" and is also a beautiful vision of family reunion. Therefore, the whole family will get together to make zongzi during the Dragon Boat Festival.
Traditional zongzi are generally jujube zongzi, peanut zongzi and bean paste zongzi. With the progress of the times, the stuffing of zongzi is also advancing with the times, including fruit stuffing, meat stuffing and egg yolk stuffing. My son's favorite food is glutinous rice zongzi, which is full of oily fragrance every time. It is very fragrant!
Zongzi is delicious, but some people can't cook it. Good zongzi can be boiled or eaten raw. Actually, cooking zongzi is also skillful. When cooking zongzi, don't just add water, add two flavors, and remember the "four points". Zongzi is delicious, but not raw. The method is really reliable. Let's have a look.
The first point: soaking
About soaking, we should analyze the specific problems. There are two situations: the first is that if you have soaked the glutinous rice for four hours before wrapping the zongzi, you don't need to soak the wrapped zongzi again, just cook it directly; In the second case, if the glutinous rice is not soaked before you wrap the dumplings, then the wrapped dumplings need to be soaked for 2~4 hours. This is because soaking makes glutinous rice absorb enough water, which makes it easier to cook, and it is not raw, and it tastes sweeter and softer.
Point 2: Cold water or hot water?
When cooking zongzi, many people will struggle. Is it cold water or hot water? Let's look at the correct way: add water to the pot, and then add two flavors, namely a spoonful of salt and a little baking soda. The purpose of adding salt is to stimulate the sweetness of glutinous rice, just like the old saying "if you want to add some salt"; Baking soda is added because baking soda is alkaline. The leaves of zongzi contain oxalic acid, which can neutralize some oxalic acid, making it more comfortable to eat, and at the same time, the cooked zongzi will be softer and more waxy. As the temperature of zongzi cooked in cold water rises, the taste of rice leaves and glutinous rice will permeate each other, making it sweet and delicious. A heavy object should be added during cooking to avoid being caught. If the rice is cooked with hot water, the glutinous rice will expand when heated, which will lead to the explosion of zongzi, which is not only easy to scatter flowers, but also easy to be caught. So zongzi cooked in cold water will taste better.
The third point: the amount of water.
It is important to add water when cooking zongzi. Generally, it takes a long time to cook zongzi, so you need to replenish enough water at one time. Generally, it is appropriate to cook zongzi at a height of 10 cm.
Number four: How long will it take to cook?
As the saying goes, "slow work makes fine work", especially when cooking zongzi. Usually the pressure cooker cooks for 30 minutes, and the ordinary cooker cooks for 2 hours.