Cooking zongzi is a science. If jiaozi is an art, cooking zongzi is a science. Bao Jiaozi practiced several times, and most of them could produce palm seed with satisfactory correlation. However, cooking zongzi needs to pay attention to certain university questions. If it's not cooked well, it's hard to miss the rice. The internal structure is still half cooked, and the steamed rice is hard and tough, which has nothing to do with the fragrance, sweetness and glutinous rice, especially in the north. I still remember the first time I cooked zongzi. I immediately cooked it into a pot of "glutinous rice porridge". It took me several times to get rid of this pot of glutinous rice porridge. So how to cook zongzi so as not to miss the rice? It's not half-cooked.
There are four reasons for the rice leakage and the uncooked zongzi. The main factors are: 1. After boiling water, under the action of heating, the palm of your hand rolls left and right in the pot to rush out of the rice leakage. 2. After the water is boiled, the fire is very big, and the running water constantly acts on the brown seeds. Under the condition of weak binding, brown seeds are very easy to open the rope and leak rice. 3. Too much water, palm seed has a large activity space, which is very easy to leak rice; With little water and insufficient water flow, brown seeds are easily boiled. 4, jiaozi cooking time is short, not cooked thoroughly, the glutinous rice inside will appear half-baked.
To cook zongzi, you must cook it at these four points. Do you want cold water or boiled water in the pot? Do a good job of "4 o'clock", the stewed brown seeds do not leak, and the rice is not half cooked. If you want to cook a soft and sweet palm seed, these four points must be done well:
1, code brown seeds first. When cooking zongzi, you don't need to add cold water at first, just put the brown seeds in the pot. If cold water is added first, and then brown seeds are added, it is easy to produce a relatively large gap, and there is a very large leisure space between brown seeds. There will be rice leakage when the firepower is high.
2. Open a plate or other hanging object at the top. After the brown seeds are put into the pot neatly, if cold water is added at this time, the brown seeds will easily float down, resulting in a large space and easy rice leakage. You can also open a plate or another hanger above the palm to prevent the palm from floating down.
3, cold water into the pot, water flow but palm 15cm. Boiling water into the pot is an important reason why the seeds are brown. Therefore, the correct way to cook zongzi is to put cold water into the pot. There is a process of slowly heating up, and it is not easy to cook the half-baked zongzi. Secondly, if the water flow is low and the brown seeds are not cooked thoroughly, the water will evaporate and fall to the ground, so that the brown seeds on them will have less water and be half-cooked. When cooking zongzi, the water flow is generally kept at 15cm, which is similar to a small part of the water flow after cooking for 3 hours.
4. After the water is boiled, adjust the heat to medium, and the time for cooking jiaozi must be sufficient. After the water is boiled, it should be set to medium fire, so as to avoid the excessive force of the fire and the leakage of rice due to the continuous impact of running water on palm seeds. There must be enough time to cook zongzi. Depending on the number of zongzi, it takes about 2.5-3 hours to cook zongzi thoroughly.