First, choose the glutinous rice with the best properties.
Zongye is the most ideal packaging material. Commonly used packaging leaves are Indole bamboo leaves in the south, bamboo shoots in the north and reed leaves. Reed leaves are superior leaves for making zongzi. It not only contains tough cellulose, but also is rich in green organic matter. Zongzi is not only fragrant, but also glutinous rice can be soaked in reed leaves at high temperature to become light green, achieving the purpose of full color and flavor.
The most important step is to control the cooking time. Put the wrapped zongzi into the pot, add enough water and cook for more than an hour. The residual temperature gradually decreases from boiling to normal temperature and is completed within at least 10 hour. At this time, all the leaves of Zongzi are exposed. Loose and scattered glutinous rice has been United into a close group, and there is no trace of original rice grains. This is the best taste.
Zongzi is divided into pure rice zongzi and sandwich zongzi. Glutinous rice was soaked in tap water for more than 6 hours. Control the water and don't add any ingredients. After cooking, slice with honey or marinated gravy to adapt to the sweetness and salty taste. Sandwich zongzi can be divided into sweet zongzi and salty zongzi according to different sandwiches.
Second, make sandwiches with red dates, Chinese dates, jiaozi and other desserts. This kind of zongzi can't be mixed with sugar. Zongzi with meat as the core, glutinous rice can be mixed with appropriate amount of salt.
During the Dragon Boat Festival, there is always a cold storage in the market. Because this kind of zongzi is generally frozen for a long time, although frozen, glutinous rice will change slightly. Because of frost heaving and other reasons, seeds will absorb more water when boiling, which will naturally affect the original tight and elastic taste of zongzi.
On the Dragon Boat Festival, if you buy dozens of frozen zongzi, you must be impatient. If you cook for more than ten hours, you won't get the best taste. If you buy dozens of frozen zongzi, the color and taste will be greatly reduced after secondary heating and thawing, because any food is only fresh once.
The zongzi in the third workshop is really worth tasting. They have the conditions to steam zongzi to the best degree. Zongzi is also a safe, healthy and absolutely reassuring food, so it is trustworthy.
Finally, let's end with a passage from a primary school student.
The reed leaves in Dabeitan are wide and green. After washing with clear water, roll Weiye into a cone and pour the soaked glutinous rice in with a spoon. Then, put a few bright red dates into boiling water to form a dense green reed leaf. When mature, reeds are Harrison green. Soft, soft, snow-white glutinous rice has turned into crystal clear glutinous rice light green, and there are several red agate works of art. Without that attractive fragrance, who would have thought it was really a real green food?