Hello, I'm Guoer, and it's about to be the Dragon Boat Festival. When I say I've been to the Dragon Boat Festival, I definitely want to eat zongzi, and the main ingredients in the zongzi we eat are made of glutinous rice, which is rich in calcium and nutritional value, and contains many vitamins, minerals and protein needed by the human body.

I just found out that there is such a big difference between "long glutinous rice" and "round glutinous rice", so it's no wonder that the wrapped dumplings are not delicious

But when we buy glutinous rice, we will find that there are two different kinds of glutinous rice, one is round and the other is long, so which one is better for wrapping dumplings? What's the difference between two kinds of glutinous rice? The following fruit will share with you the difference between the two kinds of glutinous rice.

1. Long glutinous rice

Long glutinous rice, also known as indica glutinous rice, mainly grows in the south, with slender rice grains and opaque pinkish white color. Long glutinous rice has good viscosity but hard taste, and it is easy to retrogradate and harden after being cooked and cooled. Its sugar content is the highest among all rice, and it has a strong rice flavor. It is suitable for making zongzi, rice cakes, etc. It has a high yield and is relatively cheap.

second, round glutinous rice

round glutinous rice, also known as japonica glutinous rice, mainly grows in the north where the climate is relatively cold. The rice grains are short and round, and the color is opaque white. Compared with long glutinous rice, round glutinous rice is not sticky, and its sugar content is lower than that of long glutinous rice, and its taste is softer. After being cooked and cooled, it will not appear to be sandwiched, which is suitable for the elderly to eat, and it is more suitable for making snacks such as glutinous rice balls and rice cakes.

knowing the difference between two kinds of glutinous rice, how should we choose glutinous rice?

1. Look at the appearance: the glutinous rice with good quality looks full and even with opaque white. If the glutinous rice looks dull and black with small particles, it may be moldy and deteriorated old glutinous rice, so it is recommended not to buy it.

2. Look at the color: both long glutinous rice and round glutinous rice are opaque white. If you find white and transparent rice when choosing glutinous rice, it must be that unscrupulous merchants have mixed low-priced rice to pretend to be glutinous rice for profit. It is recommended not to buy such glutinous rice.

3. Smell: Fresh glutinous rice smells like faint fragrance and fragrant rice. If it is old rice, it smells like mildew or unpleasant smell. Don't buy it.

We know how to choose glutinous rice and glutinous rice suitable for making zongzi, so we can make zongzi on the Dragon Boat Festival. There are many ways to make zongzi on the Dragon Boat Festival. There are two kinds of zongzi that our family usually makes, namely, white zongzi, and preserved meat zongzi.

The method of making glutinous rice dumplings with white flavor is very simple. After soaking glutinous rice, it can be wrapped directly with glutinous rice leaves. After cooking, brown sugar or pepper can be added to eat according to the taste. The seasoning of preserved meat dumplings is relatively complicated, and there are different methods in different places. If you like it, you can share my home-made method of preserved meat dumplings stuffing. Friends who like it can try it.

1. Soak the glutinous rice with water one night in advance. If it needs to be soaked for at least 4 hours during the day, clean the soaked glutinous rice and drain the water;

2. Prepare bacon, peanuts and red beans, soak them in advance, clean them after soaking, cut the bacon into pieces, and drain the peanuts and red beans;

3. Add peanuts, red beans, salt, brown sugar, black pepper, soy sauce, and a proper amount of soy sauce to glutinous rice and mix well. Then add diced bacon and mix well. The stuffing of preserved meat dumplings is ready, and we can wrap dumplings with clean zongzi leaves.

remember to cook the wrapped zongzi in cold water, and add enough water at a time. After the fire boils, turn it to medium and small fire for 2 hours. After turning off the fire, don't take it out in a hurry, and continue to stew it for more than 3 minutes before taking it out. The cooked zongzi is salty, soft and glutinous, and the zongzi is rich and delicious.

Just don't eat too much rice dumplings at a time. Eating too much is not easy to digest, and we must remember to heat them before eating.