How long does it take to soak the rice wrapped in zongzi?
It varies from person to person.
Hard zongzi
The longer the zongzi is soaked, the worse it tastes. If the family members have a good mouth and like to eat hard zongzi, they can soak it for about an hour, so that the soaked zongzi has a moderate taste and chewy taste.
Soft zongzi
The viscosity of glutinous rice will increase with the increase of soaking time. If you like soft and rotten zongzi, you may wish to soak it for a long time, so that the sticky components in glutinous rice can be fully released and the taste is very soft and glutinous.
How long does it take to make dumplings and rice?
You can choose according to your own taste.
The taste of zongzi will be affected by the soaking time of glutinous rice. If you want to eat strong zongzi, you can soak it for 1 hour, and if you want to eat soft glutinous rice, you can soak it for more than 24 hours. Therefore, how long it takes to soak zongzi in glutinous rice should be tried according to your own taste and the best soaking time should be selected.
Why should glutinous rice wrapped in zongzi be soaked first?
Glutinous rice will become sticky after absorbing water, but the water absorption of glutinous rice is poor. If you don't soak it first, the cooked glutinous rice will taste bad and not sticky. Moreover, the soaked glutinous rice has better absorption ability and can absorb the fragrance on the leaves of Zongzi. Therefore, it is usually soaked in water to absorb water before wrapping Zongzi to make it taste better.
Do you want to cook the leaves that make dumplings?
It needs cooking.
Disinfection and sterilization
The leaves of rice dumplings are low and covered with dust and bacteria. Cooking the leaves in the pot before wrapping rice dumplings can kill the residual bacteria on the leaves, thus playing the role of sterilization and antivirus.
Make it soft
Fresh zongzi leaves are very hard, but in the process of wrapping zongzi, they need to be folded and wrapped directly, which is not flexible enough and easy to break and leak rice. Boiling zongzi leaves can enhance the flexibility of zongzi leaves and make it more convenient to wrap zongzi.
How long does it take to cook the leaves wrapped in zongzi?
2-3 minutes.
Boiling zongzi leaves and blanching vegetables are the same principle. When blanching vegetables, the vegetables should be blanched soft and green, and the same is true for boiling zongzi leaves. Generally, this process only takes 2-3 minutes, and then it can be used after being picked up and warmed.
Who should not eat zongzi?
Patients with gastric and intestinal diseases
When steamed, zongzi will release a gelatinous substance, which will increase the load of digestive enzymes after eating. If patients with duodenal ulcer eat zongzi gluttonously, it is likely to cause perforation and bleeding of ulcer. If people with stomach problems eat zongzi, they can choose white rice zongzi. Don't dip it in sugar and eat it too sweetly.
Patients with cardiovascular and cerebrovascular diseases
There are many kinds of zongzi, among which meat zongzi and lard and bean paste zongzi contain much fat and belong to greasy food. People with hypertension, hyperlipidemia and coronary heart disease eat too much, which can increase blood viscosity, affect blood circulation, increase heart burden and ischemia, and induce angina pectoris and myocardial infarction.
Old people and children
Zongzi is mostly made of glutinous rice, which is sticky. If the elderly and children eat too much, it will easily cause indigestion, and thus produce symptoms such as hyperacidity, abdominal distension, abdominal pain and diarrhea.
diabetic
There are often red dates and red bean paste with high sugar content in zongzi, which are usually mixed with sugar. If it is not restrained, it will damage the function of islet, cause the patient's blood sugar and urine sugar to rise rapidly, aggravate the condition, and even appear coma and poisoning, which is life-threatening if the rescue is not timely.
Patients with gallstones, cholecystitis and pancreatitis
Patients with gallstones, cholecystitis and pancreatitis are advised not to eat rice dumplings which are too greasy and high in fat and protein, which may cause indigestion and flatulence.