Adzuki bean is hard in texture. If it is directly wrapped in zongzi, it is probably raw. Uncooked adzuki beans not only taste bad, but also taste bad, thus affecting the taste and taste of zongzi.

When making zongzi, it is best to soak adzuki beans for a period of time, and then cook them until they are 80% ripe. If you cook them in zongzi, the adzuki beans in the cooked zongzi must be cooked.

Secondly, adzuki beans are easier to make, more fragrant, softer and rotten, and easier to blend into zongzi, and they can also increase the viscosity between glutinous rice and make zongzi more delicious.

However, if you don't like to eat jiaozi, which is too soft and waxy, you don't have to cook adzuki beans, but you can soak them directly. However, jiaozi needs to be cooked for a long time, which can be judged according to its own taste and actual situation.

You can use red beans or red beans for 2 packets of zongzi.

Both red beans and red beans belong to one kind of red beans, but they are different in variety, taste and efficacy. You can decide whether to use red beans or red beans according to your personal preference.

Compared with adzuki bean, red bean will produce more sand and taste stronger when cooked. Red beans are a better choice for people who like the soft and glutinous taste of zongzi.

Relatively speaking, the texture of adzuki bean will be harder, the cooked adzuki bean will be harder to eat, and it will be a little grainy when used in zongzi. Secondly, adzuki beans are generally used as medicine, so their medicinal value is high. Adzuki bean is a better choice for people who like health preservation or prefer granular taste.

3 how to continue cooking when zongzi is cooked and red beans are not cooked? If the zongzi is cooked and the red beans are still not cooked, then you have to continue cooking. You can cook zongzi slowly with low fire for a long time until the red beans are cooked slowly, but this way will affect the taste of zongzi itself and may make it soft.

Another way to take out red beans is to separate red beans from zongzi, cook them separately, and then put them into zongzi. This method will not affect the appearance of zongzi, but it may affect the appearance of zongzi, which is more troublesome to operate.

Four tips for making red bean glutinous rice balls 1. Soaking: When making red bean dumplings, red beans must be soaked, preferably for a long time, which can improve the sand yield of red beans and make them cook faster.

2, the dosage should not be large: when making red bean dumplings, the dosage of red beans should not be too large, which will affect the production and taste of dumplings. It is suggested that the ratio of glutinous rice to red beans is 5: 1.