Zongzi is not only delicious and nutritious, but also one of the traditional foods with the deepest accumulation of Chinese history and culture! Especially as the Dragon Boat Festival is approaching, many friends are also going to buy zong leaves and make zongzi by themselves. In this way, you can not only experience the fun of making zongzi, but also eat delicious!
However, when making rice dumplings with , there are often some problems , such as: rice dumpling leaves are not green , cooked rice dumpling leaves are not fragrant , the most important of which is rice dumpling leaves are not soft , no toughness , cracking and other problems in one package! Actually, there are tricks to cooking zongzi leaves. Remember the following two points. The cooked zongzi leaves are not only soft and tough, but also have a strong aroma of the key leaves!
1. Wash first, then soak, cut both ends.
Dried zongzi cannot be directly wrapped in zongzi. Therefore, you must first clean the purchased zongzi, and then soak it in light salt water for 4 hours. Use a bowl to hold down the zong leaves, otherwise the zong leaves will float. After soaking the zong leaf, use scissors to cut off the head, tail and pointed part of the zong leaf.
Note: The purpose of soaking in light salt water is mainly to play a role in sterilization. Secondly, use scissors to cut off both ends of the head and tail, in order to make it more convenient to wrap the dumplings, and the shape of the wrapped dumplings is also more beautiful!
Second, cook first and then cool, the fragrance is strong and the color is bright. The correct way of is to boil the water first, wait for the water to boil, then put in the zongye leaves, cook for 2 minutes on high heat, remove it immediately, and then put it in ice water and let it cool!
The reason why can't be boiled directly is because the zongye leaves are boiled from cold water to boiling, and the time is too long, so the aroma of the zongye leaves will also be boiled away.Therefore, should be boiled in boiling water, can not only shorten the cooking time of zongye, but also can maintain the rich fragrance of zongye itself!
Why should the cooked rice dumplings be soaked in ice water immediately? The purpose of to do this, first is to play a role in fixing the color, , is to make the color of the leaves beautiful, and will not make the color of the leaves black; , the second is to make the leaves more resilient! When wraps zongzi, the zongzi leaves will not crack!
In this way, the zongzi leaves that have been sterilized, soaked, boiled, and cooled are not only beautiful in color, but also have good toughness, especially their leaf flavor is very strong!
The method of wrapping rice dumplings
Brush oil first when wrapping: After soaking the leaves of many friends, they will directly pack rice buns! But after cooking, I found that the zongzi made by myself tasted good, but the zongzi leaves and glutinous rice were sticking together, which was more troublesome to eat. Therefore, when packs, you must first brush a layer of cooked oil on the zongzi leaves.
The glossy side should face inwards, and it should be filled with nine points: Second, wrap the zongzi with zongzi leaves, and the glossy side of the leaves should face inward . When wrapping, keep the petioles facing each other, with the smooth side facing up, overlapping each other and rolling into a cone shape. In this way, the basic shape of the zongzi comes out!
When loading rice, remember not to fill it up, because the glutinous rice inside will absorb water during the cooking process of the zongzi, so the volume of the glutinous rice will expand. If the is too full, the rice will overflow! After the
m is installed, fold the zongye leaves on both sides inward, and then fold the upper zong leaves down until the opening is completely covered. Finally, fold the remaining zong leaves in their respective directions.
Note: When tying the zongzi, do not tie it too tightly, because there is still room for the rice to expand! You need to master this degree yourself, because if you tie it too loosely, the dumplings will fall apart, and if you tie it too tightly, the rice will overflow! You can make one or two first and try it. After all, everyone is different when they are bound, so I won't talk about it here!
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