3 questions about cooking zongzi! Hot and cold water, how much water to add, and how long to cook? This time I will tell you all
Time flies like arrows, the sun and the moon flies like an arrow, our country has many traditional festivals, just after the children’s favorite Children’s Day, the Dragon Boat Festival is coming soon, so it must not be celebrated. The lesser ones are dumplings. Whenever the Dragon Boat Festival comes, the elders of the family will go to the mountain to pick mugwort, hang a small cloth monkey on the eaves, and put mugwort on the windowsill. Tie colorful ropes to the children at home, bring sachets, boil eggs in the morning, eat eggs, the children will put two eggs on top, win people, will win good luck, and finally eat what we said this time The protagonist, Mr. Zongzi.
used to watch the elders at home, busy preparing the ingredients for making rice dumplings. Now, I have my own family when I grow up, and I will prepare it myself. The ingredients are rice dumplings. Leaves, glutinous rice, if you like to eat red dates, you can prepare red dates, if you like to eat salty taste, you can also make meat filling, salted egg yolk, the same ingredients, in the hands of different people, made zongzi, just There will be different tastes, no matter what the taste is, it is delicious.
When I put the first self-made zongzi into the boiling water pot, I thought it was cooked, thinking that after it was taken out, it looked both beautiful and delicious, but often Imagination is beautiful, reality is skinny. I saw the dumplings in the pot, falling apart, floating floating. I thought it was just a ugly appearance, but there should be no problem with the mouth feel. I took the first bite, and the middle was raw. , I have no choice but to call my mother for help. My mother said that I had done something wrong from the hot water to the pot. Let’s share with you my experience of making rice dumplings from my family for many years!
1. Is the water in the pot of zongzi hot or cold?
The answer is definitely cold water. Why is it cold water? Everyone who cooks often knows that chicken wings and ribs need to be blanched before cooking, and it is in a hot pot under cold water. This will gradually increase the temperature of the water, and there will be dirty liquid in the bones. It will come out slowly. If the hot water is put in the pot, the meat on the outside will be cooked, and the dirty stuff inside will not come out. It turns out that the same is true for zongzi. Only the pot under cold water will increase with the temperature of the water. Adding flavor will make the rice dumplings cooked from the inside to the outside, so that the rice dumplings are cooked glutinous and delicious, and they will not be half-baked.
2. How much water do I need to add to cook rice dumplings?
The answer is that no matter how many zongzi must be over the height of one finger of zongzi, we will cook the zongzi under cold water, because there is a lot of water, some zongzi will float on top, in this way, the zongzi floating on top It will get caught, so you have to put a small steamer on top of the zongzi, put a heavy object on the small steamer, and press the zongzi firmly in the water. If you are a pressure cooker, you need to put heavy objects.
3. How long does it take to cook the zongzi to be soft and delicious?
Determine the length of time according to the tool you use to cook rice dumplings. Generally, a steaming pot is used at home. In this case, you can put a small steamer with a heavy object in a pot under cold water and cook for about two hours, then stuffy for half an hour; you can also cook for one hour, stuffy for one hour, and then Boil for another hour, then suffocate for another hour, which is more assured. If you are a pressure cooker, you only need to put enough water, you can have a pot of fragrant, soft and waxy rice dumplings out of the pot in about 30 to 40 minutes. Of course, even if it is a pressure cooker, you will Be sure to let the rice dumplings in the water for an hour, not only to ensure that the rice dumplings are ripe, but also to make the rice dumplings more integrated with the flavor of the rice dumplings.
The above three points are the key to cooking zongzi. In the end, I will give you some things to pay attention to when eating rice dumplings.
First of all, people with poor digestion must eat less when eating zongzi. Glutinous rice is not easy to digest. Do not eat at night before going to bed. I have experienced stomach pain caused by indigestion. Then, the cold zongzi is best heated before eating. Finally, eat more when eating zongziFoods that help digestion are healthier for the body.
I would like to summarize at the end, a pot under cold water, a little more water, and a heavy object (don’t pressure the pressure cooker), and a longer time. After cooking, it must be stuffy, not only Tasty, but also guaranteed to be stuffy without being cooked.
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