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wraps dumplings , use long glutinous rice or round glutinous rice ? Many people get it wrong, no wonder the dumplings are soft and not delicious!
On the day of the traditional Dragon Boat Festival, Chinese people will definitely have a taste of zongzi. As the traditional "festival food" of the Dragon Boat Festival, the meaning of zongzi has gone beyond the food itself. The Dragon Boat Festival food dumpling is not only popular in China, but also spread to Japan, North Korea and many Southeast Asian countries. I have to say that food has no borders, food culture is the forerunner of people-to-people bonds.
dumplings are made by wrapping dumpling leaves and with glutinous rice and various fillings, then steaming or boiling them. There are many flavors of zongzi. Because of different regional cultures, northern people like to eat sweet zongzi , while southern in addition to sweet zongzi, there are many salty zong , all of which are very delicious. In particular, the bacon dumplings of Guangdong and Jiaxing dumplings , which were selected into the documentary "Chinese on the tip of the tongue of ", are even more famous all over the country.
No matter how the taste of zongzi changes, the most important ingredient is glutinous rice. Without fillings, it can also be made into delicious alkaline water dumplings , or sweet dumplings. But if there is no glutinous rice, it cannot be called zongzi. At present, there are two kinds of glutinous rice commonly available in the market, one is long-grain glutinous rice and the other is round-grain glutinous rice. The two kinds of glutinous rice are very different, especially for making dumplings. If you choose the wrong glutinous rice, it is very likely that the dumplings will be soft and rotten and not tasty at all.
First, long-grain glutinous rice
glutinous rice, also known as Jiangmi.It is divided into two types, one is indica glutinous rice and the other is japonica glutinous rice. Indica glutinous rice is made from indica-type glutinous rice, which is milky white in color and slender or oblong in shape.
It has a very strong fragrance and is less sticky than round glutinous rice. It belongs to the variety of glutinous rice that is not easy to rot for a long time and tastes very chewy. Therefore, it is most suitable for making rice dumplings.
Second, round glutinous rice It is made of japonica glutinous rice, the color is milky white, it looks like a round white fat man, and it is very different from the slender indica glutinous rice.
The round glutinous rice is very sticky, and it is easy to be boiled if you are not careful. Once it becomes soft and rotten, it will be soft, chewy, sticky, and look bad. It is most suitable for cooking porridge or brewing sweet wine . And if you use it to wrap zongzi, in the long-term cooking process, it is easy to cause the glutinous rice to become soft and rotten, which not only lacks the chewiness, but also loses the aroma of the glutinous rice. Therefore, it is not recommended to use round glutinous rice to wrap zongzi.
To sum up the above, it is recommended that you buy long-grain glutinous rice to make zongzi, which tastes soft and chewy, and tastes more fragrant. As the Dragon Boat Festival is approaching, interested friends hurry up and move.
For making dumplings, do you use long glutinous rice or round glutinous rice? Many people get it wrong, no wonder the dumplings are soft and not delicious! I am a food expert of Bao Ma, and I cook every home-cooked dish for my family with my heart! If you like it too, please follow me!
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