How to make the wrapped zongzi taste good if they have no taste?

About Zongye: There are many types of Zongye, such as bamboo leaves, reed leaves, Hiiragi leaves, bamboo shoot shell leaves, etc. You can operate according to what you can buy conveniently, the reed leaves are the narrowest, the most difficult to operate, novices are recommended to choose bamboo leaves, the leaves are relatively wide, and you can also put more fillings.

Signs of success in making zongzi: the soup is still clear after cooking, indicating that there is no rice leakage; The cooked zongzi are slightly translucent, and the rice grains are very soft and rotten, but they are not scattered, and you can eat the grainy texture of glutinous rice.

1. Preparation:

Soak the glutinous rice overnight (at least 4 cm above the water surface) and refrigerate it in summer. Soak the shiitake mushrooms at the same time.

Peel the pork belly and cut it into pieces, pour all the marinade into a bowl, grasp it well with your hands, and marinate in the cold overnight.

Tips: Don't cut it too small, just about the same size as a mahjong tile.

Soak the rice to control the dry water, pour in all the glutinous rice with seasoning, and stir well.

After the fresh dumpling leaves are washed, boil them in boiling water for 3-5 minutes.

Tips: This step can not only sterilize, but also increase the toughness of the dumpling leaves, which is better to operate later.

Mix the salted egg yolks and lard.

Tips: The lard will be very sandy and fragrant, if there is an obstacle to the lard, you can leave it out.

2. Wrapping zongzi:

Cut off the old leaf stalks and nest them into a funnel shape first. Put a spoonful of rice at the bottom of the funnel, continue to fill the funnel with pork, egg yolks, shiitake mushrooms, rice, and finally use a spoon to compact the rice, the plane of the rice is lower than the edge of the leaf.

The tiger's mouth in the right hand pinched the right side of the zongzi to form the fourth sharp corner of the zongzi, and covered the leaves that were higher than the rice inwards on top of the rice.

Tips: If you feel that the dumpling leaves are too narrow and too short, you can use them on the left-hand side.

With the left hand, cover the leaves and unscrew the excess leaves to form a triangle and wrap around the zongzi.

The left hand must be clenched tightly and not released. Wrap the cotton rope tightly and tie it firmly.

Tips: The sharp corners of the rice dumplings are the most likely to leak rice, so be sure to pay extra attention.

Tips: Press a plate to prevent the rice dumplings from floating around in the water.

4. When the time is up, take out the zongzi immediately, and be sure to eat it while it is hot!

Tips: Be sure not to soak in the pot, it is easy to absorb water and become loose.

Scallops, shiitake mushrooms, peanuts, salted egg yolks, all are fine. 2. The entrance likes rice grains to be more elastic, which can reduce the soaking time to 3 hours, and steaming zongzi for 2 hours, and the rice grains will be more elastic.

Take a green onion, wash it, put it in the water in which the rice dumplings are boiled, and continue to cook for a while, so that the green onions can absorb the burnt smell.

How to avoid the appearance of pasting the pot: Before putting the zongzi into the pot, you should first spread some zongzi leaves on the bottom of the pot, or put a grate, or put a lot of chopsticks. In short, it is to add something to the bottom to prevent the zongzi from being in direct contact with the bottom of the pot, and the amount of water must be added sufficiently, if the water is too little, it is easy to paste the pot.

Generally speaking, the water should be at least two inches more than the zongzi, and the heat should also be mastered.

Precautions for eating zongzi.

Zongzi should be eaten hot, and zongzi with fat, meat, and egg yolk should not be eaten cold, especially for people with poor digestion. Some poor quality glutinous rice will harden after cold, and the regeneration phenomenon of multigrain rice dumplings after cold is more obvious.

Although hot glutinous rice itself is easy to digest, when mixed with greasy ingredients, such as fatty meat, egg yolk, etc., people with poor digestion may feel uncomfortable, and others are prone to fire. Therefore, people with indigestion should choose refreshing northern jujube zongzi when eating zongzi, and should not be paired with too greasy dishes.

Soak in water for a longer period of time, then re-boil.

Zongzi. It is the traditional festival food of the Han nationality during the Dragon Boat Festival, which is steamed by wrapping glutinous rice in zongzi leaves. The legend was passed down in honor of Qu Yuan.

In order to prevent the fish and shrimp from damaging his body, people threw bamboo tubes containing rice into the river. Later, in order to show the reverence and nostalgia for Qu Yuan, every day, people will put rice in bamboo tubes and put them into the memorial, which is the origin of the earliest zongzi in our country - "tube zongzi", which is the so-called bamboo tube rice.

Today's zongzi are even more diverse and brilliant. The famous longan dumplings, meat dumplings, crystal dumplings, lotus paste dumplings, candied fruit dumplings, chestnut dumplings, spicy dumplings, sauerkraut dumplings, ham dumplings, salted egg dumplings and so on, our northern dumplings are mainly bean paste and dates. (Collapse).

Ingredients: Ingredients. 1000g of glutinous rice

Appropriate amount of adjunct bean paste.

Dates to taste. 50 dumpling leaves.

Appropriate amount of cotton cord.

Step 1To prepare the ingredients, wash the glutinous rice first and soak it in cold water for 2 hours for later use.

2.Clean the dumpling leaves and blanch them with boiling water for later use.

3.Bean paste, dates.

4.Prepared materials, as well as cotton ropes.

5.Take one or two dumpling leaves and choose according to the size of the dumpling leaves.

6.Fold out a triangle.

7.Put a spoonful of rice.

8.Then add the bean paste or dates.

9.Put another spoonful of rice and press the rice by hand.

10.The leaves are folded from top to bottom and stacked into triangles.

11.Tie it firmly with cotton thread.

12.Wrapped rice dumplings.

13.Put the zongzi into the pressure cooker and cover the water of the zongzi, press a basin of water on it, cover the pot, buckle the pressure limiting valve to boil, and then turn to low heat for 45 minutes.

14.The zongzi are cooked and put in cold water to cool down, so that the taste is good.

15.The rice dumplings are cooked.

Tips: When wrapping zongzi, pay attention to the cotton thread must be tied tightly to prevent rice leakage during the cooking process.

Introduction: If the glutinous rice has no taste when you wrap the zongzi, you should see if the glutinous rice has not been washed. Some people will want to make their own bags when it comes to the season of eating zongzi, because it is more experiential to eat in this way.

When you wrap the zongzi, you should let the zongzi have the phenomenon of glutinous rice, and the cooked zongzi is slightly transparent, so when you see that the rice grains of the zongzi are very soft and rotten, the glutinous rice has a taste at this time, so you must have your own method when wrapping the zongzi. <>

In fact, in some traditional festivals, everyone will have such a custom, so eating zongzi is also a tradition. When you soak the glutinous rice, you have to see if the glutinous rice has deteriorated, if there is already it, then do not wrap such glutinous rice, because it is harmful to the human body after eating. Like some people will have some germs and other substances in their bodies, this is also because they usually don't pay attention to their diet at all, resulting in such a situation, when you buy and give away, you must pay attention to which day is the date when making zongzi.

Many people actually take some aged glutinous rice when making zongzi, so this glutinous rice is not nutritious. If you soak the glutinous rice when you soak it, then you can't continue to eat such glutinous rice. The molecular structure of each glutinous rice is different, so you should also buy some good ones for zongzi, because there are some chlorophyll and a variety of amino acids in zongzi, and when you smell the fragrance of glutinous rice, this is also the taste of nature.

When wrapping glutinous rice, you can add some ingredients to it, such as dates and sugar, which can be put and can also add some texture to the glutinous rice. Everyone knows that they like to eat glutinous rice with a fragrant and smooth taste, so you can also wrap some meat in it. Some people are carnivores, and if you always feel good about eating, then it will feel very fragrant.

Dip the rice dumplings in light soy sauce or vinegar. Many people have said that I don't like sweet zongzi, so that's okay, you can also use zongzi to dip in light soy sauce or vinegar. Light soy sauce itself has a salty flavor and is also a seasoning for seasonal dishes, and vinegar is also commonly eaten by many people, which is also a good remedy.

This may be because the quality of the glutinous rice you purchased is not good or the glutinous rice has been put for too long, or it may be that you chose the adult old glutinous rice when you bought it, so the fragrance of the glutinous rice is not very strong, or it may be that the zongzi leaves were not boiled in boiling water in time during the production process, and the zongzi leaves were not able to stimulate the fragrance of the glutinous rice, and it may also be that the white sugar in the glutinous rice was added too little.

Not soaked in advance, the quality of the glutinous rice is not good, the glutinous rice is not cooked, the wrong glutinous rice is selected, the Jiang rice is selected, and the way to wrap the zongzi is wrong.

It may be that the water has been soaked for too long, or it is caused by the leaves, or it may be because the glutinous rice has not been chosen correctly, so it has no taste.

You can add a green onion to the water in which the zongzi is boiled, so that the green onion can absorb the mushy taste, so as to remove the mushy smell of the zongzi. During the cooking process, if there is too little water or too much fire, it is easy to have a burnt taste. In order to avoid this, it is recommended that when cooking zongzi, the amount of water should be sufficient, and the heat should be moderate to avoid the burnt smell.

Ingredient list: glutinous rice, zongzi leaves, white syrup, red dates, mung beans, peanuts, meat, eggs, dried scallops, red beans, etc.

Production Steps:1Glutinous rice should be soaked in round glutinous rice for three hours in advance, steamed on cold water for 30 minutes on high heat, and then simmered for five minutes.

2.After the leaves are cooked, they are brushed with cooking oil and bent into a funnel shape from the middle part.

3.Add a spoonful of glutinous rice, arrange with the filling, and cover with a layer of glutinous rice.

4.The wrapped rice dumplings are placed on a plate and can be garnished with your favorite food.

The above is the relevant information about how to remove the paste smell of zongzi and the production steps, I hope it can help you.

Cook in boiling water with appropriate soy sauce and salt for about 10 minutes. The key to the deliciousness of zongzi lies in the cooking effort. Zongzi is naturally healthy and nutritious, but because of its high calorie, glutinous rice viscosity and indigestible, the elderly, children and people with poor digestive function should not be greedy.

Boil in boiling water with appropriate soy sauce and appropriate salt for about 10 minutes. The key to the deliciousness of zongzi lies in the cooking effort. Zongzi is naturally healthy and nutritious, but because of its high calorie, glutinous rice viscosity and indigestible, the elderly, children and people with poor digestive function should not be greedy.

Glutinous rice contains high-quality starch and nutrients such as B vitamins, unsaturated fatty acids, and fiber. However, glutinous rice contains less protein, and is very lacking in lysine, tryptophan, vitamin A, vitamin C and vitamin D, and the calcium content is high but not easily absorbed by the body. Therefore, wrapping glutinous rice with filling to make zongzi and eating it together can avoid incomplete nutrition.

Zongzi fillings include red dates, peanuts, bean paste, egg yolks, pork belly and other flavors, all of which make people appetite, and their nutrition and functions are also different

1. Bean paste: mung bean is dry and cool, enters the heart and stomach meridian, and has the effect of clearing heat and cooling blood, diuretic and detoxifying; Red beans are flat in nature, sweet and sour, strengthen the spleen and stomach, and nourish blood and milk. The bean paste filling contains protein, starch, minerals, phosphorus, zinc, magnesium, calcium and potassium.

2. Salted egg yolk: salted egg yolk can clear the lungs, reduce the yin fire, and strengthen the brain. Salted egg yolk is delicious and provides rich protein, phospholipids, vitamins, calcium, potassium, iron, etc., but its cholesterol and salt content is quite high, so it should not be eaten more.

3. Pork belly: Pork belly contains saturated fatty acids and has a fragrant taste with glutinous rice. However, it will cause high blood fat and cholesterol in the body, obstruct blood vessels, and easily lead to stroke and heart disease.

4. Red dates: Red dates are sweet and warm, return to the spleen and stomach meridians, and have the effect of nourishing the qi and nourishing the blood and calming the nerves. Jujube filling can provide a large amount of vitamin C, vitamin A, B vitamins, vitamin P, calcium, iron, etc., supplement the lack of vitamins in glutinous rice, and help the absorption and utilization of calcium and other substances in glutinous rice.

5. Peanuts: Peanuts are flat, sweet, and enter the spleen and lung meridians, which can awaken the spleen and stomach, moisten the lungs and dissolve phlegm. Peanut stuffing contains protein, B vitamins and vitamin E, which can supplement the lack of protein in glutinous rice, but the oil content is high, and eating more will hinder intestinal transmission.

The flavors of zongzi include red bean dumplings, melon seed dumplings, roasted duck dumplings, salted meat dumplings, bean paste dumplings, egg yolk dumplings, candied date dumplings, crystal dumplings, ham dumplings, pork dumplings, coconut dumplings, assorted rice dumplings, rhubarb rice dumplings, white rice dumplings, spicy rice dumplings, lard bean paste dumplings, lye water dumplings, mung bean dumplings, shrimp dumplings, sauerkraut dumplings, eight-treasure dumplings, etc. There are many kinds of zongzi, and from the perspective of filling, there are Beijing jujube dumplings with small jujubes in the north; In the south, there are mung beans, pork belly, bean paste, eight treasures, ham, mushrooms, egg yolks and other fillings, among which Guangdong salted meat dumplings and Zhejiang Jiaxing dumplings are representatives.

Zongzi, that is, zongzi, commonly known as zongzi, the main material is glutinous rice, filling, wrapped with hoop leaves (or Hiiragi leaves, Yigu cotyledons, etc.), with various shapes, mainly sharp horns, quadrangular shapes, etc. Zongzi has a long history, and was originally used as a tribute to the ancestral gods. As one of the traditional foods with the deepest historical and cultural accumulation in China, zongzi has spread far and wide.

The word "zong" is ancient and written as "糉", and the written record of the zongzi in history is probably seen in Xu Shen's "Shuowen Jie Zi" in the Han Dynasty, which is interpreted as "reed leaves wrapped in rice". At the end of the Eastern Han Dynasty, soak millet with grass and wood ash water, because the water contains alkali, use mushroom leaves with millet to form a quadrangular shape, cooked, and be called Guangdong alkaline water dumplings. During the same period, a small amount of stuffed rice dumplings appeared, and the most popular ones were pork rice dumplings.