Are Wufangzhai s zongzi boiled in cold water, and is Wufangzhai s vacuum zongzi cooked or raw

Wufangzhai's zongzi can be boiled in cold water, but the method of cooking zongzi will affect the texture and taste of zongzi.

From the perspective of the list of ingredients, the raw materials for the production of zongzi in Wufangzhai are glutinous rice, pork, mung beans, red dates, reed leaves, etc., and the list of ingredients is rich, which provides a rich taste and taste guarantee for the production of zongzi.

From the perspective of production steps, the production process of Wufangzhai's zongzi is complex, requiring multiple steps such as rice washing, wrapping zongzi, and boiling. During the cooking process, different heating methods will affect the texture and taste of the rice dumplings. If you use cold water to cook zongzi, as the water temperature slowly rises, the fragrance of zongzi leaves will slowly penetrate into the glutinous rice, and the boiled zongzi will be more fragrant, and boiling zongzi in cold water can make the boiled zongzi mature and consistent, without hard heart.

In general, boiling Wufangzhai zongzi in cold water can help preserve the texture and taste of the zongzi, but the specific cooking method needs to be decided according to personal taste and habits.

Boiled cold. Boiling zongzi in cold water, the growth and ripening process of glutinous rice will be more uniform, there will be no pinching, and the fragrance of zongzi leaves will gradually penetrate into the glutinous rice, making it more fragrant.

In hot water, the rice dumplings are cooked quickly on the outside after they are put into the pot, but the inside is raw, resulting in the boiled rice dumplings being loose and exposed, and there is a hard core, which affects the taste.

When cooking zongzi, put a little salt and edible alkali (baking soda), zongzi are more delicious. As the saying goes, "saltiness can lead to sweetness", adding salt can stimulate the sweetness of glutinous rice itself, and can also make the fragrance of zongzi leaves penetrate into the glutinous rice. Eating alkali can avoid the loss of nutrients in glutinous rice, and can also make glutinous rice softer and glutinous, which will taste more fragrant.

Do not boil it in cold water.

Cook in boiling water for 14-17 minutes and you're good to go.

It can also be steamed, estimated to be 20 minutes after boiling.

You can also microwave the outer vacuum packaging bag.

But don't peel off the leaves of the zongzi.

Throw some cold water on the zongzi leaves and let the heat go for 6-7 minutes.

Cooked, boiled or steamed. Quick-frozen zongzi must be fully heated after eating, the weather is hot during the Dragon Boat Festival, people's gastrointestinal function is relatively weak, if you eat quick-frozen zongzi, you must fully heat it before eating.

The boiling heating method is, please put the zongzi into boiling water, the amount of water should be submerged in the zongzi, take 100 grams of zongzi as an example, it should be boiled for about 14 minutes, and it must be all cooked thoroughly; You can also choose microwave oven or steaming method to heat, but the operation method is more rigorous, please strictly follow the method indicated on the label to operate.

The temperature before and after the Dragon Boat Festival is above 30, so consumers can not be careless about the preservation of vacuum dumplings, and pay special attention not to let direct sunlight shine. If you find that there is air leakage or swelling before eating, do not eat it.

Fresh zongzi are most afraid of stuffiness, refrigerate and eat as soon as possible, do not place zongzi in a sealed, stuffy car trunk and transport it home, otherwise it is very easy to mildew.

Whether it is vacuum-packed zongzi sold in supermarkets or sold on the street, they are all cooked.

All the zongzi are cooked, spread and cooled before entering the vacuum packaging stage.

But when you get home, you still have to cook it hot to eat, just like you have to reheat it after you put it in the refrigerator. It is best to eat the rice dumplings immediately if you come back and cook them again, as they may spoil easily if you cook them for the third time.

Wufangzhai is known as the "king of Jiangnan zongzi", which is known for its glutinous but not rotten, fat but not greasy, tender and fragrant meat, and moderate saltiness and sweetness. Wufangzhai zongzi is refined according to the traditional craft formula, the selection of materials is very particular, the meat dumplings are made of high-grade white glutinous, lean meat of hind legs, Huizhou Fuji, and sweet dumplings are refined with high-grade red beans "Da Hong Pao", refined through multiple processes such as ingredients, seasoning, bandaging, steaming, etc.

Wufangzhai's vacuum zongzi features:

1. Select the wild hoops produced in the Chongling Mountains in the middle of summer every year, its leaves are wide and flexible, emerald green, and the fragrance is rich.

2. Exclusive selection of the latest glutinous rice variety C 97-48 developed by the agricultural science department, selected by imported three-color laser rice sorter, to remove impurities, the rice grains are crystal clear, and the quality is pure.

3. The fresh meat taken from the hind leg of the pig must be cut according to the horizontal silk pattern, the fat and thin are reasonably matched, and after more than 2 hours of high-temperature cooking, the saturated fatty acids and cholesterol are reduced, and the unsaturated fatty acids are increased. The food is sweet and delicious, and the body is strengthened.

4. After the "Da Hong Pao" red beans are fried by experienced senior technicians, the sprouts and skin are filtered and then accompanied by an appropriate amount of lard that has been peeled off to make bean paste filling, which is fragrant and crispy.

Let's read the manual. Generally cooked more. It should be reheated when eating.

Cooked, come back and cook it yourself.

It depends on how the landlord preserves it, and if you put it in the freezer compartment of the refrigerator, it can be stored for a long time, about a month, if you put it in the refrigerator, you can keep it for a week, and if you put it outside, you have to eat it for a day or two.

From the perspective of the list of ingredients, the main ingredients needed for Wufangzhai meat dumplings are: glutinous rice, pork belly, shiitake mushrooms, peanuts, salted egg yolks, mung beans, etc.

From the point of view of the production steps, the detailed steps of Wufangzhai meat dumplings are as follows:

1.After washing the glutinous rice, soak it in water for 1-2 hours, then drain it for later use.

2.Cut the pork belly into strips or small pieces, remove the smell with rice wine, add soy sauce and cook until half-cooked.

3.Add the glutinous rice to the soy sauce and stir well, take a clean zongzi leaf, brush a layer of oil, add the glutinous rice to half, then add the meat and then add the glutinous rice, close the zongzi leaves, and tie it tightly with a rope.

4.Put the wrapped zongzi into the pot, add water to cover the zongzi, bring to a boil over high heat, turn to medium heat and cook for 20 minutes.

The above is the specific content of Yun Wangdan Wufangzhai meat dumplings from the list of ingredients and production steps.

The vacuum zongzi of the five waiters Xi Fangzhai is cooked. Wufangzhai vacuum zongzi are all cooked, and zongzi is known as cooked food, so it only needs to be refrigerated under vacuum packaging, and there is no need to heat it to eat.

Wufangzhai zongzi glutinous but not rotten, fat but not greasy, tender and fragrant meat, salty and sweet moderate, the use of hoop leaves to wrap zongzi, the taste is more authentic, among which the more delicious is the egg yolk fresh meat zongzi, the egg yolk is soft and glutinous and the flesh is also clear and chewy.

When eating zongzi, they often ignore the inconspicuous layer of leaves outside. But the reason why Wufangzhai zongzi exudes an attractive fragrance is inseparable from it. It is an innate volatile substance containing natural plant flavors, which is used to wrap the fragrance of zongzi.

Jiaxing Zongzi Feng Changnian Zongzi Anhui Jiakang Food Factory arrears of employee wages, commissions, opened a factory in Huoshan, and insulted Huoshan people, the boss is a logistics hooligan, he has to beat people at every turn, and the factory is basically illiterate people, can you eat the zongzi that comes out like this, dare to eat?

You can go to ** to see a seller called Baby Fate 2000 Jiaxing's Wufangzhai Things are very authentic, this express is not limited in weight, only the first weight is very good.

Wufangzhai zongzi is known as the "king of Jiangnan zongzi", with glutinous but not rotten, fat but not greasy, tender and fragrant meat, salty and sweet smell of zongzi leaves, can't wait to peel off an egg yolk meat dumpling, take a bite, between the glutinous rice is not loose at all, tightly wrap the filling inside, the meat is three points of fat and seven points of fine meat, the meat is very rice, with the salty and salty egg yolk of powder powder, the taste is really amazing.

Yes, it's delicious, but it's a little more expensive. In fact, if there are elderly people in the family, it is best to wrap it yourself.

With the arrival of the Dragon Boat Festival clan congratulations, there are also sweet and sweet zongzi, now people eat zongzi is not limited to their own wrapped zongzi, there are their own buy or relatives and friends sent some well-known manufacturers of good zongzi, such as Wufangzhai. So do these bought zongzi still need to be cooked? Do Wufangzhai's zongzi need to be cooked?

Can Wufangzhai's zongzi be eaten directly?

Do Wufangzhai's zongzi need to be cooked?

Wufangzhai's zongzi is vacuum-packed uncooked zongzi, when eating, put the zongzi into boiling water after opening the bag, the water level submerges the zongzi body, wait for the water to boil for 18-20 minutes, remove the tie line and zongzi leaves, and then eat.

Can Wufangzhai's zongzi be eaten directly?

The vacuum Wufangzhai zongzi still has to be processed and cooked by yourself before you can eat.

After opening the bag, put the zongzi in a covered container, sprinkle a small amount of water on the zongzi leaves, heat it for 3-5 minutes on medium and high heat, take it out, remove the tie line and the zongzi leaves, and shoot the mu.

After boiling the bag, put the zongzi into boiling water, soak the zongzi at the water level, wait for the water to boil again for 18-20 minutes until it is boiled thoroughly, remove it, and remove the tie and zongzi leaves. Zhaokai.

After the pot is steamed, put the zongzi on the cage drawer and steam it for 20 minutes before it is cooked.

How about it, after reading it, do you think it's quite simple, what are you waiting for, hurry up and try it yourself!

Wufangzhai zongzi need to be boiled for 30 minutes to 1 hour. If you use a traditional rice cooker or a special pot for cooking zongzi, you can cook it by following these steps:1

Put the rice dumplings in a pot and add enough water to disturb the oranges, so that the amount of water can cover the rice dumplings. 2.Turn the heat to medium-low heat, bring to a boil, then reduce the heat to low and continue to cook.

The cooking time depends on your preference for the taste of the zongzi, it is generally recommended to take 30 minutes to 1 hour, and the cooking time can be adjusted appropriately according to the actual situation. 3.If you want a softer texture, you can extend the cooking time appropriately; If you prefer a more chewy texture, you can shorten the cooking time appropriately.

The method of heating Wufangzhai zongzi is: put the zongzi into boiling water, the amount of water to soak the zongzi, take 100 grams of zongzi as an example to cook for about 14 minutes, must be fully cooked; You can also choose microwave oven or steaming method to heat, but the operation method is more rigorous, please strictly follow the method indicated on the label to operate.

Zhejiang Jiaxing Wufangzhai zongzi is a product registered by the General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China National Geographical Indication (place of origin), and the "Wufangzhai" trademark is a well-known trademark in China recognized by the State Trademark Office. Wufangzhai continues to innovate on the basis of inheriting the national food culture, and modernizes the production process of the famous "Jiahu Fine Points" in the Ming and Qing dynasties, and has now formed a series of products such as zongzi as the leading and integrating traditional pastries, lo-mei products, rice products, meat foods, egg products, wine, condiments, etc. Oak demolition Wufangzhai is known as "Jiang Mengru clan south zongzi king.""It is known for its glutinous but not rotten, fat but not greasy, tender and delicious meat, and moderate salty and sweet.