Whether the bamboo tube dumplings are steamed or boiled, and how long can the bamboo tube dumplings

When the new bamboo shoots of golden bamboo, fragrant bamboo, thin bamboo, and sweet bamboo have long leaves, the ethnic minorities in Wenshan Prefecture will make bamboo tube rice. Bamboo tube rice with fresh golden bamboo, fragrant bamboo, thin bamboo, sweet bamboo bamboo as a container, in each section of bamboo water to hold rice, generally with wide banana leaves, zongba leaves sealed, rice can be glutinous rice or fragrant rice.

Menu features:

When the new bamboo shoots of golden bamboo, fragrant bamboo, thin bamboo, and sweet bamboo have long leaves, the ethnic minorities in Wenshan Prefecture will make bamboo tube rice. Bamboo tube rice with fresh golden bamboo, fragrant bamboo, thin bamboo, sweet bamboo bamboo as a container, in each section of bamboo water to hold rice, generally with wide banana leaves, zongba leaves sealed, rice can be glutinous rice or fragrant rice.

Introduction:

Eating bamboo rice has been practiced since ancient times. At that time, when I went to the mountains to hunt and went out to work, it was inconvenient to bring pots and bowls, so I could only cook bamboo rice with local materials. Nowadays, because the bamboo tube rice is delicious and fragrant, people still eat the bamboo tube rice during festivals.

Tube dumpling allusion: In 340 B.C., Qu Yuan, a patriotic poet and doctor of Chu State, faced with the pain of losing the country, on May 5, he angrily threw a big stone into the Miluo River, in order not to make the fish and shrimp damage his body, people have put rice into the river with bamboo tubes. Later, in order to express the reverence and nostalgia for Qu Yuan, every day, people use bamboo tubes to pack rice, throw themselves into the river to pay tribute, this is the earliest zongzi in our country:

The origin of the tube dumplings.

Material Requirements:

Choose bamboo knots (bamboo is a one-year Hsinchu, more than two years should not be considered, Hsinchu is more resistant to burning, and the glutinous rice burned out is also fragrant) The length should not exceed 25 cm, the diameter of about 6 cm of bamboo, the two ends are left 5 cm long sawn into a single section, and then a small hole is drilled at one end. (The length should not exceed 25 cm to consider the heating area, and the length of 5 cm at both ends is convenient for loading rice, and there is enough heating area in the middle when the bamboo tube is burned; The size of the small hole, according to your patience to load rice, can be large or small, a section of 25 cm long, 6 cm in diameter, 1 cm of small hole bamboo tube needs about 5 minutes to load rice, after loading rice, it is best to plug the hole with an apple or something, the hole is large is poorly sealed, a dollar coin can also be so big;

Soak glutinous rice for more than 12 hours. (It is recommended to wash the glutinous rice before soaking, soak it for a period of time, stir it after the glutinous rice expands, so that the glutinous rice absorbs water more evenly, and the water absorption is even, and the glutinous rice is easy to cook, and there will be no raw grain and one cooked grain).

Ingredients:

According to personal preference, add some sausages, bacon, pickles, bananas, apples, chestnuts, red dates and so on. You can chop the bacon into minced pieces in advance and mix it in glutinous rice, such as meat dumplings; It can also be cut into small pieces and put in the right amount at the right time.

Production:

Wash the rice, soak it for more than half an hour, then put it in a bamboo tube, seal it tightly with leaves and palm leaves, put it in a pot and add water to cook. After the rice is boiled for rice, some people directly cut the bamboo tube to eat;

Put the rice into a bamboo tube, add an appropriate amount of spring water, seal it tightly with leaves, and put the bamboo knot facing down and the mouth facing up, and stand in the blazing fire. When you smell the aroma of rice, you can cut the bamboo and eat. The bamboo rice is fresh and green in color and fragrant in taste.

Steamed ones are more delicious.

There are many ways to do this, and the following can be used as a reference:

Soak an appropriate amount of rice overnight, strain the water, add sugar and stir well.

Prepare bamboo tubes, bamboo threads, and dumpling leaves.

Soak the japonica rice for 20 minutes and the glutinous rice for 4 hours.

Slice the sausage, wash the mushrooms and cut into cubes.

Put the soaked japonica rice and glutinous rice into a pot, add water, and boil for 2 minutes.

Remove the boiled rice, pour it into a basin, add corn kernels, peas, carrot cubes, sausage slices, and shiitake mushroom slices and mix well.

Wash the bamboo tube and put the mixed rice into the bamboo tube.

Steam for 30 minutes.

Cooking tips: A variety of ingredients can be mixed and matched to your liking.

Dietary tips: After the zongzi are steamed or cooked, they are warm and stagnant, and release a colloidal substance, which will increase the load of digestive enzymes and increase the burden on the gastrointestinal tract after eating, so it is best for patients with gastric ulcers and duodenal ulcers to fast or eat less. The elderly, children and people with weakened digestive function should be more cautious.

It is recommended to pair it with soups such as winter melon soup, bamboo shoot soup, loofah soup, etc., and then pair it with some refreshing dishes, such as pine mushroom asparagus, cold bitter gourd, stir-fried rape with shiitake mushrooms, etc., to reduce gastrointestinal pressure and avoid indigestion. After eating zongzi, you can drink a cup of tea to eliminate greasy and help digestion.

Love food, love life, I wish you and your family a happy day.

Cook in a pressure cooker for 30 minutes to cook. The bamboo tube zongzi can be steamed directly or boiled in water, but the taste of the zongzi made in the two ways will be different, the steamed zongzi is fragrant, soft and glutinous, and it tastes more delicious, and most of the flavor of the boiled zongzi is integrated into the water, and the fragrance is not so strong when eaten.

It takes nearly 1 hour to cook bamboo dumplings in an ordinary pot. If you need to add water halfway, you can't add cold water, add boiling water.

The bamboo selected for bamboo tube zongzi is a year's new bamboo, which is resistant to burning with more moisture, and the glutinous rice is brown and fragrant.

The origin of the tube dumplings: In 340 B.C., the patriotic poet Zai collapsed, and Qu Yuan, the doctor of the Chu State, on May 5, he was angry and threw the big stone into the Luo River, in order not to make the fish and shrimp damage his body, people have put the rice into the river with bamboo tubes. Later, in order to express their reverence and nostalgia for Qu Yuan, every day on this day, people will use bamboo tubes to fill rice and throw it into the river to pay tribute.

Bamboo dumplings can be steamed directly or boiled in water.

In fact, bamboo tube zongzi can be steamed or boiled, but the taste of the zongzi made in the two ways will be somewhat different, the steamed zongzi is fragrant, soft and glutinous, and it will taste more delicious, and most of the flavor of the boiled zongzi is integrated into the water, and the fragrance is not so strong when eaten, so most people will feel that the steamed zongzi will taste better.

How long do bamboo tube zongzi boil.

If it is a pressure cooker, it usually takes more than half an hour to cook, and a regular pot takes nearly 1 hour.

Put the tightly tied bamboo tube into the pressure cooker, add the water that has passed the bamboo tube, boil, and cook for 35-40 minutes after boiling.

Put all the filled bamboo tubes into the cauldron, add enough water at one time, cover the pot, boil over high heat, boil for two hours on medium-low heat, then turn off the fire, take it out and put it in cold water to cool, so that it is not hot when it is delaminated, and it is also very good to detach.

It can be stored in the refrigerator to keep it fresh. The main thing is not to take it out of the bamboo tube.

Just like politics and politics, bamboo tube zongzi are cooled after cooking, soak them in cold water, soak them in cold water, they can be kept for a day, and they can be eaten for another day if they are changed tomorrow.

Bamboo tube zongzi is a traditional Chinese delicacy, usually made from glutinous rice, meat, beans, vegetables and other ingredients, steamed or boiled in a bamboo tube. However, there are times when bamboo tube dumplings may be undercooked.

From the perspective of the ingredient list, if the glutinous rice and other ingredients are not soaked and washed sufficiently, it may affect the taste of the rice dumplings and the cooking time. In addition, if the meat and beans are not cooked, it may also affect the taste and cooking time of the zongzi.

From the perspective of the production steps, if the steaming or boiling time is not enough, or the water is not hot enough, it may cause the rice dumplings to be undercooked. In addition, if the zongzi is placed in the bamboo tube for too long, it may also cause the zongzi to harden and cook for a longer time.

In conclusion, if you want to cook bamboo dumplings, you need to pay attention to factors such as the quality of the ingredients and the soaking time, as well as the steaming or boiling time and water temperature. If the correct production steps are followed, in general, bamboo tube zongzi can be cooked.

If the freshly made bamboo tube dumplings are always loose and not sticky, there may be the following reasons.

The first possibility is that the glutinous rice you bought is not particularly good, and the quality of the glutinous rice leads to the glutinous rice dumplings that are not sticky enough.

The second possibility is that when you put glutinous rice into the bamboo tube zongzi, it may also be loosely packed, so it will lead to the total scattering.

The third possibility may be that the method you used to cook the bamboo tube beam Bu Shu zongzi was not very reasonable. You can soak the rice before boiling the bamboo tube and then cook it for a while, or soak it for a while after cooking.

Takezheng Jingqiao tube zongzi can be steamed and eaten. The steamed zongzi is fragrant, soft and delicious, and the boiled zongzi is not so strong in flavor, and most people choose the steaming method, and the taste will be better.