What is the name of the medicine that makes zongzi mixed with glutinous rice?

I haven't heard of medicine, but alkali is generally used to mix glutinous rice in the south.

Summary. In the Spring and Autumn Period, corn was used for corn, which is now rhubarb rice, and later in order to make the rice dumplings sticky after cooking, glutinous rice became the main ingredient of the rice dumplings.

In the Spring and Autumn Period, the horn millet used millet rice, which is now rhubarb rice, and later in order to make the zongzi boiled into sticky rice balls, glutinous rice became the main material of the zongzi.

Now you need to use Wangyuan glutinous rice to wrap zongzi, because glutinous rice is sticky, which can tightly wrap the filling and leaves of zongzi together, and it is not easy to spread out. In addition, glutinous rice can also bring a unique taste, making the sleepy zongzi more fragrant and chewy. At the same time, glutinous rice contains more starch, which is easy to digest and absorb, and it is also more suitable for me to fill my stomach in summer.

Zongzi, steamed by wrapping glutinous rice in zongzi leaves, is one of the traditional festival foods of the Chinese nation. As one of the traditional foods with the deepest historical and cultural accumulation in China, zongzi has spread far and wide. The custom of eating rice dumplings during the Dragon Boat Festival has been prevalent in China for thousands of years, and has spread to Korea, Japan and Southeast Asian countries.

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. In ancient times, it was called "horned millet" in the north, and millet was produced in the north, and rice was used to make rice dumplings, which were horn-shaped, and were called "horned millet".

Due to the different eating habits in various places, zongzi has formed a brigade that rots the flavor of the north and south; In terms of taste, there are two categories of zongzi: salty zongzi and sweet zongzi.

Folklore has it that eating zongzi is to commemorate Qu Yuan, and legend has it that zongzi is passed down to pay tribute to Qu Yuan who threw himself into the river. There are many kinds of zongzi, and from the perspective of filling, there are Beijing jujube dumplings wrapped with small jujubes in the north; In the south, there are mung beans, pork belly, bean paste, eight treasures, ham, fengblind mushrooms, egg yolks and other fillings, among which Guangdong salted meat dumplings and Zhejiang Jiaxing dumplings are representatives. In 2012, zongzi was selected as one of the series of delicacies in the second episode of the documentary "A Bite of China".

Hello dear, Xiao Fu inquired for you that glutinous rice is an important raw material in zongzi slag Songyi, in addition to having the advantages of stickiness and taste, it is also suitable for the production process of zongzi. At the same time, glutinous rice also gives zongzi its unique flavor and cultural connotation. Zongzi is one of the traditional festival foods in China, usually eaten during the Dragon Boat Festival, and is made from glutinous rice and other raw materials.

Wuzheng glutinous rice is one of the indispensable raw materials in zongzi, mainly for the following reasons: 1Glutinous rice has a unique taste and aroma.

Compared with ordinary long-grain rice or brown rice, glutinous rice has a softer taste, and because it does not peel during processing, it gives zongzi a unique taste and aroma. 2.Glutinous rice has high viscosity and adhesion.

This makes it easier for glutinous rice to form a sticky glutinous rice slurry after adding water, which helps to bind other ingredients and encapsulating substances to the glutinous rice and avoid falling apart when it is boiled and eaten by Liang Xiao. 3.The processing of glutinous rice is suitable for the production of zongzi.

Since glutinous rice is more viscous during processing, it is more convenient to make it into zongzi. At the same time, glutinous rice has less swelling during processing, making it easier to wrap and hold together. The information comes from Zhihu.

Zongzi uses glutinous rice to make mainly because glutinous rice is sticky, rich in taste, able to wrap fillings, traditional customs and other reasons.

1. Glutinous rice is sticky.

Compared with ordinary rice, glutinous rice has a higher viscosity and viscosity. This allows the glutinous rice to bond together better after cooking, forming a tight zongzi shape.

2. Rich taste.

Glutinous rice has a soft and glutinous taste, and has a unique texture and elasticity when chewed, which is different from other rice grains. This makes the zongzi made from glutinous rice more chewy and tasteful.

3. Able to wrap the filling.

Glutinous rice has strong adhesion and plasticity, which is suitable for wrapping other ingredients such as meat, shengjian bean paste, red dates, etc. In this way, after cooking, the filling inside the zongzi can be tightly combined with the glutinous rice, making the taste richer.

4. Traditional customs.

Glutinous rice has an important place in traditional Chinese foods, such as tangyuan and rice cakes. As one of the traditional Chinese foods, zongzi also uses glutinous rice as the main raw material, which is in line with traditional customs and taste preferences.

The origin of glutinous rice:

The earliest cultivation of glutinous rice can be traced back to the late Neolithic period around 6000 BC. According to archaeological research, some early glutinous rice remains have been found in sites in Yunnan, Guizhou, Guangxi and other places in China, indicating that glutinous rice was already one of the important food crops in southern China as early as ancient times. Years of laughter sleepy.

The cultivation of glutinous rice requires special methods of cultivation, processing, and cooking compared to ordinary rice. Glutinous rice plants have a long growth period and need a suitable moist and warm environment. In the field, glutinous rice is grown in a similar way to other paddies, but the cultivation method is different from that of rice harvesting.

Glutinous rice occupies an important place in the traditional Chinese diet and is widely used to make various delicacies such as zongzi, rice cakes, rice balls, etc. Due to its unique stickiness and texture, glutinous rice food often becomes an important food for special holidays or celebrations. The origin of glutinous rice is closely related to China's long agricultural history and food culture, and it is now widely cultivated and used in many other Asian countries and regions.

No. You can also use other glutinous and sticky ingredients to make zongzi. Traditional zongzi are made of glutinous rice, and now creative zongzi will use a variety of ingredients, such as sago, yellow rice, etc. can be made into Zhaoyuan zongzi, people who like to try new tastes will try new flavors, glutinous rice zongzi is not easy to digest, can be boiled for a longer time when cooking, will be more conducive to digestion.

Zongzi, also known as zongzi, is one of the traditional festival foods of the Chinese nation. <

No. You can also use other glutinous and sticky ingredients to make zongzi. Traditional zongzi are made of glutinous rice, and now the more creative zongzi will use a variety of ingredients, such as sago, yellow rice, etc. can be made into zongzi, people who like to try these flavors can try these flavors, glutinous rice zongzi cover is not easy to digest, it is best to cook for a longer time when cooking, which will be more conducive to digestion.

Zongzi: also known as Zongzi, is one of the traditional festival foods of the Chinese nation, originally used to worship the ancestral gods as a tribute, and legend has it that Zongzi was passed down to pay tribute to Qu Yuan who threw himself into the river. Its main materials are glutinous rice, filling, wrapped with hoop leaves, Hiiragi leaves or ancient cotyledons, etc., mainly have sharp horns, four corners and other shapes, with Guangdong salted meat dumplings, Zhejiang Jiaxing dumplings as the representative of the family stuffy state.