Is it better to wrap zongzi with long grain glutinous rice or round grain glutinous rice to wrap zon

Relatively speaking, if you want to wrap zongzi, you must choose round-grained glutinous rice to wrap zongzi, I think round-grain rice is very soft and glutinous, and the cooking effect is very good, it is very good to wrap zongzi, if you want to wrap zongzi with a good effect, try to choose round-grained, because long-grain I think it will be better to use it to make other snacks.

Both kinds of rice dumplings are OK, there are no special regulations, you can choose according to your taste.

This depends on personal taste, because if you wrap zongzi with long-grain rice, you will use a fragrance, but some people don't like to eat zongzi with this taste. So it's up to you to your liking. I also prefer long-grain rice dumplings.

Hello, generally speaking, round-grained glutinous rice dumplings taste better.

Long-grain glutinous rice is mainly used to make glutinous rice balls.

I think it's better to wrap zongzi with long-grain glutinous rice, because long-grain glutinous rice is easy to rot and sticky when cooked.

Evergreen glutinous rice wrapped in zongzi is very good, and he has a better taste than the dream of raw materials.

Generally, it is delicious to wrap zongzi with round glutinous rice, and we all use round glutinous rice in our hometown.

I think it's better to wrap rice dumplings with round grains.

It's up to you! In fact, the rice dumplings are also delicious, and the round ones are also delicious, because the ingredients you wrap are the same.

Personal preference, our head is basically round.

are suitable for making zongzi. Long glutinous rice is not very palatable when it is made into zongzi just after cooking, but it will become hard when it is cold; Round glutinous rice is more delicious when it is made into zongzi and cooled, but it is too soft when it is just cooked, so you can choose according to your favorite taste.

Northerners love to wrap zongzi with round glutinous rice, and the best state to eat is to let the zongzi cool before eating, so that the zongzi taste better, the viscosity is good and soft and glutinous, but if you want to talk about the shortcomings of round glutinous rice, that is, it is not very fragrant, and there are people who don't like to eat round glutinous rice, and they will also say that the zongzi made of round glutinous rice is too soft.

Long glutinous rice is grown in the south and can be harvested two or three times a year due to the climate. Round glutinous rice grows in the north, and the climate is colder, so it can only harvest single-season rice. Because the growth time of multi-cropping rice is short, it is relatively soft and suitable for the elderly.

The rice dumplings wrapped in yellow rice and glutinous rice are delicious, depending on the personal taste.

The traditional zongzi is generally wrapped in glutinous rice, which has good viscosity, and after cooking, it can make the zongzi also have good viscosity, and the glutinous rice is also relatively sweet and chewy. Therefore, before making zongzi, choose glutinous rice with better quality, among which round-grain glutinous rice will be more viscous and glutinous than long-shaped glutinous rice.

But in fact, in addition to glutinous rice, there are many other ingredients that are also very good choices, such as rhubarb rice is also a good choice, rhubarb rice is the most common food crop in the north, also known as millet rice. And compared with millet, rhubarb rice particles are larger, but also more sticky and glutinous, the viscosity is very large, more viscous than glutinous rice, the well-known traditional food in the Northeast sticky bean cake is made of rhubarb rice.

Tips for making zongzi.

The more the glutinous rice is soaked, the stickier it will become, and the more delicious the wrapped zongzi will be. In other words, as long as the method of soaking rice is correct, the longer the rice is soaked, the better, at least about 3 hours. The correct way is to soak the glutinous rice with water, change the water 2 3 times a day, soak it for a few days and then wrap the zongzi.

As the cell absorbs water and bursts the cell wall, the viscous components are released, which can make the zongzi extremely sticky. As long as you insist on changing the water every day, the glutinous rice will not deteriorate, but the amount of water must be sufficient, otherwise the rice will be exposed to the air after absorbing enough water, and the rice grains will be powdered.

The stickiness in glutinous rice is stored in the cells, and if you wash it with water and wrap it immediately, even the best glutinous rice will not be very sticky. Because the glutinous rice of zongzi is directly boiled to absorb water, the performance is poor, and the soaking of glutinous rice before wrapping zongzi will make it easier for the rice to absorb water when cooking, shorten the cooking time of zongzi, and improve the taste of zongzi.

We usually use glutinous rice to wrap out of the zongzi, glutinous rice is softer, and a little sticky, so the glutinous rice is very delicious, glutinous rice is fragrant, tender and smooth, yellow rice does not have the softness and stickiness of glutinous rice, so it is definitely not as good as glutinous rice to make zongzi.

In terms of taste, glutinous rice is better than zongzi wrapped in yellow rice.

However, from the perspective of nutrition and health, the zongzi wrapped in yellow rice is more conducive to digestion and has higher nutritional value. aqui te amo。

The rice dumplings are made of glutinous rice, which is very delicious. This is passed down from generation to generation after screening by the ancients, indicating that glutinous rice dumplings are more delicious than yellow rice dumplings.

In our hometown, glutinous rice is generally used to wrap zongzi. You can put some bacon and red dates. Dates, pork ribs, chestnuts, salted eggs. All kinds of zongzi are wrapped.

The traditional zongzi are made of glutinous rice, the stickiness of glutinous rice is very good, and it tastes particularly fragrant and glutinous, the nutritional value of yellow rice is relatively high, but the taste is not as delicious as glutinous rice zongzi.

If you eat too many glutinous rice dumplings, you might as well change the taste and wrap a pack of rhubarb rice dumplings. The nutritional value of rhubarb rice is higher than that of glutinous rice, and rhubarb rice is more suitable for warming and nourishing the stomach in summer, the content of mineral iron of rhubarb rice is 3 times that of glutinous rice, the content of magnesium is twice that of glutinous rice, the content of potassium is twice that of glutinous rice, the content of vitamin B1 is twice that of glutinous rice, and the dietary dimension is 15 times that of glutinous rice. Therefore, using rhubarb rice to make zongzi is good for digestion.

Yellow rice dumplings are more nutritious than glutinous rice dumplings, the iron content of yellow rice is three times that of glutinous rice, and other trace elements are far higher than the trace elements in glutinous rice, so if you don't reject yellow rice, eating yellow rice dumplings during the Dragon Boat Festival is also a very healthy choice.

Zongzi can be wrapped in yellow rice or glutinous rice, the nutrients of yellow rice and glutinous rice are different, the mineral iron content of yellow rice is 3 times that of glutinous rice, the content of magnesium is twice that of glutinous rice, the content of potassium is twice that of glutinous rice, the content of vitamin B1 is twice that of glutinous rice, and the dietary dimension is 15 times that of glutinous rice, so the nutrients of yellow rice are much richer than glutinous rice, but in terms of taste, glutinous rice is more sweet and soft glutinous, and glutinous rice is the most suitable for wrapping zongzi.

Both yellow rice and glutinous rice are sticky rice, and both can be used to wrap zongzi. But I think glutinous rice is still more delicious. Because our family has to wrap yellow rice and glutinous rice dumplings every year. The rice dumplings of yellow rice are a little hard. Without glutinous rice is softer and.

Of course, it's glutinous rice, because the glutinous rice is magnetic enough, the wrapped zongzi is very tight, and it tastes soft and magnetic, moderately soft and hard, and especially chewy!

I think glutinous rice dumplings are delicious. Sweet and tasty, it tastes good.

I think the dumplings wrapped in glutinous rice are more delicious because I like glutinous rice. This depends on personal preference, some people don't like to eat glutinous rice and will feel that the zongzi wrapped in glutinous rice are not delicious.

I have only eaten zongzi wrapped in glutinous rice, and the taste is not bad, but I have never eaten zongzi wrapped in yellow rice, and this is the first time I have heard that yellow rice can be used to wrap zongzi.

Glutinous rice dumplings are more delicious, because after the glutinous rice is cooked, it is soft and glutinous, and because the glutinous rice is more touristy, it tastes chewy, and it is simply delicious with egg yolk filling or bacon filling.

Both yellow rice and glutinous rice can be used to wrap zongzi and eat.

But their tastes are different.

The taste of the rice dumplings in the yellow rice bun is relatively hard.

The taste of glutinous rice dumplings is relatively soft and glutinous.

Therefore, the zongzi wrapped in yellow rice is not as delicious as the zongzi wrapped in glutinous rice.

Compared with glutinous rice, red rice is, of course, the zongzi wrapped in glutinous rice are delicious. Glutinous rice wrapped out of rice dumplings. Fragrant and sticky.

Yellow rice and glutinous rice glutinous rice are more delicious, and the taste of glutinous rice is very good, and it is more traditional glutinous rice fragrance. Melt-in-your-mouth. With the taste of rice dumpling leaves, it is very delicious.

In the case of yellow rice and glutinous rice, I think the rice dumplings wrapped in yellow rice are more delicious.

The zongzi wrapped by the ancestors are not made of "glutinous rice".

From the elementary school teacher taught us that eating zongzi is to commemorate Qu Yuan, but when I grew up, I read a little book and historical knowledge to know that the earliest zongzi was born 300 years before Qu Yuan was born, but the zongzi at that time was called "horned millet", from the north, using the white leaves (mushroom leaves) wrapped "millet rice" into the shape of horns, and the "millet rice" here is now the "little yellow rice", you must know that thousands of years ago, Chinese mainly used "millet rice" as the staple food, and at that time the "horned millet" was wrapped It is mostly used for sacrifices.

As for why this "horn millet" was called "zongzi" later, I think it may have something to do with the "tube brown" cooked with bamboo rice in the south, and it is very likely that people in the north and south migrated and exchanged with each other and derived a delicacy that has been shaped to this day. In modern times, some southerners prefer to wrap zongzi with long glutinous rice, while northerners prefer to wrap with round glutinous rice, what is the difference between the two? Which is better?

Let's take a look at the breakdown below.

Long-grain glutinous rice. Long-grain glutinous rice is also "indica glutinous", the rice grain is slender or oval, the color is milky white, showing an opaque state, while other non-glutinous rice is in a translucent state, Jiangsu, Zhejiang, Hui and other places in the southern region have a large area of planting.

Its viscosity is lower than that of round glutinous rice, and the texture is a little hard after cooking, so it is easier to shape, suitable for making some rice cakes, pearl balls, rice balls, rice balls, porridge and some foods that are not easy to rot after secondary heating, friends in the south also like to use it to wrap zongzi, the taste is more fragrant than round glutinous rice zongzi, but it has a big disadvantage in wrapping zongzi, after the zongzi is cool, the internal rice grains will become hard, and it is easy to be sandwiched.

Round-grain glutinous rice. Round-grain glutinous rice is japonica glutinous rice, and the biggest difference between long-grain glutinous rice is high viscosity, soft texture after cooking, long-term and many times of heating is prone to paste, the shape is compared with long-grain glutinous rice It is a "little short and fat", the color is also milky white opaque, the main production area is in the northeast and other places.

Round-grain glutinous rice has a very soft and glutinous taste, and there will be a hint of sweetness, so it is mostly used to make wine, Lantern Festival, and it is easy to cook porridge, oily, and the gloss is better, such as eight-treasure porridge will use this glutinous rice, and many places in the north will also use it to wrap zongzi, the viscosity and taste are relatively good, and there will be no state of sandwiching after cooling, but the zongzi does not have the fragrance of glutinous rice dumplings, and people who don't like it will feel that the taste may feel a little too "soft".

Round glutinous rice, the hardness and viscosity of the rice should be smaller, and there is no stickiness of long glutinous rice when wrapped, which is suitable for making dim sum. Long glutinous rice, boiled out of toughness, shiny, very soft and glutinous, wrapped zongzi or long glutinous rice delicious.

Long-grain glutinous rice is indica glutinous, with slender rice grains, powdery white, opaque, and strong stickiness. Round glutinous rice, japonica glutinous, round short, white and opaque, sweet and greasy taste, viscosity is worse than long-grain glutinous rice, can be made zongzi, wine, glutinous rice balls, rice.

The difference between long-grain glutinous rice and round-grain glutinous rice wrapped in zongzi is not very big, and it is mainly a matter of personal taste. The rice dumplings wrapped in long-grain glutinous rice are relatively dry. The rice dumplings wrapped in round-grain glutinous rice are a little wetter.

It mainly depends on personal taste, like our family, we all use long grains. But many of the zongzi in Guangzhou are round-grained.

Long-grain glutinous rice has poor viscosity and hard texture, round glutinous rice is softer and glutinous, and is easy to be absorbed by the human body.

Wrap rice dumplings with round glutinous rice. There are two types of glutinous rice: indica glutinous rice and japonica glutinous rice.

Long glutinous rice is indica glutinous, with slender grains, pink and white color, opaque, and strong viscosity.

There is another kind of round glutinous rice, which belongs to japonica glutinous, the shape is round and short, white and opaque, the taste is sweet and greasy, and the viscosity is slightly inferior to that of long glutinous rice, which is suitable for making zongzi, wine, glutinous rice balls, rice and so on.

Nutritional value of glutinous rice.

1. Glutinous rice is a grain with high nutritional value, modern scientific research has shown that glutinous rice contains protein, fat, sugar, calcium, phosphorus, iron, vitamin B and starch, etc., which is a warm and strong product.

2. High calcium content, which has a good effect of strengthening bones and teeth.

3. Rich in B vitamins, it can warm the spleen and stomach and nourish the central qi. It has a certain relieving effect on spleen and stomach deficiency, poor appetite, abdominal distension and diarrhea.

The above content refers to People's Daily Online--teach you to identify whether glutinous rice is adulterated with rice.

Round glutinous rice is used to wrap zongzi, and glutinous rice is divided into two types, namely long glutinous rice and round glutinous rice.

Round glutinous rice belongs to japonica glutinous, shaped, white and opaque. Its viscosity is greater than that of long glutinous rice, and the taste is more soft and glutinous, and it is not easy to regenerate after cooking. Therefore, it is more suitable for wrapping zongzi.

Long glutinous rice is indica glutinous, its rice grains are slender, and the color is pinkish-white opaque. The viscosity of long glutinous rice is relatively low, and it is still relatively stiff after maturity, and it is easy to knead and shape, so it is more suitable for making pearl balls.

Glutinous rice purchase storage:

Selection: It is better to choose rice grains that are large and full, uniform in particles, fair in color, fragrant in rice, and free of impurities. If there are a lot of broken grains, the color is dark, mixed with impurities, and there is no unique fragrance of glutinous rice, it indicates that glutinous rice has been stored for too long and is not suitable for purchase.

Storage: It can be stored in a dry, well-sealed container and stored in a cool place. In addition, you can put a few cloves of garlic in a container containing glutinous rice to prevent insects from growing insects due to the long-term existence of glutinous rice.