How do you cook rice dumplings softer? Why are the rice dumplings too soft when boiled

Cook a little longer. 1. Pot under cold water.

Put the wrapped zongzi in a pot under cold water, neatly stack it into the pot, soak the water through the zongzi, and then cook it for about 1 hour after it is rolled again.

Zongzi must be pot under cold water, because it is better to cook zongzi in cold water. As the water temperature slowly rises, the aroma of the zongzi leaves will slowly penetrate into the glutinous rice, and the cooked zongzi will be more fragrant.

The water surface must exceed the zongzi, and it must be soaked in the zongzi about two inches, this is because the zongzi will expand in the process of cooking, if you don't add enough water, the zongzi on it will be pushed out of the water, it is not easy to cook through, and the boiled zongzi is not soft and glutinous enough.

After the zongzi are put into the pot, it is best to compact them with heavy objects on top, so that the cooked zongzi will not fall apart.

Do not add raw water during the cooking process. It is necessary to pay attention to the fact that the rice dumplings cannot be cooked with other rice dumplings.

The time it takes to cook zongzi and the time it takes to cook zongzi are related to many factors, such as the length of time the glutinous rice is soaked, the size of each family's firepower, the size of the zongzi, and the use of a pressure cooker or ordinary pot, etc., these factors will affect the length of time it takes to cook zongzi.

2. Soak the rice dumplings.

If you feel that the zongzi are almost cooked, you can take a zongzi and open it to take a look, and if it is not cooked, continue to cook. Don't wait until it's out of the pot before returning to the pot, because if you don't cook it thoroughly once, it will take longer to cook it again after it is cold. You can also cook it to a certain extent, scoop it up and press it with your fingers, and feel soft and sticky that it is cooked, otherwise you need to continue cooking.

After the zongzi is cooked, don't rush out of the pot, leave the zongzi in the pot and soak for more than 1 hour before coming out of the pot, so that the taste will be better and the taste will be better.

I finally know the trick of cooking zongzi, all of them are soft and glutinous and sweet, not scattered at all, let alone sandwiched.

If you use an iron pot to cook zongzi, the water should exceed the zongzi by four or five centimeters, and it will take one or two hours to cook the zongzi in a pot. Boiling zongzi must be boiled before falling zongzi, the water should be soaked through the zongzi noodles, and then boiled for about 3 hours with a strong fire after the water is rolled again. Do not add raw water during the cooking process.

Once cooked, remove while hot. At this time, you can enjoy it after a while. If it is a supermarket-bought zongzi, you don't need to cook it for so long, generally about 30 minutes.

How do you cook zongzi leaves to be green?

The first is to boil the dumpling leaves, first boil the cold water, put in the dumpling leaves, boil until the water is boiled again, you can turn off the fire, take out the dumpling leaves and put them in cold water for later use. Never boil the dumpling leaves in cold water, and don't let the leaves cool in boiling water, otherwise the leaves will turn yellow. Then there is the boiling of rice dumplings.

Put the wrapped zongzi in the pot first, boil another pot of water, pour the water into the zongzi after boiling, and continue to heat until the zongzi are cooked. The leaves of the zongzi cooked in this way are not yellow, and they have the fragrance of zongzi leaves. Remember not to cook zongzi in cold water.

Boil water for fifteen minutes, and then simmer for another one to two hours.

Zongzi is the festival food of the Han people to celebrate the "Dragon Boat Festival", which is called "horn millet" and "tube zongzi" in ancient times, and is steamed by wrapping glutinous rice in zongzi leaves.

Legend has it that it was passed down to commemorate Qu Yuan, who threw himself into the river, and is a traditional food with the deepest cultural accumulation in Chinese history.

There are many kinds of zongzi, and from the perspective of filling, there are Beijing jujube brown with small jujubes in the north; In the south, there are a variety of fillings such as bean paste, fresh meat, eight treasures, ham, egg yolk, etc., among which Zhejiang Jiaxing zongzi is the representative.

Zongzi is the earliest Dragon Boat Festival food, which should belong to the "owl soup" of the Western Han Dynasty. "Historical Records" "Emperor Wu Benji" notes Ruchun said: "The Han Dynasty sent the owl to Dongjun, and on May 5, the spoon was given to a hundred officials. Eat the evil birds".

Probably because the hawk is not easy to catch, the custom of eating the spoon soup did not last. File is the protagonist of the Dragon Boat Festival - zongzi, which appeared in the Eastern Han Dynasty a little later. It was not until the Jin Dynasty that zongzi became the festival food of the Dragon Boat Festival.

The reason why the rice dumplings are too soft may involve two aspects: the list of ingredients and the steps of making it:

1.In terms of ingredient list: the glutinous rice and palm leaves used in the zongzi may have problems such as poor quality or quantity, insufficient soaking time, and insufficient heating time, resulting in the cooked zongzi being too soft. In addition, ingredients such as jujubes added to the zongzi may also affect the taste of the zongzi.

2.In terms of production steps: Improper control of the time and temperature of cooking zongzi may also cause zongzi to be too soft. If the cooking time is too long or the temperature is too high, the zongzi may be boiled apart; If the cooking time is too short or the temperature is too low, the rice dumplings may be undercooked or have a hard taste.

In order to solve the problem that the zongzi are too soft to cook, you can adjust the above two square lead noodles. For example, choose better quality glutinous rice and palm leaves, appropriately extend the soaking and heating time, choose ingredients such as jujube with better taste, and master the production steps such as time and temperature in the process of cooking zongzi.

The first is that the dried palm leaves are boiled out and yellow, the second is to make the zongzi soft and tasteful, and the zongzi will be boiled with a little flour oak alkali will also make the zongzi yellow, and the third beam file will be changed to be yellow if the inside is jujube, and if it is a green zongzi leaf is not boiled with alkali, it will be white!

Now there are many merchants selling zongzi, and there are many varieties, many people do not wrap zongzi during the Dragon Boat Festival, but my family still retains the habit of wrapping zongzi every year during the Dragon Boat Festival. However, it is more troublesome to make zongzi at home, and you have to prepare materials long in advance, from the leaves of the zongzi to the purchase of glutinous rice, which can not be sloppy.

I still remember that on last year's hot search, some people were discussing whether salty zongzi was delicious or sweet zongzi was delicious, and it can be seen from the discussion that friends in the north seem to be more inclined to sweet zongzi, and friends in the south are more inclined to salty zongzi. My family has sweet zongzi and salty zongzi every year, they are all the same delicious to me, do you prefer sweet zongzi or salty zongzi?

After I worked, I rented a house to live outside, and occasionally I would wrap one or two zongzi to eat, and my mother would say after eating the zongzi I cooked, and at first glance, you are only boiled with water. If you want to cook the rice dumplings more fragrant and glutinous, you only need to add two more things to the water.

From the process of cooking zongzi, let's explore how zongzi should be cooked.

Step 1: Put all the wrapped zongzi into the pot, add water and be sure to cover the zongzi, to avoid the zongzi being undercooked, or only half cooked. Then add salt and edible alkali to the water, turn the heat to high heat, and cook for about 20 minutes.

Step 2: Turn off the heat after 20 minutes, but don't rush to remove the lid, continue to simmer the rice dumplings in the pot for 5 minutes.

Now do you know what the trick to cooking zongzi is? In fact, it is salt and edible alkali, adding salt can make the flavor of the zongzi leaves penetrate into the zongzi, so that the cooked zongzi will be more fragrant, and the salt can also stimulate the sweet fragrance of glutinous rice; The purpose of adding edible alkali is to make the glutinous rice softer, and it can also strengthen the vitamins in the glutinous rice to prevent loss.

[Preparation of raw materials]: 10 rice dumplings with various fillings, 3 grams of baking soda, 10 grams of rock sugar, and an appropriate amount of water.

The practice of boiling zongzi]:

Step 1: Put an appropriate amount of cold water in the pot, and at the same time put the zongzi, baking soda, and rock sugar into the pot, and then put an appropriate amount of cold water into the pot until the zongzi can be submerged and then turn on the high fire.

Step 2: After boiling the water in the pot on high heat, change to medium-low heat at this time, continue to cook the zongzi for 25-30 minutes, when the time is up, immediately turn off the heat and simmer the zongzi for 10-30 minutes before eating.

The trick to cooking zongzi:].

Point 1: Add baking soda.

When cooking zongzi, you need to add a little baking soda, because baking soda is an alkaline substance, which can remove oxalic acid from zongzi leaves, so that zongzi taste more fragrant. And baking soda can prevent the dumpling leaves from bursting during the cooking process, so that the cooked zongzi will not rot and will not fall apart. When cooking zongzi, don't add too much baking soda, generally 10-20 zongzi, put 3 grams of baking soda.

Point 2: Add sugar.

When cooking zongzi, you also need to add a little sugar, because the sugar enters the glutinous rice in advance, which can make the zongzi sweeter, glutinous and fragrant. If you are cooking salty zongzi, you can add a little salt, which can also make the zongzi more fragrant and flavorful.

When you cook zongzi in the future, don't boil them directly in water, add some baking soda and white sugar in an appropriate amount. , the zongzi are soft and glutinous and sweet, not rotten or scattered.

The chef shares his experience and skills in cooking zongzi.

If you want to cook soft and glutinous rice dumplings, you need to leave a small opening when wrapping the rice dumplings, so that the water flows into the rice dumplings, and the rice dumplings will be more delicious!

The dumplings are put into the pot with cold water, you can choose a pressure cooker, the pressure cooker can save time, and it is easy to cook the dumplings softly. You can also use steaming, but it takes a relatively long time to cook the zongzi soft and glutinous.

First stack the zongzi in the pot, try not to leave too many gaps, avoid the water boiling zongzi tumbling and scattering, add cold water to cook the zongzi evenly heated, there will be no pinching, about 2 hours of cooking.

If you want to cook zongzi to be soft and glutinous and delicious, you must first cook it in a pot under cold water, and at the same time, you should generally add a little salt in the process of cooking, and then control the cooking time, try to be as long as possible, and you can harvest soft and glutinous and delicious zongzi.

Boiling zongzi must be boiled in water, the water level should be higher than that of zongzi, the fire has been kept in a state of boiling water, boiled for 3 hours, such zongzi is very soft and glutinous and delicious, and the rice will not stick to the leaves.

When cooking zongzi, be sure to simmer slowly. And be sure to add plenty of water. Cooked out like this. Soft and glutinous.

The rice dumplings should be boiled for about two hours.

Soak glutinous rice, red dates, peanuts and other ingredients for about 2 hours, and use cold water. After wrapping the zongzi, if you use an ordinary soup pot to cook the zongzi, at least be careful to branch for an hour to mess up the morning, and you can't get out of the pot in a hurry, otherwise it is very hard and not soft and glutinous. But if you use a high-speed fast pot to cook zongzi, it must be that the water has not passed the zongzi, even if it is a zongzi with red beans, it can be pressed twice at most, that is, it is enough to press it for 30 minutes.

Again, don't rush out of the pot and let it sit for a while after venting the pressure. Of course, it also has to do with the size of the zongzi bag, if it is a large zongzi, it will be 15-30 minutes longer than the original time.

The method of making zongzi delicious, soft and glutinous is as follows:

Ingredients: 1 kg of glutinous rice, half a kg of lean meat, 10 salted egg yolks, and an appropriate amount of dumpling leaves. Bright Min.

1. Peel and cut the pork belly into pieces, a little green onion and ginger, 2 tablespoons of cooking wine, 2 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of five-spice powder, 1 tablespoon of sugar, a little salt, grasp and mix evenly, put it in a sealed bag and refrigerate and marinate for more than 4 hours.

2. Soak the glutinous rice for 5 hours in advance, wash and cut off the stems after soaking the dumpling leaves, and soak the salted egg yolk and white wine in cooking oil for 30 minutes.

3. Dry the soaked glutinous rice, control the moisture, 1 tablespoon of dark soy sauce, 1 tablespoon of light soy sauce, appropriate amount of salt, mix well and marinate for 30 minutes.

4. Wrap the zongzi, take the surface of the zongzi leaf texture and put it opposite, roll it into a conical shape, and put a layer of glutinous rice in turn, a piece of five respectful and disadvantageous flower meat, a salted egg yolk, and a layer of glutinous rice compacted. Fold the dumpling leaves on both sides to the middle to cover the glutinous rice, then pull down the top dumpling leaves to cover the corners, fold the excess leaves under the lid, and then tie them tightly with thread.

5. Put enough water in the pot and put the zongzi on high heat to boil, change to medium heat and cook for 90 minutes, and simmer for 3 hours after cooking.

In a pot under cold water, the amount of water used to cook zongzi is about 5 cm higher than that of zongzi, add salt and edible alkali when cooking zongzi, and zongzi are generally boiled for 2 or 3 hours.

There are many advantages to the pot under cold water, one of which is that the rice dumplings are heated slowly, they can be cooked inside and out, and the taste is softer and glutinous; Second, the zongzi will not expand violently, and the zongzi leaves will not leak rice; Third, you can let the rice dumplings slowly release the fragrance, and the glutinous rice absorbs the fragrance, and the fragrance of the rice dumplings is stronger. It is more appropriate to cook the rice dumplings about 5 cm higher than the rice dumplings, and of course more is also acceptable. It should be noted that the water should be added enough at the beginning, and try not to add water halfway, which will dilute the fragrance of the zongzi.

The most important thing is to press a heavy object, don't let the zongzi float. Cooking zongzi with water, you can only cook the zongzi, if you want to be more fragrant and soft, you need to add some seasonings, the most commonly used is salt, edible alkali. Salt increases the permeability of water, which can quickly absorb water and become softer, shorten the time for bending and cooking, and stimulate the sweetness of glutinous rice, making sweet zongzi sweeter and salty zongzi fresher.

Edible alkali helps to release the fragrance of the dumpling leaves, and can also remove oxalic acid from fresh dumpling leaves, so as not to affect the absorption of calcium. Because the glutinous rice is soaked in advance, after adding salt and edible alkali, the zongzi are generally cooked after boiling for 2 to 3 hours. If the glutinous rice is not soaked, then it should be boiled for at least 4 hours, so it is more time-saving and labor-saving to soak the glutinous rice.

But glutinous rice should not be soaked for too long, some people soak it overnight, glutinous rice absorbs too much water, a pinch will be rotten, and the taste of the boiled zongzi is also rotten, not delicious. So how long is the right time to soak glutinous rice? According to my experience, it is enough to soak for 4 hours, and the taste of zongzi is soft and glutinous.

If you have a pressure cooker at home, it will save more time, just boil for 30 minutes after gassing, turn off the heat and simmer for another 30 minutes to cook.