No matter what kind of zongzi you cook, you should pay more attention to these steps before and after cooking. Zongzi is sweet, soft and waxy.

Lead: No matter what kind of zongzi you cook, you should pay more attention to these steps before and after cooking. Zongzi is sweet and soft, and it is not raw at all.

The Dragon Boat Festival will arrive in two days. The custom of making zongzi on Dragon Boat Festival originated from Qu Yuan who committed suicide in Miluo River. People can't salvage his body. In order to protect Qu Yuan from being eaten by fish and shrimp, we wrapped glutinous rice with reed leaves and threw it into the river to feed the fish and shrimp. Later, it developed into the custom of making zongzi, eating zongzi, rowing dragon boats and drinking realgar wine during the Dragon Boat Festival. People commemorate our patriotic poet Qu Yuan.

Every year during the Dragon Boat Festival, every household is busy making zongzi. The food cultures in the north and the south are different, so their favorite zongzi tastes will be different. Jiaozi in the north is mostly sweet, while in the south is salty. In fact, as long as the cooking is good and the ingredients are well matched, both salty and sweet jiaozi are delicious, each with its own characteristics and flavor.

In recent days, glutinous rice and glutinous rice leaves can be sold everywhere in supermarkets. Friends around me began to buy glutinous rice leaves and glutinous rice, and many people also made jiaozi, but the cooked taste was different. If you want to taste the soft and sweet jiaozi after cooking, there are some tricks. In the early years, I cooked zongzi very simply, and I didn't pay attention to some intermediate details. After cooking, I feel that it tastes ok. Later, I ate the zongzi wrapped by my aunt during the Dragon Boat Festival, only to find that it was the best zongzi I had ever eaten. After I learned her method from my aunt, I make dumplings and cook them every year on the Dragon Boat Festival. The wrapped jiaozi is really fragrant and waxy, and it's not raw at all. The child's husband is not tired of eating for several days. Today I will share my method with you, hoping to help you!

Ingredients preparation: glutinous rice, mung bean, red bean, jujube and alkali.

First of all, talk about glutinous rice. Many friends will soak glutinous rice one night in advance. This is completely wrong. When the glutinous rice is soaked for a long time, it will become very soft, and the smell of rice will be gone. If this glutinous rice is used to wrap zongzi again, the wrapped zongzi will completely lose its rice flavor, and it will not be chewy, let alone soft and sweet.

There is no need to soak jiaozi and glutinous rice in our hometown. After the glutinous rice is soaked, the sweetness is gone. All of them are wrapped directly after the glutinous rice is washed, and jiaozi will be softer and more waxy. If you cook zongzi with firewood in your hometown for more than 4 to 5 hours with low fire, it is really soft and sweet, which makes people want to eat.

Jiaozi in my hometown is mainly sweet. During the Dragon Boat Festival, we mainly make candied jujube zongzi, double bean zongzi, alkaline zongzi and white zongzi. Alkaline zongzi and double bean zongzi are my favorites, and I can't get tired of eating them for so many years.

The method of making zongzi with alkaline water is very simple. All you need to do is wash the glutinous rice, add an appropriate amount of alkaline noodles, grab it and stir it evenly, then let it stand for about 10 minutes, and then rinse it with water again after 10 minutes, and you can make zongzi.

Jiaozi with double beans only needs to prepare red beans and soybeans. This kind of beans needs to be soaked three hours in advance. If time is tight, there is no need to soak. Cook in a pot for 10 minutes. When the beans are cooked, take them out and rinse them with cold water, and then mix them with washed glutinous rice to start wrapping.

Speaking of the method of cooking zongzi, everyone has been arguing about a topic recently. Is it cold water or boiled water to cook zongzi?

I still suggest that you cook zongzi in cold water, which will prolong the cooking time. With the temperature rising slowly, the fragrance of zongzi leaves will slowly melt into the glutinous rice, and the cooked glutinous rice will be soft and sweet, and there will be no pinch feeling.

If jiaozi is boiled in boiling water, if jiaozi is not wrapped tightly enough, it will crack easily after being put into the boiling water pot, and a large amount of water will enter it, and then the leaves of jiaozi will burst easily, which will eventually lead to the cooked jiaozi being loose and unpalatable, with no sticky rice flavor at all, and easy to pinch, so you must put it into the pot when cooking jiaozi in cold water.

Another thing to note is that zongzi must be cooked in a large pot and water must be added at one time. It is not recommended to add water during cooking zongzi. If the water in the pot dries quickly and you really need to add water halfway, you must remember to heat the water and never add cold water. Zongzi cooked with cold water in the middle tastes not only raw but also soft and waxy. If the cooked zongzi is soft and delicious, and it is not raw, then you should also be careful not to eat it in a hurry after cooking. Cover and stew for 3 hours before eating, it will taste better!

When cooking zongzi, be sure to add a little alkali. The glutinous rice and leaves in zongzi are acidic foods. When they are combined, the acidity of food will increase greatly. Alkaline water is an alkaline substance, which can neutralize the acidity after adding alkali, so that the taste of zongzi leaves and glutinous rice will be stronger and the fragrance of zongzi will be more fragrant. Cooking zongzi with edible alkali can also reduce the cooking time of zongzi and make glutinous rice softer and more golden in color. There are two ways to release alkali in jiaozi. One way is to mix alkali with glutinous rice when I wrap jiaozi with alkali. The other is to put a proper amount of alkali directly into the pot when cooking zongzi.