In rural areas, we can’t finish the rice dumplings we make at home. What’s a good way to keep them fresh?

My mother makes dozens of rice dumplings every year in rural areas. In addition to giving them to relatives and neighbors, there are still 20 rice dumplings left. I can’t finish them all on that day, but it’s June. The weather was also very hot, around 30°C. At that time, there were no refrigerators for direct refrigeration and storage like now. In order to prevent the rice dumplings from spoiling so quickly, what is a good way to keep the rice dumplings fresh? Let’s talk about my mother’s method:

1. Drain the alkaline rice dumplings and hang them in a high place

In the past, the earliest rice dumplings made at home were alkaline rice dumplings. This kind of rice dumplings is easy to make. It is glutinous rice soaked in plant ash water, wrapped and cooked without any other fillings. It is easier to store; take it out from the pot and put it in a bamboo basket to drain the water. Then tie the basket to a rope and hang it on the beam at home. In addition, the alkaline water rice dumplings are small, and the mud tile house at home is ventilated and not too hot. It will not go bad after being stored for several days. However, it is generally not stored for that long and is eaten in 2-3 days.

2. Put the stuffed salty rice dumplings in bags and put them in cold water to keep them fresh

After the living conditions became better, the most common rice dumplings made in our southern rural areas are glutinous rice, pork and rice dumplings. Salty rice dumplings made of stir-fried chopped soybeans/chopped peanuts, garlic and other fillings; because of the meat filling, it is difficult to store them for a long time; my mother also fishes out these rice dumplings and puts them in a basket to drain the water at night. Pick it up and tie it in a plastic bag, then put it in another plastic bag and tie it, and then put it in a bucket of cold water. Because the bags are tied tightly, there is no fear of water seeping in.

When you get up the next day, open the bag and take out a few to eat. Then tie them up and put them in a bucket filled with cold water. Change the water again at night. If the weather is hot, you can also do it in the afternoon. Change the water; this can keep the salty rice dumplings fresh for several days and still taste good.

3. Of course, if there are not many rice dumplings and they will be eaten in two days, you can put the cooked and drained rice dumplings into a porcelain or stainless steel basin, and then put them in a large basin filled with cold water. (Be careful not to have too much water, so as not to overflow and get the rice dumplings). It is easy to keep fresh. It is very convenient to eat whenever you want. My mother sent me rice dumplings before, but I didn’t have a refrigerator, so I kept them fresh like this.

Nowadays, life in rural areas has improved, and people are accustomed to using refrigerators to store rice dumplings. The preservation effect is achieved, but if you want to eat them deliciously, the rice dumplings taken out of the refrigerator must be defrosted and then separated from water. It tastes best when cooked hot.