Chinese Food
[Jianshui zongzi] slender tube
(92746 views)![[Jianshui zongzi] slender tube](https://cp1.douguo.com/upload/caiku/4/8/2/yuan_4880025007bcf4327079ac86e488cec2.jpg)
Square self matching. Component-2
Cooking ingredients
Cooking Steps
Step1:Soak the glutinous rice in clear water overnight in advance until it is fully absorbent. Drain the excess wate
Step2:Mix the Jianfen into the glutinous rice. I use the jianshuifen bowl which is used to make moon cakes. At least there will be some water left that is not completely drained. If it can dissolve the alkali powder, you can mix the powder into the water first to make a solution and then add it to the glutinous rice for half a day. I mix the afternoon bag in the morning and flip it occasionally during the journey
Step3:Soak the dried rice leaves in clear water in advance. After washing, scald them with boiling water and cut off the hard stem. Take a piece of rice leaves and nest it into a groove. Spread the prepared glutinous rice in the middle
Step4:Cover the surface with a piece of rice dumpling leaf to wrap it (in essence, two pieces of rice dumpling leaves overlap to lengthen the width. Then spread the glutinous rice and roll it up into a tube
Step5:One end of the zongzi leaf is folded in the middle. It is tied and fixed with cotton rop
Step6:And then loop aroun
Step7:When it's more than half way around, its basic shape is fixed. Then it can be erected
Step8:Then fill in some glutinous rice from the open end. Make up for the extra space
Step9:The rest of the leaves can be folded down and sealed in terms of space. My two ends are basically folded perpendicular to each other. In this way, the whole is more cylindrical. If the two ends are folded parallel to each other, the whole will be slightly flat. When I want to cook zongzi, the problem is that I can't put it into the pan horizontally because it's too long, so I use a deep steamer to cook. Fill up the water. Boil it for 50 after boiling Just minutes (because there will be a few centimeters of exposed part at one end of the water, so I changed the direction midway. It's equivalent to 25 minutes of boiling at each end). When I eat it, I eat it with sugar
Step10:Finished product
Cooking tips:Jianshui zongzi, a very traditional zongzi, is worthy of the name. Just as the name implies, there is no complex stuffing made by soaking in Jianshui. There is no large amount of seasoning. It's really a simple zongzi. How can I say it? Simple but not simple. This kind of zongzi, which only works on the glutinous rice itself, has attractive color and unique taste. It doesn't need gorgeous stuffing and seasoning. Glutinous rice has finally become the real one According to the data collected on the Internet, the ancient method used grass and wood ashes. The main ingredient is potassium carbonate, and the recipes shared by netizens are mostly made of soda ash. That is, sodium carbonate and then the ready-made water for moon cakes. As a compound type, I have the compound water powder I bought to make moon cakes. As for the taste, I don't know the different alkali dissolves Will the liquid make a difference? As for this finished product, it's golden in color. It's a little elastic in taste. It's not greasy. Look at the net chart
