What rice is zongzi made of?

Usually glutinous rice is used to make zongzi.

Glutinous rice, also known as glutinous rice, is mainly divided into round grain, long grain and black glutinous rice. Long glutinous rice is indica rice, with slender grains, white and opaque color and slightly less viscosity than round glutinous rice.

Another round glutinous rice, which belongs to japonica glutinous rice, is round and short in shape, white and opaque, and sweet and greasy in taste. Suitable for making zongzi, fermented glutinous rice, glutinous rice balls, rice, etc. Therefore, if you like to eat sticky zongzi, you can choose round glutinous rice, followed by long glutinous rice as raw material, or you can mix the two.

After the rice is selected, it should be soaked in clear water for several hours before being wrapped. The hot bubble time in the south is shorter, but it can be longer in the north. If you like hard food, you can make it shorter, and if your mouth is not good, you can make it longer. But generally speaking, it takes about 4 hours.

Local special zongzi

1, Beijing Zongzi: Beijing Zongzi is a representative variety of northern Zongzi, with a small head and an oblique quadrangle. In rural areas in the northern suburbs, people are used to eating rhubarb zongzi, which is sticky and fragrant, and the stuffing is mostly red dates and red bean paste.

2. Guangdong Zongzi: Guangdong Zongzi is big and has a unique shape. In addition to fresh meat zongzi and red bean paste zongzi, there are assorted zongzi with diced chicken, diced duck, barbecued pork, egg yolk, mushrooms and mung bean paste as fillings.

3. Minnan Zongzi: Roasted meat Zongzi and soda Zongzi in Xiamen and Quanzhou are well-known at home and abroad. The rice of roasted dumplings must be the best. Pork is pork belly. Pork is marinated and fragrant first, and mushrooms, shrimps, lotus seeds, braised pork soup and sugar are added. When eating, dip in garlic paste, mustard, red hot sauce, radish acid and other spices, sweet and smooth, oily but not greasy.

4. Ningbo Zongzi: Zhejiang Ningbo Zongzi is quadrangular, and its varieties include alkaline water Zongzi, red bean Zongzi and red date Zongzi. Its representative variety, Sour Water Zongzi, is made by adding a proper amount of sour water to glutinous rice and wrapping it with old yellow leaves. Glutinous rice turns pale yellow after cooking, and can be dipped in sugar, which is fragrant and delicious.